Recipe: Cashew Nut Cheese


Cashew Nut Cheese


A few months back I stumbled across a recipe for Cashew Nut Cheese on Chocolate and Zucchini. Like Coltilde, I am an omnivore, though there are certain foods that I eat little of, dairy for example. Dairy tastes great and there are so many wonderful dishes you can make it—like pasta alfredo sprinkled with parmesan cheese, lasagna, or quesadillas. But it’s not so great when its eaten by a person with rheumatoid arthritis or lupus. The casein in the dairy causes inflammation and inflammation ultimately means pain. After discovering Cotilde’s recipe for cashew nut cheese, I tucked it away in my brain because I knew I’d be going back for it.

Since finding that recipe, there have been a couple more good discoveries. At my library I came across a book called The Uncheese Cookbook by Jo Stephanic, and on the web another recipe at Whole Foods Market. I picked out the best in each recipe and came up with my own version. This “uncheese” is dairy-free and makes a nice substitute for people who for one reason or another prefer not to eat dairy. It is also vegan and gluten-free, and very easy to make. Try it and let me know how you like it.


Prep Time: 15 min

Yield: 1 cup

Servings: 4 as an appetizer


3/4 cup cashew butter, or 1 cup raw cashews (they should be soaked at least four hours prior to making the cheese)

1-1/2 tablespoons . . . → Read More: Recipe: Cashew Nut Cheese