Cashew Cheese (Soft)

AuthorJen BookerDifficultyBeginner

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

Yields1 Serving
Prep Time30 mins

 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
 Olives
 Truffle / Oil
 Herbs
 Basil & sun dried tomatoes
 Chilli
 Spring onions
 Toasted sesame seeds

1

Boil the cashews in plenty of water for 25 mins

2

Drain and rinse under cold water

3

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

4

Blitz until a thick paste, scraping the sides down

5

Add extras if using any

6

Add water bit by bit blitzing until correct smooth consistency

7

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

8

Store in the fridge for 6 days

Ingredients

 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
 Olives
 Truffle / Oil
 Herbs
 Basil & sun dried tomatoes
 Chilli
 Spring onions
 Toasted sesame seeds

Directions

1

Boil the cashews in plenty of water for 25 mins

2

Drain and rinse under cold water

3

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

4

Blitz until a thick paste, scraping the sides down

5

Add extras if using any

6

Add water bit by bit blitzing until correct smooth consistency

7

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

8

Store in the fridge for 6 days

Cashew Cheese (Soft)

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