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    Cashew Cream Cheeze

    Source of Recipe

    Brenda-Lee Olson

    Recipe Introduction

    original recipe from Nava Atlas

    List of Ingredients

    1 cup raw cashew pieces
    3 tablespoons vegan mayonnaise (perhaps like almondaise recipe in archives)
    3 tablespoons rice milk (mind the GF status)
    1 to 2 teaspoons lemon juice, to taste
    1/4 teaspoon salt

    Recipe

    Combine the cashew pieces in a heatproof bowl with enough boiling water to cover them.

    Let stand several hours or overnight (if overnight, cover and refrigerate).

    Pour the water off of the cashews and combine in a food processor fitted with the metal blade with the remaining ingredients.

    Stop the processor from time to time to scrape down the bowl.

    This needs to be processed for quite a while before it becomes creamy, so be patient!

    Serve at once or transfer to a storage container and refrigerate until needed.

 

 

 


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