Cashew Cream

1 cup Cashews raw
3/4 cup water

Pour cashews in a container and top with filtered water.  Put in fridge and allow to soak for 8 hours or overnight.  Rinse cashews with cold water then put into Vitamix or high speed blender with 3/4 cup filtered water.  Puree until creamy smooth.  Cream can be used in coffee, soups or sauces.  If you want cashew milk, just add more water.

For "non planners" like me, soak up a few cups of cashews as a time then rinse and strain well.  Pour into a zip lock bag or freeze safe container and take out to puree as needed.  This way you can make the cream/milk on the fly for whatever you are cooking up on a whim.

Cashew Goat Cheese

This recipe is adapted from Melomeals: Vegan For $3.33 A Day.

1. 1 c cashews or almonds
2. 1 c sauerkraut
3. 2 T miso
4. 2 t Dijon
5. 1 t apple cider vinegar
6. Pinch sea salt

Method:

1. Blend very well in either a high power blender or food processor
2. If you have a yogurt maker, culture overnight
3. If you don’t have a yogurt maker, let sit covered for 2 days on the counter then store in fridge.