Easy Peasy Cashew Cheese

1c cashews, soaked*

2 heaping Tablespoons nutritional yeast

Juice of half a lemon or just peel and toss it in

½ t salt

Splash of water

Toss it all in the food processor or high speed blender and whirl. Add more water if needed to get the creaminess you prefer. A hint of cheddary flavor, I use it in place of cream cheese, to fill celery sticks, as dips for carrots and other veggie snacks, or as a simple sandwich spread. For a more grown up spread, add a clove or two of garlic.

* To soak nuts and seeds, simply cover with water for 6 hours or over night. Drain. Rinse. Use. For this recipe, soaked is best but just 20 minutes will work, too.

PS Have you seen my secret tip video for how to make the easiest almond milk at home without the mess? Find out what my secret is here!