Let’s face it, most vegan cheese sucks. The hardest part of going vegan, for most people, is cheese. I got to a point where I just gave up on finding anything I didn’t instantly regret adding to my food.
Then, a miracle happened. Someone linked me to a complex recipe for a vegan cheez made of cashews. About two hours, and $50 in ingredients… I was hooked. The only problem- I don’t have $50 to just blow on one snack food.
So, with a little trial and error, I created a delicious, salty, creamy, croc cheez that isn’t so hard on the wallet!
Croc Cheddar Style Cashew Cheez
- 1/4 cup cashews, soaked in just enough water to cover them overnight
- 2-3 sun dried tomatoes, packed in oil
- 1/4 cup nutritional yeast
- 2 T apple cider vinegar
- 1 tsp yellow mustard
- 1 tsp salt (more to taste)
- 1/4 tsp turmeric
- 1/4 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper (opt)
- 1/2 cup melted refined coconut oil
- Paprika and parsley for garnish
Add all ingredients (use cashews and soaking water both) except oil and garnish to a high speed (or smoothie) blender. Pulse and blend until smooth, scraping sides as needed. Slowly add coconut oil through the top, as the blender runs on low speed. Once smooth, switch to high speed for a few seconds to blend further.
Scrape into individual containers and allow to firm up in fridge 2 hours. Garnish with paprika and parsley and serve with your favorite vegan crackers, chips, or veggies!
Store in an airtight container in the fridge, up to a week.