Cashew "Cheese" [RECIPE]

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What the heck is cashew cheese and how do you make cheese out of a cashew? Great freakin' questions. Cashew cheese is a great substitute for ricotta cheese, for folks looking for a dairy-free/vegan alternative or for peeps who just want to mix things up a bit. Not only are cashews an amazing source of minerals but they also contain a healthy dose of fats + proteins = sustained energy! Plus, they have a really rich nutty flavor that I can't seem to get enough of.

I use cashew cheese in my Paleo Lasagna recipe and I love to throw it on top of any pasta dish, like I would any other cheese. The texture is kind of bumpy and airy, like ricotta. The taste is nutty with a side of salty (hence the salt in the recipe).

This is probably the simplest recipe that will ever exist on Seriously though, it's 5 ingredients and I GUARANTEE you have at least 3 of them.


1 cup cashews - whole or split doesn't matter

3 cups filtered water for soaking the cashews

1/4 cup filtered water for making the cheese

Salt & pepper to taste - I recommend Himalayan Pink Salt or Redmond's Real Salt which are less processed than traditional table salt

Lemon - optional if you want a tangy kick of flava flave


  1. Place the cashews in a bowl with the 3 cups of filtered water and let them soak for at least 2 hours

  2. After 2 hours is up, rinse the cashews and stick them in a food processor with all the other ingredients

  3. Blend 'em all up and voila! You've made yourself cashew cheese.

Hope you enjoy! Leave a comment and let me know what you think!

Wendy WeeksrecipeComment