Cashew Nut Cheese with Sundried Tomatoes

Cashew nut cheese

I love cheese and I’ve tried several nut cheese recipes but until now nothing had convinced me much. But then I saw a recipe on the coconut and berries blog and decided to adapt it and try it myself. The recipe is simple. It includes ingredients that I can find easily or have in my house. And it’s really good. I wouldn’t say cheesy, to me it’s more like vegetarian pate. But I’ll definitely make it again, I think it’s a good staple to have in the fridge and it would be a nice starter for when people come round. You can find the original version here.

Preparation:  5 minutes plus soaking time.                            Servings:  2 people                 Cooking time:30 minutes                                                                                                               Total:               35 minutes


50g raw cashews, soaked (preferably overnight), drained and rinsed

2 tbsp lemon juice

1 tbsp extra virgin olive oil

1 tbsp water

6 sundried tomatoes, soaked (about 15 minutes) and drained

1 tsp garlic powder

1/2 tsp salt

Preheat the oven to 180c. Put al the ingredients for the cheese into a blender and blend for a good 5 minutes until everything is a paste. Put into an oiled ramekin and bake for 30 minutes. Allow to cool before taking out of the ramekin. It’s really that easy!!!

Cashew nut cheese

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