A dairy-free version of a soft cheese this is absolutely delicious. I enjoyed it poured over a freshly baked sweet potato á la Deliciously Ella (pictured below) once before and have seen continued making and using it in many other dishes of mine such as on my Wheat-Free Bread, as a salad dressing, as a stir-sauce and as a spread in my Nori Seaweed Wraps.
Picture courtesy of http://www.deliciouslyella.com
To make the cheese:
1 cup of cashews
1 tablespoon of tahini
1 tbsp nutritional yeast
1/4 cup of water or cashew milk
Salt & pepper to taste
Pop all of the above in your blender and blend into a smooth consistency. This should only take 2-3 minutes depending on the strength of your blender. Or blend for a shorter length of time for a cheesy-nutty dip (see below).
Above I left my cashew cheese recipe nice and chunky by blending for a shorter length of time and making it more of a crunchy-cheesy dip than a soft cheese spread!