Cashew Nut Cheese Night

In North America I don’t eat cheese because I have no real guarantee that the animal was living in a healthy, happy environment and was not treated poorly. I don’t want to eat abusive energy into my body, I am also lactose intolerant so more often than not, cheese just does not agree with me. However, I do love the cheesy flavour and texture and soy cheese just does not fit the bill. It’s really lacking in the fatty texture which is what makes cheese so creamy and delicious. Cashew cheese is like a vegan blessing but it’s really hard to find (even in the gastronomic melting pot of Toronto). So I’ve organized an even for my Whole Food Nutrition Toronto Meetup Group which has been sponsored by Oh My Yummy Superfood Crackers, which I will talk about more in another post. This however, is some inspiration to get the Cashew Cheese Creation coming out. I did not come up with this recipe, I found it a long time ago and ripped it out so I don’t know where it came from but I encourage to try it, but add your own creativity to the mixing bowl and share how it turned out.


  • 1 cup raw cashews
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1/2 teaspoon himalayan sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons minced fresh herbs, such as basil, parsley or oregano (get creative, you could even go spicy with chipotle)


  1. Rinse cashews and place them in a medium sized bowl. Make sure they are covered with at least 2 inches of water on top. Soak them for a minimum of 4 hours or overnight.
  2. Drain cashews but keep the water that you used to soak them for later on.
  3. Place cashews, lemon juice, tahini, salt, pepper and 2 tablespoons of the soaking water into a food processor or blender. Blend for about 5 minutes or until the mixture is smooth. If necessary add some extra water until you get a texture/thickness/creaminess you want.
  4. Refrigerate until ready to serve.
  5. Stir in the herbs and/or spices you want just before you serve. This is best used as a cheesy dip for fondue, or for hors d’oeuvres, a spread or even as a cheeesy pasta topping.
  6. If necessary mix with additional liquids before service.

Serving Size:

  • Makes about 1/2 cup or 6 servings

Nutritional Info: 

  • Calories 136
  • Calories from Fat 66%
  • Protein 4g
  • Carbohydrates 8 g
  • Fiber 1 g
  • Total Fat 11g