Four ingredients (five if you count water), easy to make, keeps in your fridge for a couple weeks…This recipe meets the Paleo/ gluten-free/ raw tags and tastes completely bad for you. Yes!!
Not everyone is dairy-friendly. They either can’t eat it or they are choosing not to eat as much for a variety of reasons. I think this version of a non-dairy ‘cheese’ ticks the flavour and texture boxes you need for a snack (great on raw veg or crackers), a sandwich spread or even on pizza.
I need to credit my friend Jenn with the inspiration for this recipe. She adds garlic and truffle salt to her version. Be creative!
Makes approximately 1.5 cups
300 g Cashews, raw
1 tsp Lemon juice
1/4 C Nutritional yeast
1/2 Tbs Sea salt, grain
Optional: Black pepper, garlic to taste
PLACE the cashews into a bowl and cover the nuts with water and a dash of sea salt.
SOAK for 1-3 hours to soften.
DRAIN the cashews and place in your blender.
ADD the lemon juice, yeast, salt and 6 Tbs water (you can use the water you soaked the cashews).
BLITZ in your food processor or blender at high speed, using a spatula to push the contents down.
ADD extra water if necessary, 1 Tbs at a time to get desired consistency. We like ours a bit thick but if you’re going for a more runny cream then you’ll probably end up adding an additional 2-4 Tbs.
STORE in an air-tight container. Will keep in fridge for a couple weeks.