We’re loving this vegan cashew cheese from our friends at Little Bird. For quick and easy entertaining, whip up a batch and serve with seasonal vegetable crudité or crackers.
1 ½ cups cashews (soaked 2−4 hours)
½ cup of filtered water
¼ cup lemon juice
2 tsp nutritional yeast
⅓ tsp sea salt
100g Little Bird Organics Flax & Almond Crackers
Seasonal vegetable crudité (snow peas, capsicum, celery, cucumber)
Drain soaked cashews and rinse thoroughly. Place in a food processor with the water, lemon juice, nutritional yeast, and salt, mixing until smooth. Add in any additional sea salt and cracked pepper to taste.
It will keep in the refrigerator for 5−6 days.
You could use a blender for a smoother cheese but this will require more water to get it moving to create a runnier cheese.