Creamy Vegan Cheese
130g macadamia nuts ( or cashews, if you can tolerate them)
100ml filtered water
30ml unrefined cold pressed extra virgin olive oil
1 tsp apple cider vinegar/or lemon juice
3 tbsp nutritional yeast flakes
1/4 tsp pink himalayan salt, to taste
optional flavour enhancers; chives, spring onion or 1 garlic clove (if you can tolerate it)
Place all ingredients in a high-speed blender. Bend on high until smooth and creamy. Place in a glass jar and store in the refrigerator for up to one week.
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