Vegan “Cheese” Spread

Name: Vegan “Cheese” Spread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Cuisine: Vegan
Ingredients: 5 ounces raw cashews (about 1 cup), 0.5 ounces sun-dried tomatoes (about 4 pieces), 1 cup soy milk, 1/4 cup nutritional yeast, 2 tablespoons olive oil, 2 tablespoons melted margarine, 2 tablespoons miso, 1 tablespoon apple cider vinegar, 2 teaspoons tahini, 1 teaspoon yellow mustard, 1/2 teaspoon sweet paprika, 1/4 teaspoon onion powder, 1/4 teaspoon turmeric, 1 teaspoon salt (to taste), 1/2 cup water, 1 packet (0.15 ounces) agar powder (a.k.a. kanten), 1 tablespoon pistachio nuts, finely minced

A creamy and savory vegan cheese spread made from cashews, nutritional yeast, and other plant-based ingredients. Perfect for spreading on crackers or bread.

Allergens:Tree Nuts, Soy, Sesame

Details

Author: CuisineSavvy
Cuisine: Vegan
Course: Appetizer
Servings: 10
Prep Time: 15 minutes
Cook Time: 10 minutes
Diet: Vegan
Categories:#Vegan #Dairy-Free #Healthy Fats #Plant-Based #B12

Nutritional Values

This vegan cheese spread is rich in healthy fats, protein, and B vitamins from nutritional yeast. Cashews provide heart-healthy fats, while the spread is entirely plant-based, making it a great addition to a vegan or dairy-free diet.

Nutrient	Amount	% Daily Value
Calories	120 kcal per serving	--
Total Fat	9g	12%
Saturated Fat	2g	10%
Sodium	200mg	9%
Total Carbohydrate	6g	2%
Dietary Fiber	1g	4%
Total Sugars	1g	--
Protein	4g	8%

Ingredients

5 ounces raw cashews (about 1 cup), 0.5 ounces sun-dried tomatoes (about 4 pieces), 1 cup soy milk, 1/4 cup nutritional yeast, 2 tablespoons olive oil, 2 tablespoons melted margarine, 2 tablespoons miso, 1 tablespoon apple cider vinegar, 2 teaspoons tahini, 1 teaspoon yellow mustard, 1/2 teaspoon sweet paprika, 1/4 teaspoon onion powder, 1/4 teaspoon turmeric, 1 teaspoon salt (to taste), 1/2 cup water, 1 packet (0.15 ounces) agar powder (a.k.a. kanten), 1 tablespoon pistachio nuts, finely minced

Instructions

Soak Cashews & Tomatoes: Soak the cashews in water for at least 2 hours or overnight. Drain and rinse. Soak sun-dried tomatoes in warm water for 10 minutes, then drain.
Blend Ingredients: In a high-speed blender, combine cashews, sun-dried tomatoes, soy milk, nutritional yeast, olive oil, melted margarine, miso, apple cider vinegar, tahini, mustard, paprika, onion powder, turmeric, and salt. Blend until smooth.
Prepare Agar Mixture: In a saucepan, combine water and agar powder. Bring to a boil, then simmer for 1-2 minutes, stirring constantly until the agar dissolves.
Combine & Set: Quickly pour the agar mixture into the blender with the cashew mixture. Blend until well combined. Transfer to a mold or container, and sprinkle with minced pistachios.
Chill: Refrigerate for at least 2 hours or until firm. Serve with crackers, bread, or veggies.

Vegan “Cheese” Spread

A creamy and savory vegan cheese spread made from cashews, nutritional yeast, and other plant-based ingredients. Perfect for spreading on crackers or bread.

Ingredients
[ ] 5 ounces raw cashews (about 1 cup), 0.5 ounces sun-dried tomatoes (about 4 pieces), 1 cup soy milk, 1/4 cup nutritional yeast, 2 tablespoons olive oil, 2 tablespoons melted margarine, 2 tablespoons miso, 1 tablespoon apple cider vinegar, 2 teaspoons tahini, 1 teaspoon yellow mustard, 1/2 teaspoon sweet paprika, 1/4 teaspoon onion powder, 1/4 teaspoon turmeric, 1 teaspoon salt (to taste), 1/2 cup water, 1 packet (0.15 ounces) agar powder (a.k.a. kanten), 1 tablespoon pistachio nuts, finely minced

Instructions
[ ] 1. Soak Cashews & Tomatoes: Soak the cashews in water for at least 2 hours or overnight. Drain and rinse. Soak sun-dried tomatoes in warm water for 10 minutes, then drain.
[ ] 2. Blend Ingredients: In a high-speed blender, combine cashews, sun-dried tomatoes, soy milk, nutritional yeast, olive oil, melted margarine, miso, apple cider vinegar, tahini, mustard, paprika, onion powder, turmeric, and salt. Blend until smooth.
[ ] 3. Prepare Agar Mixture: In a saucepan, combine water and agar powder. Bring to a boil, then simmer for 1-2 minutes, stirring constantly until the agar dissolves.
[ ] 4. Combine & Set: Quickly pour the agar mixture into the blender with the cashew mixture. Blend until well combined. Transfer to a mold or container, and sprinkle with minced pistachios.
[ ] 5. Chill: Refrigerate for at least 2 hours or until firm. Serve with crackers, bread, or veggies.

https://www.cuisinesavvy.com/recipe/vegan-cheese-spread

External Recipes

Vegan “Cheese” Spread Recipe (Health Score: 85)

HealthScore: 85

The use of cashews, nutritional yeast, and other whole ingredients makes this a nutritious, plant-based alternative to traditional cheese. The moderate fat content is balanced by essential nutrients.