Sun-Dried Tomato Cashew Cheese
1 cup cashews, soaked for 1-2 hours
juice from 1 lemon
2 garlic cloves
2 green onions
1/2 tsp salt
1/2 cup nutritional yeast
3 TBS sun-dried tomatoes (I use the ones from Costco)
2 TBS parsley
Cashews are very easy to soak, simply put them in a small bowl and cover them generously with water. After about an hour or 2 drain off the water and combine all of the ingredients into a food processor. Continue to pulse until the mixture becomes creamy. This may require you to stop the machine and scrape the sides down a few times. When the "cheese" is creamy you can serve it as is, or put it into a container to chill in the fridge for a little while. I decided to divide it into sections of my "over-sized-ice-cube-tray" and allow it to set overnight.
Served here with Raw Veggie Nut bread
Source: WFM Recipes