If you can tolerate nuts, this is a great “cheese” spread. My daughters love it for mac & cheese or atop pizza. I just like it straight on a cracker, myself.
Obviously, this is NOT nut free! But it is vegan and soy free, which is tricky to find in a “cheese”.
- 1 Cup Cashews (or 1/2 cashews & 1/2 almonds)
- 1 Cup Water
- 1 TBS Psyllium Seed Husks
- 1 Large Lemon — Juiced (or 3 TBS lemon juice)
- 1/4 Teaspoon Sea Salt
Combine psyllium seed husks with 1/4 cup of the water in a small bowl, and stir well. Set aside.
Place cashews/almonds in blender or food processor and grind to powder on high speed. add 1/2 cup of water and blend well. Add psyllium mixture, salt, lemon juice and remaining water. Blend on high speed for several minutes. Mixture should be thick. Adjust amount of water for desired consistency, depending on how the cheese will be used. For lasagna and pizza it should be relatively thick so that it can be spooned on.