Creamy Cashew Cheese

This is a beautiful alternative to dairy cheese. I love the powerful health benefits of organic raw cashews. They are packed with vitamins, minerals, and antioxidants. These include essential micronutrients like vitamins E, K, and B-6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium. Combining the power of cashews with other superfoods like nutritional yeast, garlic, lemon, and Himalayan sea salt makes this recipe a powerhouse of nutrition. Serve with fresh or roasted vegetables for a delicious meal or snack.

Ingredients 1 cup organic raw cashews, soaked for at least 2 hours (or overnight) drained, and rinsed

2 tablespoons nutritional yeast

2 tablespoons freshly squeezed lemon juice

½ teaspoon garlic powder or 1 crushed garlic clove

½ teaspoon salt (more as needed)

¼ teaspoon freshly ground black pepper

¼ cup water (more as needed)

Instructions Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor or high powered blender. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.Turn the motor of the processor on. With the motor running, slowly pour in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth, adding a tablespoon of extra water if needed. The consistency should be like hummus. Taste the cashew cheese and add lemon, salt, and pepper or other herbs to taste. Serve cold. Cashew cheese will keep for up to 4 days in an airtight container in the fridge.