Not Just for Vegans: a Cashew Cheese Recipe

Brooke Newberry
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Known for being a vegan’s cheese substitute, cashew cheese is gracious in flavor and can be placed in its own category of deliciousness. Carnivores welcome. Make and eat as a dip, sandwich spread, pizza topping, salad accessory, or add it to spring rolls and lasagnas for a nutty layering. 

Cashew Cheese

Makes about 1.5 cups

  • 1 cup raw cashews
  • 3 cups hot water
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 2 Tablespoons nutritional yeast

In a large bowl, soak raw cashews in hot water for 2 to 4 hours. Cover with a kitchen towel while soaking. Drain and rinse cashews.

Place cashews, nutritional yeast, salt and lemon juice in food processor. Blend on high and scrape down the sides of the bowl. Process the mixture until completely smooth. This can take up to 5 minutes.

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