Cashew Cream Cheese

250g raw cashew nuts, soaked*

100ml home-made brown rice milk

handful of fresh basil

pinch of salt

freshly ground black pepper

1tsp cumin seeds, lightly toasted

zest of one small lemon

juice of 1/2 small lemon (2 tbsp)

* Soak the nuts in plenty of water for a minimum of 4 hours or over-night. Alternatively, quick soak - place the nuts in a saucepan, cover with water and bring to boil. Turn off the heat and let soak, covered, for one hour.

Place all ingredients in a food processor and blitz until smooth and creamy. Serve with (gluten-free) bread, biscuits or vegetables.