Name: Easy Herbed Cashew Cheese
Ingredients: 1 and 1/2 cups raw cashews (soaked in water for 4-6 hours); 4 TBS full fat coconut milk (where to buy BPA and additive free coconut milk); 1 TBS nutritional yeast (like this); 1 TBS fresh lemon juice; 1/2 – 1 clove garlic, crushed; several grinds of fresh pepper; 1/4 cup finely chopped fresh herbs (basil, chives, parsley, cilantro, dill); unrefined sea salt, to taste (I use this brand)

Ingredients

Scale

1 and 1/2 cups raw cashews (soaked in water for 4–6 hours)
4 TBS full fat coconut milk (where to buy BPA and additive free coconut milk)
1 TBS nutritional yeast (like this)
1 TBS fresh lemon juice
1/2 – 1 clove garlic, crushed
several grinds of fresh pepper
1/4 cup finely chopped fresh herbs (basil, chives, parsley, cilantro, dill)
unrefined sea salt, to taste (I use this brand)

Cook Mode Prevent your screen from going dark

Instructions

Soak cashews in water for at least 4-6 hours. Drain and rinse well.
Process drained cashews and coconut milk in food processor until creamy smooth, about 5-7 minutes, scraping sides a time or two. Be patient here. This cheese is amazing when you get it nice and smooth.
Add the remaining ingredients and process another minute to full incorporate. Feel free to add a tsp or 2 of liquid here if you prefer. I like mine pretty thick.
Adjust the salt and pepper. Place in fridge to cool completely. Serve and enjoy!