Easy Cashew Cheese
Makes 3 cups
For raw, vegetarian and vegan recipes, cashew cream is the preferred substitute for dips, cheese, cream, and sour cream. Here’s how to make a 3-cup batch, which will keep in the fridge for up to one week.
- 2 cups raw cashews
- 8 cups boiling water
- ¼ cup hot water (as needed)
- 1 Tablespoon olive oil
- lemon juice to taste
- miso to taste
1. Cover 2 cups raw cashews with 8 cups boiling water in large bowl. Cover with clean kitchen towel, and let stand 6 to 8 hours.
2. Drain cashews, then blend or process with 1/3 to 1/2 cup hot water until smooth and thick, like sour cream.
3. Add the rest of the ingredients and blend again till almost creamy or until desired consistency is reached.