2 cups raw cashews soaked over night or placed in boiling water for at least 2 hours
2 garlic cloves, minced well
1/2 tsp garlic powder
1 tsp chili powder
The zest of one lemon
1/4 cup lemon juice
3/4 cup water
2 Tbsp nutritional yeast
1/2 tsp sea salt
2 Tbsp olive oil
2 Tbsp of a combination of smoked red paprika and chili to taste
if you like it hot then add more chili.
Drain the cashews well.
In a food processor add the cashews, minced garlic, chilli powder, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
Process until very smooth.
Line a strainer or small colander with a cheesecloth or clean tea towel and place over a bowl.
Put the cheese in the strainer and grab the top of the cloth and squeeze well to get all the moisture out and to give the cheese a nice shape.
You could put a weight on the top to help get the moisture out.
Put the whole lot in the fridge for a few hours and once the cheese is set roll it in the paprika and chili mixture.
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