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Cream ‘Cheese’
- Serves
2–4
- Difficulty
Easy
By Rose Elliot
Published 2019
This is gorgeous and so easy to make. It is great plain but would make a lovely inclusion to a vegan cheese board with the addition of crushed garlic and chives, or perhaps rolled in crushed black pepper.
Ingredients
150 g 5½ oz 1 cup - juice of
Method
Put the cashew nuts in a bowl, cover with cold water and leave to soak for 1–2 hours.
Drain the nuts, reserving the liquid. Transfer the nuts with 6 tablespoons of the reserved soaking liquid to a food processor with the lemon juice and garlic, if using, then process until really smooth and creamy, adding more water in necessary.
Stir in a little salt to taste, then add the chop
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