Low Sodium Creamy Cashew Cheese
Creamy, flavorful, and entirely plant-based, this Low Sodium Creamy Cashew Cheese is the perfect dairy-free alternative for anyone seeking a heart-healthy indulgence. Made with soaked raw cashews, tangy nutritional yeast, and a subtle kick of smoked paprika, this recipe achieves a rich and velvety texture without the need for added salt or dairy. The addition of lemon juice and apple cider vinegar creates a bright, zesty profile, while unsweetened almond milk ensures the perfect creamy consistency. Ready in just 10 minutes of prep time, this versatile vegan cheese can be used as a spread, dip, or sauce, making it a must-try for anyone embracing a low-sodium lifestyle or looking to elevate their plant-based recipes.
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Recipe Information
Ingredients
- 1 cup raw cashews
- 2 cups water
- 1 tablespoon nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon apple cider vinegar
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon ground black pepper
- 0.5 cup unsweetened almond milk
Instructions
Begin by soaking the raw cashews. Place the cashews in a medium-sized bowl and add 2 cups of water. Ensure the cashews are fully submerged. Soak them for at least 2 hours or overnight for the best creaminess.
After soaking, drain and rinse the cashews thoroughly under cold running water to remove any excess phytic acid, which can interfere with nutrient absorption.
Transfer the drained cashews to a high-speed blender or food processor. Add the nutritional yeast, fresh lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, and ground black pepper.
Pour in the unsweetened almond milk and blend the mixture on high speed. It's essential to stop and scrape down the sides of the blender or food processor as needed to ensure everything is combined well.
Blend until the mixture achieves a smooth and creamy consistency. Taste the cheese and adjust the seasonings if necessary, adding more nutritional yeast for cheesiness or more lemon juice for acidity.
Transfer the creamy cashew cheese to an airtight container and refrigerate it for at least 30 minutes to allow the flavors to meld and the texture to firm up slightly.
Serve the low sodium creamy cashew cheese as a spread over bread, a dip for vegetables, or as a sauce for pasta. Enjoy knowing it's a delicious, low-sodium alternative to traditional cheese.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 108 mg | 5% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 293 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
