Green Onion Cashew Cheese Spread
Author: 
Recipe type: Condiments + Sauces
Prep time: 
Total time: 
Serves: 4-6
 
Paleo, Vegan, Whole 30, 21 Day Sugar Detox, Gluten Free, Vegetarian, Pescatarian, Dairy Free
Ingredients
  • 2 Tbsp coconut cream
  • 1 cup cashew pulp
  • 1 tsp sea salt
  • 2 garlic cloves
  • ½ tsp pepper
  • 1 Tbsp olive oil
  • 1 tsp lemon juice
  • 1 medium green onion
Instructions
  1. The best way to get cashew pulp is to make cashew milk and save the pulp. One to two batches will create plenty of pulp for this recipe. The pulp only lasts a few days in the fridge so don't store it for too long. Take the length of time the pulp has been stored into account when you store the prepared cheese.
  2. Refrigerate a can of coconut milk over night right side up. Flip upside down and open from the bottom. Pour out the liquid and you will be left with coconut cream.
  3. Add cashew pulp , coconut cream, sea salt, garlic, olive oil, lemon juice and pepper to a food processor and mix until smooth.
  4. Slice green onion as thinly as possible and lightly mix in.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/green-onion-cashew-cheese-spread/