Yield: 16 servings (approx. 1 Tablespoon [15 g] per serving)
3/4 cup (150 g) raw cashew nuts (do not soak)
1/4 cup (30 g) pine nuts (do not soak)
1 Tablespoon (8 g) nutritional yeast
1 teaspoon (5 g) salt
1 Tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) apple cider vinegar
1/2 to 1 teaspoon (3 ml to 5 ml) melted coconut oil (optional, to help with blending)
1Add all the ingredients into a food processor or high-powered blender and blend until smooth with a dough-like consistency. If needed, add 1/2 teaspoon to 1 teaspoon (3 ml to 5 ml) of melted coconut oil if the mixture is too dry.
2Line a round mold (a small bowl or large ramekin) with plastic wrap. Spoon the mixture into the mold and press down firmly to compact the mixture as much as possible.
3Cover the mold with additional plastic wrap and refrigerate overnight.
4When ready to use, gently pull the plastic wrap to remove the “cheese” from the mold. The “cheese” should be firm enough to slice or grate, if desired.
5Cover leftover “cheese” with plastic wrap and refrigerate for up to 1 week.
(Estimated and based on per-serving amounts.)
Calories: 68 Fat: 6 g Total Carbs: 4 g Fiber: 0 g Sugar: 1 g Net Carbs: 4 g Protein: 2 g