Cashew Cheese

• CASHEW CHEESE
• 1 1/2 cup raw cashews, soaked
• 1/2 cup water
• juice of 1 large lemon or 1 tablespoon apple cider vinegar
• 1 tablespoon nutritional yeast*
• 1 garlic clove
• rosemary
• salt & pepper

1. Soak the cashews for at least two hours in a bowl of water,
2. covering the cashews about an inch of water as they will puff up a bit.
3. Drain cashews and place all remaining ingredients into a blender or f
4. ood processor, blend until creamy scraping down sides as needed. Taste for
5. flavors adding any additional ingredients. Some like a salty ricotta so feel free
6. to add as much salt as you want.
7. Store in refrigerator in an air tight container for an hour or two, this will
8. stiffen the mixture a bit. You can also just prepare your dish with it straight
9. away without refrigeration if needed.
10. Makes appx. 2 cups. Stores in refrigerator for up to a week.

cashew cheese, cashews, water, lemon, nutritional yeast, garlic, rosemary, salt

Taken from www.epicurious.com/recipes/member/views/cashew-cheese-52263001 (may not work)