WOW! There isn't much more to say really. This cheese is so rich and decadent, so luscious and creamy...and so VEGAN! I used it in a baked ziti, but you could totally make it thicker to spread onto crackers. The possibilities are endless. It certainly isn't fat free, but eaten once in a while is okay in my book.
2 cups raw cashews (soaked for at least an hour/drained)
3 Fresh basil leaves
2 tbs Arrowroot powder or Corn starch
2 cups Non dairy milk (I used plain almond milk)
2 tbs Earth balance (I used soy free)
1/4 c Nutritional yeast
2 tsp garlic powder
1 tsp Sea salt
Cracked pepper to taste
Soak and drain your cashews. Put them into your food processor and process until they form a paste. You can add a tablespoon of water if you like to help it along. In a pot, melt the Earth Balance, add the milk and whisk in the arrowroot powder. Chop the basil and add to the pot. Bring to a boil while whisking. Turn down heat and simmer for about 5 minutes.
Add the milk mixture to the food processor with the cashews. Add the rest of the ingredients and process again. Process all ingredients until you get a creamy cheese. If you want it to be thinner, add a little more milk. If it is too thin, add more arrowroot or corn starch. You may want to adjust the salt as well, it might need a bit more.
HERE is the recipe I used the cheese in. I made a gluten free/vegan baked spinach ziti. I cooked a pound and a half of gluten free pasta. Then I added a bag of cooked organic spinach to the cheese and then blended it with my pasta and some homemade garlic marinara I had on hand. Then I baked it for about an hour @ 350.
I served this with some eggplant (m)eatballs too. My vegan guests and non vegan guests on New Years Eve were in love with this dish. I can't tell you how rich and decadent this was. It's a special occasion recipe for sure, but it is one that you and your guests will remember and request!!
HAPPY NEW YEAR!!