Spicy Cheese Spread – w/ Raw Option
A savoury and cheesy spread great for on a flax cracker or as dip.
  1. Soak the cashew nuts somewhere between half an hour in warm water to overnight to make them soft. I soaked mine for half an hour.
  2. Drain the cashews and add them to a blender* (or food processor) Add the remaining ingredients and blend until smooth.
  3. The spread is pretty much done now, put it in a container and store in the fridge. You could to ferment it by storing it in a dark and warm place, which is what I did, but it’s by no means necessary, and we’ll go more in depth in the fermenting process in the near future! Enjoy!
Recipe Notes
  • I used a nutri bullet blender jug, no fancy high speed blenders.