Cashew Cheese Spread
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt of your choice
1 Tablespoon Nutritional Yeast
1 Cup Water
I have also thrown in some herbs before, but you can go plain if you wish.
Blend everything until smooth and pour into a Nut Bag that is in a glass container. Loosely tie a knot at the top and place the lid on and put in fridge for 4 hours. Pour extra liquid (that seeps out) down the drain and remove the remaining cheese from the nut bag back into the glass container. Keeps for about 4 to 5 days.
There are so many recipes on the internet for this kind of spread, but I will credit Mimi Kirk for this adapted version. I was reading her book "Live Raw" and had to try it :)
