This recipe for vegan cheese comes from a portion of the recipe for vegan mac ‘n cheese from OhSheGlows:
- 1/2 butternut squash, peeled and chopped
- 3/4 cup raw cashews
- 1 cup unsweetened almond or soy milk
- 3 garlic cloves
- 1 T lemon juice
- 2 tsp salt
- 7 T Nutritional Yeast
- 1/2 tsp dijon
- 1/2 tsp Tumeric powder
- black pepper to taste
Preheat your oven to 350 degrees F and in the meantime prepare your butternut squash: peel, deseed and roughly chop. Line a baking sheet with parchment paper and roast squash for 40 minutes.
In the meantime, finely process cashews in a food processor. Then add the other ingredients and blend together in the food processor. When the squash is finished process it into the mixture and you’re ready!