Cashew "Cheese"

Prep Time 10 minutes
Cook Time 0 minutes
Servings 4 people
To eat as a dip with crackers and veggies alike. A great alternative for vegans or those who are lactose intolerant!

How It's Made


  • 2/3 cup cashews
  • 1 garlic clove(s)
  • Juice of 1/2 lemon
  • 2 teaspoons rosemary
  • 1/3 cup water
  • sea salt and pepper to taste


  1. Soak the nuts for 4 hours.
  2. Rinse and drain the cashews and put them in a food processor.
  3. Add the remaining ingredients to the food processor and mix until it becomes a thick, smooth texture.
  4. Enjoy!
Will keep for 10 days in the refrigerator.
Vanessa Labelle
Recipe By

Vanessa Labelle

As a graduate of the Culinary Nutrition Academy of Toronto, Vanessa Labelle spends her time as a nutrition coach while also teaching her clients how to cook and updating her blog Pomme et Sucre.