cashew cheese - spreadable to firm

1 cup cashews - soaked in water 6 to 12 hours (the longer time the smoother the cheese) 

1 teaspoon lemon juice

1/2 teaspoon apple cider vinegar

1/2 teaspoon garlic powder

1 teaspoon salt

2 tablespoons cornstarch  or tapioca starch (if you want a firmer "cheese" add more starch

1/4 cup coconut oil -  melted (if you don't want the coconut taste use a coconut oil that has less flavor 

1 cup water

1/4 cup nutritional yeast 


ADD INS:
 if you'd like to add to the flavor you can be creative with herbs (basil, oregano, thyme, rosemary) other nuts chopped in for texture, sun dried tomatoes, jalapenos, black pepper, red peppers etc add it in to the thickened sauce before you place in the ramekins. 

Drain and rinse cashews and place with the rest of the ingredients in a food processor or high powered blender until smooth.

In a saucepan, add the cashew cream and bring to a boil stirring constantly until it thickens.

Pour into ramekins and refrigerate for at least 2 hours but over night is better. (you can oil ramekins before pouring)

When ready to serve turn the ramekin upside down.

If the cheese does not want to come out easily take a thin knife blade and help to release the suction and the cheese should come plopping out. 

Herb Cashew Spread 10/08/19 

2 cups soaked cashews 

2 tbs nutritional yeast 

1/4 cup water

1 tbs olive oil 

1 tbs lemon juice 

1 tsp garlic (or onion powder )

1 cup herbs (basil, thyme, oregano, fennel, dill) 

salt & pepper ( i used 1 tsp salt) 

 

place everything but herbs into food processor and grind till smooth. once smooth add the herbs. 

done.