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Beth's Raw Vegan Creamy Cashew Cheese

By Beth Innes


170 grams cashew nuts, soaked for 8 hours in filtered water

1 lime, juiced

1 tsp salt, celtic or himalayan

1 tsp paprika

1 tbsp fresh parsley

1/4 red onion, small

1 tbsp light tahini

2 tbsp nutritional yeast flakes

1/2 red pepper


1. Drain and rinse the soaked cashews and place in blender.

2. Blend the cashews with the juice of 1 lime until smooth and creamy (you may need to add a tiny bit of filtered water if your blender is not powerful).

3. Add all the other ingredients and blend well.

4. Serve with some celery and carrot sticks for dipping.

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