Raw Cashew Cheese

Yum!  My first shot at making raw cheese was a complete success!  This stuff is great as a dip for veggies or a spread for crackers and has the consistency of a ricotta.  I have a feeling this will be very tasty in a raw veggie lasagna...stay tuned!

2 cups cashews
1/2 cup water
2-3 garlic cloves
3 tsp lemon juice
1 tsp sea salt

Optional: Smoked paprika and/or zesty seasoning

1: Soak cashews in a container with at least two inches of water on top of them for 2 hours

You can do this step right away in the morning and set it aside while you do other things... we like to bring our pup to the dog park. :)

2: Drain them and add them to a blender

3: Add garlic and lemon juice along with sea salt

4: Add water

5: Blend until smooth by using a rubber spatula to push ingredients down in between blending

6: Place in a container

7: Make sure to cover it with an airtight lid, then leave it on the counter at room temperature for 24 hours to ferment

The Next Day:
8: Place half of the cheese on plastic wrap, then twist the top around.  I put my cheese in a lid to make it into a round shape, but that is optional.  This is how I made the wedge pictured above.

9: Or you can just place it in a dish and sprinkle a bit of smoked paprika and seasoning on it and serve immediately.

This raw cashew cheese will stay fresh in the refrigerator for up to five days if kept in an airtight container.