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Super Easy Vegan Cashew Cheese
Recipe By
Recipe By :
Laura Reigel
Servings :
12
Prep Time
5
minutes
mins
Soak Time
4
hours
hrs
Total Time
5
minutes
mins
EQUIPMENT
▢
high-speed blender
▢
mason jars
INGREDIENTS
Nuts
▢
2
cups
Raw cashews
▢
4
cups
filtered water
Herbal seasoning
▢
2
tbsp
fresh squeezed lemon juice
▢
1
tsp
sea salt
▢
2
tbsp
Fresh parsley
▢
1
tbsp
Fresh rosemary
▢
1 or 2
cloves
Garlic
INSTRUCTIONS
Overnight Soak
Add the cashews and the water to a large bowl or a mason jar and soak overnight.
2 cups Raw cashews,
4 cups filtered water
Making the Cheese
Strain the water off of the cashews and then place the nuts into the bowl of your food processor.
Add the remaining ingredients and process until the mixture is smooth and creamy. You can add a little water to thin if needed.
2 tbsp fresh squeezed lemon juice,
1 tsp sea salt,
2 tbsp Fresh parsley,
1 tbsp Fresh rosemary,
1 or 2 cloves Garlic
Serve with veggies or crackers.
RECIPE TIPS
Adjust the thickness:
Add more or less water to adjust the thickness of the cheese spread. You can make it dippable, like the consistency of a ranch dressing.
Nutritional yeast
adds a nice cheesy flavor to this dairy-free cheese.
Variations:
Chives and dill
Roasted red peppers
Kalamata olives
NUTRITION
Serving:
0.25
cup
|
Calories:
121
kcal
|
Carbohydrates:
7
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Sodium:
201
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Calcium:
13
mg
|
Iron:
2
mg