Cashew or Sunflower Seed Cream Cheeze
Photos by Colin Medhurst
The consistency you seek is very smooth, creamy, and thick. This will take a bit of time, pulsing the blender, and scraping down the sides repeatedly, adding small amounts of water as you go, and gradually increasing speed. The amount of water you add will depend on how much moisture the nuts you are using contain, and how moist or soft you wish the cheese to be. To achieve a firmer cheese, add less water, and pulse and scrape more frequently.