Cashew Cheese

WARNING: This is delicious, you will want more.

You just may dream about it and want to make it again and again.

This cashew cheese is one of my favorites. It is an excellent alternative to dairy-based cheeses and it goes great on your wraps, pizzas, crackers and salads.  And, not only is it delish times infinity, it’s also super versatile. The recipe below is a simple base recipe but from here, feel free to play around and add other yummy ingredients such as…

Chipotle pepper in adobe sauce
Raw honey
Herbes de Provence
Fresh herbs like dill and/or parsley
Raw or caramelized onion
Red pepper
Sun-dried tomato and Kalamata olives

Whatever you choose to add to it, you will soon be sharing this recipe with your besties.

And it’s really, really easy to make. Just toss the ingredients in your food processor or blender, give it a whirl and the finished product results in a creamy spreadable cheese. A healthy and delicious alternative to cheese — in just a few simple steps!

Good clean food makes us feel better. Period.

Now, go ahead and make this super delicious snack.

Cashew Cheese recipe
1 cup raw cashew nuts soaked in 3 cups of water for at least 1 hour
1/4 cup water
2 tablespoons dry white wine (this can be omitted yet it gives it a very nice flavor)
2 teaspoons freshly squeezed lemon juice
1 small clove garlic, very finely minced
1/2 teaspoon fine sea salt (more to taste)
freshly ground pepper

Drain the nuts and place them in the bowl of a food processor or high speed blender. Add 1/4 cup water and the rest of the ingredients, and mix until thoroughly puréed, stopping to scrape the sides of the bowl every once in a while. Add a little more water if necessary and blend again to adjust the consistency. You want it to be smooth and creamy. This will keep in the fridge for 5 days.