Cashew / Sunflower Cheese Recipe

Name: Cashew / Sunflower Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup cashews or ⅔ cup sunflower seeds; ½ cup water; 14 red capsicum (bell pepper); 14 red onion; ¼ cup nutritional yeast flakes; 2 garlic cloves; 3 tablespoons lemon juice; 2 tablespoons soy sauce; 1 tablespoon sesame oil (optional); 1 teaspoon sea salt (optional)

Servings: persons

⅔ cup cashews or ⅔ cup sunflower seeds
½ cup water
14 red capsicum (bell pepper)
14 red onion
¼ cup nutritional yeast flakes
2 garlic cloves
3 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon sesame oil (optional)
1 teaspoon sea salt (optional)

1
Place all ingredients in a blender except water and blend until creamy
2
Add water until you get the consistency you want.
3
thicker works well on nachos and runny works better on pizzas we drizzle it over the top.
4
Bake / grill till the cheese browns.
5
This cheese can be toasted on sandwiches / burrito's, nacho's, lasagnes, pizza's and anything else that has cooked cheese.
6
I blend mine without the water and freeze it in 100ml lots.
7
Then when I defrost it I add the water to get the consistency I want.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅔ cup cashews or ⅔ cup sunflower seeds, ½ cup water, 14 red capsicum (bell pepper), 14 red onion, and more.

Yes, Cashew / Sunflower Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cashew / Sunflower Cheese

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