1cupraw cashews, soaked in water at least 1 hour(130 g)
2teaspoonslemon juice(10 ml)
½teaspoonsalt(3 g)
1pinchblack pepper(2 turns, or to taste)
¼cupwater(60 ml)
homemade crackers for serving (optional)(see Notes for recipe)
Instructions
Soak, drain, and rinse cashews.
Place in a food processor, along with lemon juice, salt and black pepper.
Pulse for about 1 minute to combine ingredients.
Add water and process until completely smooth, about 2–4 minutes. Turn off the food processor and scrape the mixture from the sides a couple of times while processing.
Is it seriously that simple? Yes lovers, it is.
Notes
Soaking the cashews allows them to be processed into a creamy texture. Soak the cashews for at least 1 hour and up to 24 hours. The longer you soak them the creamier they will become. Pro tip: you can soak the cashews ahead of time and freeze for quick access later.
This is an awesome vegan cashew cheese base recipe. From here, feel free to play around and add other yummy ingredients (chives and garlic sound awesome to me).
If all you have are roasted cashews, you can use them, but it may change the flavor.