Soak raw cashews in hot water for at least 15 minutes first. This helps them to blend more smoothly. Alternatively, you can soak cashews in room temperature water overnight. Make sure the water covers the cashews completely with a little extra room as the cashews will swell.
1 cup raw cashews
Once the cashews have softened, place them in a blender or food processor and add the rest of the ingredients except for the milk. Blend well, stopping to scrape down the sides as needed.
If the "cheese" is too thick, add your plant milk of choice (I used almond milk) or water until desired consistency is reached. It should become a thick paste.
1/2 cup unsweetened non-dairy milk
Refrigerate in an airtight container until ready to serve.
Notes
Nutrition facts based off of unsweetened almond milk.Store in an airtight container in the refrigerator for 5-7 days. Freeze for longer. The liquid may separate in the refrigerator, but don't worry, just give it a good stir before serving!Have a nut allergy? Use shelled sunflower seeds or extra firm tofu instead of cashews.