

By Jen Booker
March 21, 2017
Use this cheese on crackers, on a sandwich, with baked potatoes or in quesadillas. Or anyway you like!
1Boil the cashews in plenty of water for 25 mins
2Drain and rinse under cold water
3Place the nuts in a blender with the nooch, garlic powder, salt and lemon juice
4Blitz until a thick paste, scraping the sides down
5Add extras if using any
6Add water bit by bit blitzing until correct smooth consistency
7Add more nooch, garlic, lemon etc to taste if you wish
8Store in the fridge for 6 days