This mild cashew cheese is the perfect appetizer, it’s delicious, easy to make and can be served at any family gathering or dinner party.
1 cup raw cashews, soaked overnight
1 small clove garlic, chopped
2 tbsp nutritional yeast
1 tbsp coconut oil
2 1/4 tsp lemon juice
1 tsp sesame Tahini
1/4 tsp sea salt
pinch smoked paprika
2 tbsp water
2 tbsp Finely Chopped Walnuts (to coat outside)
Soak the raw cashews in water overnight. In the morning drain and rinse the cashews, and set aside.
Add the garlic to your food processor, and process for at least 30 seconds.
Add the cashews, nutritional yeast, coconut oil, lemon juice, tahini, salt, and paprika to the food processor. Pulse for a minute or so.
Add half of the water and process for another minute or so. Scrape down the sides of the food processor, and add the remaining water. Process the cashew mixture until it’s smooth and creamy.
Spoon the cashew cheese mixture into a cheesecloth, tie it shut and place the cheesecloth in a strainer over a bowl to drain(It may not drain much). Cover and refrigerate overnight.
Remove the cashew cheese from the fridge, remove the cheese cloth, shape it into a ball and roll it in the walnuts. Serve with gluten free crackers or veggies.