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  • Writer's pictureAlexis Lieberman

Delicious Dairy-Free Cashew Cheese

This rich dairy-free "cheese" is delicious and versatile. You can customize the seasoning to flavor it however you like!

2 cups raw cashews, soaked

1 tablespoon lemon juice

1 teaspoon sea salt

1/4 cup or more water, for thinning out

1 probiotic capsule (broken apart) (optional...only if you want to ferment)

2 tablespoons chopped fresh herbs, such as parsley, chives, rosemary, and/or dill (optional)

1-2 tablespoons nutritional yeast (optional)

Soak the cashew in a non-reactive container, such as a mason jar, overnight or for at least 2 hours. Drain the cashews and transfer to a blender with the lemon juice and salt. Process until the misture is smooth but thick (the consistency of goat cheese), adding water only as needed to thin out the paste.

If you want to ferment the cheese overnight to acheive a tangier flavor (and increase the probiotc goodness!) add the contents of the probiotic capsule and blend again. Transfer the cheese to a bowl or a kitchen mold and cover it with cheese cloth (or a clean paper towel secured with a rubber band) and leave it out in a warm area (around 75 degrees) for 8-12 hours. You will see small air pockets forming as a result of the fermentation.

If you want to serve the cheese freshly blended, you can season it immediately with the nutritional yeast, fresh herbs, and any spices that you like!

Store in the refrigerator in an air-tight container for up to one week.

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