Just finished my meal prep for the week. Recently I haven’t been into extra long meal prep, so I gave myself a limit of just 2 hours. Having to cook for one person sounds like it can be simple, however, the truth is that at times I make too much and end up eating the same thing over and over. Prepping a few items this week to make life easier when I do need to cook. Enter this alternative to cheese as a staple in my refrigerator.
Enter this little gem, a nut “cheese” that can be an alternative to cheese. Cheese that’s made out of nuts. As more and more people are eating more plants and less animals the need for alternatives have entered the picture. In the grocery store they’re quite expensive, so I’ve been experimenting with recipes to create a version of my own. You can switch out the nut to make it a little more cost effective, however, either way this alternative to cheese is great with cashews or macadamia nuts!
Cheese and I go together like peas and carrots. However, there is a strong family history of heart disease in my family. Therefore, I don’t eat cheese as often as I would and why I created this alternative to cheese. Definitely not here to convince you that this tastes just like cheese, because they don’t. However, I made a zucchini involtini the other day and let me just tell you, it was beyond delicious!! While you can’t see all the ricotta goodness inside, just know that it tasted 100% legit.
Over the years I’ve featured a few “keeper” examples of bloggers’ recipes for alternative to “cheeses”. However, now that I am creating recipes I wanted to share my version of an alternative to cheese. First I started out using both cashews and almonds, however, in this most recent version I used macadamias. Macadamias definitely exceeded my expectations in how delicious it was!
With work, I often work what I call “late” nights where I’m not eating dinner till 8:30 pm. Eating something at 5:00 pm or so allows me to be fueled for my program, however, afterwards I find that I need a snack after the program/before bed because otherwise I wouldn’t be able to sleep. Enter this alternative to cheese as my snack. Paired with a really nice piece of bread, hello Zak The Baker, spread my “cheese” on top, load it up with a few tomatoes, and voila, you’ve got yourself a perfectly balanced snack, one that satiates me (hello protein and healthy fat).
Without further ado, I give you my go-to recipe for an alternative to cheese. With this particular version I used macadamia nuts and while they are quite expensive, know that it turns out just as delicious with cashews and/or almonds. Regardless, this version, comes in at ~$7.50, which for the amount it makes as well as the more expensive nut I used, I can’t tell you how much it’d go for at a gourmet type store. Looking at the cost analysis helps me see what a deal it is. Not to mention, how much my heart will thank me later.
Print
Alternative To Cheese
This is my go-to-recipe for an ‘alternative to cheese’ using nuts. Vegan. Dairy Free. The next ‘cheese’ you need to add to your cheese board that you didn’t know!
- Total Time: 10 minutes
- Yield: 8 1x
Ingredients
- 1 1/4 cup raw macadamia nuts (or cashews // soaked for 1 hour in hot water)
- 2 Tablespoons lemon juice
- 2 Tablespoons nutritional yeast, or more, if desired
- 1/2 teaspoon garlic powder
- 1/4 tsp kosher salt
- 1/4 cup water (up to 1/4 cup more, adding 1 Tbsp at a time, if needed)
- 1/4 cup fresh chopped parsley (optional)
Instructions
- Add macadamia nuts (or cashews, if using) to a food processor along with lemon juice, nutritional yeast, garlic powder, sea salt, 1/4 cup water.
- Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp at a time (if needed!) until a thick paste forms.
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for saltiness, lemon juice for acidity/brightness, or garlic powder for garlic flavor. You could even add a little onion powder – you do YOU! Blend again to combine. Herbs are also optional, but they do give a little color to the “cheese”. You’d add it at this time.
- Enjoy – the “cheese” is ready to eat! It’s best after chilling. Refrigerate for at least 15 minutes, and even up to 24-36 hours. The longer it chills, the firmer the “cheese” will become.
Notes
This recipe does require a food processor. This is one of the key kitchen appliances I tell people to invest in. I use it all the time. From making homemade sauces, like my chimichurri, to all my homemade energy bites, it’s a go-to must have. I used to have a 12-cup food processor, but have found this 7-cup food processor to be a great size, not too big, not too small. If you’re looking to invest, this is a good one to make.
- Prep Time: 10
- Category: Snacks
1 thought on “Alternative To Cheese”
Pretty sure cashews can do anything. Love experimenting to make them both savory and sweet!