This “cheese” is creamy, rich, cheesy, delicious, and has so many great health benefits. This is by far, my favorite raw vegan sauce, dip, “cheese”. The cheese is made with cashews and the raw vegan hummus is made with raw garbanzo beans. After finding out that garbanzo beans are hard to digest because they’re hard beans, I no longer eat it and make the garbanzo bean hummus. But it’s a great transitioning recipe, though!
When I made it for the first time, I was so amazed at how “cheesy” it came out! I tried this recipe both ways: with cashews (nuts) and with beans (nut-free). And let me tell you, it was a winner! I wanted to use a nut-free base for a recipe I was making (the cashew cheddar cheese recipe is gourmet), and I figured since the traditional hummus is made with garbanzo beans, why not try replacing the cashews with raw, sprouted garbanzo beans?! It was perfect, because I had soaked the garbanzo beans overnight and had all the ingredients. It turned out the way I imagined!You can use the cheese and hummus recipes many ways: hummus, “cheese”, a spread, salad dressing, sauce, dip, great with chips, bread, crackers, pizza, veggie burger, vegetables, inside nori rolls, and almost anything! This recipe is flexible and so easy to make. Its raw-ific! This truly is the BEST dairy-free cheese ever! These would be great to serve at a party, and it would probably go by quickly (which is a good thing!).
RAW VEGAN CASHEW CHEDDAR “CHEESE” RECIPE
Makes about 2-3 cups or more– 1/2 cup raw Cashew Clusters from Earth Circle Organics (soaked for 3 hours, but NOT overnight, as it can become too soggy)
– 2-3 garlic cloves, peeled
– 1 whole red bell pepper
– 1 tsp sea salt
– ¼ cup apple cider vinegar
– 1/4-1/3 cup water
– 1 tsp italian seasonings (more or less)
– 1 tsp all-purpose seasonings (more or less)
RAW VEGAN GARBANZO BEAN HUMMUS
Makes about 2-3 cups or more
– 1 1/2 cup raw garbanzo beans, soaked for 8-12 hours (preferably overnight)
– 2-3 garlic cloves
– 1 whole red bell pepper
– 1 tsp sea salt
– 1/4 piece of red onion
– 1/4 cup Bragg’s apple cider vinegar
– 1/4-1/3 cup filtered water, adding more or less depending on your preferred consistency
– 1 tsp of each: sea salt (more or less, depending on its taste), paprika powder, turmeric powder, italian seasonings and all-purpose seasonings (more or less) (any organic herbs and spices you like, really)
– 1/4-1/3 cup filtered water, adding more or less depending on your preferred consistency
– 1 tsp of each: sea salt (more or less, depending on its taste), paprika powder, turmeric powder, italian seasonings and all-purpose seasonings (more or less) (any organic herbs and spices you like, really)
– 1 tbsp organic extra virgin coconut oil from Nutiva or any organic, GMO free and unrefined, cold-pressed brand
Please note: If you add too much apple cider vinegar, the cheese will have a strong vinegar (acidic) taste and will be kinda foamy, especially when you add active, unfortified nutritional yeast). By adding less vinegar and an equal amount of water (not too much, though), you balance the sourness from the vinegar out.
DIRECTIONS
For CHEESE: Blend all ingredients in blender until creamy. Taste the cheese to your liking. Add more or less of the seasonings. Pour “cheese” into a bowl, serve and enjoy! If too thick, add more water. If too loose, add more cashews. Stores in the fridge for 2-3 days. Best when eaten after refrigerated for 30 minutes. (it thickens more after refrigerated) Enjoy as desired.
For the HUMMUS: Blend all ingredients in a high-speed blender until it’s creamy and a hummussy look. Not too smooth, though. Pour into a bowl, serve and enjoy! If too thick, add a bit more water. If too loose, add more garbanzo beans. Stores in the fridge for 2-3 days. Best when eaten after refrigerated for 30 minutes, as the flavors have marinated nicely and it becomes thicker. Enjoy as desired.
Be sure to check out my guest post for 5 of my epic rawesome cheddar cheese recipes here!
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