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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