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Step 2: Drain and Rinse
After 24 hours, drain the soaked cashews and rinse them thoroughly under running water. This removes any residual phytic acid, which can interfere with digestion.
Step 3: Prepare the Blender
Transfer the drained cashews to a high-speed blender. Add 2 tablespoons of nutritional yeast, 1 teaspoon of turmeric powder, a pinch of paprika, 2 peeled garlic cloves, and the juice of half a lemon.
Step 4: Add Water and Seasonings
Add approximately 1/2 cup of water to the blender. The amount of water needed may vary; start with a small amount and add more as needed to achieve a smooth blending consistency. Season with salt and pepper to taste.
Step 5: Blend Until Smooth
Blend the mixture on high speed until it becomes very smooth and creamy. This may take a few minutes, depending on the power of your blender. If the mixture is too thick, add a small amount of water to facilitate blending.
Step 6: Adjust Consistency (Optional)
For a firmer cheese, add 2 tablespoons of melted coconut oil to the blender and blend until well combined. The coconut oil will help the cheese set harder, making it easier to slice or mold.
Step 7: Taste and Adjust Seasonings
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