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.

Ingredients:

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

Method:

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.

Ally x

Giving credit where credit is due…

Thanks Alissa Cohen – from ‘Raw Food for Everyone’ for this simple recipe.