Cheese Blend Recipe

Raw cashews: These need to be soaked in water for 2 hours to soften them for blending.

Nutritional yeast: Adds a cheesy, nutty flavor and can be found in the health food section.

Lemon juice: Freshly squeezed to add a tangy brightness to the blend.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Onion powder: Adds a mild onion flavor to the blend.

Salt: Enhances all the other flavors in the blend.

Water: Used to achieve the desired consistency of the cheese blend.

When blending the cashews, make sure to pause and scrape down the sides of the blender to ensure an even, smooth consistency. If the mixture is too thick, add water gradually, a tablespoon at a time, to avoid making it too runny. This will help achieve the perfect creamy texture for your cheese blend.

• raw cashews - Substitute with sunflower seeds: Sunflower seeds provide a similar creamy texture when soaked and blended, making them a good alternative for those with nut allergies.

• nutritional yeast - Substitute with miso paste: Miso paste offers a similar umami flavor and can add depth to the cheese blend, though it will alter the color slightly.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity that helps to balance the flavors in the cheese blend.

• garlic powder - Substitute with fresh garlic: Fresh garlic can be used to provide a more robust garlic flavor, though it should be used in smaller quantities to avoid overpowering the blend.

• onion powder - Substitute with shallot powder: Shallot powder offers a milder, sweeter onion flavor that can enhance the overall taste of the cheese blend.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture and color to the blend.

• water - Substitute with unsweetened almond milk: Unsweetened almond milk can provide a creamier texture and a slight nutty flavor, enhancing the overall richness of the cheese blend.

• Allow the cheese blend to cool completely before storing to maintain its creamy texture and flavor.
• Transfer the cheese blend to an airtight container to prevent it from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator for up to 5-7 days, ensuring it remains fresh and ready to use.
• For longer storage, portion the cheese blend into smaller, airtight containers or freezer-safe bags.
• Label each container with the date to keep track of its freshness and avoid any confusion.
• Freeze the cheese blend for up to 3 months, ensuring it retains its flavor and consistency.
• When ready to use, thaw the cheese blend in the refrigerator overnight for the best texture.
• Stir well after thawing to restore its creamy consistency, as separation may occur during freezing.
• For a quicker thaw, place the container in a bowl of warm water, stirring occasionally until it reaches the desired consistency.
• Avoid refreezing the cheese blend once thawed to maintain its quality and taste.

• For a quick and easy method, transfer the cheese blend to a microwave-safe bowl. Heat in the microwave on medium power for 30-second intervals, stirring in between, until warmed through.
• If you prefer a stovetop method, pour the cheese blend into a small saucepan. Warm over low heat, stirring constantly to prevent sticking and ensure even heating. Add a splash of water or plant-based milk if it thickens too much.
• For a more hands-off approach, preheat your oven to 300°F (150°C). Place the cheese blend in an oven-safe dish, cover with foil, and heat for about 10-15 minutes, stirring halfway through.
• If you have a double boiler, this is an excellent method to gently reheat the cheese blend. Place the cheese blend in the top part of the double boiler and heat over simmering water, stirring occasionally until warmed through.
• For a creamy texture, consider reheating the cheese blend in a slow cooker on the low setting. Stir occasionally and add a bit of water or plant-based milk if needed to maintain the desired consistency.

• Blender: A high-speed blender is essential for achieving a smooth and creamy texture for the cheese blend.

• Measuring cups: These are necessary to accurately measure the cashews, nutritional yeast, and water.

• Measuring spoons: These are used to measure the lemon juice, garlic powder, onion powder, and salt precisely.

• Strainer: This is used to drain and rinse the soaked cashews before blending.

• Spatula: A spatula helps in scraping down the sides of the blender to ensure all ingredients are well incorporated.

• Bowl: A bowl is needed to soak the cashews in water for 2 hours.

• Knife: A knife is useful for cutting and squeezing the lemon for fresh lemon juice.

Soak cashews overnight: Soak the cashews overnight instead of just two hours to save time the next day.

Use a high-speed blender: A high-speed blender will blend the ingredients faster and more smoothly.

Pre-measure ingredients: Measure out all ingredients in advance to streamline the blending process.

Batch preparation: Make a larger batch and store the extra cheese blend in the fridge for future use.

Use warm water: Using warm water can help the cashews blend more easily, reducing blending time.