Cashew Cheese with Herbs

Cashew nuts are perfect for making plant-based cheese. Spread it on your favourite bread, or use it as a dip for vegetable sticks.

400ml cashew nuts

1 tbsp apple cider vinegar

2 tbsp olive oil

2 tsp vegetable stock powder

1 tbsp nutritional yeast

1 tsp tamari soy

½ tsp sea salt

A handful of your favourite herbs (in this recipe, I use basil)

Soak the cashews in water for at least 8 hours or overnight. Put all the ingredients, except for the herbs, in a blender and mix well until smooth. This can take several minutes, so be patient! Finely chop the herbs, and add them to the cashew mix. Store the cheese in the fridge for up to 1 week (it only gets better)!