This vegan cheese is perfect for spreading on crackers, breads, and much more!
Ingredients:
- 2 1/2 cups of cashew milk
- if making cashew milk, blend 1/4 cup cashews with 2 cups water
- 2 tbsp lemon juice
Directions:
- Heat up the cashew milk in a saucepan on medium heat. Do not boil.
- Add the lemon juice, and gently incorporate
- Turn off the heat, and let the mixture cool for 15-20min
- Place a sieve onto a large mixing bowl and line the sieve with cheese cloth or a nut milk bag
- Pour the mixture into the milk bag, and gently strain out some of the water
- Fill a mason jar up with water, and place it on the bag to act as a weight
- Place in fridge overnight
- That's it!!
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