CHEESE!!! The one thing that everyone says they could not go vegan because they would miss it too much (insert eye roll). One of the first things I needed to figure out was how to make cheese. There are a variety of bases you can use to make vegan cheese, however I like cashews the best. I like the flavor. Coconut based is too sweet for me and I have yet to perfect potato based cheeses, when I do you all will be the first to know!
You can add more things to this sauce such as more nutritional yeast, more seasonings, etc. This is a good base that can be added upon.
Total time: 10 mins
Total cost: l$10
Serving: 3 cups
Ingredients*
2.5 cups of raw cashews (soaked) $2.50 ($3.50/lb)
4 cloves of garlic $0.15 ($1/bulb)
¼ cup and 1 TSP lemon juice (~2 lemons) $1 ($0.50/lemon)
¼ cup and 1 TSP nutritional yeast $0.50 ($2/lb)
1.5 tsp salt <$1/AP
1 1/4 cup of water $0
Directions
Add all ingredients blender and mix until smooth.
If mixture is not to your consistency, add more water a tablespoon at a time it mixture is creamy.
Serve over your favorite foods to add a cheesy taste.
Store in an airtight container. To avoid a film, place plastic or a sort of barrier directly on top of the cheese. *Prices are estimates, they will vary per location. AP= Already in pantry. These options are typically already in your pantry
