A Cheese spread worthy enough that it will make you question the real thing.

I used to eat pounds of cheese when I was fat, it was the hardest to give up on my journey going vegan. I tend to hear this on a daily basis from others, “I can never give up CHEESE.”

Well thankfully, someone discovered that blending cashews with spices after they have been soaked produces the same flavors.

Traditionally we are supposed to soak the cashews overnight. I soak them two days out, and one day in the fridge.

Embrace the fungus amongus. Soaking cashews for three days gives them a sharp taste like aged cheddar.

After soaking for three days a thorough rinse is a good idea 😉

After rinsing, it’s time to get messy. ( the messier the better)

The process is quite simple, but it is arduous, great for muscle tone in the arms 😉

Ingredients : Whole Foods is the place! Spice to your taste, a big pinch of everything listed works great!

Pasteurized Cashews – Enough to fill a mason jar and to snack on

Cumin

Fresh Turmeric

Fresh Ginger

Lemon

Rainbow Peppercorn

Cayenne Pepper

Chili Flake

Cardamom

Mustard Seed

Fenugreek

San-J Low Sodium Tamari Sauce 4 TBSP

Himalayan Pink Salt

Nutritional Yeast 1.5 Cups

Marukan Rice Vinegar 5 TBSP



Directions:

Add half of the cashews to the blender, juice the lemon over the cashews, and zest the whole lemon.

Add the spices, and the nutritional yeast. Now add the rest of the wet ingredients, the Tamari and Marukan. Add a splash of water and the rest of the cashews.

The tedious part, in order to not make cashew milk, the blending needs to be done in short bursts. Stir with a fork after each burst.

After each burst pulse, add a splash of water to help the consistency smooth out.

If the mix is too watery, add more nutritional yeast to the mix to help it smooth out.

Refrigerate the mix overnight, and by the morning it will be ready. It gets thicker during this process 😮

Another option instead of using water, opt for Vino.