Course Appetizer, dinner, dip, entree, lunch, Main Course, pasta, Side Dish, Snack
Cuisine American
Servings 4
Equipment
Small Pot
Blender or Food Processor
Spatula
container with lid
Kettle
small glass bowl
Strainer
Ingredients
1 1/2cupsRaw Cashews
1/4cupBob's Red Mill Nutritional Yeast
3/4cupfiltered water
3tbsplemon juice
1/2tspgarlic powder
1/2tsponion powder
1 1/2tspsalt
Instructions
Boil a kettle with approximately 2 cups water or boil 2 cups water in a small pot on the stove top.
Place the cashews in a glass mixing bowl, and once the water in the kettle has come to a boil, pour the hot water over the cashews so they are all covered. Or add the cashews to the boiling water on stove top then turn off stove set aside. Then set timer for 30 minutes.
Drain cashews from the water and rinse them.
Add drained cashews to a blender or food processor with the 3/4 cup filtered water, nutritional yeast, lemon juice, garlic powder, onion powder, salt and lemon juice. Blend on high until creamy, stopping to scrape down the sides a few time with the spatula. Takes approximately 5 - 10 minutes.
Use your cashew cheese now, or you can add the cashew cheese to a container with a lid or mason jar and place it in the fridge. Stores up to 7 days.