Garlic and herb Cashew Cheese

This is an incredibly easy vegan cashew cheese to make. The Recipe is by Bosh TV. You’ll need a food processor for this recipe. I particularly enjoyed this on salty crackers with cracked black pepper and cucumber slices. It is also great to mix in with some pasta or to spread on hot toast and crumpets.

Garlic & Herb Cashew Cheese

Cashew Nut Cheese


  • 155g cashew nuts
  • 30ml water
  • ½ tsp salt
  • 1 tbsp coconut oil
  • 1/2 tbsp nutritional yeast
  • 1/2 lemon juice
  • 1/2 garlic clove
  • Handful or fresh parsley
  • 3-4 chives


  1. Put the cashew nuts in the pan of hot water and boil for 15 minutes until soft and have rehydrated. Drain the nuts and tip them into a food processor with 15ml fresh water. Whizz for 2 minutes until you have a thick smooth, creamy paste.
  2. Add the remaining 15ml water, salt, coconut oil and nutritional yeast (you want it thick and gloopy so add water if you need to) and add the lemon juice. Add to the food processor. Whizz for a few minutes until very smooth, scraping down the sides and make sure everything is mixed. Transfer to a bowl and add the chopped herbs.
  3. Roll in cling film and refrigerate for 2 hours.
    1. Notes

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