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                 Raw Vegan Cashew “Cheese”


Makes: About 2 cups
Prep Time: 2 to 4 hours soaking time for cashews, 5-10 minutes to prepare Cashew Cheese

High-powered blender or food processor
Cutting board


1 1/2 cups raw, organic cashews – soaked 2 to 4 hours
1 clove organic garlic

Dash of organic Onion Powder

Organic Black Pepper to taste
½ cup spring water or filtered water

Juice from one large organic lemon – to taste


Let‘s get started.
Soak raw, organic cashews for 2 to 4 hours in a container of  water, covering the cashews with about an inch of water as they tend to swell up a bit.  Rinse thoroughly.

Place all ingredients in the blender until mixture is really smooth and creamy.  I usually stop to scrape the sides of the blender and taste to see if I need to add more lemon or water.  That’s it!  You’ve made a fabulous, full flavored faux cheese!!   Enjoy!


Store in airtight glass container in refrigerator for up to 2 weeks.


Depending upon what I’m using the “Cheese” for, I may add more water for a creamier, thinner spread.  Add less water for a thicker “Cheese”, similar to ricotta cheese.  Wonderful in Vegan Lasagna!  Also use as a dip or spread with vegetables, wraps, etc.  So delicious!


Other ideas to add to the above recipe:  Just toss one or more of these to change the flavor!

Fresh dill


Sundried tomatoes

Fresh Basil

1-teaspoon tomato paste

Fresh Cilantro

Be creative, add your favorite herbs! 😀

 Raw organic cashews done soaking in fresh spring water.

                              Notice how they swell up.

Needed supplies

Click to download and print the recipe! 

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