This is a quick cheese recipe that you can add herbs, spices or vegetables to. It is a bit like a mozzarella tasting cheese and you can add to pizzas or lasagnes. I am going to use it as the base for Tzatziki Dip.
1 cup Macadamia nuts
1 cup cashews
2 Tbsp Nama Shoyu
1 1/2 tablespoons freshly squeezed lemon juice (I still can not believe that the only lemons I can buy in the supermarket are imported US lemons – why on earth in Australia we import lemons from the USA – I really don’t know!)
1/4 – 1/2 cup filtered water
I make this up in the blender.
Place all ingredients into Blender with 1/4 cup water. Blend, adding water as required until the mixture is smooth, thick and creamy.
This cheese can be kept in the fridge for 3 -4 days – or you ca dehydrate any left overs and use as a topping on salads.
Giving credit where credit is due…
Thanks Alissa Cohen – from ‘Raw Food for Everyone’ for this simple recipe.