INGREDIENTS -:
1 cup raw cashews soaked for at least 2 hours (up to 10hrs or overnight is fine), drained and rinsed
2 tbsp nutritional yeast
1⁄2 lemon squeezed
1/2 tsp salt, more as needed
1/2 tsp pepper to taste if needed
Water as needed (approx.. 1⁄4 cup)
Option to add 1/2 tsp garlic powder
METHOD -:
Place all ingredients (minus water) into a food pocessor. Pulse repeatedly to break up the cahews down untilthey form a coasre, wet meal. Scape the sides of the food processor down with a spatula.
Then turn the processor on and drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus.
Taste the cashew cheese and add more lemon, salt, and pepper to taste.
Serve and enjoy 🙂
Cashew cheese will keep for up to 6 days in an airtight container in the fridge.
