Raw Cashew Cheese

This stuff is so delicious and can be used in anything. I love it. It’s super-quick to make.

Cheese is pictured here in a raw veggie wrap with alfalfa sprouts and avocado. So delicious! 

Some people ferment this over a few days but I’m far too impatient for that. Here is a nice link to a simple, “fermented” version, from Vegan Nom Noms.


Cashew nuts (raw, unsalted)
Salt to taste
Lemon to taste
Sometimes a little water

Optional extras: garlic, nutritional yeast, herbs, spices.


Drop raw, unsalted cashew nuts in your food processor. Add some salt and few generous squirts of lemon juice. Blend. Taste. Add a little extra lemon or water if you prefer it smoother. Add more salt to taste. Sometimes people add garlic or nutritional yeast but I like it as-is. This is yummy in salads, in salad rolls (like the one pictured), on sandwiches, and on fresh vegetables, or as a dip. Sometimes people also make raw ravioli using thin slices of zucchini/courgette and roll the cheese inside.

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