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Cashew Nut Cheese | She Paused 4 Thought

Cashew Nut Cheese

Course Appetizer
Servings 6
Author Cathy Arkle


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


  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.