Simple Vegan Living
Cashew Chive "Cheese" (Vegan, Oil-free, & Gluten free)
Updated: Aug 18, 2020
This "cheese" spread is incredibly easy to make and is made from pantry staples. Pair with veggies, crackers or even on toast for a quick breakfast.
1 cup of raw cashews, soaked
Juice from 1/2 of a large lemon
3 cloves of garlic
2 tbsp nutritional yeast
1 tsp onion powder
3 tbsp fresh or dry chives
1/2 tsp of salt
2-6 tbsp of water
Add soaked cashews, lemon juice, garlic, onion powder, salt and 1 tbsp chives to a blender or food processor. Add 2 tbsp of water and blend. Scrapping down the sides of your blender/food processor with a rubber spatula as needed. Add additional water 1 tbsp at a time until you get a smooth consistency.
Scoop the "cheese" into a bowl and mix in the remaining chives. Chill in the fridge before serving. Chilling will allow the "cheese" to become slightly firmer. Keeps fresh for 3-5 days in the fridge. If the taste or consistency changes, discard uneaten "cheese" spread.
Note: Soak cashews for at least 3-4 hours or boil them for 5-10 minutes. If you boil them, run them under cold water before blending.