Homemade Creamy Cashew Cheese

This cheese is absolutely wonderful. It has a creamy texture that is consistent throughout. You could totally trick a dairy-cheese lover into thinking it was a dairy-based cheese.

Total Time

24hr 10min

4.8

4 Ratings

Author: Joyous Health

Servings:

Ingredients

•

2 cups

Raw Cashews , soaked

•

2 cloves

Garlic

•

2 tsp

Apple Cider Vinegar

•

4 Tbsp

Filtered Water

•

1 tsp

Dried Rosemary

•

as needed

Sea Salt

•

Probiotic Capsules

•

1 Tbsp

Fresh Rosemary

Cooking Instructions

Drain the water from Raw Cashews (2 cups) and give them a quick rinse.

Place cashews in a high-power blender and add Garlic (2 cloves) , Apple Cider Vinegar (2 tsp) , Filtered Water (4 Tbsp) , Dried Rosemary (1 tsp) , and Sea Salt (as needed) . Blend until smooth and creamy.

Open up two capsules of Probiotic Capsules (2) and sprinkle into a blender and blend again.

Scrape the mixture onto a cheesecloth and place in a medium size bowl. Let sit on the counter for 24 to 72 hours. Or place it in a warm place like an oven, with the oven OFF. Garnish with Fresh Rosemary (1 Tbsp) , serve and enjoy!

Author's Notes

The texture is somewhere between goat cheese and cream cheese.

The key to getting it super creamy is making sure you blend it really really well. It should be almost like cream when it's finished blending. I don't think it would work in a food processor, you need a high-power blender like a Blendtec or a Vitamix.

Nutrition Per Serving

CALORIES

347

FAT

27.5 g

PROTEIN

11.4 g

CARBS

19.1 g