It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Today: McKel Hill of Nutrition Stripped makes a cheesy, cheese-free spread that you can eat on anything from salads to potatoes to sandwiches.
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Cashew cheese is perfect for dairy-free living -- and for anyone who wants to try something new. Not only does is this creamy, cheesy spread made using gluten-free and vegan ingredients, but it comes together quickly and it's endlessly versatile. Non-dairy lovers, rejoice!
This “cheese” has been a staple of mine in the kitchen since I stopped eating dairy. What makes this recipe especially delicious is the nutritional yeast, which contributes to the cheesy flavor and also, yes, adds nutrition.
More: Nutritional yeast is also the magical ingredient in vegan pesto.
Consider this fair warning: cashew cheese is so delicious you may find yourself wanting to consume the whole bowl. If you’re looking for creative uses for cashew cheese, here are a few ideas:
Dollop it onto baked potatoes, salads, fresh pasta, or scrambled eggs.
Use it as a dip for vegetables, fruits, or crackers.
Make a quick salad dressing with a tablespoon of cashew cheese and a couple tablespoons of apple cider vinegar.
Make a cheese sauce with 1/4 cup cashew cheese, 3 tablespoons Dijon mustard, and 1/2 cup of almond milk.
Simply spread it onto sandwiches, cracker, wraps, and toast.
More: So you've ate your fill of cashew cheese and crackers. Now, make vegan chocolate pie for dessert.
An internationally known dietitian/nutritionist and the creator of Nutrition Stripped. McKel shares McKel Hill, MS, RD, LDN is an internationally known dietitian/nutritionist and the creator of Nutrition Stripped, a plant-centric whole foods lifestyle and blog. McKel shares nourishing and delicious recipes weekly while inspiring her readers to take their health to the next level. McKel coaches privately with women all over the world, hosts Nutrition Stripped Supper Clubs and workshops. Her cookbook will be published early 2016.