Creamy Cashew Cheese

 Creamy Cashew Cheese 
This recipe is easy and delicious. It would go great as a dip with some vegetables, spread over crackers or replace it with recipes that would call for ricotta cheese. Tonight I used it as a substitute for cheese on some veggie pizza I made. 
  • 2 cups raw cashews soaked in filtered water for 2 – 4 hours 
  • 1/4 cup – 1/2 cup filtered water as needed for desired consistency
  • 1/4 cup freshly squeezed lemon juice
  • 4 cloves fresh garlic minced
  • 1 tsp sea salt
  • 1/2 cup freshly chopped flat leaf parsley (optional)


  1. Place the cashews, 1/2 of the water, 1/2 of the lemon juice, garlic and sea salt in the food processor and pulse until blended.
  2. Gradually add the rest of the lemon juice and water.
  3. Add the chopped parsley at the end and pulse a few times to mix it in.

* The more water you add the thinner the cheese will be and less water the make the cheese thicker.



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