Raw cashew cheese made with cashews, lemon, garlic, and nutritional yeast. Serve with veggies, crackers, fruit, and a glass of Rosé!
Did I ever tell you guys that Dan and I got married at a vineyard?
Yes, this year marks that scorching hot day in July when we said “I DO,” and enjoyed a glass of Rosé afterwards.
It’s that time of year again when winery lawns become alive with picnics and puppies and PEOPLE.
Plant-based options for dining at a vineyard are usually slim to none, so, naturally I roll in with my mini-cooler packed with all the snacks.
Some of my favorites are trail-mix, raw bars, or hummus and veggies to enjoy with a glass of my favorite.
Sometimes, though, nothing beats the creamy, salty, sharp taste of cheese to pair with a glass of wine, you know?
Enter this Easy Raw Cashew Cheese to compliment all of your summer shenanigans!
It’s the the perfect plant-based companion for picnics, parties, or portable healthy snacking made with only 8 real ingredients.
How to Make Cashew Cheese
If you’ve never tried a cashew-based cheese before, it may sound a little funny, but trust me, it’s as addicting as the real deal.
Soaked and blended cashews create a creamy base that’s dressed up with lemon, garlic, and lots of nutritional yeast.
Luckily, we live in a generation with high-quality nut-based cheese options, but they can be both expensive and sometimes a bit hard to find.
Because sometimes you just want some cheese-dip for FREE from the confines of your own home, ya know?
The dip is crave-able, creamy, cashew goodness with only 8 ingredients that you probably already have in your kitchen.
Let’s check.
You’ll need cashews, lemon, garlic, nutritional yeast, your favorite dried herbs, a bit of Himalayan sea salt, black pepper, and filtered water.
Check, check, check. Good to go?
The only hard part about this recipe is remembering to soak the cashews beforehand, but after that it’s smooth blended sailing.
Rosé All the Way
Usually I’m a red wine drinker, but once warm weather hits, I’m Rosé all the way, baby.
It was the first wine I can say I truly enjoyed as a wine-newbie, totally in love with it’s pink color and mild flavor.
If you’ve been wine tasting with me, you know I can be just a tad picky about my lights and whites.
Particularly with my Rosé, I prefer it dry and refreshing but not overly sweet.
Dan graciously swoops in and saves my sweet whites and dessert wines seconds before they hit the spit bucket.
Thanks, babe.
Pair Cashew Cheese with Rosé
I’m excited to share this 90+ Cellars Lot 33 Rosé because it achieves that perfect balances of dry and sweet.
This classic southern dry French style wine pairs well with all of the summertime flavors!
For my wine-drinkers, this Rosé is a blend of Syrah, Grenache, Mourvedre, and Cinsault.
The blend is flavorful, sweet (but not too sweet!), and approachable with bright notes of strawberry and cherry, making it the perfect summertime companion.
It’s perfect for a picnic, the beach, a backyard cookout, or the comfort of your AC.
How to Serve Easy Raw Cashew Cheese
Enjoy this Easy Raw Cashew Cheese whenever you want to enjoy an easy, fresh, addicting raw dip.
The mixture stores well in the fridge for up to a week, so you can make it in advance and enjoy it as a portable snack during the week and a tasty companion for weekend adventuring!
I love using crackers, raw veggies, and fresh fruit as dippers for this raw cashew spread, but you can also enjoy it on toast, a sandwich, or a salad.
It would be perfect to whip up as an appetizer for a date night, dinner party, or girls night!
Try pairing it with 90+ Cellars Lot 33 Rosé for perfectly balanced treat.
Happy pairing!
More Vegan Cheeses
-
Vegan Cheese Board
-
Coconut Cream Cheese
-
Sweet Potato Nacho Cheese
-
Vegan Vegetable Lasagna with Tofu Ricotta
I Want to Hear From You
If you make this Easy Raw Cashew Cheese recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Easy Raw Cashew Cheese & Rosé
- Total Time: 4 hours
- Yield: ~1.5 cups
- Diet: Vegan
Description
Raw cashew cheese made with cashews, lemon, garlic, and nutritional yeast. Serve with veggies, crackers, fruit, and a glass of Rosé!
Ingredients
- 1 heaping cup raw cashews, soaked for 4 hours, drained, and rinsed
- 2 TBSP nutritional yeast
- 2 TBSP fresh squeezed lemon juice
- ¼ tsp garlic powder
- 1/2 tsp dried thyme or dill
- pinch Himalayan sea salt
- shake of freshly ground black pepper
- ¼ cup filtered water
For serving
- gluten-free crackers
- raw veggies
- fresh fruit
- Bottle of 90+ Cellars Rosé
Instructions
- Add the raw cashews to a container and fill with filtered water until the cashews are completely covered. Cover the container and set it on the counter for at least 2-4 hours.
- When the cashews are done soaking, drain them and add to a high-speed blender with nutritional yeast, lemon juice, garlic powder, Himalayan sea salt, dried herbs, black pepper, and filtered water. Pulse until they form a coarse, wet meal, scraping down the sides of the food processor down with a spatula to recombine.
- Continue processing for 1-2 minutes, until the mixture is smooth and thick, adding a tablespoon of extra water if needed.
- Taste the cashew cheese and add more lemon for brightness, and more Himalayan sea salt and dried herbs to taste. Scoop out the mixture and refrigerate it in an airtight container overnight to allow cashew cheese to firm up.*
- Serve the cashew cheese chilled with gluten-free crackers, raw veggies, and/or fresh fruit and a refreshing glass of Rosé!
- Store the cashew cheese in the refrigerator for up to one week.
Notes
Can also be enjoyed immediately for a softer spread, but I prefer it firmer and colder!
Recipe adapted from The Full Helping
- Prep Time: 4 hours
- Cook Time: 0 mins
- Category: Dip, Spread, Snack
- Method: Blender
- Cuisine: Vegan, Oil-Free, Gluten-Free
This post is brought to you by 90+ Cellars, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
I can’t have yeast. Is there something that can be substituted or cal I just leave it out?