Easy & Delicious Vegan Cashew Cheese


– 1 ½ cups cashews, soaked for 2 hours, drained, and rinsed
– 2 tablespoons freshly squeezed lemon juice
– 3 tablespoons nutritional yeast
– 1 tablespoons white miso
– ½ teaspoon sea salt, more to taste

Blend all ingredients in a food processor or blender until completely smooth.
Alternatively, for a low fat-version of this recipe, substitute the cheese with mashed cannellini beans.

Image: Robyn Lee

Image: Robyn Lee


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