Pesto Nut Cheese

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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.


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 to taste

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 raw-violi, spread it on sandwiches, or thin it with more lemon juice to use as a cream sauce on veggie pasta. Delicious, dairy free cheese!


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