Raw Cultured Cashew Cheese
Indulge in the creamy goodness of this dairy-free cheese alternative made from raw cashews. It's rich, tangy, and perfect for spreading on crackers or using as a dip. Ingredients: 2 cups raw cashews, soaked overnight 2 tablespoons nutritional yeast 2 tablespoons lemon juice 1 tablespoon apple cider vinegar 1 teaspoon sea salt 2-3 tablespoons water, as needed Instructions: After soaking, drain and rinse the cashews Process cashews, sea salt, lemon juice, nutritional yeast, and apple cider vinegar in a food processor until smooth Gradually add water until the desired creamy consistency is reached Spoon the mixture into a sanitized glass bowl To allow it to culture, cover it with a fresh cloth or plastic wrap and leave it at room temperature for 12 to 24 hours Refrigerate for at least 4 hours after culturing before serving