Herbed Cashew Cheese

This cashew cheese with herbs is a tasty and flexible vegan alternative to regular cheese made from milk. You can taste the herbs and spices in it, which makes it creamy and tangy. This spread is great for crackers, sandwiches, or as a dip for vegetables.

Ingredients:

• 2 cups raw cashews, soaked overnight
• 1/4 cup nutritional yeast
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions:

The cashews should be drained and rinsed

Blend cashews, nutritional yeast, garlic, salt, basil, oregano, thyme, and black pepper in a food processor until the mixture is smooth and creamy

Add the chopped parsley and pulse a few times to mix it in

Place a strainer lined with cheesecloth over a bowl and pour the mixture through it

Cover the mix with the cheesecloth

It needs to sit at room temperature for 12 to 24 hours to thicken and grow

After the cheese has thickened, put it in a container that won't let air in and put it in the fridge for at least 4 hours before serving

Use as a dip or spread