This is commonly called Vegan cheese or nut cheese, although to me it feels more like a very 'intense' dip. Full of protein and spreadable, it stores well for a couple of weeks in the fridge.
120 g cashews
80 g macadamia
1 small shallot
2 tbsp lemon juice
water (just enough to blend the nuts)
salt and pepper to taste
Soak the cashews for 4 hours, drain and place in a food processor (or use an immersion blender). Add the shallot, peeled and chopped, lemon juice and a little water. Blend until smooth, adding more water if necessary. Add salt and pepper to taste (I do this little by little while blending).
Store in the fridge.
Photos and Recipes by Alessandra Zecchini ©