Homemade Cashew Nut Cheese

Indulge in this creamy and flavorful cashew nut cheese that is perfect for vegans and those with dairy allergies. Made with wholesome ingredients and packed with nutrients, this homemade cashew nut cheese is a healthier alternative to traditional dairy cheese. It can be used as a spread, dip, or even as a topping, making it incredibly versatile. With just a few simple steps, you can enjoy this delicious and nutritious cheese at any time.

Ingredients

• 2 cups raw cashews
• 1/4 cup nutritional yeast
• 1/4 cup lemon juice
• 1/4 cup water
• 1 clove garlic
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon onion powder

Directions

1. Place the cashews in a bowl and cover them with water. Let them soak for at least 2 hours, or overnight for best results.
2. Drain the soaked cashews and rinse them thoroughly.
3. In a blender or food processor, combine the cashews, nutritional yeast, lemon juice, water, garlic, salt, paprika, and onion powder. Blend until smooth and creamy, scraping down the sides as needed.
4. Taste and adjust the seasoning if desired.
5. Line a strainer or colander with cheesecloth or a nut milk bag and place it over a bowl or container to catch the liquid.
6. Pour the cashew mixture into the lined strainer or colander. Fold the edges of the cheesecloth over the top to cover the cashew mixture.
7. Place a weight, such as a can or jar, on top of the cashew mixture to press out any excess liquid. Leave it to drain for at least 4 hours, or overnight in the refrigerator.
8. Once the cheese has set and drained, remove it from the cheesecloth and transfer it to an airtight container. It can be stored in the refrigerator for up to one week.
9. Serve the cashew nut cheese as a spread on crackers, a dip for vegetables, or as a topping for salads or sandwiches. Enjoy!

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