Instant Cashew Cheese

INGREDIENTS

• 3/4 raw cashews, soaked for 2 hours in hot water
• 2 teaspoons mustard
• 2 tablespoons nutritional yeast
• 1/3 ounces odorless coconut oil
• 1 teaspoon syrup agave
• 1/2 teaspoon salt
• Few nuts, coarsely ground

PROCEDURE​

1. Drain and rinse the cashews. Whizz in the blender until they become cream.
2. Add all the other materials (except the extra nuts) and blend until the mixture is homogenized. Empty it and give it a ball shape. Roll it with a plastic film and put it in the fridge.
3. After 5 hours (or overnight) remove the plastic film and sprinkle it with the nuts, pressing it so it gets stuck.
4. Serve with crackers, bread, breadcrumbs, or toast. Keep the rest in an airtight bowl. You can even cook with it!

Nutrition: 
Calories: 837 | Total Carbs: 42 g | Total Fat: 68 g | Total Protein: 26 g | Total Sodium: 113 g | Total Sugar: 6 g