Description
This cheese is so good, and the perfect topping for anything from pizzas to casseroles to cheese toast to quesadillas.
Ingredients
1/2 cup water
1/2 cup raw cashews, soaked overnight if you don’t have a strong blender
2 tablespoons melted virgin coconut oil (not refined)
1 teaspoon nutritional yeast flakes
1 teaspoon liquid smoke
1/2 teaspoon liquid sunflower lecithin
1/2 teaspoon sea salt
1/8 teaspoon lactic acid powder or 1 teaspoon cider vinegar or sauerkraut juice
1 tablespoon tapioca starch
1/4 teaspoon konjac powder
Instructions
In a blender jar combine the water, cashews, melted coconut oil, nutritional yeast flakes, liquid smoke, lecithin, salt, and lactic acid or vinegar. Blend until super smooth and no traces of nuts remain. Add the tapioca and the konjac powder and blend another 30 to 40 seconds.
Pour the cheese into a container or jar and let sit 30 minutes or until thickened. For a thicker spreadable cheese, refrigerate overnight. The cheese should keep for up to a week.
Notes
Gluten-Free, Vegan, Dairy-Free
This recipe can be doubled.
