Cashew Cheez


2 cups:   raw cashews
1 cup:   filtered water
1/3 cup:   red bell pepper
2 ½ tbls:   green onion
2 tbls:   cilantro
½ tsp:   garlic
1 tsp:   Nama Shoyu or soy sauce
¼ tsp:   sea salt
pinch:   crushed red pepper flakes

Serves: 3-4
Prep Time: 20 mins + overnight culturing

cashew cheez vegetarian
This raw Cashew Cheez recipe makes a great healthy dip for veg­eta­bles and crack­ers. The blended cashew cul­tur­ing adds a creamy and nutty fla­vor. The red bell pep­per mar­ries crunchy among the smooth dip while the fresh cilantro brighten the fla­vors of the dip.

ingre­di­ent details & prep

  • 2 cups raw cashews*
  • 1 cup fil­tered water
  • 3 cup red bell pep­per, diced
  • 2½ tbl green onion, diced
  • 2 tbl cilantro, minced
  • ½ tsp fresh gar­lic, minced (optional)
  • 1 tsp Nama Shoyu** or light soy sauce
  • ¼ tsp sea salt, or to taste
  • pinch crushed red pep­per flakes


cashew cheez vegetarian ingredients

Day 1: Blend raw cashews with fil­tered water until very smooth. Place in a large mason open-mouthed glass jar. Cover tightly with plas­tic wrap and secure with a rub­ber band. Cover with a towel and allow to sit in a warm place overnight.
Day 2: Pour cashew mix­ture into a large mix­ing bowl, com­bine with remain­ing ingre­di­ents and mix well.

Other options:
Can be made with macadamia nuts or pine nuts.
Try fresh herbs besides cilantro, such as fresh basil.

Serv­ing sug­ges­tions:
Use as a dip for flax crack­ers, flat­bread crack­ers, or veg­eta­bles such as car­rot and cucum­ber. Use as a spread in veg­etable wrap or scoop into a salad.

*Found in the bulk sec­tion of health food mar­kets such as Whole Foods, Cham­ber­lains, or The Fresh Market

**Shoyu is japan­ese for soy sauce. Nama Shoyu (unlike com­mon soy sauce) is unpas­ter­ized and wheat-free. It is free of preser­v­a­tives and has a cleaner flavor.

Orig­i­nally pub­lished in Vegan World Fusion Cui­sine cookbook

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