I made a plant based fresh cheese out of ‘raw’ cashews that were submerged for 3-4 hours in room temperature filtered water, drained and rinsed. I added fresh Italian parsley, the juice of one lemon, a splash of apple cider vinegar, pinch of Himalayan salt, fresh cracked pepper, onion and garlic powder to taste, and a little bit of filtered water to thin it out a bit. Use your food processor with the S blade until the consistency is smooth, creamy, and to your liking. You can refrigerate over night to let the flavors combine more or just serve it fresh. I scooped it with a rubber spatula into a plastic sandwich bag, snipped off the corner and piped into these squash blossoms I bought yesterday at the downtown St. Petersburg Saturday morning farmer’s market. #cashewcheese #squashblossoms #farmersmarket #wholefood #plantbased #raw #vegan #rawvegan #freshfoodrevolution #vegancheese #stpetevegan #tampavegans #vegansofig #veganfoodshare