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[nverland]

Cashew Cream Cheese

2 cups raw cashews, soaked in water for 8 hours and drained
½ cup water
2 tablespoons plain, unsweetened nondairy yogurt (preferably homemade)
Pinch salt

Process the ingredients: Put the cashews, water, nondairy yogurt and salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.

Culture the cheese: Transfer to a clean glass container, cover and let rest at room temperature for 24 to 48 hours, depending on how sharp a flavor you want and the ambient temperature (culturing will proceed more quickly at warmer temperatures). For use in cheesecakes that will be sweetened, allowing it to culture for a full 48 hours will create a tanginess that will nicely complement the sweetener.

Cover and refrigerate.

The cheese will get firmer as it chills.

Makes about 1 pound (about 2 cups)

Note: Stored in a covered container, cashew cream cheese will keep for about 2 weeks in the refrigerator or 4 months in the freezer.