About the Recipe
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Ingredients
2 Cups Cashews soaked overnight & drained.
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¾ Cups water.
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½ cup Bell Peppers (Red & Yellow) finely chopped.
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1/3 cup  green/regular onions finely chopped.
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2 Tbsp fresh basil (Tulsi)/ parsley (Ajmood)/ Indian Coriander (Kothmir).
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1 Tbsp finely grated garlic (Lasun).
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½ to 1 Tbsp Rock Salt.
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1 Tbsp Lemon Juice
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A pinch of crushed Red Pepper (Optional).
Preparation
Method
·    In a blender put the Cashew and very little water and blend. Add more to blend to a smooth paste.
·    Place in a glass jar and place the lid on top. Do not screw in on. Leave it for 12 – 36 hours depending on the weather. During summer months even 8 – 10 hours are enough to ferment the Cashews.
·    Mix in all the ingredients into the Cashew paste.
·    This Cheese can be used as a Dip served with Veggies, on Salad, Salad Dressing.