Meatless Monday – Cashew Cheese

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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.

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