This “cheese” makes a great cracker spread or is fantastic in a salad.
- 1/2 cup raw cashews, preferably soaked in warm water an hour or 2 in advance, then drained
- 1 – 2 Tbsp lemon juice (juice of 1/2 lemon)
- 1 tsp apple cider vinegar
- 1 Tbsp coconut oil
- pinch of salt
- water, as needed (about 1/4 cup)
In a blender (high speed blender like a Vitamix would be best), combine all ingredients, added as little water as possible and blending until smooth. (Let the blender run a couple of minutes to get it as smooth as possible.)
Place a standard coffee filter in a colander and place on a plate. Pour the cashew blend into the coffee filter and place in the fridge. Allow to chill and drain any additional water. (The less water you have to add, the less that needs to drain.) Once the consistency of a soft cheese, transfer to a container in the fridge until you need it.