Homemade Cashew Cheese

Smooth and velvety cashew cheese - a delicious and especially nutritious vegan cheese that is always good to have at home

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


Cashews, 1½ cups
Water, 1/2 cup
Thin pink salt from the Himalayas, 3/4 teaspoon
Lemon juice, 1 medium unit
freshly squeezed
Grape seed oil, 2 tablespoons


1. Soak the natural cashews in water in the refrigerator for about 5 hours, wash well and strain.
2. Transfer the cashews to a powerful blender and add the water, pink salt, lemon juice and grape seed oil (olive oil is less suitable in my opinion here).
3. Turn on the blender until a smooth texture is obtained. Transfer the mixture to a cheese basket placed on a deep plate (referring to a cheese basket like ricotta cheese, if you cannot use a boiled cheese cloth or diaper, place over a strainer and store in the refrigerator) and store in the refrigerator for at least 12 hours (drain the liquids twice).
4. Bon appetite (:

Total time: 1-2 days

Equipment: cheese basket/cheesecloth/boiled diaper + strainer + powerful blender.

Nutritional Values Serving/Unit 100 Grams
Calories 168 cal 350 cal
Proteins 5 g 10 g
Carbohydrates 8 g 17 g
Fat 14 g 29 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.
Hani Margolin Recipe by Hani Margolin
Homemade Cashew Cheese
Cheese from fresh cashews