For those moving towards a plant-based diet or just interested in packing the fridge with healthy simple choices, cashew cheese is a must have.
It’s easy to make cashew cheese at home, similar to making hummus, and it can go into your bowls, salads, pasta, or as a dip.
Sweet and heavy, crunchy and creamy, cashews calm the nerves and satisfy your appetite. They build tissue, strength, and stamina, and help with elimination 🙌#BeYourMedicine
2 cups of cashew nuts (400 grams)
Lemon juice from 1 lemon
150 ml cold water
1 tablespoon Tamari Soy Sauce or Miso (Ilove it with miso)
Salt & Pepper
Now, the recipe:
- Leave the cashews soaking in cold water for 4 hours. Then drain and rinse.
2. Add them to a food processor with the rest of the ingredients and blend until very smooth. Add salt and pepper according to taste.
3. This cashew cheese will keep in the fridge for up to 6 days.
You can also add dill, garlic or any herbs you like and try your own version.
