Raw Vegan Cashew Cheese

• 2 cups raw cashews soaked in filtered water for 2 – 4 hours (soaking is optional)
• 1/4 cup – 1/2 cup filtered water as needed for desired consistency
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup nutritional yeast
• 4 cloves fresh garlic minced
• 1 tsp Celtic sea salt or Himalayan salt
• 1 tsp granulated garlic (optional)
• 1 Tbsp freshly chopped flat leaf parsley (optional)

1. Place the cashews, 1/2 of the water, 1/2 of the lemon juice, garlic and sea salt in the food processor and pulse until roughly blended.
2. Gradually add in more lemon juice, garlic and salt to taste. I have listed granulated garlic as optional. I find this is a nice touch if you like a garlicky cheese.

I like my cheese the consistency of ricotta. The more water you add, the creamier and thinner the cheese will become. Add less water for a thicker, more rustic cheese.
For a different flavour omit the nutritional yeast, garlic and 1/2 of the lemon juice from the basic recipe and try adding and making:

Herb cheese:

• 1 chopped green onion
• 1 Tbsp chopped fresh flat leaf parsley
• 1 Tbsp chopped fresh basil
• 1 Tbsp chopped fresh thyme
• 2 Tbsp nutritional yeast flakes

Tomato basil cheese:

• 1 tsp organic tomato paste
• 2 cloves fresh garlic
• 4 Tbsp chopped fresh basil

Chilli chive cheese:

• 1 – 2 Tbsp Chopped Chives
• 1/4 cup nutritional yeast flakes

Chilli cheese:

• 1 – 2 Tbsp chopped fresh cilantro
• a pinch of red chilli flakes or chopped fresh chilli

or

• 1 – 2 Tbsp freshly chopped fresh flat parsley
• 2 chopped green onions
• 1 Tbsp grated lemon zest
• 1/2 tsp ground chipotle or 1/2 finely chopped jalapeno pepper or 1 serrano chilli

Sweet cheese:

• 1/4 cup nutritional yeast
• 1 tsp raw agave nectar

Truffle cheese:

• 2 tsp truffle oil
• freshly ground pepper

Sesame cheese:

• 2 Tbsp sesame oil
• 1 Tbsp tahini paste