Cashew Nut Cheese

A dairy-free version of a soft cheese this is absolutely delicious. I enjoyed it poured over a freshly baked sweet potato á la Deliciously Ella (pictured below) once before and have seen continued making and using it in many other dishes of mine such as on my Wheat-Free Bread, as a salad dressing, as a stir-sauce and as a spread in my Nori Seaweed Wraps.


 Picture courtesy of

To make the cheese:

1 cup of cashews

1 tablespoon of tahini

1 tbsp nutritional yeast

1/4 cup of water or cashew milk

Salt & pepper to taste

Pop all of the above in your blender and blend into a smooth consistency. This should only take 2-3 minutes depending on the strength of your blender. Or blend for a shorter length of time for a cheesy-nutty dip (see below).

Nori rolls & cashew nut cheese dip

Above I left my cashew cheese recipe nice and chunky by blending for a shorter length of time and making it more of a crunchy-cheesy dip than a soft cheese spread! 

One thought on “Cashew Nut Cheese

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s