Raw Cashew Cheese

Raw Cashew Cheese

it has been said that happiness is tied up in expectations. If you keep your expectations in a realistic place, you are less likely to be disappointed. So be open minded when making this cashew cheese. This spread is absolutely scrumptious. But if you turn on your food processor expecting this to taste exactly like cheese made from cow’s milk, you might be a little disappointed. On the other hand, if you think of it as a raw vegan allergy free alternative to dairy cheeses, or a delicious vegan spread to flavour dishes, you will be thrilled with the results.





2 cups raw cashews soaked in 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)

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.
Gradually add in more lemon juice, garlic and salt to taste. I have listed granulated garlic as optional. I find this is a nice touch if you like a garlicky cheese.
(I like my cheese the consistency of ricotta. The more water you add, the creamier and thinner the cheese will become. Add less water for a thicker, more rustic cheese.)
For a different flavour leave out the nutritional yeast, garlic and 1/2 of the lemon juice from the basic recipe and try adding and making:

Herb cheese:                                                                                                    
1 chopped green onion
1 Tbsp chopped fresh flat leaf parsley
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh thyme
2 Tbsp nutritional yeast flakes

Tomato basil cheese:
1 tsp organic tomato paste
2 cloves fresh garlic
4 Tbsp chopped fresh basil

Chilli chive cheese:
1 - 2 Tbsp Chopped Chives
1/4 cup nutritional yeast flakes

Chilli cheese:
1 - 2 Tbsp chopped fresh cilantro
a pinch of red chilli flakes or chopped fresh chilli

Sweet cheese:
1/4 cup nutritional yeast
1 tsp raw agave nectar

Sesame cheese:
2 Tbsp sesame oil
1 Tbsp tahini paste