How to Make Raw Cashew Cheese

Vegans don’t eat cheese, as it comes from a cow, yet we don’t want to miss out on the fun that is cheese. But we can make our own homemade cheese, without needing to use milk. It involves the use of cashews. This method takes a lot of time, but the end result is worth it. Follow the directions below to find out how to make raw cashew cheese.

You’ll need the following items to get about 1 ¼ cups of raw cashew cheese.

1 ½ cups raw cashews

1/3 cup water

2 teaspoons freshly squeezed lemon juice

2 cloves garlic

½ teaspoon sea salt

Put the cashews in a bowl and add cold distilled water, enough to cover the nuts by about two inches. Soak them for about 2 hours and then drain them.

Combine the cashews, 1/3 cup water, lemon juice, garlic cloves and sea salt in a food processor and blend them. Pause the blender and scrape the sides of the blender then restart again. Blend for about 5 minutes or until it’s all smooth.

Then place the cheese in a covered bowl and leave it at room temperature for 24-48 hours. Afterward, refrigerate the cashew cheese until you’re ready to eat it. The cheese will stay good for about 5 days if you keep it covered and in the fridge.