Cashew Cheese


1 cup raw cashews
2 cups filtered or spring water
1/4-1/2 cup almond milk (optional)
sea salt & spices to taste

Spice suggestions:
Sea salt & pepper- traditional
Oregano, garlic, sea salt, crushed red pepper- use like ricotta in lasagna
Onion powder & sea salt, & dehydrated onions or chopped chives- sour cream & onion-y
Nutritional yeast & sea salt- blend smooth & use for macaroni & cheese. Add diced jalepeno, onion & tomato for “queso.”


Soak cashews in water for at least 8 hours or over night.

If you want a “ricotta like” texture:
Drain water and process in nutribullet or food processor with spices.

If you want a smooth texture:
Drain water and add 1/4 cup almond milk or water. Process with spices, add more liquid and process again for a more smooth texture.

Mini Eggplants roasted at 400 for 20 minutes and then stuffed with cashew cheese.
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Cashew Cheese in a veggie taco with Homemade Salsa
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Cashew Cheese Zucchini Lasagna
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