I’m in love with making cashew cheese, not least of which is because it’s super easy! (See below for recipe.) It’s spreadable, you can add in all kinds of different ingredients to the base for additional flavors (like sundried tomato, basil, avocado, etc) and it adds extra protein and healthy fat to a meal, as is a great option for vegans or those avoiding dairy.

And this pic right here has been my go-to lunch recently. I prep big batches of the ingredients, (including chopped veggies, quinoa and cashew cheese), and then when I’m ready to eat, throw it together in a bowl. There’s so much variety for what you can add in for a quick healthy meal – here I’ve got spinach, arugula, quinoa, avocado, cucumbers, tomatoes, sprouts and cashew cheese on top.

CASHEW CHEESE RECIPE
(From nutritionstripped.com)

Add all of the following ingredients to your high speed blender and blend until thick and creamy.
1 cup raw cashews (soaked for 1hr or more)
¼ cup filtered water
¼ cup nutritional yeast
2 Tbs. lemon juice
2 cloves garlic
2 Tbs. white wine (wine you’d drink) or use 1 Tbs. raw apple cider vinegar
1 Tbs. dijon mustard
sea salt and pepper to taste