- 2 cups raw cashews
- 2 garlic cloves, minced (1 Tbsp or 6 g)
- 1/2 tsp garlic powder, plus more to taste
- 1 lemon, zested
- 2 lemons, juiced with a handheld citrus juicer
- 3/4 cup water
- 2 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 2 Tbsp olive oil
- 2 Tbsp (8 g) finely minced fresh herbs
Place cashews in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours. Once soaked, drain cashews thoroughly and add to food processor. Add minced garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
Process until very creamy and smooth, scraping down sides as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for balance. Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth . Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a "disc." Secure with a rubber band.
Place in refrigerator to set for 6-12 hours, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth. To serve, coat with chopped herbs and a bit more lemon zest (handle gently). Enjoy chilled with your favorite raw crackers or vegetables.