Cashew Cheese

Created on 11/19/14

2 cups of raw cashews (soaked for 4 hours)

4 tablespoons nutritional yeast

3 tablespoons lemon juice

3 tablespoons almond milk

2 tablespoons tahini

1-tablespoon onion powder

1-teaspoon kosher salt

 

Drain cashews from water and put in a high-speed blender. Add the remaining ingredients and process on high until smooth. Adjust the seasonings to your liking. Store in a container for up to a week in the refrigerator.

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