Cashew Cheese

 

2 cups raw cashews, soaked overnight (or a minimum of 2 hours). Drain and rinse.

2-3 tbsp fresh lemon juice

¼ cup filtered water (may need more depending on how well it’s blending. Use as little as possible so it’s not too thin)

½ cup nutritional yeast flakes

1-3 cloves of minced garlic (use less if you want a milder flavour)

1 tsp sea salt

1 tbsp chopped parsley (or cilantro/rosemary/dill/basil…or any other herb) (OPTIONAL)

OPTION**you can add 1-2 tsp of additional flavours such as chilli flakes, sundried tomatoes, raw honey or other seasonings to give this recipe some variety**

Blend (pulse) cashews, garlic and salt with half of the water and lemon juice. Gradually add more liquid until mixture reaches the texture of cream cheese. Add nutritional yeast and pulse until well combined.

Refrigerate in a covered glass container.  Will keep for about 1-2 weeks.

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