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–+ servings

Rosemary Cashew Cheese Recipe

A creamy and smooth cashew cheese you can spread on sandwiches or use as a dip. Naturally dairy-free and vegan-approved.
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Course: Dip
Servings: 1 1/2 cups
Author: Katie Stewart Wellness

Ingredients

  • 2 cups filtered water for soaking
  • 1 cups raw cashews
  • ½ cup filtered water
  • ¼ cup nutritional yeast
  • 2 tbsp coconut cream I used the creamy top from a can of full-fat coconut milk
  • 1 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 clove garlic
  • 2 tsp dried rosemary
  • Pink rock or grey sea salt to taste

Instructions

  • Add cashews to a bowl and cover cashews with 2 cups of filtered water. Place in the fridge overnight to soak.
  • Rinse cashews and add to a food processor with the S-blade or high-speed blender (like a Vitamix).
  • Add in remaining ingredients.
  • If using a food processor, blend until smooth (I usually let it go for 5 minute to get it super creamy). If using a blender, you may need to tamp the mixture down.
  • Pour mixture into your desired storage container and place in the fridge to cool. Once cooled, it will have a cream cheese consistency.

Notes

Wanna mix it up? Use a different herb like basil or thyme. Smoked paprika also works great!
Prefer a classic version? Forgo the herbs. It'll still taste great.