- It is not exactly like cheese but fills the gap where cheese used to be. It has enough texture and flavour except if you want cold slices of cheese.
- It is mild enough to substitute for a creamy sauce but cheesy enough to substitute for a cheesy sauce.
- It has lots of nutrition which is not something you can say about all vegan cheese substitutes.
- I prefer it to a lot of commercial cheeses I have tasted.It works as a dip or in a salad sandwich.
- It is very versatile and adapts to different recipes so you can have a one recipe fits all approach.
- It is crispy around the edges and creamy in the middle like a good cheesy topping should be.
- It can be adapted with different flavours such as truffle oil, spices or pumpkin puree.
- It is quick to make.
- It keeps in the fridge a week or two.
- It makes me happy to eat meals without cheese.
- It makes it easier to give up or eat less cheese. It means never again having reason to say "I could never go vegan because I can't give up cheese".
- It saves me having to go hunting out vegan cheese/cheese sauce recipes again. I have tried so many cheese sauces I used to get confused about what to use before this recipe crossed my path.
lasagne, which also has tomato sauce and spinach "ricotta" both as a layer and on top instead of a bechemal cheese sauce.
Lettuce, broccoli and pea soup at the end instead of cream for creamy texture and some added protein. I also did the little decorations on top with it.
Layered festive nut roast I made the layers by mixing cashew cream with herbs in the green layer and tomato paste in the red layer.
Tofu scramble with cashew cream was really good. The cream cheese makes it soft with little crispy bits where it catches (I have never eaten scrambled egg so not sure how close it is to that!).
margherita pizza with cashew cream replacing the grated cheese, but I need to experiment more with toppings. I think a bianco pizza would be fun.
Vegie Ribbon Tart uses cream cheese instead of an egg and cheese mixture on puff pastry as a base for vegie roses of ribbons.
Tex Mex vegan bowl of tomato flavoured beans, vegies and rice.
Creamy spring risotto soup where I have added some cashew cream instead of parmesan at the end.
cheese" and parsley muffins to give a crunchy topping that you might get with grated cheese on muffins.
This is not the end of my experiments. I would be curious to try nachos, tacos, cauliflower cheese, macaroni cheese, welsh rarebit, pot pies and all sorts of other creamy comfort foods. Stay tuned!