This is the simplest mock cheese and is 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 Bella Italian Seasoning in this recipe, but you can use your own pesto or store-bought recipe.
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 an easy recipe. I made a batch of the Cashew Cheese and froze it in individual serving sizes to have it on hand for this simple one-pot meal!
You can even sweeten it 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
Ingredients
- 3 cups cashews covered in water for 4-6 hours
- 1-2 cloves garlic diced - optional
- 1-2 Tbsp pesto green or red
- 3 Tbsp olive oil
- 1 1/2 Tbsp Brewers Yeast optional
- 1 1/2 tsp Italian seasoning or to taste
- 3/4 tsp red pepper flakes
- 3 Tbsp cashew water reserved from soaking
- Himalayan salt & fresh pepper to taste
Directions
- Step 1 Place your cashews in a bowl of filtered water. Leave for 4-6 hours or more. Reserve a quarter 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.
- Step 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 recipe.
- Step 3 Blend in your blender, food processor, or as I did in an immersion blender. Check for taste along the way
- Step 4 You might need a bit more salt or red peppers!
- Step 5 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…
- Step 6 You can use this yummy “cheese” on pizza or veggies. It is amazing in my One Pot Pasta dish.
- Step 7 Store in the fridge for up to a week and in the freezer for three months!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.