Raw Cashew Cheese

[Guest guest]

  " 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.