This “cheese” is rich, creamy, delicious, and has so many great health benefits. In fact, you’ll be losing weight while eating this; due to the cashews. This is by far, my favourite raw vegan sauce, dip, “cheese” hummus. When I made it for the first time, I was so amazed at how “cheesy” it came out. Although, when I made it for the first, it came out more like hummus. But – I’m not complaining because it still came out deliciousness. Every time I make it, there’s always a different taste and comes out different (but in a good way though).
You can make this into a hummus, “cheese”, use as a spread, sauce, dip, great with chips, bread, crackers, pizza, veggie burger, and almost anything! This recipe is flexible and so easy to make. Its raw-ific!
Unfortunately, this recipe is not 100% raw, due to the nutritional yeast. BUT – that’s OK. Do not fret. Most raw vegan chefs use nutritional yeast in most raw recipes. It gives the dish that nutty, “cheesy” taste. Plus, its epic. But besides that, all the other ingredients are raw. Don’t worry – no animals were needed in this recipe. I am very proud to say that this “cheese” is dairy free, hormones free, antibiotics, and drug free. So you can feel 100% comfortable eating this guilt free “cheese”. This is real cheese, people. Go make this and you will love it too (I hope).
Creamy Cheddar “Cheese” Hummus:
Makes about 2-3 cups
1/2 cup pine nuts
1/2 cup raw cashews (if not using pine nuts, add 1 cup cashews)
2-3 garlic clove
1/2 of a bell pepper
pinch of sea salt
1/2 cup apple cider vinegar
1/2 cup nutritional yeast
1/4 cup water
* Blend all ingredients in blender until creamy. Pour “cheese” into a bowl, serve, and enjoy! If too thick, add more water. If too loose, add more cashews and yeast. Stores in the fridge for 2-3 days. Best when eaten after refrigerated after 30 minutes. Enjoy as desired.
for a HUMMUS consistency:
* Blend until a heavy, thick, humussy look.
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