Use with French Onion Soup
Source: Vedged Out
1. Soak raw cashews in water for 2 hours. NOTE: to soften cashews faster, boil water in a small pot and remove from heat. Add cashews and cover from 15-20 minutes. Drain cashews and discard water.
2. Place all ingredients into a blender. Blend on high until smooth.
3. Pour mixture into a small pot and place over medium heat. Stir often so it does not stick or burn. Scrape the sides and bottom as needed.
4. The cheese will start to thicken up and get slightly stretchy. This whole process should take about 3-5 minutes. Remove from heat.
Leftover cheese can be stored in the fridge for 3-5 days. Reheat to make it soft and stretchy again. You can add 'milk' if it is too thick.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 41 | ||
Calories from Fat: 25 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 220.2mg | 8 % | |
Potassium 82.6mg | 2 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.3g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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