By Janella Purcell, Naturopath, Nutritionist, Author, Healer, Chef.
vegan, gluten free, dairy free
This Cashew Cheese recipe is the perfect addition to Janella’s Roast Veggie and Quinoa Salad.
It’s quick to make and delicious!
1 cup/155g raw cashews soaked in 1.5 cups water for an hour
1 tsp lemon zest, grated
1 tbsp lemon juice
1 tsp apple cider vinegar
1 garlic clove (optional)
1/2 tbsp Dijon mustard
1 tsp unrefined salt
½ tsp white pepper, ground
1. Drain your cashews, then place in a blender with the other ingredients and whiz until thick and creamy.
2. Adjust the seasoning to your liking. It will form up once it has been chilling for a couple of hours, making it more like a spreadable cheese. If you'd like to use it as a sauce in lasagna, on pasta, with your protein, then leave it out of the fridge for a while. It will last in the fridge for about a week.