Yield: 1 cup
Here’s cashew-based cheese to use as a dip or on pizza.
- Soak the cashews in 1 cup of water for at least 2 hours. Drain.
- Place the cashews, lemon juice, and nutritional yeast in a blender and blend until smooth, adding 1 Tbsp of water at a time, or up to 1 cup, to make the cashew mixture creamy but not runny. Season to taste with salt (optional) and pepper.
- Refrigerate until cool.
- To make herbed cashew cheese, add 2 Tbsp of chopped fresh rosemary and 2 Tbsp of chopped fresh dill, stirring them in with a spoon.
This recipe is from Mayim’s Vegan Table.