Cashew Cheese

I created this cheese recipe because I needed cheese for another recipe I was making. It’s really quick, easy and healthy. It has a cream cheese / hummus texture to it.


  • 1 cup raw cashews, rinsed then soaked for at least 2 hours
  • ¼ teaspoon garlic powder
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons nutritional yeast
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup water (more as required)


  • Food processor
  • Spatula
  • Jar for storage
  • Measurement utensils


  1. Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor.
  2. Blend to break the cashews down, until they form a coarse, wet meal.
  3. Scrape the sides of the food processor down with a spatula.
  4. Pour in half of the water
  5. Blend.
  6. Stop and scrape the machine down again.
  7. Pour the rest of the water in.
  8. Blend.
  9. Continue processing for 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if required.
  10. The consistency should be a little like hummus.
  11. Taste the cashew cheese and add lemon, salt, and pepper to taste.
  12. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.




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