Vegan Raw Cashew Cheese Recipe
- 3 cups of raw cashews (no salt, not roasted) soaked in water for 2 hours (drained)
- 3/4 cup of water
- 4 tablespoons of dry white wine
- 4 teaspoons of fresh lemon juice
- 4 tablespoons of nutritional yeast
- 2 cloves of minced garlic
- 1 teaspoon of sea salt
- some ground pepper
The original recipe is from The Real Food Daily cookbook and has a few options in it. This version is the tastier one, with nutritional yeast, white wine and lemon juice. And it was fantastic!
This will make about 3 cups of cheese.
The first thing you have to do is prep the cashews. Place them in a bowl and fill it with water and let them sit for 2 hours. This will let the cashews soften.
Next, drain and put the nuts into a food processor. Add everything else and mix until it is puréed. Pause occasionally and use a spatula to scrape it off the sides. Once it is done, let it sit for 24 hours covered on the counter and then put it in the fridge. It should last for another 5-7 days.
We use this in a vegan bruschetta that we’ll shoot a recipe out for soon. We also use it as a starter with crackers or pita.
Let us know if you make some!
Raw Cashew Cheese on top of bruschetta
Ringleader4Life's photo of her cashew cheese from the recipe!
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This looks fantastic. I absolutely love nut cheeses, but they get me in trouble. Every time I make a batch, I end up going through it so fast, dipping it or spreading it on everything in sight! Ha. I’ll be trying this recipe soon anyway.
I’m with you! I usually make a double batch and it never lasts a week! Be careful with it!!!