I’m a huge cheese lover. When I was growing up, we’d have a cheese plate a least once a week, and my typical day didn’t go by without a slice of some kind of cheddar, mozzarella, or even brie.

But in my early twenties, I started to notice some issues with cheese. I’m not lactose intolerant, but my stomach was proving not to tolerate cheese very well.

Since then, I’ve only had cheese a few times a year (I know – drastic change!). But that doesn’t mean I don’t still want something similar!

Enter cashew cheese! While this vegan cheese option doesn’t taste like its original counterpart, it does taste AMAZING and can be used in the same way regular cheese can: on a cracker with some fig jam or hot peppers, in a sandwich, sprinkled in salad – whatever you want!

Here is how to make it:

2 cups raw cashews, soaked for 4 hours or overnight
2 tbsp fresh lemon juice
1 tbsp nutritional yeast
1 tbsp EVOO
1 tsp sea salt

1. Blend all the ingredients together in a food processor for 10-12 minutes or until smooth.

2. Chill the “cheese” in the fridge directly in the food processor for about an hour or until cool and thick.

3. While the “cheese” is chilling, line a 4 inch pan with wax or parchment paper so that the paper covers the entire pan and comes out the sides too.

4. When the “cheese” is cool, using a spatula, scoop it into the pan, pushing down and molding it into the contours of the pan. Place the pan in the fridge and allow the cheese to cool in the mold for at least a few hours.

5. When ready to serve, take the “cheese” out of the fridge and place a cheese board on top of the pan. Flip the board over, remove the pan from the “cheese,” and peel away the wax or parchment paper. You will be left with a perfectly molded, spreadable cashew cheese!

My favorite party trick? Serve this on top of some fig crackers, and top with some oven roasted dates! It’s a crowd pleaser!

Enjoy!