Experimenting with new foods is always fun. Although I’m a cheese lover, I do enjoy cashew cheese for its savory flavor and creamy texture. I recently bought an Instapot (a super-fast pressure cooker) for those days when I really don’t want to cook. I can experiment by throwing a bunch of different foods in there and hope for the best. And so far, so good! This new “skill” ultimately led me to this tasty cashew cheese recipe. Making cashew cheese always seemed tedious and time-consuming, but with the Instapot, it was a breeze! I’m guessing this recipe would also work in a slow cooker or crockpot, but it would have to cook for double or triple the time.
Cashew cheese is tasty in many dishes. Recently I’ve enjoyed it over nachos, on top of patty pan and summer squash, and inside zucchini blossoms lightly fried in olive oil, salt, and pepper. It’s also delicious spread on top of whole-grain pita.
Check out my new cookbook for more tasty recipes, The Plant-Based Boost Cookbook, 100+Recipes for Athletes and Exercise Enthusiasts.
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