Ingredients
- 2 cups raw cashews, soaked for 1 hour or overnight
- 3 cups fresh basil leaves, loosely packed
- 3 small garlic cloves, mashed through a press
- 2 tablespoons Dijon mustard
- ¼ cup fresh lemon juice
- ½ cup vegetable broth, divided
- 1 teaspoon sea salt
- ¼ teaspoon ground white pepper
- 1 teaspoon onion powder
About this recipe
Soak cashews in enough water to completely cover them. You can reduce the vegetable broth by half for a thicker cheese if you want.
Instructions
Drain soaked cashews and place in the bowl of a food processor along with the basil and garlic. Pulse about 5 times until incorporated and nuts are broken down. Next, add mustard and lemon juice and process until mixture starts to come together and forms a paste. Scrape down the sides of the bowl, then add half the broth, salt, pepper and onion powder. Blend, add remaining broth and blend until smooth, scraping down the sides of the bowl as you go. Cheese can be stored in the fridge for up to 1 week.
