Basic Raw Cashew Cheese

This recipe is really basic that you will find in many variations of "cheese". The recipe is a very smooth and creamy cheese to dip vegetables in, use on kale chips, or on top of salads or crackers. Do not use the recipe as it is, you can make adjustments to the amounts but these ingredients are the basics you need for the standard gooey cheese. Any combination of these ingredients is very delicious and you cannot go wrong!

Basic Raw Bell Pepper Cashew Cheese:

• Cashews: at least a cup for blending ease
• Lemon Juice or ACV: depends on how acidic you want it but probably at least 1/2 oz.
• Nutritional Yeast: not required but at least a tablespoon adds a nice cheesy flavor
• Salt: 1/2-1 tsp usually works
• Garlic: this is optional but adds in a nice taste.
• Main Flavor: here is where you can get creative and make any flavor you want. I commonly use bell pepper, spinach, tomato, chives (do not need to add garlic if using chives), dill, spices.

1. Blend everything until smooth and creamy and serve! 

Here is a chive one that I made today (it tastes just like sour cream and onion, adding onion would have made this taste even more like that):