Not completely raw, but a good source of B vitamins.
Adding more cashews makes it more solid & creamier, adding more yeast flakes makes it drier & more ‘cheesy’. If you want to use soaked cashews, it’d be best to dehydrate them before using in this recipe.
Submitted by pianissima on April 18, 2008 - 9:42am
about 1 cup
this was a total accident. it tasted EXACTLY like cream cheese to me. only, i HATE dairy, so there wasn’t exactly a party in my mouth. i figured someone who was missing it would be appreciative though. ;)
Submitted by poemomm on February 19, 2008 - 12:50pm
I’ve taken to using my cultured Real Cream Cheese for my pizzas – which, I know, is odd, but strangely perfect to the taste. However if the idea of using a cultured nut cheese is too odd for you, feel free to use this recipe instead.
Serves 1, but can easily be doubled, trippled, or quadrupled
Ok…I know the ingredient list looks a little long, but this is something really quick, especially if you make the cheese and tomato sauce ahead of time and just assemble the pizza when you are ready to eat…try it…it’s YUMMY! I usually make enough cheese and sauce for a few pizzas and save the extra for later.
Submitted by brenilou on January 19, 2008 - 9:48pm
about a cup
I made this at the last minute when I was visiting my twenty something kids. Originally, I made this for a nine layer dip as a sour cream. But then my DD made some amazing crackers and we used this along with a tomato sauce and olives for a quick and very tasty pizza!! The third time I made a quick dessert w/dates, apples, walnuts and cinnamon and we plopped this cheeze on top of that and it tasted like sweet cream. In other words, if you love cheese, you gotta have this on hand.