How to make Vegan “cheese” spread

boil 300g cashews for 15minutes to make sure they are soft enough to blend. Alternatively, if you have a very efficient food processor, put them in raw.

add 1/4 cup of water

1/4 cup sriracha sauce

1/4 cup vegan mayonnaise

90g of nutritional yeast with added B12

1/4 cup of melted coconut oil

blend everything together and then pour into jam jars.

leave at least an inch at the top of each jar if you want to store in the freezer for up to 3 months.

will keep in the fridge for a week

good in sandwiches, on toast, as a dip, on crackers etc