Cashew cheese: an easy alternative to regular cheese

187. Form anacardi1

Whether you are lactose intolerant, vegan or an omnivore curious to try something new cashew cheese is what you want!

I did not know that making vegan cheese could be so easy and that the result would be such a delicious, creamy cheese-like spread!

Cashews can be expensive but if you buy them in bulk and in large quantities usually you can get a pretty good deal. I would really encourage you to try this out, it’s soooo worth it!!


  • 2 cups raw cashews soaked  in filtered water for 2 – 4 hours (soaking is optional) or roasted ones (I used these ones)
  • 1/4 cup – 1/2 cup filtered water as needed for desired consistency
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup nutritional yeast
  • 2 to 4 cloves fresh garlic minced
  • salt
  • 1 tablespoon freshly chopped flat leaf parsley (optional)
  1. Put the cashews, nutritional yeast, 1/2 of the water, 1/2 of the lemon juice, garlic and sea salt in the food processor and pulse until roughly blended.
  2. Gradually add in more lemon juice, garlic and salt to taste.
  3. Transfer the cheese to a bowl, and stir through the parsley (if using).

You can get very creative and add herbs or more garlic if you’d like. You can even make a sweet version with any type of syrup… just let your IMAGINATION run wild 🙂 !


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