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Vegan Mexican cheese cream

updated

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Ingredients for 1 servings:

  • 100 g cashew nuts
  • 12 tbsp water, hot
  • 3 tbsp nutritional yeast
  • 1 tsp salt
  • ½ tsp smoked paprika powder
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 chili pepper(s) (chipotles in adobo sauce)
  • Chili flakes for sprinkling

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

from cashew nuts

Finely grind the cashews and blend with the remaining ingredients in a blender until smooth. If the cream is still too thick, add a little more water. Transfer to a bowl and sprinkle with chili flakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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