Cashew Cheese is a dairy free pot of gold that is easy to prepare. Alternative cheese products can be costly and not all of them actually taste and have the consistency we would expect. Cashew Cheese is relatively easy to make yourself and has so many uses.Take 4 cups of nuts, soak them for a few hours, blend with water, and voila, Cashew Cheese is ready to use in your favorite recipes that call for cheese. Use Cashew Cheese to make wonderful dairy free alternative dessert, think cheese cake, or turn it into a delicious dip, spread, sauce, or dressing. It’s the genius of the Vegan world, for which we are most grateful for!
For connivence and when you don’t have time, one of our favorite go to brands, Kite Hill, makes artisan alternative cheese products we love. Instead of cashew they use almonds. Their ricotta cheese and cream cheeses are exceptional.
What we love most about our Cashew Cheese is that no one realizes it’s a dairy alternative. Whatever dish we add this alternative cheese into, be it our spaghetti squash lasagne, a wonderful butternut puree soup, or a salad dressing it’s flavor is oh so fooling. For a wonderful dairy free “cream” alternative, try our sweet version Cashew Cream!
Watch our recipe video below and keep scrolling for the full recipe. We’d love to hear from you and what ways you’ve used this wonderful cashew cream!
Cashew Cheese / Cheese Alternative Ingredients:
1 ½ cup raw cashews
4-5 basil** leaves, torn or chopped
2-3 garlic cloves
1/3 cup coconut oil
½ lemon juice
**Other flavor options:green onions, pesto, fresh or dried Italian herbs such as oregano, thyme, even mint
Cashew Cheese Method
- Soak raw cashews in cold water for 4 hours or up to 8 overnight. Drain.
- When ready, put cashews, coconut oil, basil, and lemon juice into a Vitamix or blender.
- Blend on high for 2-3 minutes until creamy and creates 4 “pillow-y sections” as shown below.
- Place in a glass container in the refrigerator for up to a week~ that is of course if you can resist eating it all!!!