17 Sep Spreadable Jalapeño Cashew Cheese
Grilled cheese was one of my go-to snacks after school when I was growing up. At that time I made it with those processed cheese slices and thought it was the best thing ever. I had no idea what I was missing out on.
Oh my, this spreadable jalapeño cashew cheese is soooo good. If you’re into a little spice you will love the jalapeño flavour, if not, feel free to leave them out.
This recipe is super versatile and you can use it for anything, or just lick it off the spoon—it’s that good! Let’s dive in.
If you’re interested in learning all about cashews. Click here.
There are many types of jalapeño peppers. In this recipe I used the Sierra Fuego Jalapeño which is a mild-medium heat level on the Scoville scale. When jalapeños are scarred, like the peppers above, the peppers are spicier. Jalapeños, like all peppers, contain a compound known as capsaicin, which is an irritate but has been found to alter the expression of certain genes to suppress certain types of cancer. It has also been shown to boost metabolism, aid with nerve pain (prevent migraines), prevent bacteria growth (prevent stomach ulcers), and decrease chances of getting a cold. The vitamin A jalapeños contain helps promote healthy eyes.
The essence of jalapeños is great for moving stagnant energy to bring about change.
This spreadable jalapeño cashew cheese is:
Finger lickin’ good
Personally, I love using this cheese to make grilled cheese sandwiches on sourdough bread and pairing it with this Roasted Tomato Soup. You can also use this spread as a centre piece for a veggie tray.
- 2 cups cashews, soaked and strained
- ½ cup filtered water
- 2-3 tablespoons lemon juice
- ¼ cup nutritional yeast flakes
- 1-2 jalapeños, diced*
- 2 small garlic cloves, mashed
- ½ teaspoon apple cider vinegar
- Pink Himalayan salt and pepper, to taste
- Add all of the ingredients in the order listed to a high speed blender and blend until smooth and creamy.
- Transfer mixture into a dish to store, top with any remaining jalapeño pieces.
- Store in the refrigerator for up to 5 days.
*Depending on the level of spice you want, add up to 2 jalapeños to the spread and/or to top. I used 1 whole jalapeño blended into the spread and it was spicy to me. I think ½ would be the perfect amount for flavouring.