Dairy Free Cheese Recipes I Bet You've NEVER Tried!
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Recipes in this Video
3 recipes
vegandairy-freeegg-freenut-freesoy-free
Ingredients
- ●1 cup raw cashews, soaked for 4 hours
- ●1/4 cup nutritional yeast
- ●1/4 cup water
- ●2 tbsp lemon juice
- ●1 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp turmeric (for color)
- ●1/4 tsp black pepper
Instructions
- 1Drain and rinse the soaked cashews.
- 2In a blender, combine the soaked cashews, nutritional yeast, water, lemon juice, garlic powder, onion powder, salt, turmeric, and black pepper.
- 3Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.
- 4Taste and adjust seasoning if necessary, adding more salt or lemon juice to your preference.
- 5Line a small loaf pan with parchment paper, leaving some overhang for easy removal.
- 6Pour the cheese mixture into the prepared loaf pan and smooth the top with a spatula.
- 7Cover with plastic wrap and refrigerate for at least 4 hours or until firm.
- 8Once firm, lift the cheese out of the pan using the parchment overhang.
- 9Slice into desired thickness and serve as needed.
Equipment
blenderloaf panparchment paperspatula
veganplant-baseddairy-freeegg-freenut-freesoy-free
Ingredients
- ●1 cup raw cashews, soaked for 4 hours
- ●1/4 cup nutritional yeast
- ●1/4 cup water
- ●2 tbsp lemon juice
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp smoked paprika
- ●1/2 tsp salt
- ●1/2 tsp cayenne pepper (adjust for spice level)
- ●1/4 cup diced jalapeños (fresh or pickled)
Instructions
- 1Drain and rinse the soaked cashews.
- 2In a blender, combine the soaked cashews, nutritional yeast, water, lemon juice, garlic powder, onion powder, smoked paprika, salt, and cayenne pepper.
- 3Blend until smooth and creamy, scraping down the sides as needed.
- 4Once smooth, fold in the diced jalapeños.
- 5Transfer the mixture to a cheesecloth or a mold lined with parchment paper.
- 6Press the mixture down firmly to remove any air pockets and shape it into a block.
- 7Cover and refrigerate for at least 4 hours or until firm.
- 8Once set, remove from the mold and slice as desired.
- 9Serve on crackers, in sandwiches, or as a topping for various dishes.
Equipment
blendercheesecloth or moldparchment paperrefrigerator
🌶️🌶️🌶️Low
veganplant-baseddairy-freeegg-freenut-free
This vegan cream cheese is a popular alternative for those seeking dairy-free options, often used in plant-based diets.
Ingredients
- ●1 cup raw cashews, soaked for 4 hours
- ●1/4 cup nutritional yeast
- ●1/4 cup lemon juice
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 cup water (adjust for consistency)
Instructions
- 1Drain and rinse the soaked cashews.
- 2In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, and salt.
- 3Add water gradually, starting with 1/4 cup, and blend until smooth and creamy.
- 4Scrape down the sides of the blender/processor as needed to ensure everything is well mixed.
- 5Taste and adjust seasoning if necessary, adding more salt or lemon juice to taste.
- 6If the mixture is too thick, add more water, a tablespoon at a time, until desired consistency is reached.
- 7Transfer the cream cheese to a container and refrigerate for at least 1 hour to firm up.
- 8Serve as a spread on bagels, toast, or crackers.
Equipment
blendermeasuring cupsmeasuring spoonsmixing bowlspatulacontainer for storage
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