Follow these steps for perfect results
raw cashews
soaked, drained
nutritional yeast
lemon juice
almond milk
tahini
onion powder
salt
Soak raw cashews in water for at least 2 hours, or ideally overnight. Hot water can be used to reduce soak time.
Drain the soaked cashews.
Combine the drained cashews, nutritional yeast, lemon juice, almond milk, tahini, onion powder, and salt in a food processor or high-speed blender.
Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
Transfer the cashew cheese to an airtight container.
Store the cashew cheese in the refrigerator for up to one week.
Use as a spread, dip, or sauce. Serve chilled or at room temperature.
Expert advice for the best results
Adjust the amount of lemon juice to your desired level of tanginess.
For a thicker consistency, use less almond milk.
Add herbs or spices like garlic powder, paprika, or chives for extra flavor.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Serve in a bowl or spread on a platter. Drizzle with olive oil and sprinkle with paprika.
Serve with crackers, vegetables, or bread.
Use as a dip for potato chips or tortilla chips.
Spread on sandwiches or wraps.
Pairs well with the tangy flavor.
Compliments the savory notes.
Discover the story behind this recipe
Increasingly popular as a dairy-free alternative.
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