Spreadable Roasted Garlic Cashew Cheese

Servings: Approx. 2 cups
Prep Time: 30 minutes
Cooking Time: 5 minutes
Equipment needed: food processor

  • 1 cup raw, unsalted cashews (can be whole or pieces)
  • ¼ cups water
  • ¼ cup nutritional yeast
  • 2 Tbs apple cider vinegar
  • 1 head garlic, roasted (directions below)
  • ½ tsp salt
  • ¼ tsp pepper
  1. To roast the garlic: Preheat oven to 375F. Chop the top ¼ or ½ inch off the
    garlic head to expose the cloves inside. Place garlic on top of a medium-size piece of parchment and drizzle with a little olive oil, salt and pepper. Wrap the garlic in the parchment, scrunching the edges together to make a packet or tie with kitchen string. Place on a cookie sheet and roast 35-60 minutes until browned and soft. You can roast several heads at once and use for vegetables, salad dressing, and more over a week.
  2. To make the cashew cheese: Drain the cashew and place in a food processor with all the other ingredients, except the water. Start to blend and add a little water at a time as needed if necessary. You may need none. Scrape down the sides of the food processor with a spatula and continue to process until smooth.
  3. Transfer to a glass dish and store in fridge. It will thicken as it cools. Lasts 4-5 days in fridge. Serve with GF crackers, chopped raw veggies, or use instead of ricotta or cream cheese in recipes.

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