Let's face it.... when it comes to cheese, unless you are lactose intolerant, most of us are hooked. The downside is that cheese is loaded with sodium, calories and saturated fat. Most cheeses are about 70% fat and it's not the good kind of fat. It's saturated fat which can lead to a slew of health issues.
This recipe is so quick and easy to make and works great as a dip, dressing, or topping for your favorite meats. And best of all... it's cheesy.
1 1/2 cups raw cashews (not salted or roasted)
1/4 - 3/4 cup water
1 to 2 cloves garlic, finely minced
1 teaspoon salt
1-2 teaspoons of nutritional yeast
2 dashes black pepper
Squeeze of lemon or lime
Soak cashews in a medium bowl for 2-3 hours then drain.
Place cashews in a blender with the rest of the ingredients, while gradually adding the water (not all at once).
Blend until you have a smooth consistency.
(Based on your needs and taste, add a bit of water for more of a dressing consistency, or use a bit less for a thicker consistency)
Scrape all into a bowl and cover and refrigerate.
Leave in fridge overnight to set (feel free to take a taste while its still runny.... because who's kidding who, you want to try it now! ;))...
The "cheese" will become firmer overnight and will last for a good week.
Yields: about 2 cups worth
Pictured here is the cheesy dip on flax crackers.