Friday, June 25, 2010

Fresh / Dehydrated Cashew Cheese

Serve on a salad. Spread it on sliced cucumbers, celery, carrot sticks or crackers. Use instead ricotta cheese, dehydrated as cheese crackers or  crumble on raw lasagna

100 g  raw Cashews
100 g raw Brazil nuts
1/2 - 1 Tsp Pepper, coarse ground
Juice of 1 lemon

  • Soak cashews and Brazil nuts seperate 4-6 hours
  • Blend with the lemon, salt and pepper until smooth
Last up to 10 days in the fridge

Rejuvelac instead lemon
- Honey instead pepper

Cashew Frischkeese

Auf  dem Salatteller. Als Dip auf Gurkenscheiben, Selleriestangen, Moehren oder Kraecker. Eignet sich auch als Ricottaersatz, als Kaesetaler doerren oder auf rohkoestlicher Lasagne.

100 g Cashewkerne, roh
100 g Paranuesse, roh
1/2 - 1 TL Pfefferkorner, grob gemahlen
Saft einer Zitrone

  • Cashewkerne und Paranuesse getrennt in Wasser einweichen ( 4-6 Std)
  • Abgiessen und mit dem Saft der Zitrone und Pfeffer puerieren
Haelt sich im Kuehlschrank ca 10 Tage

- anstatt Zitronensaft Rejuvelac ( gekeimtes Getreide mit Wasser fermentiert)
- Honig anstatt Pfeffer


  1. thank you sooooooo much! I've been looking for a vegan cheese recipe.... sooo glad i ran into your blog! love it. Congratulations!!!

  2. You're welcome and thank you :-). Please let me know, if you liked it.

  3. Elisabeth I hosted a raw food demonstration at my home serving 8 friends. I used an assortment of your recipes including the cashew cheese which I served on your raw flax seed tomato and green garlic crackers. Everyone enjoyed them very much!
    Thank you Kim

  4. Hi Kim, wow....I'm proud of you and feel honored using my recipes: Kim's Dream, Vit.C-Dressing with greens and marinated shitake, flax crackers and cashew cheese, chili con cacao and the chocolate mousse cake. By the way, the coffee is waiting for you :-)