Monday, 10 October 2016

Cashew Cheese

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2 cups unsalted cashews
3 garlic cloves
1/4 cup fresh squeezed lemon juice
1/3 cup nutritional yeast
2/3 cups of filtered water ( a little more if you would like the mix thinner )
1 tsp each of salt & pepper
4 green onions


Soak cashews overnight in filtered water sealed & refrigerated
Drain & rinse cashews when ready to prepare the cheese 
Add all ingredients to your high speed blender except the green onion
Purèe till creamy smooth
At this point give it a taste test to see if you would like more garlic, salt or lemon juice
Pour the cheese mix into your bowl 
Chop the green onion and stir it into the mix and serve
This should last a minimum of 1 week in the fridge in a sealed container
This cheese is amazing on absolutely everything. I use it as a pizza base, pasta sauce, a dip and of course in a sandwich and in wraps. 
Being that it's high in protein, it makes a great go to snack that fills you up fast.

1 comment:

  1. Hi, Kim!

    I was wondering if you were still taking contributors for your "Nutrition for Good Health" board, I would love to be a contributor. I think I could add some quality content to it :)

    You can see some of my posts here:
    My Pinterest email address is:

    Thank you for your consideration!