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Cashew Nut Cheese

January 19, 2014 by Cathy Arkle 29 Comments

Sometimes the simplest of ingredients can produce the most rewarding results. This recipe for Cashew Nut Cheese is a perfect example.

Cashew Nut Cheese | She Paused 4 Thought

Now that the holidays are over and we look towards the New Year I want to get back on track with healthy recipes. I became quite fond of dips and chips over the holidays and wanted to continue the celebration spirit with healthy food. The Super Bowl is shortly upon us and it occurred to me that it would be nice to have something tasty we could enjoy eating that we could also feel good about.

This cashew recipe fits the bill. I originally made this for a party where I wanted an alternative to my homemade Truffle Salt Ricotta for my dairy-free friends.

Commendable Cashews 

  • Cashew nuts have a very high mineral content (magnesium, phosphorus, manganese, zinc, iron, potassium, selenium and calcium) and they have a lower fat content than most other nuts.
  • Cashew nuts also contain high fiber, which is so good for digestion.
  • Cashew nuts contain more than 80 nutrients and no cholesterol. They belong to the same family as the mango and pistachio nut. No wonder why I love them so much.
  • Cashew nuts are actually the kidney-shaped seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree.

Cashew Nuts from GOA indiaCashew Nut Cheese - She Paused 4 Thought

I saw cashews being distilled at Sahakari Farms in Goa, India for a spirit produced exclusively in Goa, called Fini. 

Cashew Nut Cheese - She Paused 4 Thought

The name ‘feni’ is protected, much like the name Champagne, which can only be used for the sparkling wine made in the Champagne region of France.

 Today’s Recipe: Cashew Nut Cheese

Sometimes the simplest of ingredients can produce the most rewarding results. This recipe is a perfect example.

Cashew Nut Cheese - She Paused 4 Thought

A few simple ingredients make up this creamy and tasty soft cheese.

Cashew Nut Cheese - She Paused 4 ThoughtCashew Nut Cheese - She Paused 4 Thought

Soak your cashews overnight.  They will become very soft which makes them blend more smoothly. This also increases enzyme activity for greater absorption of the food’s nutrients by the body and increased digestibility. (win, win, win)

Put the nuts, lemon, garlic, olive oil and salt in a food processor and blend until smooth. You will need to scrape down the sides during this process. If you are pressed for time you can stop here before adding water and make a great chunky dip.

I picked #3... pretty right on for meI picked #3... pretty right on for me

If you continue on with the full recipe, your efforts will be rewarded. Add the water and blend for another 3 minutes until the cashews are creamy.

I picked #3... pretty right on for meI picked #3... pretty right on for me

Put the cashew mixture in a cheesecloth and twist the top and secure with a rubber band. I put it in a 4 cup measuring cup to drain for the next 12 hours in the refrigerator.

cashew nut cheese | She Paused 4 ThoughtCashew Nut Cheese - She Paused 4 Thought

About ¼ cup of liquid should be released. Unwrap the cheese and pat yourself on the back.

flax-seed- She Paused 4 Thought

I served the Cashew Nut Cheese with Flaxseed Crackers. Click Here for recipe.

Cashew Nut Cheese | She Paused 4 Thought
Print

Cashew Nut Cheese

Course Appetizer
Servings 6
Author Cathy Arkle

Ingredients

  • 1 cup whole blanched cashews
  • ¼ cup lemon juice
  • 3 tablespoons cold pressed olive oil
  • 1 clove garlic diced
  • 1 teaspoon sea salt

Instructions

  1. Place cashews in a medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain soaking liquid, rinse cashews under cold running water and drain again.
  2. Purée cashews, lemon juice, olive oil, garlic, salt, and 1/2 cup cold water in food processor 6 minutes, or until very smooth and creamy.
  3. Place a large strainer over a bowl, and line with triple layer of cheesecloth. Scoop cashew mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into an orange-sized ball and squeezing to help extract moisture. Secure with a rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.

Recipe Notes

Makes about 1 ½ cups

Recipe adapted from Vegetarian Times.  Note: Individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating cashews.

A Healthy Challenge

Make this cheese and crackers for your next party and don’t tell anybody that it is healthy, let alone good for you, or that it happens to be dairy-free, sugar-free, preservative-free or gluten-free. Don’t mention that is vegan, raw, or Paleo. But please ask your guests if they have nut allergies.

It is simply good, the way food should be.
…and then, she paused 4 thought. 

Yum

Filed Under: Appetizers, Healthy, Party Food, Recipes, Snacks, Super Easy, Vegetarian Tagged With: appetizers, Cashew Nut Cheese, cashew recipes, dairy-free, healthy appetizers, vegan

Previous Post: « Introducing Not Ketchup, your new BFF in the kitchen
Next Post: Flaxseed Cracker a.k.a. PMS Crackers »

Reader Interactions

Comments

  1. Nan

    January 20, 2014 at 11:19 am

    My heart be still! Yum! Looks like a winning combination.
    By the way, what does “Feni” taste like? Is it sparkling? Have you ever seen it for sale in the US?

    Reply
    • Cathy

      January 20, 2014 at 11:35 am

      I didn’t try Feni when I was in Goa. As for flavor, they say it’s a bit like unsophisticated fire-water and definitely an acquired taste. If you really want to try this drink, here is where to order it from: http://www.goafeni.com/index.htm

      Reply
  2. Nan

    January 20, 2014 at 1:06 pm

    Fire water, phew! I think I’ll pass. 🙂

    Reply
    • Cathy

      January 20, 2014 at 1:11 pm

      My thoughts exactly Nan!

      Reply
  3. Christina @ChristinasCucina

    January 20, 2014 at 1:48 pm

    This is both awesome and really scary to me, given that my daughter is deathly allergic to all tree nuts! Will show this to her as being informed if the best precaution! Thanks, Cathy!

    Reply
    • Cathy

      January 21, 2014 at 9:15 am

      So sorry you daughter has nut allergies Christina.

      Reply
  4. Cheri Newell

    January 20, 2014 at 6:54 pm

    CATH… Now you are talking my language!!! I am a “NUT” freak!!! My tennis team calls me “Le Squirrel” because I always have nuts on hand at all of the matches!!! Now I will definitely make this cheese! Looks awesome and healthy!! Thanks so much for the recipe! Big Kiss!!!

    Reply
    • Cathy

      January 21, 2014 at 9:15 am

      You are most welcome Cheri. You would also love Susan Loomis’ book Nuts in the Kitchen.
      Check it out here – http://www.amazon.com/Nuts-Kitchen-Recipes-Every-Occasion/dp/0061235016

      Reply
  5. Susan Herrmann

    January 21, 2014 at 9:04 am

    Dying to try this, Cathy. Your ideas manage always to be light, cheerful, and innovative…. And Cheri (above), you need to get Nuts in the Kitchen. It’s a whole book of nut recipes!!!!

    Reply
    • Cathy

      January 21, 2014 at 9:12 am

      Thanks Susan, I think you will love this recipe.

      Reply
  6. Lentil Breakdown

    January 21, 2014 at 2:44 pm

    Wow, this looks fab and so easy and I have wanted to make this type of “cheese” for a while, but I can’t even buy cashews or I will binge. I can’t believe they are the lowest-fat nut as they taste the richest! I did a post last year called “Cashewal Sex” in which I described the sordid details of my addiction. ; )

    Reply
    • Cathy

      January 21, 2014 at 3:46 pm

      LOL! I loved your post.
      http://lentilbreakdown.blogspot.com/2013/03/cashewal-sex_9041.html#.Ut8Gqyitvvc

      Reply
  7. Alanna

    January 21, 2014 at 4:23 pm

    I think we can all agree that this cashew cheese was a big hit at our meeting. Who knew how simple it is to make!

    Reply
    • Cathy

      January 21, 2014 at 4:28 pm

      Thanks Alanna. Your sweet potato hummus was pretty amazing as well.

      http://www.eatsrealfood.com/2014/01/04/clean-eating-and-sweet-potato-hummus/

      Reply
  8. April

    January 22, 2014 at 9:53 pm

    Love this dip & crackers I had hand it first hand sooo yummy,

    Reply
    • Cathy

      January 24, 2014 at 5:20 pm

      So happy that you like it April!

      Reply
  9. april

    January 22, 2014 at 9:57 pm

    FYI, I am making this tomorrow.

    Reply
  10. Kelly at Tasting Page

    January 27, 2014 at 9:57 pm

    I just made this recipe last weekend and it was a huge hit. I added a little Sriracha for an added kick. This recipe is a keeper!

    Reply
    • Cathy

      January 27, 2014 at 10:08 pm

      Kelly, what a great idea adding Sriracha! So glad you enjoyed the recipe.

      Reply
  11. Alice Muradyan

    January 28, 2014 at 11:00 am

    Cathy I love your versatility! I will make this happen 🙂

    Reply
    • Cathy

      January 28, 2014 at 8:43 pm

      Alice you will love this one! Add your own creative touch.

      Reply
  12. Fresh Food in a Flash

    January 29, 2014 at 2:43 pm

    The cashew cheese was delicious when I tasted it at the FBLA meeting. Great idea for Super Bowl party! Want to know how to make those crackers too.

    Reply
  13. Priscilla - She's Cookin'

    February 4, 2014 at 7:06 pm

    I must make this cashew cheese asap! Love that it’s free of everything except taste and nuts – off to read Adair’s post 🙂 Great seeing you on Sunday, Cathy!

    Reply
    • Cathy

      February 4, 2014 at 9:35 pm

      I think you will like this recipe Priscilla. It is a popular favorite at parties for me.

      Reply
  14. Judy | bumbleberrybreeze.com

    March 9, 2014 at 11:47 pm

    I loved this and had to try it… I did for a jam session (musical not fruit) at the house. Thank you Cathy… it was a hit and I did a post to spread the word and send people your way! Made the flaxseed crackers also- crunchy and full of flavor!

    Reply
    • Cathy

      March 10, 2014 at 2:27 pm

      Thanks Judy! Glad it was a hit.

      Reply

Trackbacks

  1. Flaxseed Crackers a.k.a. PMS Crackers | She Paused for Thought says:
    January 27, 2014 at 5:28 pm

    […] favorite accompaniment is Cashew Nut Cheese. CLICK HERE for the […]

    Reply
  2. Colcannon Croquettes with Cashew Cream | The Devil Wears Parsley says:
    March 25, 2014 at 7:01 pm

    […] I mashed the potatoes with some almond milk, and un-refined coconut oil in lieu of butter. Salt and pepper for sure, then some nutritional yeast and lemon juice to mimic the tanginess of cheese. Continuing with the vegan theme, I paired the croquettes with a vegan cashew cream. This stuff is out of this world, and I can’t believe it took me so long to finally make it! What I made is a variation of this Cashew Nut Chese. […]

    Reply
  3. Vegan Cheese 2.0 - Content Kitchen says:
    September 13, 2014 at 1:10 pm

    […] with the delightfully streamlined ingredient list and classic cheese-making techniques of the recipe on She Paused 4 Thought. Don’t let the use of cheesecloth put you off — you can find it in any supermarket. […]

    Reply

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Welcome to She Paused 4 Thought! I’m Cathy - a farm girl from Iowa living in Los Angeles. Let’s cook, laugh, travel & have fun together. Read More…

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