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 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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