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Ingredients
- 2 cups Cashews – soaked 2-4 hours
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Lemon juice
- 1 tsp Salt
Details
Servings 1
Adapted from robinskey.com
Preparation
Step 1
Drain and rinse cashews, which have been soaking in water for 2-4 hours. Put the cashews with all other ingredients in a food processor and process until creamy and smooth. Stop processing and scrape down the sides with a spatula periodically while processing to make sure all of the cashew pieces get processed. When cheese is a smooth texture, stop processing and transfer to a glass dish or bowl and store in the fridge. This cheese will keep refrigerated for 1-2 weeks.
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