Quick cashew cheese
Try this as part of Megan's buckwheat tabbouleh with pickled beets and quick cashew cheese
- Rinse and drain soaked cashews thoroughly. Place in a food processor with remaining ingredients and blend until smooth. Add in any additional sea salt, nutritional yeast or lemon juice to taste.
- Store in a well-sealed container in the fridge for 5−6 days.
NOTE: You could use a blender for a smoother cheese, but this will require more water to get it moving. Your cheese will be runnier — it’s still delicious but not as rich and cheesy. Add any additional water slowly.