Dairy-Free Creamy Cashew Cheese
MAKES 1 CUP 1 cup raw cashews, quickly soaked for 10 minutes in boiling water, or soaked in water for 2 hours, drained, and rinsed 3 tablespoons lemon juice, freshly
squeezed ½ teaspoon sea salt ¼ teaspoon black pepper, freshly ground Water, as needed 2 fresh chives, thinly sliced
Combine the cashews, lemon juice, salt, and pepper in a food processor and process until smooth. Add water, 1 teaspoon at a time, as necessary, to create a smooth texture. Transfer to a bowl, stir in the chives, and mix well. Store in a sealed container in the refrigerator for up to 1 week.