Enjoy the delicious flavors of berries and basil mixed into a smooth, vegan cheese. This is great for spreading on crackers or using as a dip.
Ingredients: 1 cup raw cashews, soaked overnight. 1/4 cup nutritional yeast. 1 tablespoon lemon juice. 1 tablespoon apple cider vinegar. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon sea salt. 1/4 cup fresh basil leaves, chopped. 1 cup mixed berries such as strawberries, blueberries, raspberries. 1 tablespoon maple syrup. 1 tablespoon tapioca flour. 1/4 cup almond milk.
Instructions: Set the oven to 350F 175C and heat it up. Using a food processor, blend the cashews that have been soaked, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, and sea salt until the mixture is smooth and creamy. Put the cashew mixture in a saucepan and set it over medium-low heat. Also add the mixed berries, maple syrup, tapioca flour, and almond milk. Mix the chopped basil leaves in. For about 5 to 7 minutes, stir the mixture all the time as it cooks until it thickens and the berries get soft. Cover the mixture with foil and put it in a baking dish. After the oven is hot, bake for 20 to 25 minutes, or until the cheese is set and the top is a little golden. Take it out of the oven and let it cool down for a few minutes before you serve it. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
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