In a saucepan, cover the cashews in water and boil for 8-10 minutes, or until soft and puffy.
Drain and rinse the cashews and put in a high-powered blender with the remaining ingredients and blend on a high speed for approximately 2 minutes, or until it’s smooth and creamy. You shouldn’t detect any solid pieces. If you taste solid nuts then keep blending.
The Nutrition Facts are an estimate only
Store covered in the refrigerator. Reheat in a saucepan on the stove. Add a few tablespoons of water if the cashew cheese is too thick.
Serving: 30g | Calories: 189kcal | Carbohydrates: 11g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 175mg | Potassium: 211mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg