Cashew Cheese

Ingredients

• 1.5 cup raw cashews (soaked for at least 4 hours or overnight)
• 0.25 cup water (adjust for desired consistency)
• 1 tbsp lemon juice (freshly squeezed)
• 2 tbsp nutritional yeast
• 0.5 tsp garlic powder
• 0.5 tsp sea salt (or to taste)

Steps

1. 1

   Drain and rinse the pre-soaked cashews thoroughly under cold water.

2. 2

   Place the soaked cashews, water, lemon juice, nutritional yeast, garlic powder, and sea salt into a high-speed blender or food processor.

3. 3

   Blend on high until the mixture is completely smooth and creamy, scraping down the sides as necessary.

4. 4

   Taste and adjust seasoning, adding more lemon juice for tang or salt if needed. If the cheese is too thick, add water one tablespoon at a time until the desired spreadable consistency is reached.

5. 5

   Transfer the cheese to a glass container and refrigerate for at least 12 hours to allow the flavors to develop and the texture to firm up.

Notes

The recipe yields approximately 12.3 oz (350g) of cheese. It can be stored in an airtight container in the refrigerator for up to 5-7 days. For a firmer cheese, reduce the water; for a dip, increase it slightly.

Nutrition per serving

• vegan
• gluten-free
• dairy-free
• appetizer
• breakfast
• spread
• cashew cheese
• no-cook