Garlic Cashew Cheeze

This recipe was created by Karen Wiens on 1/29/15.

This cheese substitute is quick and easy to make. We try to keep some on hand and use it for all sorts of things. It’s a great substitute for ricotta cheese in lasagna rolls. We spread it on a bagel instead of cream cheese. We dip Triscuits and veggies into it for a quick snack. We add it to soup for a super creamy, delicious broth like in our broccoli soup. We use it in our artichoke dips. And probably best of all it’s awesome on vegan pizza!
Serves 12
15 minutes to prepare
2 cups raw cashews
3 cloves garlic
2 tablespoons lemon juice
Put your cashews in a blender or bowl.

Cover them with water and let soak for at least 15 minutes. Drain the water and discard it.

Add the 3 cloves of garlic, 2 Tablespoons of lemon juice and salt and pepper to taste. Process in your blender or food processor until smooth. Add water 1 Tablespoon at a time to reach the consistency you want.

After trying both ways, I’ve decided I actually prefer making this in my 25 year old food processor. You don’t have to add as much water so the consistency is better and it’s easier to get out of the food processor too!

I added about 3 T of water to this batch and it was perfect but this can vary so just add 1 T at a time until it’s the consistency you want. Add salt and pepper to taste if desired.

Really quick to make and seriously, endless possibilities for deliciousness.