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Herbed Cashew Cheese (dairy free, paleo) |

Easy Herbed Cashew Cheese

  • Author: Katja from Savory Lotus
  • Yield: about 1 and 1/2 cups 1x


  • 1 and 1/2 cups raw cashews (soaked in water for 46 hours)
  • 4 TBS full fat coconut milk (where to buy BPA and additive free coconut milk)
  • 1 TBS nutritional yeast (like this)
  • 1 TBS fresh lemon juice
  • 1/21 clove garlic, crushed
  • several grinds of fresh pepper
  • 1/4 cup finely chopped fresh herbs (basil, chives, parsley, cilantro, dill)
  • unrefined sea salt, to taste (I use this brand)


  1. Soak cashews in water for at least 4-6 hours. Drain and rinse well.
  2. Process drained cashews and coconut milk in food processor until creamy smooth, about 5-7 minutes, scraping sides a time or two. Be patient here. This cheese is amazing when you get it nice and smooth.
  3. Add the remaining ingredients and process another minute to full incorporate. Feel free to add a tsp or 2 of liquid here if you prefer. I like mine pretty thick.
  4. Adjust the salt and pepper. Place in fridge to cool completely. Serve and enjoy!