I came across this recipe on Navitas’s website and had to try it out. I am a devout fan of their products, due to it being high quality and fresh. Lets say that in other brands I have had twigs in my Chia seeds, Navtitas are nicely sorted. Their raw cashews are on the same level; it is unpleasant to buy raw cashews that are soft or worse…limp! If you want good tasting meals, start with quality. And do check out their recipe section! You will be very inspired.
I used a chipotle powder sourced from Frontier Co-op, if you have a co-op or natural food store nearby, look in the bulk spice section. While I used 1 teaspoon, if you like less spicy, halve that. You can always add more in as needed.
This is a “soft cheese”, for spreading or dropping on meals. It is great added to burritos, enchilada bakes, on top of rice dishes and so on – or even spread on crackers.
Vegan Cashew Chipotle Cheese
- 2 cups Raw Cashews
- ¼ cup fresh lemon juice
- ¼ cup filtered water
- 1 tsp garlic (used granulated, which is freeze-dried)
- 1 tsp chipotle powder
- ½ tsp fine sea salt
Add ingredients to a high-speed blender (such as a Vitamix) or a food processor. Process until just mixed (I found that I didn’t have to have it on high, running it from 1 up to 7 worked). Scrape the sides as needed. Keep processing until it is smooth. Taste for seasoning, add more salt if desired (it was perfect for us). Refrigerate until needed. Top with fresh or freeze-dried cilantro if desired.