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Cashew Cheese

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Makes: 1 servings adjust
This is a delicious and simple raw, vegan dish with a creamy cashew flavor and the tang of cheese.



  • 2 cups Raw Whole Cashews
  • 1 cup Water, filtered

Step 1

Place cashews and water in a blender, and blend on high speed for 40 to 60 secs or until very smooth.

Step 2

Place mixture in a quart-size open mouthed glass jar. Cover tightly with plastic wrap and secure with a rubber band. Cover with a towel and allow to sit in a warm place overnight.


  • 12 cup Red Bell Pepper, ribs and seeds removed, diced
  • 2 12 teaspoons Green Onion, diced
  • 2 tablespoons Fresh Cilantro, minced
  • 1 teaspoon Garlic, minced, (optional)
  • 1 teaspoon Nama Shoyu, or to taste
  • 14 teaspoon Sea Salt, or to taste
  • pinch Crushed Red Pepper Flakes

Step 3

Transfer cashew mixture to a large mixing bowl. Stir in red bell pepper, green onion, cilantro, garlic (if using), nama shoyu, salt, and crushed red pepper flakes.

Step 4

Serve immediately or store in an airtight glass container in the refrigerator for 3 or 4 days.

Step 5

Substitute macadamia nuts or pine nuts for the cashews and use other fresh herbs in place of cilantro. Or blend the cashew mixture with the red bell pepper before stirring in the other ingredients.
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