Most business veggie lover cheeses I've attempted were, how would I put this, terrible. Odd and loaded with repulsive fixings. That is, until I attempted Field Roast Chao cheddar. It is extraordinarily heavenly, dissolves well and tastes simply like customary cheddar. They offer 3 flavors and by a wide margin, my most loved was their "dark pepper" season. I love, love dark pepper and in a cheddar, it's simply divine. Just issue is it is obviously exceptionally handled and loaded with oil, 2 things I attempt to maintain a strategic distance from.
Their "dark pepper" season was what propelled me to make a cream cheddar with that flavor. I made it one stride further by including a smoky component… something else I cherished previously, was the smoky cheeses. So this formula is the consequence of everything in the past I cherished to such an extent.
What's more, my companions, this one went without a hitch with my hubby, girl and other relatives who are NOT veggie lovers. I'm as overjoyed as can be, realizing I would now be able to have cream cheddar again that I can like eating.
- 1 cup (140g) raw, unsalted cashews
- 2 tablespoons water
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon liquid smoke
- 2 teaspoons dill pickle juice (this is very salty and sour, which works to achieve the full flavor)
- 1/2 tablespoon nutritional yeast
- 1/4 teaspoon ground black pepper (increase to 1/2 teaspoon for a strong peppery taste or omit)
- 1/4 teaspoon fine sea salt
Instructions
- Important: You MUST soak the cashews for a minimum of 12 hours and use a food processor. A fast boil or quick soak will NOT WORK. You'll need to prep this 2 days before you want to eat it, for the best results. You must soak the cashews fully overnight before making this, the longer the better. You should literally be able to crumble them after soaking, that's how soft you want them. They become extremely soft this way and is how the whipped texture and super creaminess comes about. Even the flavor is better this way. This recipe uses very little water, so trying to skip the long soaking method will affect the results. You want the nuts very soft. A food processor is how to get the specific texture, again because very little liquid is used. A blender WILL NOT WORK. So, add your cashews to a bowl and cover with warm water and leave to sit on your counter overnight. Drain them the next day and rinse very well. Shake off excess water.
- Add the soaked/drained cashews, water, lemon juice and apple cider vinegar to a food processor and process until a paste forms. Scrape the sides a couple of times and process again. You want it relatively smooth, but it doesn't have to be perfect since we are processing again.
- Add all of the remaining ingredients, liquid smoke, pickle juice, nutritional yeast, pepper and salt. Process for several minutes. I'm talking, walk away for a couple of minutes and come back. Scrape the sides down and process once more. DO NOT add more water or you will dilute the flavor. You want that stuff silky smooth and a whipped like texture. Refer to photos above for a visual.
- Once it's completely smooth, transfer to a glass container and store in the fridge overnight. It will thicken and firm up some and get really chilled, making it perfect for your bagel in the morning. You will experience the full flavor and texture after it has chilled overnight. Be patient my friends. Enjoy!
Read more our recipe Cheesy Chicken Enchiladas #healthyfood #dietketo #breakfast #food
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