|9 h 30 min||0 min||12|
|2 cup||Cashew nuts, raw|
|2 tbsp||Dill, fresh (finely minced, for serving)|
|2 tbsp||Extra virgin olive oil|
|2 clove(s)||Garlic (minced)|
|1/2 tsp||Garlic powder (to taste)|
|2 whole lemon(s)||Lemon juice|
|1 whole lemon(s)||Lemon peel (zest)|
|2 tbsp||Nutritional yeast|
|1/2 tsp||Sea salt|
Place cashews in a bowl and soak them by covering with boiling hot water and letting soak for 1.5 hours. Alternatively, soak in cool water, cover with plastic wrap and set in the refrigerator to soak for 12 hours. This process creates a creamier texture.
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 flavour.
Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).
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 at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth.
To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently.
Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days.