Cashew Cheese


This is the third week of our mega blogging marathon for the theme, Protein Rich Dishes. This week I will be posting recipes of protein rich nuts and seeds. It is amazing as to how protein rich seeds and nuts are and how we can meet our daily protein requirement by including these in our meals. When I picked cashew as one of the ingredients to showcase during this week, I was absolutely confused with the number of recipes available using this versatile nut. There are plethora of gravies that go with rotis, innumerable munchies and not to mention the vast range of sweet dishes. 

 But I discarded each of those ideas because either they were too commonplace or involved excessive effort and time that I did not have. Then, one day, I ran out of cheese and needed something to spread on the bread for my daughter. I quickly searched online for vegan cheese recipes and landed on this super easy one. The more amazing part is this does not need nutritional yeast or any other special ingredient. This can be easily made with all ingredients available at home. I knew I had hit two birds with one stone – making the daughter happy as well as getting a simple and tasty recipe for the marathon. Such incidents are rare and hence I need to document this for posterity. Not to mention I used this cheese for my corn and cherry tomatoes crostini too.


Protein – Cashewnuts

Recipe from here

Makes a small bowl 


Raw cashew nuts                       1/2 cup (65 gms)

Lemon juice                                1 tsp (5 ml)

Salt                                                1/4 tsp

Black peppercorns                     4

Water                                            1-2 tbsp + for soaking


  • Soak the cashewnuts in water for an hour
  • Drain the water and transfer the cashews to a blender
  • Add the lemon juice, salt and peppercorns and blend to mix
  • Add 1 tbsp of water and blend until completely smooth
  • Add 1 tsp of water at a time to bring the mixture to your desired consistency
  • Transfer to an airtight container and store in the refrigerator
  • Enjoy as a dip with vegetable sticks, nachos or fries!


  1. I used 2 tbsp of water and the resulting cheese was more to a dip like consistency but I read that this can be used as a crumble over pizza, etc. So blend with 1 tbsp of water first and add 1 tsp of water at a time to bring it to your desired consistency
  2. If you soak the cashews for more than an hour then you will need lesser water to blend it to a smooth consistency


This is my dish for the mega marathon under the theme, ‘Protein Rich Dishes’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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