I recently had a couple of breakthroughs which inevitably resulted in vegan nachos, complete with cheese and yoghurt (or sour cream, if you will). The first breakthrough was the cream cashew cheddar cheese. I had been experimenting with nut cheeses ever since I became a vegan. It took a while of exploration but I think this cheddar was really, really tasty. The recipe is below.
I should note that this cream cheese does taste like cheddar but in form, it has more of a spread consistency. So you won’t get the runny, gooey melted cheese form. But in my opinion, cheddar taste in a hummus like spread is sheer awesomeness.
The second breakthrough was the cashew yoghurt. I made it twice so far. This latest batch had a wonderful, sour cream like, firm and smooth texture. But I think it needs more sourness. So I need to work on its culture a little more before I am ready to publish a recipe for it. But keep tuned in, it is coming.
- 1 cup raw cashews
- ¾ cup almond milk
- ¼ cups nutritional yeast
- 2 tbsp olive oil
- 2 tbsp mild yellow miso
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric
- ¼ tsp ground white pepper
- Finely grind the raw (dry, not soaked) cashews in the food processor first.
- Add the rest of the ingredients, grind until smooth
- Let it chill overnight in the fridge before serving