Vegan Cashew Cheese!
This creamy soft cheese is perfect with fruit & crackers! I love it crumbled on a salad as well!
This recipe makes 1 small block (about 1.5 cups) of “cheese”
1 cup unsalted, raw, cashews
1/2 cup filtered water
1 capsule probiotics (Acidophilus and Bifidus)
1/3 cup coconut oil
1/2-1 tsp unrefined sea salt (or to taste)
Optional garnish like basil, herbs, or dried cranberries
In a glass or ceramic bowl, soak the cashews in water for 6-8 hours. Blend them in a food processor or blender until the mixture is smooth and creamy. Transfer to a small bowl with lid and empty the probiotic capsules and mix in. Cover the mix and refrigerate for 24 hours. Pour the mixture back into the blender and add the coconut oil and salt and blend until smooth and out back into the container or cheesecloth and refrigerate or chill until firm (about 2-3 hours). DONE!