An easy to make non-dairy, vegan cheese
Measure the cashews dry and use the whole soaked batch to make cheese. This recipe creates a very creamy, soft spreadable cheese. It is similar in consistency to whipped cream cheese.
PESTO NUT CHEESE
1 cup raw cashews, soaked for 6 to 8 hours 1 1/2 tablespoons olive oil 1 1/2 to 2 tablespoons lemon juice 1/2 teaspoon sea salt 1 to 2 cloves garlic 1/2 cup basil leaves fresh cracked black pepper
Mix all ingredients in the Vita-MIx using the tamper. Once it is blended to a creamy consistency serve it warm or chill it to let it firm up a bit. Eat it on veggies or crackers. Use it between paper thin slices of zucchini to make rawvioli, spread it on sandwiches, or thin it with more lemon juice to use as a cream sauce on veggie pasta. Delicious, dairy free cheese!
[...] husband thought we were “eating like kings”. My daughter was showing off our raw crackers and nut cheeses at school. I was feeling energetic and clear headed without coffee. A beautiful side effect of the [...]