Raw Cashew Cream Cheese

"This cheese is soft and creamy. Great for dipping and spreading. Try it with raw veggies or with my Raw Unbaked Flax Raisin Crackers."
 
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Ready In:
24hrs
Ingredients:
5
Yields:
12 oz
Serves:
12
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ingredients

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directions

  • Soak cashews for 4-12 hours. Drain, rinse, and drain again.
  • In food processor, combine drained cashews, miso, and just enough filtered water to cover them. Pulse mixture until small chunks form (do not blend smooth). Texture should be like cottage cheese.
  • Pour mixture into 1-quart canning jar and cover with cheese cloth and rubber band. Place jar in warm location (above fridge, near warm stove, in dehydrator set at 90 degrees) for 6-12 hours (no longer to prevent rancid).
  • Drain liquid off through cheese cloth and put mixture through juicer using blank or collect both "liquid" and "pulp."
  • In food processor, combine juiced mixture with lemon juice, olive oil, and salt. Add a few tablespoons filtered water for smoother cheese.
  • Keep refrigerated.

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