Creamy Raw Cashew Nut Cheese

A version of this Cashew Nut Cheese recipe was introduced to me by my friend and colon hydrotherapist, Kim. I love cheese, but am lactose intolerant and do my best to stay away from dairy. I enjoy eating it with flax crackers or cut up veggies. Raw broccoli is a favorite to dip in it! I also add it to my kale then dehydrate for kale chips or mix it with ground flax seed, water and spices to make cheesy flax crackers. Enjoy!

Pureed Cashew Nut Cheese

Prep Time: 10 mins (You do need to soak the cashews in advance a minimum of 8 hours)

Processing Time: 5 mins

Quantity: 2 cups

INGREDIENTS

• 2 large red bell peppers, roughly chopped

• 2 cups raw cashews (soaked)

• 1-2 cup(s) nutritional yeast (I start with 1 cup then add more if needed)

• 2 tablespoons apple cider vinegar

• 2 cloves garlic, optional

• 1/2 teaspoon salt

• 1/2 teaspoon red chili flakes (more or less, depending on your spice tolerance)

INSTRUCTIONS

• Soak the cashews for 8 hours in room temperature water to soften them. I like to soak mine overnight. Depending on the cashews, they may soften in as little as 4 hours.*

• Combine all the above ingredients in a food processor with your drained, soaked cashews. I try to making sure the red peppers are on the bottom. Blend until a smooth sauce forms, adding a bit of water if the blender is having trouble blending. I pulse first then blend before adding the water. If its too watery or I want more cheesy flavor I add more nutritional yeast flakes. When it reached the consistency you like it's done!

• Transfer to a sealed container and refrigerate until ready to use. The cheese sauce will keep for up to 5 days in the fridge. I like to have flax crackers and veggies cut up to dip in it for a go to snack instead of grabbing a handful of chips. Please let me know how you like it!

*When soaking nuts, pour plenty of water over them. The nuts will absorb some of the water as they soak, so more is better.. I make sure there is about 2 inches covering them I typically place them in a bowl on my counter and leave overnight or soak them in the morning and process in the evening. If I cant process them soon after soaking them I change the water out and place in my fridge. If I don't want them any softer I refrigerate without water. They willI keep or another day or two, but be careful because they will mold if left too long. The color does change slightly after soaking and will get some purplish spots. They should never taste sour, just softer. I try to soak all of my nuts before processing to remove the phytic acid which causes indigestion. Soaking allows your body to absorb the nutrients and digest them easily. Dehydrating is necessary afterwards or processing like in this recipe.