This recipe takes even less time but gives you a completely different result! This cheese can be used for pizza and other oven dishes or as a dip.
1 cup cashews, soaked for at least 3 hours
2 cup water
2 tbsp olive oil*
1 tsp salt
1 tbsp of starch (tapioca, rice or other)
Optional: 1 tbsp nutritional yeast, 1 tbsp dried herbs, 1 tsp paprika, 1 tsp cumin (if you add all of these, you will get a perfect cheese dip for nachos!)
Drain cashews and rinse well
Blend all ingredients together until completely mixed
Transfer to a frying pan
Cook on medium heat for 5 minutes while stirring constantly
You will notice that it begins to thicken… this is how you get a cheesy texture!
Yasmine Nazmy is a young French-Egyptian food lover and creator of unique healthy recipes. With a background in arts and environmental engineering, she founded a restaurant in 2014 with a friend: The Vegan Kitchen. It was Egypt’s first vegan and organic restaurant, serving delicious food free of sugar and gluten. A year later, she expanded her horizons and started a catering service named Earthly Delights, following the same trend of healthy plant-based cuisine. Shortly after, she founded KAJU, a line of raw vegan products such as ice cream and cheese. Her creations were then available to be ordered online, and later on in stores; her aim was to make healthy natural food accessible to people all over the country. Over the years, she taught numerous cooking workshops across the capital, and also helped people transition to a plant-based diet and lose weight in a sustainable manner. In 2017, she released her cookbook Happy Belly with over 100 healthy plant-based recipes. Then in 2018 she co-developed a therapy tool with her mother to help people improve their self-perception, as she believes a positive body image and self-love is the first step required to have a healthy relationship with food. She is now starting to spread this message through talks, consultations and workshops.