Vegan Cashew Cheese

Ingredients:

• 2 cups shelled raw cashews
• 1/4 cup lemon juice
• 1/4 cup organic refined coconut oil
• 2 teaspoons coarse salt
• 0.5 tsp ground white pepper
• 3/4 cup cashew milk
• 1/4 cup finely chopped fresh parsley
• Crackers, for serving
• Special equipment: powerful blender; cheesecloth

Preparation:

1. Place the cashews in a bowl and pour in 4 cups of water. Cover with plastic wrap and let sit for 8 hours or overnight.
2. Drain the cashews and place them in a high-power blender along with the lemon juice, coconut oil, salt, white pepper, and 0.5 cups of cashew milk. Blend the mixture, stirring with a spatula as needed. Add the remaining 1/4 cup of cashew milk and blend until smooth. Stir in the parsley.
3. Fold the cheesecloth in half and line 2 small bowls with pieces of double cheesecloth, leaving overhangs.
4. Divide the cashew mixture into two bowls and cover completely with cheesecloth. Wrap in plastic wrap and refrigerate for 8 hours or overnight. Serve cold.