Dairy-Free Cheese

CASHEW CHEESE

• 190 grams (1 1/2 cups) plain cashew nuts (not roasted or salted)
• 60 ml (1/4 cup) water
• 2 tablespoons dry white wine (optional; substitute water if preferred)
• 2 teaspoons freshly squeezed lemon juice or good vinegar
• 2 tablespoons nutritional yeast (optional)
• 2 cloves garlic, finely minced
• 1/2 teaspoon fine sea salt
• freshly ground pepper

Makes about 1 1/2 cups.

Place the nuts in a salad bowl, cover with fresh water, and let stand for 2 hours.

Drain the nuts and place them in the bowl of a food processor or blender. Add 60 ml (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; the cheese will get a little more solid as it sets.

Transfer to a bowl, cover, and let stand somewhere cool for 24 hours before placing in the fridge, where it will keep for another 5 days.

recipe courtesy of www.chocolateandzucchini.com