Fresh cashew nut spread cheese
Servings: 300 g
Const: medium
Equipment
- A high-speed mixer that works well
Ingredients
- 200 g cashew nuts
- 130 ml 4.4 fl oz vegetable milk with no added sugar i used alpro's "not milk"
- 25 ml water
- ΒΌ squeezed lemon
- 1 Tbsp nutritional yeast
- 1 tsp garlic powder
- as needed salt & pepper
Instructions
- Let the cashews soak overnight to soften.200 g cashews
- If you don't have time, you can boil the cashews in a pot for 10-15 minutes. In this case let them cool after draining them. This will still soften your nuts.
- Put all the ingredients in your blender and blend until you get a smooth and even consistency.200 g cashews, 0.85 fl oz vegetable milk with no added sugar 0.85 fl oz water 1/4 squeezed lemon 1 Tbsp nutritional yeast 1 tsp garlic powder
- Put your spreadable cheese in a container and store in the refrigerator. It stays good for 4-5 days.