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Cashew Cheese

by Maddy Butler (follow)
Vegan (675)      Lactose Free (170)      Nuts (155)      Raw (81)      Cashews (35)      Dips (32)      Spreads (13)     
The jury's still out in my house as to whether this should really be called "cheese". Its consistency is quite similar to cheese, however, and it is a great alternative to actual cheese for those who are vegan or lactose intolerant.



Cashew cheese dip


The "cheese" can be used as a spread, a dip or as a replacement for cheese in many recipes, such as a substitute for ricotta. Add a few dollops to a salad or even use it in a vegetable/meat bake.

It's smooth and creamy, with a divine taste that made even us non-vegan, lactose-eating, cheese lovers gobble up the whole thing in one evening.

Preparation Time: 2 hours and 30 minutes
Makes: 1 1/2 cups (roughly)

Ingredients
1 1/2 cup cashews
1/4 cup water
Juice of 1-2 lemons (we like it super lemony)
1 tbs red wine vinegar
1 tbs white wine
2 cloves of garlic, finely diced
1 tsp turmeric
Salt and pepper

Method
Place the cashews in a bowl and cover with water. Leave for at least 2 hours. This will soften them sufficiently for the blending process.



Floating cashews


Drain the cashews and place in a food processor. Add all the other ingredients and blend until you achieve a smooth paste.



Cashew cheese dip



Cashew cheese dip


The cashew cheese will keep in the fridge for up to 5 days.



Floating cashews


Categories
#Cashews
#Vegan
#Nuts
#Spreads
#Dips
#Raw
#Lactose Free
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