Herbed Cashew Cheese

July 14, 2017

Cashew nuts make a fantastic base for many raw food recipes. You can style them both ways – sweet or savory – and they are loaded with protein, iron, copper and zinc. After a few experiments, I’ve can finally perfected this raw cashew cheese recipe. It contains apple cider vinegar, nutritional yeast and fresh herbs – all ingredients are alkalizing to the blood and organs. Together with the sprouted cashews, this is an enzyme-, vitamin- and mineral-rich condiment for vegans or people who are lactose intolerant but love the taste of cheese.


  • 1 1/2 cups soaked cashews
  • 1 tsp onion powder
  • 1/2 teaspoon Celtic salt
  • 1/2 cup apple cider vinegar
  • 1/4 cup nutritional yeast
  • 1 handful minced fresh herbs (chives, dill, coriander, parsley)
  • Goji berries (optional)


  1. Place the cashews in a bowl with filtered water and soak overnight. Drain and rinse with filtered water.
  2. Process all ingredients in a food processor or mixer until smooth and press into a mould.
  3. Refrigerate for an hour until the cheese hardens.
  4. Sprinkle with dried herbs and serve with veggie sticks, bread or crackers.
  5. Keep in an airtight container in refrigerator for up to seven days.

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