Cashew Cheese

This is the simplest mock-cheese and so tasty. I use it on everything from pizza to zucchini noodles. It’s amazing for dips as well. Top off your casserole with this Italian flavored mock-cheese and no one will know but you!

There’s one catch with this recipe. Your cashews need to rest in filtered water for 4-6 hours. Overnight is better. You might want to double this recipe because you can freeze it, plus it’s great to have on hand. I use my super easy homemade B & B Pesto and my Bella Italian Seasoning in this recipe but you can use your own pesto recipe or store bought.

I use this Cashew Cheese to make my One Pot Pasta dish using zucchini noodles or gluten-free pasta. It has become a weekly staple on the boat since it’s such an easy recipe. I made a batch of the Cashew Cheese and froze it in individual serving sizes just so I would have it on hand for this simple one pot meal!

You can even sweeten it up by making a batch of my Chai Cashew Butter. It takes a sweet turn to top off your gluten-free bread, pancakes or waffles!

Cashew Cheese
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Servings Prep Time
2/3 cups 15 minutes
Passive Time
4-6 hours
Servings Prep Time
2/3 cups 15 minutes
Passive Time
4-6 hours
Cashew Cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2/3 cups 15 minutes
Passive Time
4-6 hours
Servings Prep Time
2/3 cups 15 minutes
Passive Time
4-6 hours
Ingredients
  • 2 cups cashews covered in water for 4-6 hours
  • 1 cloves garlic diced - optional
  • 1 Tbsp pesto green or red
  • 2 Tbsp olive oil
  • 1 Tbsp Brewers Yeast optional
  • 1 tsp Italian seasoning or to taste
  • 1/2 tsp red pepper flakes
  • 2-4 Tbsp cashew water water reserved from soaking
  • himalayan salt & fresh pepper to taste
Servings: cups
Units:
Instructions
  1. Place your cashews in a bowl of filtered water. Leave for 4-6 hours or more. Reserve a quarter of a cup of the water just in case you need it to thin out the cheese if it is too thick while blending. Place the soaked cashews in a food processor or a tall narrow mixing cup. I use the one that came with my immersion blender.
  2. Add the pesto, salt, pepper, red pepper flakes, garlic, Italian seasoning, and Brewers Yeast if using. I always make my own pesto and Italian seasoning but you can use store bought or your own recipe.
  3. Blend in your blender, food processor or like I did in an immersion blender. Check for taste along the way, You might need a bit more salt or red peppers!
  4. Slowly add the olive oil as you blend. If it is too thick, add a teaspoon or two of the reserved water from the soaked cashews until you have the right consistency. It should be similar to firm goat cheese...
  5. You can use this yummy "cheese" on pizza or veggies. It is amazing in my One Pot Pasta dish.
  6. Store in the fridge for up to a week and in the freezer for 3 months!
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