RAW CASHEW CHEESE

Recipe by Bridget Nielsen

Makes 1-2 Quarts

INGREDIENTS

1lb raw cashews

2 lemons (juice)

3 cloves of garlic

1/3 c olive oil

1 TBSP balsamic vinegar

2-4 TBSP nutritional yeast

½ TBSP of salt (to taste)

Add 1 cup or more of water to help blend

PROCESS

Soak cashews for 5-8 hours and strain. Combine all ingredients in blender and blend until smooth. This will thicken as it sits, so add more water to increase your quantity. You can make this a fermented cheese spread by adding a probiotic capsule and leaving it covered outside the fridge for 24-36 hours. It will form dry crust around the outside, but will be fermenting from within.