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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.