Sometimes it’s a good idea to take a break from regularly consuming massive quantities of cheese, which we’ve been known to do. Cashew cheese is a thick blended up spread that does a great job of taking the place of cow’s cheese on sandwiches, salads and wraps.
For this recipe you need some kind of travel blender or food processor if you’re traveling on the road like we are. Have I mentioned we also travel with a Duracell DRPP600 Powerpack 600 Jump Starter and Emergency Power Source? Our travel blender has been used constantly as we love to make sauces like pesto and this vegan replacement for cheese. A spicy kick makes every meal better, so we usually add a whole jalapeño or some other spicy pepper. If a pepper isn’t available we might add Sriracha sauce, which is available everywhere and doesn’t require refrigeration (which means it contains preservatives… not ideal, but we still love the stuff).
1 or 2 cloves of garlic
1 3/4 cups of cashews
1/2 cup of water
1 small jalapeño pepper (or other spicy pepper)
1 tsp salt
juice of 1/2 lemon
1/2 cup of cilantro (stems do not need to be removed)
1) Soak the cashews in a bowl of water for 6-8 hours
2) Chop the garlic into pieces
3) Chop the pepper into chunks. Do not discard the seeds unless you minimal spiciness.
4) Combine all the ingredients in a blender or food processor and blend until the consistency becomes creamy