Prep
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Drain the soaked cashews and add them to a high-speed blender.
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For
10
M
I
150
g
Raw cashews, soaked for 20 minutes in boiling water or overnight
150
ml
Unsweetened soy milk
3
tbsp
Nutritional yeast
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Cook along with all of our recipes
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Per Serving
Calories
116kcal
Fat
9g
Carbs
5g
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🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
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B
Brittany S
2 months ago
Nice and easy to make with like-able flavor. I tried heating it up on stovetop and it got a little chunky, maybe i let it go for too long and didn't stir enough. But even so, it was delicious and the leftovers were even better, because when its cold it has a cream cheese consistency that goes nice with crackers.
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Gigi
2 months ago
So glad you enjoyed it 🤍 And yes - it’s not designed to be heated on the stove for long, but rather enjoyed cold or gently warmed ☺️
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Justyna B
2 months ago
Easy peasy cheesy! Quick and tasty and very versatile.
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J
Jane
3 months ago
Love this. I’ve dolloped it onto salads, spread like hummus and topped into a bean chilli!
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Gigi
3 months ago
Yay! It is super versatile - I also use it all the time xx
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Rafael Augusto
4 months ago
It's great, so creamy and tasty.
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Rafael Augusto
4 months ago
Made extra quantity and also used it to make a millet 'risotto' of sorts, with grilled eggplant, and caramelized onions.
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Gigi
4 months ago
That looks soo good 😍 great idea using the cashew Queso in risotto!!
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Prep
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Drain the soaked cashews and add them to a high-speed blender.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
10
M
I
150
g
Raw cashews, soaked for 20 minutes in boiling water or overnight
150
ml
Unsweetened soy milk
3
tbsp
Nutritional yeast
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
116kcal
Fat
9g
Carbs
5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
B
Brittany S
2 months ago
Nice and easy to make with like-able flavor. I tried heating it up on stovetop and it got a little chunky, maybe i let it go for too long and didn't stir enough. But even so, it was delicious and the leftovers were even better, because when its cold it has a cream cheese consistency that goes nice with crackers.
Like
Reply
Cancel
Gigi
2 months ago
So glad you enjoyed it 🤍 And yes - it’s not designed to be heated on the stove for long, but rather enjoyed cold or gently warmed ☺️
Like
Reply
Cancel
Justyna B
2 months ago
Easy peasy cheesy! Quick and tasty and very versatile.
Like
Reply
Cancel
J
Jane
3 months ago
Love this. I’ve dolloped it onto salads, spread like hummus and topped into a bean chilli!
Like
Reply
Cancel
Gigi
3 months ago
Yay! It is super versatile - I also use it all the time xx
Like
Reply
Cancel
Rafael Augusto
4 months ago
It's great, so creamy and tasty.
Like
Reply
Cancel
Rafael Augusto
4 months ago
Made extra quantity and also used it to make a millet 'risotto' of sorts, with grilled eggplant, and caramelized onions.
Like
Reply
Cancel
Gigi
4 months ago
That looks soo good 😍 great idea using the cashew Queso in risotto!!
Like
Reply
Cancel
