Cashew Cheese…

I had a bunch of left over raw cashews from when I made the nut milk a few days ago and decided to make some cheese with them. It turned out really nice. It’s pretty soft even after refrigerating over night, but that makes it perfect for spreading on crackers. This is how I made it.

Cashew Cheese


  • 1.5 cups raw unsalted cashews
  • 1/4 – 1/3 cup of water
  • 2 – 3 tbsp nutritional yeast
  • 1 – 2 tsp mellow white miso paste
  • 2 cloves garlic
  • 2 tsp lemon juice
  • salt to taste


Soak cashews in a bowl filled with water for 2 hours. Drain water and add soaked cashews to food processor with remaining ingredients. While mixing slowly add in a little water. Add in a little at a time to help make it smooth, but you don’t want it runny. Wrap tightly in saran wrap and keep in fridge over night. When you’re ready to serve, put it on a plate and add fresh pepper on top of it. Serve with crackers of fresh vegetables. Enjoy!


5 responses

  1. I was surfing around and found your recipe. First I just clicked the like and bookmarked the page but I kept thinking about the recipe so now I came back and have 1 1/5 cups of cashews soaking 🙂 I’ll stop in tomorrow and let you know how it turns out.

  2. Pingback: Another Great Thing about Going Vegan « Going Vegan in a Non-Vegan World

  3. The cheese is wonderful! I used the high end of the nutritional yeast amount you suggested and topped it with peppercorn. Yum!! I even wrote about it on my post for today 🙂

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