This simple cashew cheese recipe is the perfect go-to when you're craving a delicious dairy-free snack. Pair this with the Oregano Dill Kale Crackers and step into taste bud bliss.
- 2 cups raw cashews, socaked for at least two hours in filtered water. Drain and rinse.
- 4 tbsp nutritional yeast
- 4 tbsp lemon juice freshly squeezed
- 2 cloves garlic, fresh
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup water, use more if needed for desired consistency
Place all ingredients in food processor.
Process one to two mintues or until desired consistency reached. Ideally the texture should be similar to hummus.
Scrape the sides of the food process intermittently with a spatula.
Serve fresh with crackers or veggies.
Refrigerate up to five days.