Recently I was asked about vegan cheeses that don’t need to be fermented, and I realized I didn’t have much to offer here in my recipe collection. I decided to experiment a little, and I actually came out with this really great Spicy Cashew Cheez Spread on the first try! It’s very simple to make, and I think it took about 15 minutes.
I used the cashew cheez to make vegan quesadillas – you should be able to get six to eight small quesadillas out of this recipe, depending on how thick you spread it. I like to use the little corn tortillas.
I didn’t get quite so many because I used most of it making delicious cheesy bean dips! I folded the quesadillas and filled them with bean dip. It was a little messy…but wonderful.
If you’re cooking a meal for a family of four, I would recommend using all the cashew cheez spread for the quesadillas, and topping them with black beans or bean dip, guacamole, and chopped veggies or salsa. Then, instead of making a mess like I did, eat them with a knife and fork!
Spicy Vegan Cashew Cheez Spread
3/4 raw cashews
1 clove garlic
2 tsp nutritional yeast
2 tsp tapioca flour
1/2 tsp salt
1/2 tsp onion powder
1/8 tsp smoked paprika
1/8 tsp chili powder
3/4 C vegetable broth
3/4 C water or plain unsweetened almond milk
Dash of chipotle powder or cayenne pepper
Dash or turmeric, for color
Blend all ingredients until smooth (you may not get it perfectly smooth if you don’t have a high-powdered blender). Pour into a small sauce pan and whisk over high heat until it thickens into a spreadable consistency. It will not be completely firm, although it will continue to firm up if you chill it. This cheez doesn’t get to the point of being sliceable.
Spicy Cashew Cheez Spread is great for:
-Queso Bean Dip (or Queso “Beef” Dip with TVP & taco seasonings, or Queso Fresco with salsa)
-Cheezy Chili Veggie Dog