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 on the blog too and is so delicious you’ll want to eat it with a spoon.
Should You Soak Cashews?
- I use to soak them for every milk and cheese recipe.
- Sometimes I’d soak for an hour sometimes overnight.
- You can even soak raw or roasted cashews. It makes them softer for blending to a smooth consistency.
- If you’re making milk there is no residue left over like there is in almonds. They just disappear into the recipe.
- If you have a super powerful blender you don’t need to soak cashews. But it doesn’t hurt to soak them.
- I have soaked the cashews for one hour for this recipe and the spread/sauce/sip is creamy.
- So you can see that it doesn’t matter but if the recipe tells me to soak them – go ahead and do it. It may make a difference for their recipe.
I think I’ve already pointed out a couple of times how versatile this recipe is. The flavors are delicious and the actual making of the cashew cheddar cheese spread if just minutes.
You can spread it in pita bread along with mung bean sprouts and all your favorite veggies.
Check it out! And don’t miss out on checking out two more homemade everyday necessities below the recipe card.
Cashew Cheddar Cheese Spread
- 2 cups raw cashews
- 1/2 cup water to add to the mixture in the blender or food processor.
- 1/2 cup nutritional yeast
- 1/4 cup lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Cover the cashews in a large container by about 2" with water. Let soak for about an hour 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.