Who needs Dairy When There’s Garlic Cashew Cheese?!

A delicious alternative to cheese!!

What you need:

  • Raw cashews soaked in filtered water overnight (soaking is optional) – 2 cups
  • Filtered water as needed for desired consistency 1/4 cup – 1/2 cup
  • Freshly squeezed lemon juice 1/4 cup
  • Nutritional yeast 1/2 cup
  • Fresh garlic minced (depending on preference) 2  cloves
  • Agar Powder 1 tsp (optional)
  • Celtic sea salt 1 tsp
  • Granulated garlic (optional) 1 tsp
  • Freshly chopped flat-leaf parsley (optional) 1 Tbsp

What to do:

Rince the cashews and place them with, nutritional yeast, 1/2 of the water, 1/2 of the lemon juice, garlic and sea salt in the food processor and pulse until roughly blended.

Gradually add more lemon juice, garlic and salt to taste. I have listed granulated garlic as optional. I find this is a nice touch if you like a garlicky cheese.

Transfer the cheese to a bowl, and stir through the parsley if using.

The more water you add, the milkier and thinner the cheese will become. Add less water for a thicker, more rustic cheese.

That’s it. Yes it’s this simple!!!!

*Agar Agar powder is a vegetarian gelatine substitute, produced from a sea vegetable. Flavourless and odourless, used as a thickening agent. If you want your cheese to be sliceable then use agar.


Image credit:  Pixabay

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