Cashew Cheese with Roasted Pepper

Natural and ground cashews to the texture of "cheese" with tasty roasted pepper

  • StartersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 8Serving/Unit


Natural cashews, 200 g
Roasted red peppers on the fire, 50 g
Lukewarm water, 1/2 cup


1. Soak the cashews in a bowl of water overnight and in the morning strain and place in a bowl.
2. Add the roasted pepper and the lukewarm water, and grind with a rod blender. You should reach a cheesy texture, you can add more liquids to the desired texture.
3. Store the cashew cheese in a sealed container in the refrigerator for up to 5 days.
4. Bon appetite (:

Total time: 1-2 days

Equipment: rod blender.

Nutritional Values Serving/Unit 100 Grams
Calories 142 cal 307 cal
Proteins 5 g 10 g
Carbohydrates 8 g 18 g
Fat 11 g 24 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Cashew Cheese with Roasted Pepper
Easy and quick vegan cheese
Cashew Cheese with Roasted Pepper