Cashew Cheese

It doesn’t get much better than this rich, creamy and satisfying cheese.  Delicious on pizza, stuffed in our pepper poppers, used as a spread on sandwiches or wraps and dolloped on just about anything you can think of, this hits the spot!  However, it is made from nuts and high in calories and fat, so eat mindfully and with moderation.  We do not have this around all the time, but when we do, we enjoy every last bite!



– 1 1/2 cups cashews soaked 4-6 hours

– juice from 1 lemon

– 1/2 tsp salt or 1 tbsp white miso

– 1/2 cup water.  Add 1/2 cup more as needed



Drain and rinse soaked cashews and place in blender

Add lemon juice, salt and 1/2 cup water

Blend.  Adding in 1/4 – 1/2 cup more as needed.  We generally use about 1/3 of additional water for our blender.

For a thicker “ricotta” cheese use less water and for a thinner “cream cheese” use more water.  Add other flavors as desired such as black pepper, jalapeño cilantro, lime, etc.  Experiment and have fun!