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+ servings
cashew cheese

Cashew Cheese

by Jennifer
2 cups
  • 1 cup raw cashews, soak 3 hours or overnight
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine
  • 1 teaspoon dijon mustard
  • 2 cloves garlic
  • ¼ cup nutritional yeast
  • ¾ teaspoon sea salt
  • ¼ teaspoon pepper
  • flavor options:
  • ½ cup roasted red peppers, chopped
  • cup green onion, chopped
  • Drain and rinse the soaked cashews. Place in a high-powered blender.
  • Add remaining ingredients and blend until smooth, scraping down sides as needed.

Notes

For flavored versions:
roasted red pepper - omit water; add chopped red pepper and pulse or blend into cashew cheese base.
green onion - pulse chopped green onions into cashew cheese base.
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