I have a co-worker who, many times, said how she isn’t a good cook. She doesn’t feel confident in the kitchen and most recipes intimidate her.
She is Celiac, and also has allergies to soy and almonds (?) … plus her husband is a “meat and potatoes” kind of dinner eater! LOL
I wasn’t surprised when she came to work and told me that she made it, how easy it was, how DELICIOUS it was, and that her husband liked it (it has no meat)! He has even stopped by my desk (yes, also a co-worker) to thank me for passing along recipes to them.
However, when she made the Takeaway Taco Salad, they didn’t make the Cashew Cream Cheese sub-recipe … but since, she has made a recipe she found on her nutritional yeast package.
And she asked me to make it so that I could let her know how it compares to Meghan Telpner’s Cashew Cream Cheese. So today that was my weekly test recipe …
- 1 1/2 cups raw cashew pieces
- 1/4 cup nutritional yeast
- 1 1/2 tsp salt
- 1/4 tsp garlic powder
- 3/4 cup water
- 3 tbsp lemon juice
- In a food processor or blender, process into a fine powder
- Add nutritional yeast, salt & garlic powder – blend until combined
- Add water and lemon juice – blend until smooth
Makes 2 cups
This Cashew No-Cheese Sauce recipe is absolutely like cheese sauce – it’s creamy and cheesy! It would be divine over some steamed veggies or even as a nacho dip!
It differs greatly from the Cashew Cream Cheese by Meghan Telpner as that recipe is much more like cream cheese … it’s smooth and thick.
I like the fact that these are vastly different as they can have their own time and place!