I have been working on a recipe for a vegan cheesecake. So far, I have had a few kitchen disasters. These cashews were soaking in anticipation of that recipe but alas it did not happen. So, I decided to make use of the cashews and turn them into a spreadable cheddar style cheese for dip or crackers. Today I made a sort of grilled cheese which I think it is better than my Daiya grilled cheese.
makes about 2 cups
1 1/2 cup raw cashews, soaked overnight
1 roasted red pepper
2 tablespoons nutritional yeast (nooch)
1 tablespoon cashew butter
1 tablespoon water
The juice of 1/2 lemon
1/2 teaspoon onion powder
1/2 teaspoon salt
Place all ingredients into processor or Vitamix and process until well combined and very smooth.
2 pieces of bread per sandwich
Heat up Earth Balance in a non-stick skillet. Spread the raw cheese on one slice of bread. Make a sandwich and place in the skillet. Toast the first side. Add more Earth Balance to the skillet and flip the sandwich over. Toast the other side. Cut in on the diagonal. Enjoy!