Healthy Recipe: Homemade English Muffin with Vegan Cashew Cheese

Vegan Cashew Cheese

You’ll enjoy this creamy, smooth cheese substitute that’s easy to make. Serve it with our homemade English Muffins for a healthy snack!

For the Muffins (makes 1 muffin)
Ingredients

1/3 cups rolled oats
1 T chia seed
½ t baking powder
2 T unsweetened applesauce
1 T milk of choice
Pinch of salt

Preparation

1. In a blender, combine oats, chia seeds, baking powder, and salt. Blend until finely ground.
2. Transfer to a bowl, add applesauce and milk and mix to form a sticky dough.
3. Place dough in a ramekin and flatten.
4. Microwave for 2 minutes on high.
5. Let it cool for about 5 minutes before removing from the ramekin.
6. Slice in half, toast, and enjoy with toppings of choice.

Makes 1 Muffin

Nutrition per serving
Calories: 170
Fat: 5g
Sodium: 410mg
Carbohydrates: 27g
Protein: 6g

For the Vegan Cashew Cheese (makes about 1.25 cups)
Ingredients

1 generous cup raw cashews soaked for at least 2 hours (up to 10, or overnight, is fine), drained, and rinsed
2 T nutritional yeast
2 T freshly squeezed lemon juice
1/4 t garlic powder for stronger garlicky flavor, use 3/4 teaspoon garlic powder or 1 crushed garlic clove instead
1/4 t salt more as needed
1/4 t freshly ground black pepper
1/4 cup water more as needed

Preparation

1. Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor.
2. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal.
3. Scrape the sides of the food processor down with a spatula.
4. Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again.
5. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus.
6. Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings.

Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

5 Servings

Nutrition per serving
Calories: 160
Fat: 12g
Sodium: 240mg
Carbohydrates: 9g
Protein: 6g

Join our Registered Dietitians every Tuesday at 5:30 pm in our Demo Kitchen to learn healthy recipes just like these. Find out more HERE.