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Cashew Cheese

by Kate Mate (follow)
Kate Mate
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This recipe is a vegan alternative to cheese. It's consistency is more of a spreadable cheese/ dip and is great to serve with crudités or spread on sandwiches.

If you make this keep in mind it is tasty, but if you're going to make it expecting it to turn out like cheese from a cow, you will be disappointed.

Crudités plate of vegetables and cashew cheese
Cashew cheese served with vegetables, crackers and fruit. A great vegan alternative for anytime

Preparation Time: 1 hour
Cooking Time: 5 minutes
Makes: 1 cup

1 cup of cashews
1/4 cup water
2 tablespoons of lemon juice
1 teaspoon of garlic

Soak cashews for one hour in water to break down the enzymes in the nuts and make them easier to digest.

Cashews soaking
Soak the nuts in water for one hour

Drain off nuts and add to a processor with fresh water, the lemon juice and garlic.
Process until nuts are chopped up small and switch to a stick blender bowl and blitz until smooth.
Place in a sterilised jar and keep in the fridge.
Cashew cheese should be used within five days.

Consistency of the cheese
This is the consistency of the cheese when ready to serve

I like this Recipe - 3
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