Not only is this cashew cheese delicious and easy, it is super versatile. You can put it on pizza or crumble it on a big green salad. Try it in a sandwich or use it in lasagna. You can even use it as a dip and serve carrot sticks or crackers on the side. Cashews are high in fat and protein. The good news is that we need this type of good fat in our diets. Fat from plant sources (like nuts, seeds, and avocados) actually help absorb fat soluble vitamins and healthful phytochemicals! Woot, woot, bring on the cashew cheese!
Cashew Cheese [Vegan]
- 1 cup cashews (130g) soaked in 3 cups (709 ml) of water for at least 1 hour.
- 2 teaspoons lemon juice (10ml)
- 1/2 teaspoon salt (3g)
- 2 turns fresh black pepper
- 1/4 cup water (60ml)
Soak, drain and rinse cashews.
Place in a food processor, along with lemon juice, salt and black pepper.
Pulse for about 1 minute to combine ingredients.
Add water and process until completely smooth, about 2 -4 minutes.
You may want to turn off the food processor and scrape down the cheese from the sides a couple of times. You will have to soak the cashews for at least 1 hour. You can soak them for up to 24 hours. The longer you soak them the more ceamy they will become. If you don’t want to soak them for 24 hours, soaking them for an hour is totally sufficient.