This cashew "cheese" is super easy to make as all you need are the ingredients and a blender or food processor. It's a great option for those who want a creamy, cheesy taste, but without the dairy. This rendition is soft and creamy (more the consistency of a spread), but will firm up somewhat if left in the fridge. It lasts in an airtight container in the fridge for about 5 days. I like to use it to top various dishes throughout the week.
Easy Cashew “Cheese” (GF, paleo, vegan)
Makes a little over 1 cup
1 cup raw cashews, preferably soaked for 2 – 4 hours
¼ cup filtered water
2 tbsp fresh lemon juice
¼ tsp garlic powder
¼ tsp Himalayan or sea salt
Optional: dash of nutritional yeast
1. If you have soaked the cashews, drain them and rinse thoroughly.
2. Place all ingredients in a high-speed blender or food processor and blend until very cream (about 2 minutes).
3. Enjoy soft or, if you prefer it slightly thicker, leave in the refrigerator for an hour before serving.