Cashew Cheese (not fermented)   

Yield: 2 1/2 cups

Ingredients

• 2 1/2 cups cashews (soaked 2-4 hours), rinsed and drained
• 3/4 cup water

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.