This Turmeric Cashew Cheese recipe is incredibly nutrient-dense, it is an excellent anti-inflammatory food, high in protein, fibre, B12, and folic acid.

Gluten-Free, Paleo, Dairy-Free, Vegan

Makes one medium jar.

INGREDIENTS:

• 1 cup of raw cashew nuts
• 2 tablespoons of nutritional yeast
• 3 tablespoons of olive oil
• 3 tablespoons of water (possibly more if needed)
• 2 tablespoons of lemon juice
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of salt

PROCEDURE:

1. Cover cashews nuts in water and soak for at least 2 hours
2. Drain cashew nuts and add them to the food processor.
3. Add all remaining ingredients to the food processor and blend until completely smooth.
4. Transfer to a jar and keep the cashew cheese in the fridge.
5. Serve with bread or crackers or as a dip.

Cashew cheese will last for approximately 10 days.