Cashews, 1½ cups
Water, 1/2 cup
Thin pink salt from the Himalayas, 3/4 teaspoon
Lemon juice, 1 medium unit
Grape seed oil, 2 tablespoons
1. Soak the natural cashews in water in the refrigerator for about 5 hours, wash well and strain.
2. Transfer the cashews to a powerful blender and add the water, pink salt, lemon juice and grape seed oil (olive oil is less suitable in my opinion here).
3. Turn on the blender until a smooth texture is obtained. Transfer the mixture to a cheese basket placed on a deep plate (referring to a cheese basket like ricotta cheese, if you cannot use a boiled cheese cloth or diaper, place over a strainer and store in the refrigerator) and store in the refrigerator for at least 12 hours (drain the liquids twice).
4. Bon appetite (:
Total time: 1-2 days
Equipment: cheese basket/cheesecloth/boiled diaper + strainer + powerful blender.