Herbed Cashew Cheese

Introduction

About this Recipe

By: Nichole Fogleman 

Igredients

•  3 cups raw cashews 
• 1 teaspoon probiotic powder (open from capsules, I used this brand)
• 2 tablespoons nutritional yeast
• 1 large lemon, zest and juice
• 1 teaspoon minced garlic (I use a microplane to get the garlic as fine as possible)
• 1/2 cup finely chopped basil
• 1/2 cup finely chopped parsley
• dash cayenne pepper (optional)
• 1/4 cup thinly sliced scallions
• 1/2 teaspoon salt/pepper

Directions

• Step 1 – Soak cashews for at least 2 hours in cold water. This will make it easier to puree. If you don’t have time to soak the cashews, soak in boiling water for 30 minutes first.

• Step 2 – Rinse after soaking and add to the base of a high-speed blender or food processor. Add probiotic powder and 3/4 cup water. Blend for 2-3 minutes until very smooth. If it is too thick, add a bit more water but don’t add more than you need. You want it to be thick like dip, not runny.

• Step 3 – Place the cashew mixture in a bowl, cover with a dish towel and leave overnight (8-10 hours) on the counter to culture and become tangy.

• Step 4 –Remove dish towel and add in the rest of the ingredients: nutritional yeast, lemon zest, juice, garlic, scallions, basil, parsley, cayenne, salt/pepper. Mix together, adding more salt/pepper as desired.

• Step 5 – Enjoy as a dip, on a sandwich, tossed with hot pasta. The possibilities are endless as it’s SO good. Will keep for 1 week in the fridge.