I have really been missing cheese since I went raw, and I want to try this recipe on celery or other veggies for dipping.

Makes 2 cups

Ingredients (local and organic whenever possible):
1 tsp garlic, fresh
1/2 tsp sea salt
2 cups truly raw (sproutable) cashews, such as Navitas Naturals Cashews
1/2 to 1 tsp chipotle powder, to taste
1/4 cup lemon juice
1/4 cup filtered water

In a food processor, place garlic, salt, cashews, and chipotle, and process into powder. Next, add lemon juice and water, and mix well. Keeps up to a week in your fridge.

(via idealbite)

This recipe seems a little more basic if you don’t like the spice.

Cashew Cheese

- 190 grams (1 1/2 cups) plain cashew nuts (not roasted or salted)
- 60 to 80 ml (1/4 to 1/3 cup) water
- 2 teaspoons freshly squeezed lemon juice or good vinegar
- 2 cloves garlic, finely minced
- 1/2 teaspoon fine sea salt
- freshly ground pepper

Makes about 1 1/2 cups.

Place the nuts in a salad bowl, cover with fresh water, and let stand for 2 hours.

Drain the nuts and place them in the bowl of a food processor or blender. Add 60 ml (1/4 cup) water and the rest of the ingredients, and mix until thoroughly puréed, stopping to scrape the sides of the bowl every once in a while. Add a little more water and blend again to adjust the consistency, if necessary; the cheese will get a little more solid as it sets.

Transfer to a bowl, cover, and let stand somewhere cool for 24 hours before placing in the fridge, where it will keep for another 5 days.

(via chocolateandzucchini)