Recipe: Cashew cheese

Ingredients and method

1 cup cashews soaked for 8-12 hours

Drain and rinse well

Blend with

2 tsp lemon juice,

2 tsp ume shiso seasoning or vinegar

fresh dill

1 tsp salt

2 spring onions

1-2 tsp olive oil

Blend with 2-3 tbsp of water until smooth

put into a cheese cloth and hang somewhere over night so all excess water can drain out and the cheese can ferment slightly giving it a richer flavour