Found on the "Chocolate and Zucchini" Blog. (chocolateandzucchini.com)
Makes about 1 1/2 cups.
- 1 1/2 Cups plain, raw cashew nuts
- 1/4-1/3 Cup water
- 2 tsps lemon juice or vinegar
- 2 Cloves Garlic, minced
- 1/2 tsp fine sea salt
- Freshly ground pepper
Place the nuts in a salad bowl, cover with fresh water, and let stand for 2 hours.
Drain the nuts and place them in the bowl of a food processor or blender. Add 60 ml (1/4 cup) water and the rest of the ingredients, and mix until thoroughly pur�ed, stopping to scrape the sides of the bowl every once in a while. Add a little more water and blend again to adjust the consistency, if necessary; the cheese will get a little more solid as it sets.
Transfer to a bowl, cover, and let stand somewhere cool for 24 hours before placing in the fridge, where it will keep for another 5 days.
Adapted from Real Food Daily.