cashew cheese

1 1/2 cups raw cashew nuts (not roasted or salted)
1/4 cup water
2 Tbsp dry white wine (optional, can use water instead)
2 tsp fresh lemon juice/ or good vinegar
2 Tbsp nutritional yeast
2 cloves garlic (minced)
1/2 tsp sea salt (fine)
ground black pepper (to taste)

This recipe makes about 1.5 cups!  

Place the nuts in a salad bowl, cover with fresh water and let soak for 2 hours.  Drain the nuts and place them in the bowl of a food processor or blender. Add water and the rest of the ingredients, and mix until thoroughly puréed, stopping to scrape the sides of the bowl every once in a while. Add a little more water if necessary and blend again to adjust the consistency; the cheese will get a little more solid as it sets.  Transfer to a bowl, cover, and let stand somewhere cool for 24 hours before placing in the fridge, where it will keep for another 5 days.
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