This cashew “cheese” is also called cashew butter or cashew cream.
Tools: food processor or blender, soaking jar or bowl, wooden spoon, fork
2 cups organic raw cashews
2 tablespoons organic lemon juice
1 peeled and smashed garlic clove
1 tablespoon organic extra virgin olive oil
Large dash (1/4 – 1/2 tsp) of pink Himalayan salt or sea salt
Dash of organic raw agave or maple syrup
1/4 – 1/2 cup water
Soak cashews in filtered water (covering nuts totally) overnight or at least 2 hours. Rinse and drain cashews. Add cashews, lemon juice, garlic, olive oil into high powered blender or food processor and blend, frequently stopping to scrape sides and blend again. Add salt and sweetener to taste. Slowly blend in water to desired consistency.
Optional ingredients include fresh herbs. Also, experiment with this recipe using other nuts. Enjoy this on a vegan slice of bread with fresh tomatoes, avocado slices and baby lettuce, serve with crackers or toast points for a delicious spread, or dollop on soups, salads and pastas in place of cheese.