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Cashew Cheese (not fermented)   icoHSB

Yield: 2 1/2 cups

Ingredients

Directions

In an high-speed blender (Vitamix or similar), add cashews and water. Blend until smooth.

Place in a quart size jar and seal with a lid and store in the refrigerator until ready to use. Cashew Cheese will keep for approximately 1 week in the refrigerator.


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