recipe review: raw cashew cheese

I came across a for Raw Holiday Cashew Cheese Spread while looking for a vegan cheese to serve as an appetizer on Christmas Eve. It sounded easy enough, and I had most of the ingredients already, which is always a plus in my book. This recipe was very easy to put together, and is easily adaptable. Instead of the red pepper, parsley and green onion, I added sun-dried tomatoes and herbs for flavor. This cheese spread was a big hit on Christmas Eve. I had to force myself to stop eating it, it was that good! This recipe makes quite a bit, so unless I’m making this for a crowd, I’ll cut the recipe in half next time.

Vegan cashew cheese spread with sun-dried tomatoes. Easy to make and great tasting!!

Raw Cashew Cheese Spread, adapted from this recipe from

2 1/2 c raw cashews, soaked for a few hours or overnight

2 tsp white miso

1/2 to 1 tsp sea salt

2 1/2 tsp lemon juice

3 tbsp water

1 c sun-dried tomatoes

1 tbsp dried Italian herbs

Process the soaked cashews in a food processor until smooth. You will need to stop and scrape down the sides a few times to ensure all of the cashews get processed. Add in the rest of the ingredients and process again until completely smooth. Start with 1/2 tsp of salt and add more as needed to taste. Refrigerate the cheese spread for a few hours, or overnight. We served this with Back to Nature Sweet Potato and Cinnamon crackers as part of an antipasto platter. The two went very well together!


3 thoughts on “recipe review: raw cashew cheese

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