As promised, here’s the recipe for my ultimate cheesy treat – a basic raw cashew cream cheese that can be used for a multitude of amazing raw dishes – think lasagne, pizza and pasta! Yum! It’s also fabulous as a dip for cucumber and carrot sticks or on these raw flax crackers to make mini bruschetta bites. Finally, you can jazz it up with chives, crushed black pepper or sun-dried tomatoes and makes a vegan cheese platter – the possibilities are endless!
Also, there’s the wonderful anti-inflammatory superfood, turmeric in here to give it that yellow ‘cheesy’ colour. By delivering it to your cells along with healthy fats from the cashews, your body will be able to absorb it into the bloodstream much more efficiently! Bonus! So get yo’ raw on and get some nut cheese into you! Yes, I did just say that! Here’s the recipe…
1 cup raw cashews (soaked for 3+ hours)
¼ cup filtered water
¼ cup nutritional yeast
2 tbsp lemon juice
2 cloves garlic
2 tbsp apple cider vinegar
1 tbsp dijon mustard
½ tsp turmeric, minced or 1 tsp powdered
sea salt and pepper to taste
Simply add all ingredients into a blender or food processor and pulse until the desired ‘cream cheese’ consistency is achieved. You can store this in the fridge for up to 5 days and the flavour improves overnight.