While nothing beats the deliciousness of quality real cheese, there are lots of reasons to look to dairy-free alternatives. Perhaps you are lactose intolerant or choose to avoid dairy for health reasons, perhaps you’ve chosen to be vegan for ethical reasons, or perhaps you simply want to lessen your consumption of animal-dependent products. Whatever the reason, this vegan cheese spread is a fantastic choice when looking for something ‘cheesy’. It is incredibly satisfying and coincidently high in both protein and B vitamins, just like the real thing.
Find this recipe and more in Thermocooker Fresh Favourites.
This recipe makes one litre of vegan cheese dip, is gluten-free, dairy-free, vegetarian and vegan.
500g raw cashews, soaked overnight and drained
1 handful basil
½ cup nutritional yeast flakes
2 tsp turmeric, ground
2 tsp onion powder
2 tsp garlic powder
2 tsp herb salt
3 ice cubes
1 lemon, juice only
1. Place all ingredients in TM bowl, pulverise for 2 minutes, speed 9, or until smooth and creamy.
2. Refrigerate until ready to serve.
Note: If mixture thickens to the point that it is not moving around the TM bowl, add more water.
While the basil is optional and the herb salt can be substituted with plain, the yeast flakes are essential.
Try variations with other flavourings:
Smoked paprika for a smokey, savoury option. Add some chilli powder if you love a little heat.
Fresh dill and lemon for a Greek flavour.
Spinach and Artichoke, saute onion and spinach, add artichoke hearts and mix through. Perfect for a cob loaf.
Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.