Cashew Cheese (Soft)

By Jen Booker

March 21, 2017

Use this cheese on crackers, on a sandwich, with baked potatoes or in quesadillas. Or anyway you like!

  • Prep: 30 mins
  • Yields: 1 or 2 servings


100g Cashews

3 tbsp nooch

1/2 tsp garlic powder (You can add fresh garlic instead if you want a strong garlic taste)

1 tsp salt

1 tbsp lemon juice

Just under 1/4 cup water

Optional item to mix in

Sun dried tomatoes


Truffle / Oil


Basil & sun dried tomatoes


Spring onions

Toasted sesame seeds


1Boil the cashews in plenty of water for 25 mins

2Drain and rinse under cold water

3Place the nuts in a blender with the nooch, garlic powder, salt and lemon juice

4Blitz until a thick paste, scraping the sides down

5Add extras if using any

6Add water bit by bit blitzing until correct smooth consistency

7Add more nooch, garlic, lemon etc to taste if you wish

8Store in the fridge for 6 days


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