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Export 5 ingredients for grocery delivery
Step 1
Select a heat-safe preferably glass dish that can hold approx 3C and set aside. (This is your cheese mold.)
Step 2
Rinse Cashews under HOT water for several minutes.
Step 3
Put your water in a small pot on the stove to boil.
Step 4
Add all ingredients (except the water!) to the blender. Add the cashews first and then everything else on top of the cashews.
Step 5
Carefully add (so you don't burn yourself!!!) the boiling hot water into your blender. Put the blender lid on! And blend immediately until completely smooth.
Step 6
Stop blending once if need be to quickly scrape sides of blender and resume blending right after.
Step 7
Immediately transfer your cheese to your chosen dish/mold as it will start to solidify quickly as it cools.
Step 8
Place in refrigerator to chill. No need to cover yet.
Step 9
After 2-3 hours or when fully chilled, remove cheese block from dish/mold and wrap in paper towels and then tightly plastic wrap. The flavor gets better over a day or two but it’s great as soon as it’s hardened, too. Yeay! You are officially a cheese-maker!
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