Cashew Cheese / Cheese Alternative
Vegan or lactose intolerant or just looking for something new to try, everybody is playing in the world of nut-based recipes. Here is your new ingredient of choice whenever you're looking for a spreadable cheese akin to ricotta or cream cheese. This version is savory with the inclusion of garlic and basil, but you could easily switch it up for a sweet version with agave syrup and some spices for your morning toast, bagel, desert spread, or similar uses.
1 ½ cup raw cashews
4-5 basil** leaves, torn or chopped
2-3 garlic cloves
1/3 cup coconut oil
½ lemon juice
**Other flavor options:green onions, pesto, fresh or dried Italian herbs such as oregano, thyme, even mint.
Soak raw cashews in water for 4 hours.
When ready, put cashews, coconut oil, basil, and lemon juice into Vitamix or other ultra-high-speed blender. Blend on high for 2-3 minutes until creamy and creates 4 “pillow-y sections” in blender.
Place in fridge for up to a week~ that is, of course, if you can resist eating it all!!!