Raw Vegan Cashew “Cheese”
Makes: About 2 cups
Prep Time: 2 to 4 hours soaking time for cashews, 5-10 minutes to prepare Cashew Cheese
Tools:
High-powered blender or food processor
Knife
Cutting board
Ingredients:
1 1/2 cups raw, organic cashews – soaked 2 to 4 hours
1 clove organic garlic
Dash of organic Onion Powder
Organic Black Pepper to taste
½ cup spring water or filtered water
Juice from one large organic lemon – to taste
Let‘s get started.
Soak raw, organic cashews for 2 to 4 hours in a container of water, covering the cashews with about an inch of water as they tend to swell up a bit. Rinse thoroughly.
Place all ingredients in the blender until mixture is really smooth and creamy. I usually stop to scrape the sides of the blender and taste to see if I need to add more lemon or water. That’s it! You’ve made a fabulous, full flavored faux cheese!! Enjoy!
Store in airtight glass container in refrigerator for up to 2 weeks.
Depending upon what I’m using the “Cheese” for, I may add more water for a creamier, thinner spread. Add less water for a thicker “Cheese”, similar to ricotta cheese. Wonderful in Vegan Lasagna! Also use as a dip or spread with vegetables, wraps, etc. So delicious!
Other ideas to add to the above recipe: Just toss one or more of these to change the flavor!
Fresh dill
Parsley
Sundried tomatoes
Fresh Basil
1-teaspoon tomato paste
Fresh Cilantro
Be creative, add your favorite herbs! 😀
Raw organic cashews done soaking in fresh spring water.
Notice how they swell up.
