This is a real treat. Something that tastes utterly creamy. It’s worth making, just for the experience. You’ll need to soak the cashews for at least 4 hours (preferably overnight), unless you’re using a Vitamix or high powered blender.
1 cup cashews
1/8 lemon (peeled)
2/3 tsp Himalayan salt/ good quality sea salt
4-6 whole black peppercorns (or 2/3 tsp ground)
1/2 tsp cumin
1/2 tsp curry powder or if poss, 4-5 fresh or dried curry leaves.
Drain the cashews and place in blender. Half cover them with water. Add the rest of the ingredients and blend into a cream. Add more seasoning if required. The saltier the dip, the less you’ll eat.
Et voila! Place the cashew cheese into a fancy dish and surprise all your mates with a decadent alternative to dairy. Serve with crisp bread, raw crackers, veggie sticks or…as my Mumma did this morning, spread onto toast!