Dairy free vegan sour cream, cheese and melty cheese

This is one post that has been pending for the longest of times... Making cheese out of the most surprising ingredient...cashews! Creams, milk, cheese you can make them all with cashews. :)

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Cashew sour cream

Prep time : 10 minutes

½ cup cooking cashew

6 – 7 small/ 3-4 large garlic cloves

Juice of 1 lemon

1 dessert spoon olive oil (optional)

1 tsp Nutritional yeast (optional)

Soak cashews for  at least ½ an hour, longer its soaked the better, so you can even soak it over night.

Drain water and put the cashews in the blender, with the garlic, salt and just enough water to cover it.

Grind till the cashew is slightly granular, and add the lemon juice and olive oil.

Blend till totally smooth and creamy. Add the nutritional yeast and  mix

Its ready, and can be used for a variety of things like dips, as a sauce, as a base for raitha. I use Amchur (dry Mango) powder to make it sour, around ½ a tsp for a bowl should be good. However use as per your preference.

Creamy cashew cheese

Prep time :10 minutes

 1 small cup cooking cashews

1 pack tofu/soya paneer

6-7 large garlic cloves

1 lemon

1 tablespoon olive oil

½ tsp crushed peppercorns/2-3 leaves of fresh basil/  ½ tsp dried herbs like sage, oregano, chilly flakes or flavoring of your choice

Salt to taste

1-2 tbsp Nutritional yeast (optional)

Soak cashews for  at least ½ an hour, longer its soaked the better, so you can even soak it over night.

Drain tofu well and break into small pieces.

Drain water and put the cashews in the blender and blend till grainy.

Add tofu with the garlic, salt and just enough water to cover it.

Grind till mixed well and add the lemon juice and olive oil.

Blend till totally smooth and creamy. Add the nutritional yeast and peppercorns/herbs/flavoring.

Mix well and serve

The creamy cheese spread works very well in sandwiches/dips/sauces/and as a spread on roti, breads etc. I also use it as a creamy centre for dosas and rolls, with   Kachumber salad stuffed with it. 

Creamy melty cheese

Prep time: 10 minutes

½ cup cooking cashews

½  cup wheat flour

6-7 large garlic cloves

1 lemon

½ cup olive oil

½ tsp crushed peppercorns/2-3 leaves of fresh basil/  ½ tsp dried herbs like sage, oregano, chilly flakes or flavoring of your choice (optional)

Salt to taste

1-2 tbsp Nutritional yeast (optional)

1 tbsp soy cream powder/creamy vegan soup powder (optional)

Soak cashews for  3-4 hours, longer its soaked the better it turns out, you can even soak it over night.

Drain water and put the cashews in the blender and blend till grainy.

Add wheat with the garlic, salt, optional cream/soup powder  and just enough water to cover it.

Grind till mixed well and add the lemon juice and olive oil.

Blend till totally smooth and creamy. Add the nutritional yeast and peppercorns/herbs/flavoring.

This cheese is delish and is to be eaten cooked. It’s great for pizza’s, grilled sandwiches, dosas and bakes.