150g cashews
Water for soaking
50g tapioca pearls or 50g tapioca flour
3 tablespoons nutritional yeast flakes (or to taste, see tip)
½ teaspoon salt
1 tablespoon EVOO
2 teaspoons apple cider vinegar
320g hot water
Cover cashews with water and soak for a few hours or overnight, then drain. The longer you soak them, the creamier the ‘cheese’.
If using tapioca pearls, weigh 50g into TM bowl and mill 30 sec/speed 9. If using tapioca flour, simply place in bowl. Add drained cashews and remaining ingredients. Blend 30 sec/speed 8, then cook 4 min/75°C/speed 4.
TIP
Some other recipes only use 1 tablespoon of nutritional yeast flakes but we like our faux cheese to be quite cheesy. Please vary the amount of ‘nooch’ to suit your taste.
old chris new tricks 