Cashew Cheese

My inspiration this one, came from Girl on Raw. An awesome Aussie raw food chef…….I have added my own twist. It has a cream-cheese consistency and is the yummiest thing. I make it every week.

  • 1 cup cashews, soaked until plumped, minimum 2 hours
  • 1 lemon, juiced, you can add the zest too if you like
  • 1 large clove of garlic
  • 1 Tbsp savory yeast flakes
  • 1 pinch/to taste Himalayan salt
  • 1 Tbsp fresh parsley
  • A splash of water if needed
  1. Drain and rinse your cashews, place them and all the other ingredients into your blender or food processor and blitz until creamy. Add a splash of water IF necessary, blender users may need to do this. Easy as!
  2. Serve with veggies sticks, dehydrated crackers, use as a salad dressing or mayonnaise, spread on spelt sour dough with fresh tomatos and spring onions…..the options are endless!

photo (23)


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