Ariella WellsAriella6

Cashew Cheese

– 190 grams (1 1/2 cups) plain cashew nuts (not roasted or
– 60 to 80 ml (1/4 to 1/3 cup) water
– 2 teaspoons freshly
squeezed lemon juice or good vinegar
– 2 cloves garlic,
finely minced
– 1/2 teaspoon fine sea salt
– freshly ground

Makes about 1 1/2 cups.

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

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 and blend again to adjust the consistency, if necessary; 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.