2 cups of raw cashew nuts (soaked for 3 hours)
2 tbsp of nutritional yeast
Juice of 1 lemon
2 cloves of garlic
50g fresh chives
Salt & paper
Method to Follow
Add the cashews, lemon, salt, pepper, garlic and nutritional yeast to the food processor and mix for 3 – 8 minutes until you have a thick smooth consistency.
Place the mixture on to some baking paper and form the mixture into a circle shape. Place the cheese in the fridge for 30 minutes.
Now remove the cheese from the fridge, sprinkle the chives on top of the cheese and place back in the fridge overnight or for at least 8 hours.
This cheese can be enjoyed on crackers, or on top of some crusty sourdough bread.
You can store the cheese in the fridge for up to 5 days.