I've always been a bit skeptical with cashew cheese. The several recipes that I've tried have not worked out well! Until I tried Lala's creamy cashew cheese - its a game changer! You can put it on anything: pasta, to serve as a dip, on pizza, nachos, mac + cheese, burgers, toast, salads and literally anything savoury you can think of. Plus making your own is much lighter on the bank balance than buying it and you know exactly what goes into it!

Note: don't skip the soaking of the cashews! This step is vital to achieve a creamy consistency, plus allows for better absorption. Just soak them on the kitchen bench in a bowl of water before you go to bed the night before, with a plate covering them.

Makes: Large Jar of Cashew Cheese | Prep Time: 10 minutes + soaking time

INGREDIENTS:‍

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• 1 cup cashews (soaked for 1-8 hours)
• 1/2 cup nutritional yeast
• 1/4 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Dash of salt & pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 3/4 cup milk of choice

METHOD:‍

1. Place all ingredients (apart from the milk) into a high speed blender or food processor and blend/blitz for 1-2 min.
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2. Slowly add your  milk in a steady stream, while the motor is still running.
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3. Blend for a further 2 minutes, or until a very smooth creamy consistency has been reached! Store in an airtight jar in the fridge for up to 5 days.

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For more delicious meals, try our Broccoli & Pumpkin Pie or Lala's epic Healthy Tuna Nourish Bowl!

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