Looking for a deliciously creamy and totally guilt-free cheese alternative? Dive into the world of raw vegan cuisine with this mouthwatering Sweet Potato Cashew Cheese! Perfect for spreading on crackers, dipping fresh veggies, or topping your favorite salads, this vibrant cheese is not only easy to make but also packed with nutrients. With just a handful of wholesome ingredients, you can whip up a delightful treat that will impress your family and friends. Ready to elevate your snacking game? Let’s get started!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Raw Vegan
Serves: 1 cup
Ingredients
- 1 cup of raw cashews, soaked
- 1/2 cup of cooked sweet potato
- 2 tablespoons of nutritional yeast
- 1 tablespoon of lemon juice
- 1 teaspoon of garlic powder
- Salt to taste
Instructions
- Begin by preparing your ingredients. Measure out 1 cup of raw cashews and soak them in water for at least 2 hours. This will help soften the cashews, making them easier to blend into a creamy texture.
- Once the cashews have soaked, drain and rinse them under cold water to remove any excess starch. This step is important for achieving a smooth consistency in your cheese.
- Next, prepare the sweet potato. If you haven't already cooked it, you can steam or boil it until tender. Allow it to cool slightly before measuring out 1/2 cup of the cooked sweet potato.
- In a high-speed blender or food processor, combine the soaked cashews, cooked sweet potato, 2 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, and 1 teaspoon of garlic powder.
- Blend the mixture on high speed until it becomes smooth and creamy. You may need to stop and scrape down the sides of the blender or processor a couple of times to ensure all ingredients are well incorporated.
- Taste the mixture and add salt to your preference. Blend again briefly to mix in the salt.
- Once you achieve a creamy consistency and the flavors are balanced to your liking, transfer the sweet potato cashew cheese to a bowl or airtight container.
- Let it chill in the refrigerator for about 30 minutes to firm up slightly, or you can enjoy it immediately if you prefer a softer texture.
- Serve your sweet potato cashew cheese as a spread on crackers, as a dip for vegetables, or as a creamy topping for salads. Enjoy your delicious and nutritious raw vegan cheese!
Tips
- Soak the Cashews: Be sure to soak your raw cashews for at least 2 hours before blending. This softens them, resulting in a smooth and creamy texture that mimics traditional cheese.
- Cook the Sweet Potato: If you haven't cooked your sweet potato yet, steaming or boiling until tender is key. Allow it to cool slightly before adding it to the blender to avoid overheating the mixture.
- Blend Thoroughly: Use a high-speed blender or food processor for the best results. Blend until the mixture is completely smooth, stopping occasionally to scrape down the sides for even consistency.
- Adjust Seasoning: Taste your cheese mixture before transferring it to a serving dish. Adjust the salt and other seasonings to suit your palate for a perfectly balanced flavor.
- Chill for Best Texture: For a firmer texture, let your Sweet Potato Cashew Cheese chill in the refrigerator for about 30 minutes before serving. This will enhance the flavors and make it easier to spread.
- Versatile Serving Options: Enjoy this cheese in various ways—spread it on whole-grain crackers, use it as a dip for fresh vegetables, or add it as a creamy topping on salads for an extra burst of flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 12g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 0mg
