One-Hour Dairy-Free Cheese by Claudia Lucero

Author:Claudia Lucero
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2019-01-03T17:10:54+00:00

1. Combine the cashews, salt, lactic acid, and ½ cup of the water in the blender.

2. Pulse a few times in the blender, stopping to scrape down the side of the container to make sure all of the cashews are incorporated. (Note: If you accidentally overblend, you will make cashew cream, also delicious! Simply drain it in cheesecloth and use it as you would sour cream.)

3. If necessary, add more of the remaining ½ cup water, 1 tablespoon at a time, until the blender can run smoothly.

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