Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
Recipe information
Yield
Yield: 1 1/4 cups
Ingredients
1
cup Cashew Cheese
4
teaspoons filtered water
1
teaspoon minced shallot
1
/4 teaspoon freshly squeezed lemon juice
1
/2 teaspoon large flake nutritional yeast
1
/4 teaspoon Celtic sea salt, or to taste
1
teaspoon chopped fresh basil
1
teaspoon chopped fresh thyme
Need to make a substitution?
Preparation
Combine the Cashew Cheese, water, shallot, lemon juice, yeast, and the 1/4 teaspoon salt in a bowl and stir until thoroughly mixed. Stir in the basil and thyme until evenly distributed. Taste and adjust with additional salt, if needed. Use immediately, or store in a covered container in the refrigerator for up to 3 days.
Reprinted with permission from Raw, by Charlie Trotter and Roxanne Klein. © 2003 Ten Speed Press