I’ve been making this cashew cheese for years, with very little changes. The only thing I’ve changed is alternating between including and not including nutritional yeast.
Nutritional yeast aka “hippie dust” is deactivated yeast that has a distinct flavor that is best described as cheesy. It’s often used to give vegan dishes a “cheesy” and savory taste. It’s not only there for taste it’s a complete protein, providing all 9 amino acids and has a lot of the B complex vitamins. This recipe includes nutritional yeast, which gives the cashew cheese a richer flavor.
You can opt to make this a softer, creamier cheese by adding more liquid (water) or you can leave it as is, let it set in the fridge and shape it into a ball for a firmer cheese spread. The flavors also develop the more it sits in the fridge, so it tastes best about 24 hours after making it.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.