Four Ingredient Vegan Cheese
Recipe type: Appetizer
Serves: 2 cups cheese
dairy, egg, soy and gluten free, vegan
  • 1½ cups raw cashews, soaked several hours / overnight
  • 8 ounces sauerkraut
  • ⅓ - ½ cup sauerkraut liquid
  • 2 garlic cloves, finely minced
  • 3 tablespoons nutritional yeast
  1. In blender, combine soaked cashews, sauerkraut, and sauerkraut liquid - blend at highest speed until smooth. Add garlic and nutritional yeast, blend again until fully incorporated.
  2. Store leftovers covered in refrigerator.
  3. Add more sauerkraut liquid (or water) for a thinner cheese sauce.
Recipe by spabettie at