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Classic Cashew Cheese


  • 350 g raw cashews  (soaked for at least 5 hours)

  • 1/4 – 1/2 of a cup of water – add extra if you want it less thick (60-120ml)

  • 6 tablespoon nutritional yeast

  • 2 large juiced lemons

  • 2 cloves garlic

  • 4 teaspoon apple cider vinegar

  • salt and pepper to taste

cashew nut cheeese.jpg


  1. Simply add all ingredients into your high-speed blender and blend until thick and creamy.

  2. It will be the consistency of stirred cream cheese.

  3. This will further harden after it's been chilled.

  4. Store in the refrigerator for up to 5-7 days.

  5. Enjoy with the slice of bread or e.g. on a  side with a roasted vegetables

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