Cashew cheese – a great, dairy-free alternative to cheese.
Ingredients for Cashew Cheese
1/2 cup cashew nuts (soaked for minimum 2 hours)
1/4 cup coconut milk or nut milk
1/2 tsp dried oregano
1/4 tsp Himalayan salt
1/8 tsp cumin powder
1 1/2 Tbsp savoury yeast
Rinse the soaked cashew nuts and place them in a high speed blender, along with the milk and spices. Blend the mixture until you have a lovely, smooth, paste-like consistency.
This will keep in the fridge for up to 4 days.
For an alternative recipe, add in some chopped fresh herbs such as chives or basil.
Use in our Eggplant Canapes