Cashew Cheese: A Creamy, Dairy-Free Delight

Place the raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours or overnight to soften them.
Step 2: Drain and Rinse

After soaking, drain and rinse the cashews thoroughly.
Step 3: Blend the Cashew Cheese

Add the soaked cashews, water, nutritional yeast, lemon juice, garlic (if using), apple cider vinegar, salt, turmeric (if using), and smoked paprika (if using) to a high-speed blender or food processor.
Blend on high until the mixture is smooth and creamy. Add more water, a tablespoon at a time, if needed to reach the desired consistency. You want it to be spreadable, but not too thin.
Step 4: Taste and Adjust

Taste the cashew cheese and adjust the seasoning. You can add more lemon juice for tanginess, salt for flavor, or nutritional yeast for a cheesier taste.
Step 5: Serve or Store

Once smooth, transfer the cashew cheese to a bowl or airtight container. You can use it immediately or refrigerate it for 1-2 weeks.
Serving and Storage Tips: