I found a great cashew cheese recipe from The Blender Girl’s blog. It was the first time that I discovered her blog and it has a lot fun recipes to explore and try out. I did spice up this recipe by adding truffle salt. And, boy it was yummy! Quick note the more water you add the creamer your cheese will get. I didn’t add as much water because I want to make a block-like shape to cut and spread on crackers. So I rolled it up in parchment paper and put in the refrigerator over night. It did the trick. The cheese was formed into a nice log-like shape. It was a lot of fun to enjoy as an app before dinner. Below is the recipe to try out!

  • 2 cups raw cashews soaked in filtered water for 2 – 4 hours (soaking is optional)
  • 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
  • 4 cloves fresh garlic minced
  • 1 tsp Celtic sea salt
  • 1 tsp granulated garlic (optional)
  • 1 Tbsp freshly chopped flat leaf parsley (optional)
  1. Place the cashews, 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.

cashew cheese