HOW TO: Make raw vegan cashew cheese

vegan cooking, food, healthy recipe, vegan cheese

1. Gather the ingredients

  • 1 1/2 cups raw cashews
  • 1 lemon
  • 2-3 Tbsp nutritional yeast
  • 1/2tsp-3/4tsp salt, preferably sea salt
  • Fresh or dried seasonings, including thyme, basil, rosemary, etc. (I used 1 tsp dried basil and 1/2 tsp dried thyme)
  • Other add-ins like sun-dried tomatoes, olives, etc. (optional)

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2. Soak the cashews

Put the cashews in a bowl and add several cups of filtered water. Let them soak for at least 2-3 hours or overnight. This will soften the cashews and make them creamier and easier to process.

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3. Juice and zest the lemon

Juice the lemon. This should yield about 2 Tbsp of juice. Then zest the lemon. This should yield about 1 -2 tsp of zest, but this measurement does not need to be exact.

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4. Process the cashews

Drain the cashews and place them in the bowl of a food processor. Add the lemon juice, zest, salt, nutritional yeast, and process for about a minute. In order to make the cheese as creamy as possible, stop the food processor occasionally and scrape down the sides. Continue processing until the mixture becomes creamy and starts to hold together, almost with the same consistency as ricotta cheese.

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5. Add the seasonings

At this point, add whatever fresh or dried flavorings you like. This is also the time to add any other ingredients such as olives. Process until mixed in and taste for seasoning.

6. Serve

Use the cheese in raw or cooked ravioli, on top of bread or pasta, or as a dip. Enjoy! The cashew cheese will stay good in the fridge for several days.

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Raw, Vegan Cashew Cheese

  • 1 1/2 cups raw cashews
  • 1 lemon
  • 2-3 Tbsp nutritional yeast
  • 1/2tsp-3/4tsp salt, preferably sea salt
  • Fresh or dried seasonings, including thyme, basil, rosemary, etc (I used 1 tsp dried basil and 1/2 tsp dried thyme)
  • Other add-ins like sun-dried tomatoes, olives, etc (optional)

Gather the ingredients. First, soak the cashews. Put the cashews in a bowl and add several cups of filtered water. Let soak for at least 2-3 hours or overnight. This will soften the cashews and make them creamier and easier to process. Juice the lemon. This should yield about 2 Tbsp of juice. Then zest the lemon. This should yield about 1 -2 tsp of zest, but this measurement does not need to be exact. Drain the cashews and place them in the bowl of a food processor. Add the lemon juice, zest, salt, nutritional yeast, and process for about a minute. In order to make the cheese as creamy as possible, stop the food processor occasionally and scrape down the sides. Continue processing until the mixture becomes creamy and starts to holds together, almost with the same consistency as ricotta cheese. At this point, add whatever fresh or dried flavorings you like. This is also the time to add any other ingredients such as olives. Process until mixed in and taste for seasoning. Use the cheese in raw or cooked ravioli, on top of bread or pasta, or as a dip. Enjoy! The cashew cheese will stay good in the fridge for several days.

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6 Responses to “HOW TO: Make raw vegan cashew cheese”

  1. diane Mossanen says:

    Very interested in your recipes for raw foods ,when they are dairy free and egg free

  2. sunflowerluv_22 says:

    Wow, this is interesting. Just the thing I wanted to try! As a newbie vegan I am looking for healthier alternatives as well as trying to stop my cravings for gas station chimichangas!! Thanks for posting this 🙂

  3. Moonspirit48 says:

    I am allergic to all yeast products. Is there a substitute for the nutritional yeast? Thank you for your reply!

  4. Gladiolagazer says:

    Moonspirit48,
    Baking soda and lemon juice combined behave the same way yeast does. I don’t know the ratio of lemon juice to baking soda, nor the reciprocal replacement for this mixture to yeast.

  5. gladiolagazer says:

    Don’t confuse nutritional yeast with active yeast!!

  6. gladiolagazer says:

    Do not confuse nutritional yeast with active yeast!!

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