Our family is obsessed with this Rosemary Cashew Cheese recipe. We use it as a spread on sandwiches or wraps, to top burgers, and as the best dip ever. You can even stir it into soups and sauces.
I bring it to every backyard BBQ or get together with some crunchy veggies for dipping. It’s always a hit for both vegans and non-vegans.
Native to Brazil, cashew nuts are actually seeds that adhere to the bottom of the cashew apple. Cashews contain the heart-healthy monounsaturated fat that has been shown to help reduce high triglyceride levels. Having high triglyceride levels put you at an increased risk for heart disease.
Aside from good fats, cashews also contain a number of other body-loving nutrients like manganese, magnesium, phosphorus and vitamin K. Magnesium helps calms nerves and anxiety, improves insomnia and helps you fall asleep, and can help relieve constipation. It also works with copper to provide bone strength. Copper contains antioxidants that fight off free radicals in the body.
I’m sure you’re thinking, “What the heck is Nutritional Yeast?”
Nutritional yeast is the deactivated form of the yeast known as “Saccharomyces cerevisiae.” It’s an excellent source of complete protein containing all the essential amino acids. The golden-yellow flakes are also a rich source of energy-boosting B vitamins. It has a cheesy, nutty flavour and is ah-mazing on just about anything. In this cashew cheese recipe, it provides that cheesy flavour you’re looking for without adding any dairy to the mix. I buy mine in the bulk food section at my local health food store. You can also find it in the natural section of many grocery stores. And if you still can’t find it, online is your best bet.