Turmeric Cashew Cheese June 25 2016 by Simone Denny 1 Comment
This recipe is incredibly nutrient dense, it is an excellent anti-inflammatory food, high in protein, fibre, B12 and folic acid. You can read the full blog post HERE
Gluten Free, Paleo, Dairy Free, Vegan
Makes one medium jar.
1 cup of raw cashew nuts
2 tablespoons of nutritional yeast
3 tablespoons of olive oil
3 tablespoons of water (possibly more if needed)
2 tablespoons of lemon juice
1 teaspoon of turmeric powder
1/2 teaspoon of salt
Cover cashews nuts in water and soak for at least 2 hours
Drain cashew nuts and add them to the food processor.
Add all remaining ingredients to the food processor and blend until completely smooth.
Transfer to a jar and keep the cashew cheese in the fridge.
Serve with bread or crackers or as a dip.
Cashew cheese will last for approximately 10 days.