Cashew Cheddar Cheese Spread is simple and versatile. The sharp flavor of cheddar but no dairy! Use it in casseroles, on tacos and even as a dip.
This recipe comes in so handy, so often. Thank goodness it is easy to make. You do have to soak the cashews but, luckily, that doesn’t take any tending to.
So many times I am trying to think of a casserole to make and, gosh darn it, every time it needs a sauce or spread as one of the layers. It became my mission to create some delicious cheesy type spreads that I could use to expand my horizons.
Well, this Cashew Cheddar Cheese Spread is one and there is a Creamy Mozzarella Spread that will be coming your way soon.
I love this recipe because it is so versatile. Layer it inside macaroni casseroles, use it in burritos, on tacos and it is even a great dip. You can spread it in pita bread along with mung bean sprouts and all your favorite veggies. Check it out!
Cashew Cheddar Cheese Spread
- Soak the cashews for about 4 hours and then drain.
- Place all ingredients into a blender and blend until it is smooth and creamy.
- Just wait until you taste it!
- The spread will keep in the refrigerator for about 1 week.
- You can also freeze it.
Please follow any of the directions defined in my article Preparing Food for the Freezer
TO PREPARE AFTER FREEZING:
Put in the fridge the day before using. Stir and use in any manner that you like.