- 1
- 735 mins
- 735 mins
Ingredients
- Ingredients
- 1 cup raw cashews
- water
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 teaspoon white wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- black pepper, to taste
- 1/2 tablespoon chopped fresh basil
- 1/2 teaspoon chopped fresh oregano
- 1/4 teaspoon chopped fresh thyme
- For Garnishing
- malden sea salt or other large flake sea salt
- black pepper
- chopped basil, thyme, oregano
Preparation
Step 1
Instructions
Soak the raw cashews in about 2 cups of water for at least 4 hours (I soaked mine overnight).
Drain the cashews completely and add them to a food processor along with the nutritional yeast, lemon juice, 2 tablespoons of water, white wine vinegar, garlic, sea salt, and black pepper. Process for 3-4 minutes or until you have a very smooth cream.
Transfer the cashew cream to a bowl and stir in the chopped basil, oregano, and thyme.
You can either enjoy the cheese as is or line a small colander with tightly-woven cheesecloth, pour the cashew cheese into the cheesecloth, fold the cheesecloth over top, and place the colander over a medium-size bowl so that it is suspended. Then, refrigerate overnight.
Once refrigerated, unwrap the cashew cheese, transfer it to a serving platter, and garnish with sea salt, black pepper, and chopped herbs.
Refrigerate leftovers.