summer squash with instant pot cashew cheese

Insta Pot Cashew Cheese

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Equipment

  • Insta Pot

Ingredients

Large Batch Ingredients (makes 5 cups of cashew cheese)

  • 4 1/2 cups raw unsalted cashews
  • 4 cups water you can use up to 4 1/4 cups for a more pourable cheese
  • 1 1/2 tablespoons olive oil reserve half a tablespoon for food processor
  • 6 garlic cloves
  • 6 tablespoons lemon juice
  • 8 tablespoons nutritional yeast
  • 1 1/4 teaspoons iodized salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon of cumin
  • Optional -use your favorite family spices like paprika or cayenne

Smaller Batch Ingredients (makes 2 1/2 cups of cashew cheese)

  • 2 1/4 cups raw unsalted cashews
  • 2 cups of water
  • 1 tablespoon olive oil reserve half a tablespoon for food processor
  • 3 garlic cloves
  • 3 tablespoons lemon juice
  • 4 tablespoons nutritional yeast
  • 1 teaspoon iodized salt
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon of cumin
  • Optional -use your favorite family spices like paprika or cayenne

Instructions

  • Put olive oil and garlic cloves in blender or food processor and finely chop.
  • Pour water in the Instapot center pot, and then add in cashews.
  • Juice lemon and then add in Instapot with garlic with remaining olive oil.
  • Add in nutritional yeast, chili powder, and cumin.
  • Select the pressure cook feature, and cook for 16 minutes on high for large batch and 10 minutes for a smaller batch.
  • Use the quick release feature to let cool for a couple of minutes.
  • Sprinkle salt over mixture, then place in blender or food processor and blend until smooth.
  • Serve with additional herbs and spices per your taste preference.