Not Just For Vegans: Smoky Cashew Cheese

November 16, 2016

Have you heard the news that dairy is not good for your body? I know many are not full believers. I totally understand. Most of us were raised to believe that "Milk does a body good" and "You get calcium from dairy" etc. etc.


My suggestion to anyone is to take one week with no dairy whatsoever and observe what changes, if any, happen. That is all! 


Everyone in my family has a sensitivity to casein, the protein in dairy that comes from a cow. For this reason, all of us try to avoid dairy as much as possible. When we are off dairy we have less bloating, allergies, colds, etc. 


I really love incorporating cashew cheese into many of our recipes. This recipe is one of my favorites as I love the smoky taste. It is good as a spread on sandwiches but can also work with Mexican food. Win win!


Make a jar of this and store in your fridge for a few weeks. Recipe below.


Smoky Cashew Cheese




  • 1 cup raw, unsalted


    cashews (soaked for at least 30 minutes in cold water)

  • 1/4 cup water

  • 1/2 cup nutritional yeast

  • 2 Tbs lemon juice

  • 2 cloves garlic

  • 2 Tbs white wine or 1 Tbs. apple cider vinegar

  • 1 Tbs. dijon mustard

  • 3/4 Tbs. smoky paprika (mild)

  • sea salt and pepper to taste


Place all ingredients into food processor or blender. Blend or pulse on low speed until smooth. 


Place in an airtight glass container and store in the fridge.










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