Cashew Cheese

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Credit: Native Foods Café, Chicago
The National Culinary Review, September 2015


7 cups cashews
3-5 cups water, divided
3 cups raw, shelled, unsalted sunflower seeds
2 T. nutritional yeast
2 T. granulated onion
1 T. garlic powder
2 T. tahini paste
¼ cup lemon juice
2 t. sea salt


Soak cashews in enough water to cover for 2-4 hours. Drain; discard water. Grind cashews in food processor until finely ground. Add sunflower seeds; pulse at 5- to 10-second intervals. Add yeast, onion and garlic powder; mix to incorporate. Add tahini paste, lemon juice and 2 cups water; mix until creamy. Add more water, if desired. Add salt; mix to taste.


1 serving


Side, The National Culinary Review, Vegetarian

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