About the Recipe
When we first went vegan, this recipe was a lifesaver since we were missing cheese. Nowadays, this is something that tastes good that we like to put on bread.
We typically make a large batch of it and freeze it in small jars. This recipe makes about 4 jars’ worth.
Ingredients
500g cashews
75g nutritional yeast
3 tbsp Dijon mustard
4 or 5 cloves of garlic
50ml white wine vinegar
350-400ml water
Preparation
Soak the cashews in boiling water for 2 hours or overnight in cold water.
Drain the cashews and add them to a blender with nutritional yeast, mustard, garlic and vinegar. Blend to try and get the cashews as smooth as possible.
Add water 50-100ml at a time; blend until the mixture is a little bit runny (it will set in the fridge).
Divide into jars so that it can be frozen for later.