|2 min||15 min||8|
|2 cup||Cashew nuts, raw (soaked)|
|1 cup||Sweet potato (cooked )|
|1 dash||Turmeric, powder|
|1/4 cup||Nutritional yeast|
|2 tbsp||Seaweed, agar, dried|
|1 1/2 tbsp||Maple syrup, pure|
|2 1/4 tbsp||Apple cider vinegar|
|1/2 tbsp||Paprika, smoked (to taste (use more if not using Liquid smoke))|
|2 drop(s)||Liquid smoke|
Soak cashew nuts in advance.* Overnight is usually recommended but you can soak your nuts as quickly as two to three hours in advance. Soaking is great because it softens the cashews and makes for easier blending it also makes the nutrients such as magnesium, manganese, phosphorus more readily available for your body to absorb. It's also more likely to remove resin, pesticides or other substances that may have been on the surface.
Mix all ingredients into a blender. I use a ninja pro and this blends really well. Before I had such a beautiful big, and powerful blender on hand, I still experimented with cashew cheese, I used to use a coffee grinder to grind my cashews bit by bit, it took a long time but it was totally worth it. However, if you do have a good blender, I recommend you use it as it will save you big time when it comes to the prep/cook time necessary to complete this recipe.
Blend and flip mixture carefully every few minutes using a spatula to get the sides of the blender and to release the cashew mixture around the blades. Be careful. :)
Continue to blend 5-10 minutes or until desired consistency. Continue to check and stir mixture regularly to ensure best even texture.
Once you are satisfied with the texture, use a mould to shape the cheese. If you don't have one, you can use a plastic container and line it with parchment paper