When eating plant-based, the hardest thing for me to substitute is usually cheese. If you are like me and put cheese on everything consider this recipe as a great alternative! This is a great cheese to use on veggie burgers or on top of nachos.
1 Cup Cashews (soaked overnight)
2 Tbsp of Olive Oil
3/4 Cup Carrots - small dice
1/2 Cup Celery - small dice
1/2 Cup Onions - small chop
1/2 Cup Yellow Pepper - small chop
1/4 tsp Cayenne
1/4 tsp Paprika
1/2 tsp Pepper
1 tsp Pink Himalayan Salt
1 Tbsp of Lemon Juice
1/4 Cup of Veggie Broth
Soak the cashews overnight.
Add olive oil to a pan on medium-high heat. Add carrots first and cook for about 4 minutes. Next add onions, celery, and peppers. Add all of the seasonings and continue to stir. Cook until veggies are softened.
Next cool vegetables in a bowl.
Once the vegetables are cooled - add drained cashews, veggies, lemon juice, and vegetable broth into a blender. Blend until smooth. If needed add more vegetable broth to obtain a smooth consistency.