Cashew Cheese

2 cups cashews, soaked 2 hours or overnight in water
1/2 tsp sea salt
1/4 cup lemon juice
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard (optional)
3 Tbsp nutritional yeast
1/2 cup water
1/4 cup tightly packed dill or 2 tsp dried dill

Directions: Drain cashews and rinse them. Add the drained cashews to the food processor along with the salt, lemon, and nutritional yeast. Pulse to combine. Let the motor run and drizzle water in, stopping a few times to scrape the bowl down. Keep blending till the cheese has the consistency of a light cream cheese (or whipped ricotta). Add the dill and pulse to combine. Transfer cashew cheese to an airtight container. Will keep for 4-5 days in the fridge. Freezes well! Makes 1 3/4 cups.


Recipe Video:

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