Who said dairy-free diet devotees have to pass on cheese? Here’s a cheese-ish spread that vegans and non-vegans alike can love. Use it as a spread for crackers or wraps, or as a dip for crisp veggies.

2 cups raw, unsalted cashews, soaked for at least one hour

½ cup nutritional yeast

¼ cup water (add more as needed)

¼ cup fresh lemon juice

1 tspn sea salt

1 tspn curry powder or onion powder

Drain soaked cashews and rinse.

Add cashews, yeast, water, lemon juice, salt and curry powder to food processor and pulse to desired consistency.