My new lazy-day recipe, to make my life easier 😅😍 If you already have my book "Les Bonnes Choses, vegan cooking day by day," you might have my other cashew cheese recipe, which is fermented and requires a pretty powerful blender and a bit more patience. I love it, but right now I’m feeling lazy. And I also wanted to create a thicker version of this cheese, to really fill up my bagels ;) So here’s the new version! No fermentation, quicker, thicker,... and it works with a basic blender, a bit cheaper in ingredients too... so we LOVE IT 😍 Here, to replace the taste of fermentation, I add a touch of apple cider vinegar! I use broken cashews which are cheaper and quicker to soak. For whole cashews, soak for 2 hours! Of course, I mention this every time but it’s necessary: it is important to choose steam-peeled cashews! They are a bit more expensive but that should be the true price of cashews. Hand-peeled cashews are a scourge for the workers (mostly women) doing this task. A substance under the shell is corrosive to the skin and irreparably damages their hands. We cannot consume a food at the expense of human skin around the world! So I prefer to see steam-peeled cashews as a luxury ingredient worth its price and use them rarely in my recipes today.