-
Your raw organic cashews need to soak for 48 hours in order to start the fermentation process, so simply place the cashews in a bowl and cover with clean spring or filtered water. Make sure you have at least an inch or two of water over the cashews (they will almost double in size once hydrated). Leave out on the kitchen counter, at room temperature.
-
Change the water every 8 hours, for 48 hours. This will avoid the cashews going bad, but will allow them to lightly ferment and add taste to your raw cheese.
-
Once ready to make the cheese, using your Vitamix blender, simply juice the 1/2 lemon first, then add the soaked cashews, fresh basil leaves, sun-dried tomatoes, salt, pepper, and natural enzymes and paprika (if using).
-
Start the Vitamix on low speed first and then increase to # 2 and # 3, and using the attachment to push, insert it at the top and push the cashews down until creamy and smooth. It should not take more than 30 seconds or so. (You don't want to leave it in there too long in order not to heat the cheese)
-
Using a spoon and then a small rubber spatula, get the cheese out and into a container.
-
Sprinkle with raw hemp seeds (if using), and serve with crackers and raw veggies.