RECIPE: Herby Cashew Cream Cheese


    I have said before that when I first had to eliminate gluten & dairy from my diet there were no real alternatives out there that I would consider eating. That meant if I wanted to continue to eat in a way that I found enjoyable I had to get a little creative in the kitchen which is basically where Natural Nourishment began!

    So anyway one of the things that troubled me most was a lack of cheese. Although I may dabble in an ice cream occasionally it was those savoury things that I always preferred & so obviously missed far more. But worry not this recipe is here to satisfy all your fromage fantasies whether your decide to ditch the dairy or not. I personally adore it on crackers & toast, or it also makes a fabulous stir through sauce for a simple pasta dish. 

    If you would like a little more info on some of the health considerations related to dairy products & why many people are choosing to avoid/lessen their consumption check out my post ‘The Darkside of Dairy‘.

    Makes 1 jar

    • 1 cup raw cashews (soaked overnight in filtered water with 1 tbsp of raw apple cider vinegar)
    • ¼ cup filtered water
    • ¼ cup nutritional yeast
    • 2 tablespoons lemon juice
    • 2 cloves garlic, grated
    • 1 tablespoon raw apple cider vinegar
    • 1 tablespoon dijon mustard
    • 1/4 teaspoon sea salt and a few good grinds of black pepper to taste
    • 1/2 teaspoon each dried basil & rosemary
    1. Place your cashews in a large glass bowl or jug and cover with at least double their volume of filtered water. Add 1 tbsp of apple cider vinegar and leave to soak overnight. Drain and rinse well in the morning.
    2.  Add the nuts with the rest of the ingredients to your food processor or high speed blender. puréeing until thick & creamy. It will be the consistency of soft cream cheese but hardens slightly after it’s been chilled. Taste for seasoning.
    3. Store in an airtight jar in the fridge for 5-7 days.