Roasted Pepper Vegan Cashew Cheese

Wolfram Alderson, Executive Director of the Institute for Responsible Nutrition

Print Recipe

Course Dressings & Condiments, Snacks

Servings 12 Servings

Ingredients

1.5 cups raw cashews soaked in water for 30 minutes, then drained
2 red bell peppers roasted, seeds and skin removed, or jar of roasted peppers
2 cloves garlic more or less, to taste
0.5 red onion
1 lemon juiced
dash paprika
Himalayan Pink Salt to taste

Instructions

Place all ingredients in a high powered blender or food processor and blend on high, stopping to scrape down the sides if needed. Blend until the cashew cream is smooth and silky with no chunks. It will firm up a little in the fridge, and keeps well.

Notes

Optional: For some extra spice, add chipotle tea (made by boiling dried chipotles, letting them steep, removing the chilies and using the "tea"). You may also choose to soak the cashews in this tea. (Recipe #725)