Cashew Cheese (Makes 1 cup)


1 cup cashews soaked for 8-10 hours

½ cup filtered water

¼ cup lemon juice

1 garlic clove

½ tsp sea salt

Drain cashews and place nuts in a high speed commercial blender with the rest of the ingredients.  Blend on high for several minutes while scraping down sides of blender until it’s a creamy consistency.  Refrigerate for up to 5 days.