Cashew Cheese

cashew cream cheese

Cashew Cheese

serves 4 cooks in 2hrs difficulty one

Before I jumped on the health wagon cheese was my favourite food, ironically cheese was also the cause of so many of my health problems; chronic eczema, bloating, stomach cramps, lethargy. My favourite lunch and one I notarially craved was a whole wheat wrap, topped with grated cheese, rolled up and melted and then slathered with ketchup. This was at the time my idea of heaven, but it certainly was never my bodies. Dairy products are incredibly acidic and inflammatory to the body. Disease grows in acidic environments, so by eating lot’s of acidic foods like dairy, your basically giving illness a free pass to build a home in your body! When I researched into the effects dairy has on your body I was truly shocked, something that is supposed to help you grow, build your bones and be ‘healthy’ is actually so bad for you. What worried me further, is how I would replace my milk, my cheese, yoghurt, chocolate, cakes… “everything uses dairy!” It does seem like that, but there are a trillion alternatives that are even more delicious, really healthy and make a great replacement: Almond milk, brown rice milk, oat milk, raw chocolate, coconut cream and yes… the mighty cashew cheese.


Cashew cheese is one of the most delicious dairy-free alternatives to make because it is so creamy, and cheese like! It’s also so easy to make. Cashews like dairy are a good source of calcium, which is vital for healthy bones. They also supply a wealth of protein and healthy fats, that are so important for a healthy body. I love to use this in my raw lasagne, as a crudite dip, spread on gluten-free pizza bread, or used as a sauce on raw zucchini noodles!

The Ingredients

1 cup of cashew nuts

1/4 cup of olive oil

1/4 cup water

Juice 1 lemon

2 Tbsp nutritional yeast


Juice the lemon and add all ingredients into a food processor and blend until smooth and creamy.

Note: If your using a blender, or a less powerful food processor soak the cashews in water for at least 2 hours before blending.

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