Sharp Cheddar Spread (shown on right)
Ingredients
- 1 cup unsweetened cashew milk (I use Elmhurst)
- 1/4 cup water
- 1 tbsp white vinegar
- 1/2 cup raw cashew pieces
- 1 garlic clove
- 1 small shallot
- 1/2 cup nutritional yeast
- 1 1/8 tsp lactic acid
- 1/4 tsp salt
Method
- Add all ingredients to high powered blender; process several minutes until mixture changes consistency and then thickens somewhat. Be patient. Emulsification will take up to seven (7) minutes. You’ll know it’s ready when the churning liquid doesn’t dance as high in the blender jug and steam seeps from the lid. When it doubt, process longer.
- Pour into heat-safe jar; set aside to cool completely before covering. Refrigerate up to 1 month.
- Presentation suggestion: Use ice cream scoop to form uniform ball (shown) or use a piping bag with decorative tip to fill serving dish.