8 oz raw cashews
½ c non-dairy
¼ c fresh
knife. cutting board. two medium bowls, with lid (or plastic wrap to cover).
rubber spatula. blender. strainer.
cashews in a bowl, cover with water and seal with lid or plastic wrap. store in
the refrigerator overnight to soak.
soaking cashews overnight, rinse cashews in strainer with fresh water.
cashews in the blender with milk and salt. blend. it will look like there isn’t
enough liquid for the cashews. be patient as you blend. it will take about 10
minutes. scrape down the sides of the blender every couple of minutes and move
the mixture with the rubber spatula. you will want the cheese as smooth and as
thick as possible.
about 10 minutes, check the consistency of the cheese. the texture should be similar to whipped cream cheese. when ready, pour it into
chop fresh herbs and gently mix in.
cheese as a spread on a sandwich or as dip for vegetables and chips. for an
event, try piping the cheese on crackers, bread or cucumber slices.