Cashew Cheese

This is one of my favourite recipes ever. Almost every long-time vegan knows about cashews and their magic, and even if they don't they should. 

Basically if you blend soaked cashews with some garlic and lemon juice BAM, you get this amazing cheese. The recipe below is for more of a dip like cheese but I will explain ways you can change it around to fit almost all of your cheese needs. 

TO MAKE IT SUPER EASY- I MADE THIS VIDEO

*it is my first time making a youtube video, I'm aware it sucks*

Ingredients:

• 1 cup raw cashews
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 2 tbsp any vinegar 
• garlic to taste
• salt to taste 
• a mix of your favourite herbs 

Method:

• Soak cashews over night (at least 4 hours) until soft texture
• blend cashews in high-speed blender with nutritional yeast, lemon juice, vinegar, garlic and salt
• after it is all blended and smooth mix in your herbs
• serve and enjoy
• THAT EASY

How can I change it up?

Cream Cheese

- add double the cashews to create a thicker texture

- stir in some chives

- refidgerate until it becomes the desired texture (30 mins-1 hour)

Spinach Dip

- do not use vinegar

- add more cashews

- thaw some spinach and stir it in

- use oven safe dish and bake at 350 degrees for 50-10 minutes until top is golden

For Pizza

- do not use vinegar

- use more cashews to create a thicker texture

- add more salt

- spoon onto pizza and toss in the oven

Mexican Dip

- add chile powder, cumin, salt, and smoked paprika (cayenne if you are brave)

- if you're lazy just add taco seasoning

- do not use vinegar

- add more cashews to make it thicker

- add can of diced tomatoes

- use over safe dish

- crush corn chips and bake until top is golden brown