This recipe was born out of my raw vegan days, when I discovered the creamy versatility of cashews. And thank goodness! It’s wonderful to have a dairy- and soy-free alternative to cheese to use in baking, cooking, and snacking. I am hooked on this creamy, cheesy spread.
Note: A quick, savory snack that I often make with this Dairy-Free Cheese Spread is Zucchini Pizza Boats. Slice zucchinis in half, lengthwise, and scoop out some of the flesh. Fill with cheese spread and top with sliced olives, fresh basil, chopped pepperoni, and a drizzle of marinara sauce. Bake at 400 ̊F for 20 minutes. Yum!
Place the cashews in hot water. Soak for 10 minutes. Discard the water.
Combine all of the ingredients in a food processor. Pulse until smooth and creamy. Stop the blade and scrape the sides down every 30 seconds or so. This can take a while—be patient! If there are little pieces of cashew still visible, keep on blending. When it becomes wonderfully creamy, it’s ready. Enjoy!