Homemade Cashew Cheese: A Plant-Based Delight

Instructions:

1. Soak the cashews: Immerse the cashews in water for at least two hours, or preferably overnight. This softens them and improves the cheese’s texture.
2. Drain and blend: Drain the soaked cashews thoroughly. Combine them with nutritional yeast, turmeric, paprika, garlic, lemon juice, salt, and pepper in a high-speed blender. Blend until smooth and creamy. Add water gradually if needed to achieve your desired consistency.
3. Optional: Add coconut oil: For a firmer cheese, incorporate coconut oil into the blended mixture.
4. Taste and adjust: Sample the cheese and adjust seasonings as needed.

Tips:

• Experiment with flavors by adding herbs like basil or dill.
• Use the cheese as a spread, dip, or topping for various dishes.
• Store the cheese in an airtight container in the refrigerator for up to a week.

Enjoy this homemade, plant-based cheese as a delicious and versatile addition to your culinary creations!