Raw Cashew Cheese recipe from Real Food Daily Att: Jenni and Dvorah

[Guest guest]

I haven't tried this. It's a request for a cashew cheese from Jenni and a

non-yeast sub. for Dvorah.

 

" Raw Cashew Cheese "

 

makes 1 1/4 cups

 

1 1/2 cups raw cashews

1/3 cup water

2 teaspoons freshly squeezed lemon juice

2 cloves garlic

1/2 teaspoon sea salt

 

Place the cashews in a bowl and add enough cold water

to cover by 2 inches. Soak for 2 hours, and then drain.

Combine the cashews, 1/3 cup water, lemon juice, garlic

and salt in a food processor and blend, scraping down the

sides of the bowl occasionally, for 5 minutes, or until very smooth.

Transfer the cheese to a small bowl. Cover and let stand at room

terperature for 1 day and up to 2 days. Refrigerate the cheese

until ready to use. The cheese will keep for up to 5 days,

covered and refrigerated.

 

 

 

 

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