1 cup raw cashews
3 Tbsp water
1 Tbsp nutritional yeast
1 lemon juiced (or 2 Tbsp of lemon juice)
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp basil, dried
1/2 tsp culinary lavender bud, dried
1/2 tsp parley, dried
Cover cashews with water and soak for 1-2 hours and then drain.
In a blender or food processor add drained cashews, water, nutritional yeast, lemon juice, garlic powder, and salt. Process until very smooth.
Scrape cashew cheese into a small mixing bowl and with a spoon stir in herbs just until combined.
Line a small mesh strainer with cheesecloth and spoon cheese into the cloth and firmly enclose. Refrigerate at least 4 hours or until cold and firm. If you can wait overnight it will be firmer, but if you don't have the time and you find it to soft, roll it in some chopped nuts and serve.
Remove cheese from cheesecloth and unmold onto a small plate.
Enjoy with fruit, vegetables, crackers, and bread.
I am Nicole Callen, lavender lover, farmer, and owner of Norwood Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking.