Ingredients
1 cup cashews (soaked in room temp water for 4 hours or hot water for 30 minutes)
¼ cup nutritional yeast
1 tsp garlic powder
½ tsp onion powder
2 tbsp lemon juice (freshly squeezed)
¼ cup water (plus more water if needed 1 - 2 Tbsps at a time)
¼ tsp salt (optional) +1/4 tsp as needed
¼ tsp ground black pepper (optional)
Directions
1
Drain cashews.
2
Add all ingredients to a high-speed blender or food processor.
3
Blend until smooth. Add more water as needed, 1–2 tablespoons at a time, until you reach your desired consistency.
4
Taste for additional ingredients of choice (more garlic, nutritional yeast, or add a dash of cayenne for a spicy cheese!).
Chef's Notes
Nut-free
Use sunflower seeds in place of cashews.
Prep Ahead
Soak the cashews in water ahead of time and drain. Store them in an airtight container in the refrigerator for up to 48 hours, rinsing before using.
Storage
Store the cheese in an airtight container in the refrigerator for up to five days or in the freezer for up to 30 days.
Ingredients
1 cup cashews (soaked in room temp water for 4 hours or hot water for 30 minutes)
¼ cup nutritional yeast
1 tsp garlic powder
½ tsp onion powder
2 tbsp lemon juice (freshly squeezed)
¼ cup water (plus more water if needed 1 - 2 Tbsps at a time)
¼ tsp salt (optional) +1/4 tsp as needed
¼ tsp ground black pepper (optional)
