Description
Raw cashew cheese made with cashews, lemon, garlic, and nutritional yeast. Serve with veggies, crackers, fruit, and a glass of Rosé!
Ingredients
- 1 heaping cup raw cashews, soaked for 4 hours, drained, and rinsed
- 2 TBSP nutritional yeast
- 2 TBSP fresh squeezed lemon juice
- ¼ tsp garlic powder
- 1/2 tsp dried thyme or dill
- pinch Himalayan sea salt
- shake of freshly ground black pepper
- ¼ cup filtered water
For serving
- gluten-free crackers
- raw veggies
- fresh fruit
- Bottle of 90+ Cellars Rosé
Instructions
- Add the raw cashews to a container and fill with filtered water until the cashews are completely covered. Cover the container and set it on the counter for at least 2-4 hours.
- When the cashews are done soaking, drain them and add to a high-speed blender with nutritional yeast, lemon juice, garlic powder, Himalayan sea salt, dried herbs, black pepper, and filtered water. Pulse until they form a coarse, wet meal, scraping down the sides of the food processor down with a spatula to recombine.
- Continue processing for 1-2 minutes, until the mixture is smooth and thick, adding a tablespoon of extra water if needed.
- Taste the cashew cheese and add more lemon for brightness, and more Himalayan sea salt and dried herbs to taste. Scoop out the mixture and refrigerate it in an airtight container overnight to allow cashew cheese to firm up.*
- Serve the cashew cheese chilled with gluten-free crackers, raw veggies, and/or fresh fruit and a refreshing glass of Rosé!
- Store the cashew cheese in the refrigerator for up to one week.
Notes
Can also be enjoyed immediately for a softer spread, but I prefer it firmer and colder!
Recipe adapted from The Full Helping
- Prep Time: 4 hours
- Cook Time: 0 mins
- Category: Dip, Spread, Snack
- Method: Blender
- Cuisine: Vegan, Oil-Free, Gluten-Free