By France Morissette,
1 cup
Juice of 1/2 lemon
1 tablespoon
Water
Salt and pepper, to taste
1. Soak the cashews in 1 cup of water for an hour. Drain the cashews. In a , add the cashews, lemon juice and nutritional yeast. Blend until smooth adding only enough water to make the cashews creamy but not runny, adding it in 1 tablespoon at a time. Season with salt and pepper and transfer to a bowl. If using herbs, mix any freshly chopped herbs into the cheese using a spoon. Refrigerate until cool. It will stiffen a bit more once its chilled.
Variations
Herbed cashew cheese:
1/4 cup finely chopped parsley
1 green onion, finely chopped
Fold in the herbs, after the first steps are completed.
Truffled cashew cheese:
1 tablespoon truffle oil
1 small garlic clove
Add the truffle oil and the garlic clove to the with the other ingredients. Blend until smooth, adding only enough water necessary to blend.
Creamy dill dip:
1/4 finely chopped fresh dill
1鈥�2 tablespoons water
1 tablespoon lemon Juice
Add the extra lemon juice and just enough water to get desired consistency and blend until smooth. Fold in the chopped dill.
Maple fruit dip:
Omit nutritional yeast and salt and pepper. Add 3 tablespoons of maple syrup and a small dash of salt to the and blend until smooth. Serve with your favorite sliced fruit.
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