This vegan cheddar cheese spread is made with raw cashews and sun-dried tomatoes and requires no cooking. Serve as a spread for raw veggies, fruit, crackers, slices of bread, or for sandwiches. From The Complete Idiot’s Guide to Vegan Cooking ^[1] by Beverly Lynn Bennett and Ray Sammartano.

Yield: 1 1/2 cups

• 1 1/2 cups plus 1/3 cup water
• 1 1/2 cups raw cashews
• 1 tablespoon sun-dried tomatoes
• 1 tablespoons raw tahini
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon Bragg Liquid Aminos
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

Combine 1 1/2 cups water, cashews, and sun-dried tomatoes in a small bowl and set aside to soak for 2 hours. Drain off soaking water and discard.

Transfer cashews mixture to a food processor fitted with an S blade. Add remaining 1/3 cup water, tahini, lemon juice, liquid aminos, garlic powder, and paprika. Process for 2 minutes. Scrape down the sides of the container with a rubber spatula and process for 1 or 2 more minutes or until completely smooth. Transfer mixture to a small bowl to serve.

Store leftover spread in an airtight container in the refrigerator for up to 1 week.

Variation: Turn this spread into a mock cheddar cheese sauce by blending it with an additional 1/4 cup water or more, and use it as a sauce of dip for raw or cooked vegetables. For extra flavor, add 1 tablespoon nutritional yeast flakes.

Visit Beverly Lynn Bennett at The Vegan Chef. ^[2]

• For more vegan cheese-like recipes, go to Vegan Cheese-y Delights. ^[3]