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

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