AKA: cashew slurry. Okay.. that’s not fair, but it is sort of true of my first attempt at cashew “cheese.” The recipe I found was simple, but it should be called cashew spread.. Only 4 ingredients and it really tasted like its individual components: lenon juice, cashew, nutritional yeast, and sea salt.
My nut butter setting was a bit gritty in texture still, so I had to bring out ny little food processor. I tasted it, and decided that I should add smoked paprika.
I wanted creamy! I tested a tablespoon with guacamole and a celery stick. It was delicious and rich.
This morning, I chopped parsley and mixed in some fresh pepper. The cashew cheese sort of hardened a little so I made little balls and covered it in the parsley. This was my lunch.
The sprouted lentil and mixed seed salad was nice with the soft creamy “cheese.”