Recipe – Raw Creamy Chive Cashew Cheese

This is a great vegan soft cheese. Awesome on fresh bread, crackers, melon and fresh figs.
Raw Creamy Clive Cashew Cheese

Raw Creamy Clive Cashew Cheese

Raw Creamy Clive Cashew Cheese
1 Tbsp raw tahini
1 C chives
8 Tbsp of fresh squeezed lemon or lime juice
6 Tbsp grapeseed oil
1 C raw cashews, soaked overnight in water
1/2 teaspoon sea salt
1 teaspoon black pepper

Reserve these items for the outside of the roll:
1/2 C chives, finely chopped
1 Tbsp black pepper

The Soaked Cashews – Drain the cashews and rinse three or four times before adding to the blender.
The Blender – Measure all the ingredients into the blender container in the order listed above. The liquid items will help the blending process.
Blend until Creamy Chive Cashew Cheese until it has a creamy texture. If the Creamy Chive Cashew Cheese is not creamy add some more tablespoons of
grapeseed oil and lemon or lime juice.
Empty the Cashew Cheese onto some baking paper (Parcement paper) and produce a roll, squeezing all of the air bubbles out.
Now place the Cashew Cheese in the fridge for at least 2 hours. Then plate up and enjoy…

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