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herbed cashew cheese

Herbed Cashew Cheese

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: ~2 1/2 cups
  • Category: cheese, dairy-free
  • Method: no cook
  • Cuisine: vegan, american, dairy-free

Description

Vegan cashew cheese! This herbed cashew cheese is SO amazing, you’d never believe it was dairy-free! Packed with probiotics, healthy and creamy! Amazing as a dip, on sandwiches or tossed with pasta.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: ~2 1/2 cups
  • Category: cheese, dairy-free
  • Method: no cook
  • Cuisine: vegan, american, dairy-free
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: ~2 1/2 cups
  • Category: cheese, dairy-free
  • Method: no cook
  • Cuisine: vegan, american, dairy-free
Scale

Ingredients

  • 3 cups raw cashews
  • 3/4 cup water
  • 1 teaspoon probiotic powder (open from capsules, I used this brand)
  • 2 tablespoons nutritional yeast
  • 1 large lemon, zest and juice
  • 1 teaspoon minced garlic (I use a microplane to get the garlic as fine as possible)
  • 1/2 cup finely chopped basil
  • 1/2 cup finely chopped parsley
  • dash cayenne pepper (optional)
  • 1/4 cup thinly sliced scallions
  • 1/2 teaspoon salt/pepper

Instructions

  1. Soak cashews for at least 2 hours in cold water. This will make it easier to puree. If you don’t have time to soak the cashews, soak in boiling water for 30 minutes first.
  2. Rinse after soaking and add to the base of a high-speed blender or food processor. Add probiotic powder and 3/4 cup water. Blend for 2-3 minutes until very smooth. If it is too thick, add a bit more water but don’t add more than you need. You want it to be thick like dip, not runny.
  3. Place the cashew mixture in a bowl, cover with a dish towel and leave overnight (8-10 hours) on the counter to culture and become tangy.
  4. Remove dish towel and add in the rest of the ingredients: nutritional yeast, lemon zest, juice, garlic, scallions, basil, parsley, cayenne, salt/pepper. Mix together, adding more salt/pepper as desired.
  5. Enjoy as a dip, on a sandwich, tossed with hot pasta. The possibilities are endless as it’s SO good. Will keep for 1 week in the fridge.

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