Creamy Cashew Nut Cheese (raw, GF)

Creamy cashew but cheese

Tonight we had friends over for a Sawarak laksa night. Not quite happy with the laksa only on the menu, I proceeded to make a batch of buckwheat crackers and some cashew cheese. They literally took me half an hour to make and were so delicious. I am pretty sure I have mastered the crackers recipe by now! As for the cheese, it was seriously full of goodness. I sprinkled some hot paprika for a spicy twist. I will most definitely make more of it and have it as a dip for crudites or even to stir into pastas. The best part? There’s only one step in the method. Too easy 🙂

Enjoy xx

Creamy Cashew Nut Cheese (raw, GF)


(makes one bowl of cheese)

  • 1 cup of cashew nuts
  • 1 tablespoon of tahini
  • 1 tablespoon of nutritional yeast (optional – I didn’t use it)
  • 1/4 of a cup of water – add extra if you want it less thick
  • 1 juiced lime
  • salt and pepper to taste


Simple place all of the ingredients into a food processor and blend until creamy, this should take about 5 minutes.



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