Quick cashew cheese

Try this as part of Megan's buckwheat tabbouleh with pickled beets and quick cashew cheese

Ingredients

1 ½ cups	Cashew nuts, soaked for 2–4 hours (Main)
¼ cup	Filtered water
2 Tbsp	Lemon juice
2 tsp	Nutritional yeast
⅓ tsp	Sea salt flakes, plus extra to taste

Directions

1. Rinse and drain soaked cashews thoroughly. Place in a food processor with remaining ingredients and blend until smooth. Add in any additional sea salt, nutritional yeast or lemon juice to taste.
2. Store in a well-sealed container in the fridge for 5−6 days.

NOTE:You could use a blender for a smoother cheese, but this will require more water to get it moving. Your cheese will be runnier — it's still delicious but not as rich and cheesy. Add any additional water slowly.