When I decided to give up dairy I got really nervous. Cheese was my biggest love when it came to food. Well, cheese and bread but the cheese was way up there.
I loved everything creamy, gooey, and stringy. I didn’t love the cleaning up process of cooking with cheese though #amirightorwhat and I didn’t love what it did to my skin or how I felt if I ate too much.
Then one day I gave it all up for 30 days – cold turkey – because I was so determined to feel better. The 30 days just kept going and going until here I am a year and a half later without dairy. I no longer crave it, gosh I feel better, and I feel younger.
I experimented with different recipes determined to find my non-dairy cheese substitute and this is it. This cashew cream is so versatile for so many dishes that it makes living dairy-free super easy and delicious. It can be thinned out for a light salad dressing, used as an ‘alfredo’ sauce in pasta, topping on buddha bowls (my favorite way), a sandwich spread, or even as a dip. I think what I love the most though is you can really change the ingredients to your taste buds. If you want less garlic taste you simply adjust the number of cloves. I do suggest leaving the nutritional yeast in the recipe but you can adjust that too.
Give it a try – I would love to hear what you think.
I love this recipe. I have made it 6 or 7 times now. I have used it in the Buddha Bowl recipe, used it as a dip and as a spread for wraps. The last time I made it I dropped the garlic and added lots of fresh cilantro – the husband wanted garlic free version on his wraps that he takes to work. This is yet another yummy, easy and versatile recipe Leah! Thanks!
That is a great idea! I also use something similar and add pumping to it for an extra nutrient boost! I add it to my vegan lasagna! It is so good!
leah, this looks delicious! and more nuanced than other cashew creams i’ve seen. one question for you: should the miso be white or yellow, or does it matter which type? thank you! looking forward to adding this to our tacos & nachos. 🙂
Thanks for the comment, Amy. Great question… nope, the color of the miso won’t matter in this recipe, although the white has a slightly milder flavor. I like adding miso to this for a little flavor yes but also to get a little bit of the probiotic bacteria. I hope you enjoy it as much as I do!