Chipotle Cashew Cheese

I was craving a tangy/smoky cashew cheese to go on the fresh bread we made. This hit the spot and was a hit with my husband, who I even saw putting in on celery.

Making cashew cheese is super simple and if you have a Vitamix or other high-powered blender, it is even quicker because the soak time is greatly reduced.

One word of caution is that the heat will greatly intensify overnight. So, if serving the next day, you may not want to add the second tablespoon of chipotle.

INGREDIENTS
– 1 cup raw cashews, soaked overnight or 12 hours
– 1/4 cup lemon (approx. 1 lemon)
– 2 Tbsp. nutritional yeast
– 1 Tbsp. of olive oil
– 1/2 tsp. onion powder
– 1 clove of garlic, minced
– 1/2 tsp. salt
– 1- 2 Tbsp. chipotle puree (Note: I just puree a can of chipotle peppers and store in the freezer).

DIRECTIONS
1. Soak cashews overnight, or 12 hours.
2. Drain cashews.
3. Put all ingredients into a blender/food processor. A high-powered blender (e.g., Vitamix) really works the best for creaming cashews. Scrape the sides as you go along.
4. Once the ingredients are very smooth, transfer to the fridge to help set. I wrapped mine in plastic wrap and later cut with a round cookie cutter. Eat within the week. You can also top with spices of your choice (I used a bit of paprika to top mine).