I’ve made this many times already. Usually, when I make cashew gravy or cashew cheese, I have some left over for later or the next day, and it usually doesn’t last much longer, because I eat it up so quickly.
There’s not much difference to cashew cheese and cashew gravy. Cashew cheese is cashew gravy with nutritional yeast flakes added. To convert cashew gravy to cashew cheese (you cannot reverse this, as far as I know), stir in 1 Tbs of nutritional yeast for every 1/3 cup of cashew gravy.
Although there are other ways to use the leftover gravy/cheese (such as in quesadillas, on potatoes, pizza, baked ziti, macaroni and cheese, on stuffing, etc), most recently I have been using it to satisfy an addiction to “cheese toast” or “gravy toast”.
It’s simple and easy, too.
- Preheat the oven to 350 degrees Fahrenheit.
- On a cookie sheet, lay down slices of bread.
- Spread (thick or thin, depending on how much you want, I like to spread mine thick) the cashew gravy or cheese on each slice of bread.
- Bake at 350 for 15-20 minutes, or until the bread is toasted (dry/crispy) and the gravy/cheese has begun to dry a little on top (or you can take it out sooner, if you desire, but it might be soggy).
That’s about all there is to it. I like to sprinkle a little salt on mine. These also taste delicious with tomato sauce, potatoes (especially homefries), and fried tofu, and can be used to make a tofu and vegan cheese (like an egg and cheese) sandwich, too. You can also make this fresh.
This is best for breakfast, but can also be eaten for lunch, dinner, or as a snack.