(A Vegan & Gluten-Free Version)
Basic Vegan Cashew Cheese Ingredients:
1 cup of Cashews (soak them for a few hours)
1/4 cup of Almond Milk (water, veggie broth or other non-dairy milk if you prefer)
2 tablespoons of fresh Lemon Juice
1/4 cup Nutritional Yeast
1 teaspoon of Mild Yellow Miso
1/4 teaspoon of Sea Salt
Optional addins for the Not-cho cheese as shown:
2 cloves of Garlic
1/4 tsp of Cumin
1/4 tsp of Cayenne powder
1/4 tsp of Turmeric
6 cups of Gluten-Free Pasta
Salt & Pepper to taste.
Soak the cashews up to 24 hours. The longer you soak them, the creamier the cheese will be.
Put all the basic cheese ingredients into the food processor or blender. Pulse til you get the consistency you want. It could take as long as 10 min if you don't have a high-powered food processor or blender. Add the rest of the ingredients and pulse til its all well combined.
Cook and drain your pasta.
Add the cheese to the pasta. Mix until well combined.
I topped it with Black Pepper.
NOTE: If you skip the water, then you'll have a cheesy mixture that's shakeable. Once you add the water, it goes from dry cheese to queso. How much water you use will depend on how creamy you want it to be.
In my cheese, I soaked the cashews overnight and used almond milk instead of water. If you want it to be creamier as you mix it into the pasta, you can add more milk or vegetable broth.