A friend of mine was recently told she needed to take on an anti-inflammatory diet, which is more or less keto but dairy-free. Like me, she is a cheese addict and the hardest part of the whole thing is not having cheese. This is my take on a keto-friendly vegan cashew cheese recipe, which I share now for my friend, and those like her, in mind.
Keto Spreadable Cashew Cheese Recipe
Ingredients:
- 1 cup raw cashews soaked for 4 hours in water
- ¼ cup water
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic
- 1 tablespoon raw cider vinegar
- 1½ teaspoons Dijon mustard
- Sea salt and freshly ground black pepper (to taste)
- 1 tablespoon white truffle oil(*Or swap with extra virgin olive oil)
Directions:
Add all ingredients into your high-speed blender and blend until thick and creamy. It will be the consistency of thawed or stirred cream cheese. This will further harden after it’s been chilled.
Serve with keto crackers, keto bread, cut veggies, or pork rinds. Store in the refrigerator for up to 7 days.
Did you give this keto spreadable cashew cheese recipe a try? If so, let me know what you think in the comments. Or if you share any pics on Instagram, tag me so I can see your creations.
