Ingredients
- 1 cup of cashew
- 4 tablespoons of nutritional yeast
- 1 teaspoon of miso (paste)
- 3 tablespoons of lemon juice
- 1 teaspoon of coconut oil (oil)
- 4 teaspoons of water
- 1 teaspoon of salt
- 1/2 cup of pistachios (crushed, for coating)
Directions
This pistachio-crusted cashew cheese will exceed your expectations. Cashews, rich in plant-based protein and healthy fats, help lower bad cholesterol and support heart health. Their mild sweetness and creamy texture make them perfect for vegan cheeses, especially when paired with nutritional yeast and miso. Topped with fiber- and potassium-packed pistachios, this is a wholesome, delicious dessert.
- Soak the cashews for two hours.(2 hours)
- Drain the cashews and place them in a blender. Add lemon juice and water, then blend until smooth and creamy.(2 minutes)
- Add nutritional yeast, salt, and miso paste, and blend until combined. Next, add coconut oil and give it a final mix. Transfer the mixture to a container and refrigerate for a few hours until it hardens.(4 minutes)
- Once firm, remove from the fridge, shape into a disc, and coat with chopped pistachios. Serve and enjoy!(2 minutes)
This tasty cashew cheese can be served alongside veggie sticks, like carrots, cucumbers, or celery. It also complements a variety of crackers, including sun-dried tomato sacha inchi crackers or homemade seed crackers with maca.
