Rich Cashew-Based Vegan Smoked Paprika Cheese: Dairy-Free Delight 🧀🌶️✨
ingredients:
1 ½ cups (210g) raw cashews, soaked for at least 4 hours or overnight (or quick-soaked in boiling water for 15 min)
¼ cup (60ml) water (plus more if needed for blending)
3 tbsp nutritional yeast
2 tbsp lemon juice
1 tbsp olive oil (optional, for richness)
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt (or to taste)
Pinch of cayenne pepper (optional)
directions:
1. Drain the soaked cashews thoroughly and rinse them well.
2. Place the drained cashews in a high-speed blender. Add ¼ cup water, nutritional yeast, lemon juice, olive oil (if using), smoked paprika, garlic powder, onion powder, salt, and cayenne pepper (if using).
3. Blend on high speed until the mixture is completely smooth and creamy. This may take several minutes, depending on your blender. Stop occasionally to scrape down the sides of the blender jar.
4. If the mixture is too thick to blend smoothly, add more water, one tablespoon at a time, until you reach a thick, spreadable consistency similar to cream cheese or a cheese spread. Be careful not to add too much water.
5. Taste the spread and adjust seasonings if necessary – more salt, lemon juice, or smoked paprika according to your preference.
6. Transfer the vegan cheese spread to an airtight container or jar.
7. Chill in the refrigerator for at least 1-2 hours to allow the flavors to meld and the spread to firm up slightly.
8. Serve as a dip with vegetables or crackers, or use as a spread on sandwiches, bagels, or wraps. Store leftovers in the refrigerator for up to 5-7 days.
Recipe Information:
Preparation Time: 10 minutes (+ soaking time) | Cooking Time: 0 minutes | Total Time: 4+ hours (includes soaking & chilling) | Calories per Serving: approx. 80-100 per 2 tbsp serving | Number of Servings: Makes about 1.5 cups
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