creamy cashew cheese

 H ow to make vegan Cashew Cheese- a simple plant-based alternative that is spreadable, creamy and flavorful, and can be whipped up in just minutes! Use this in these Quesadillas! Hey friends, I wanted to share a very quick and easy way to make a creamy, spreadable cheese perfect in quesadillas or enchiladas- Cashew Cheese!  It only takes about 10 minutes of hands-on time once the cashews have a chance to soak and will keep up to 5-6 days in your fridge. Cashews are naturally creamy and  “cheesy” in flavor so they are a good base for the recipe. Then it’s just a matter of seasonings. If you like a little smoky flavor, a little smoked paprika is a nice touch, but honestly, I really like this plain and simple too. Up to you. Adding apple cider vinegar instead of lemon juice is why I particularly like this recipe. It keeps the cheese preserved a few days longer and adds a nice tanginess. And I’m not sure if it’s just my imagination, but feels more ea...