Ingredients
- 1 cup raw cashews, soaked overnight (or in warm water for 1-2 hours), drained
- 1 cup almond pulp (leftover from homemade almond milk)*
If you don’t have almond pulp, substitute with an additional 1 cup soaked cashews - 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- Juice of 1 ½ lemons
- 1 tablespoon apple cider vinegar (optional)
- ½ teaspoon turmeric powder
- Freshly ground black pepper, to taste
- Himalayan salt, to taste
- 1 teaspoon garlic powder (optional)
- 1–2 teaspoons dried mint or oregano (optional)
- A splash of water, only if needed to blend
Directions
- Add soaked cashews and almond pulp into a high-speed blender or food processor.
- Add tahini, nutritional yeast, lemon juice, apple cider vinegar (optional), turmeric, pepper, salt, and garlic powder (optional).
- Begin blending. If needed, add a very small amount of water to help the mixture move, just enough to assist the blades.
- Blend until the texture becomes thick, smooth, and creamy, like a spreadable cheese.
- Taste and adjust seasoning according to preference.
- Transfer to a sealed glass container and refrigerate.
Storage
This cheese keeps beautifully in the refrigerator for 5-7 days.
It becomes even more flavorful after the first 24 hours.
Serving Suggestions
- As a spread on raw crackers or cucumber slices
- As a creamy layer in raw lasagna
- As a dip for veggies
- As a filling in collard or chard wraps
- As a topping on savory zucchini noodles
Notes
This is a living, intuitive recipe. Feel free to adjust acidity, salt, and herbs to your own taste. Trust your senses: they know what your body needs.
Watch the Video Preparation
You can watch me make this recipe here:
https://youtu.be/VDZ1xE9LabM
