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Candle Cafe's Cashew Cheese

Author - Gena Hamshaw


  • 2 cups raw cashews
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon nutritional yeast
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon chopped fresh flat leaf parsley
  • 1 tablespoon chopped fresh chives


  • To make the cashew cheese, the day before serving, put the cashews in a bowl and add enough cold water to cover them. Cover and let soak overnight in the refrigerator.
  • Drain and rinse the cashews and transfer to a food processor. Add the lemon juice, nutritional yeast, oil, and salt and blend until smooth, 10 to 12 minutes. If you find that there is not enough liquid in the food processor to blend the nuts, add a bit of water [note from Gena: I added a whole half cup].
  • Transfer the cashew paste to a bowl and refrigerate for 1 hour to firm. Remove and pack the paste into a 4-inch ring mold. Remove the mold and press into the outer edges a mixture of parsley and chives.
  • To serve, arrange the cheeses on a platter and garnish with your favorite assortment of crackers and fruits.
  • This recipe is courtesy of Vegan Holiday Cooking from Candle Cafe, (c) 2014 by Candle Family Foods, LLC.