Ingredients

• 2 Cups Raw Cashews
• Boiling water to cover cashews
• 5 Cups Fresh Water
• 4 Tablespoons Lemon Juice
• 1-2 Tablespoons Apple Cider Vinegar
• 1 teaspoon Pink Himalayan Salt
• 1 teaspoon Garlic Salt
• 1 Head Garlic, peeled (approximately 10 garlic cloves)
• 1 Small White Onion, peeled
• 1 Cup Tapioca Starch

Directions

1. Bring approximately 2 cups of water to a boil in a small pot or kettle
2. Pour boiling water over cashews in a bowl or measuring cup and let sit for 5 minutes to an hour (water should be about an inch above)
3. In a blender, add 5 cups fresh water, lemon juice, apple cider vinegar, salts, onion powder, garlic cloves, onion, and tapioca starch
4. Drain cashews, add to blender, and blend until very smooth (you may have to pause blending to scrape sides with a spatula)
5. Pour watery mixture into a saucepan on medium heat stirring frequently with spatula
6. Mixture will begin to get clumpy in a few minutes, continue stirring constantly until it turns thick, stretchy, and smooth
7. Cheese is easiest to work with when used immediately, however, it can be stored in a covered container in the refrigerator for several days

Additional Recipes using this cheese:

Chikn Parmesan
Vegan Lasagna
Macaroni and Cheez
Vegan Pizza
Garlic Toast with Cheese
Grilled Cheese Sandwich