1 cup raw (unsalted) cashews, soaked overnight, then drained
1/3 cup nutritional yeast
1/4 teaspoon sea salt (or more to taste)
juice of half a lemon
1/3 cup water (or more as necessary)
pepper, italian seasoning (optional)
Add soaked (and drained) cashews, nutritional yeast, sea salt, juice of lemon and 1/3 cup water to a food processor.
Puree, scraping
down with spatula the sides as necessary, until the cashew cheese is a smooth, creamy
consistency. Depending on desired consistency and the length of soaking
time, additional water can be added as needed.
Makes a little over ½ cup. Store in the refrigerator and use within 5 days.
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