Cashew Cheese

Creamy, creamy, totally dreamy! Blend cashews into a delicious cheese alternative - perfect for guilt-free snacking or topping your favourite dishes. No funky ingredients, just pure goodness you can feel great about.


  • 1 cup soaked Lion Salt Roasted Cashews (overnight / or up to 3-5 hrs) and drained
  • 1-2 tbsp nutritional yeast (to taste)
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 tsp garlic powder (adjust to taste)
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly grounded black pepper
  • 1/4 cup water (more as needed)
  1. In a food processor, finely pulse the soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper, all together.
  2. Keep Pulsing repeatedly to break the cashews down until they form a coarse. Sweep down the sides of the food processor with a spatula.
  3. With the motor running, slowly drizzle the water, little by little at a time, until the cashew cheese reaches the desired consistency. You can make it thicker for dipping or spreading or thinner for a sauce.
  • For a richer cheese flavour, you can add 1 tablespoon of olive oil or tahini.
  • To make the cheese firmer, you can add 1 tbsp of tapioca starch or arrowroot powder to the cashews before blending.
  • You can add other flavours to your cashew cheese, such as fresh herbs, roasted vegetables, or spices. Here are some ideas
  • Herbs: chives, dill, parsley, cilantro
  • Roasted vegetables: red peppers, sun-dried tomatoes, roasted garlic
  • Spices: smoked paprika, turmeric, cumin, chilli powder
  • Calories: Approximately 400-450 per serving (serving size is subjective for a spread)
  • Fat: Around 30 grams per serving (mostly healthy fats from cashews)
  • Protein: Around 8 grams per serving
  • Carbs: Around 15 grams per serving (including some fiber from cashews and nutritional yeast)
  • Sodium: Around 300mg per serving (depending on the salt content)