Turmeric Cashew Cheese June 25 2016 by Simone Denny 1 Comment

This recipe is incredibly nutrient dense, it is an excellent anti-inflammatory food, high in protein, fibre, B12 and folic acid. You can read the full blog post HERE

Gluten Free, Paleo, Dairy Free, Vegan


Makes one medium jar.


1 cup of raw cashew nuts

2 tablespoons of nutritional yeast

3 tablespoons of olive oil 

3 tablespoons of water (possibly more if needed)

2 tablespoons of lemon juice 

1 teaspoon of turmeric powder 

1/2 teaspoon of salt 


Cover cashews nuts in water and soak for at least 2 hours 

Drain cashew nuts and add them to the food processor. 

Add all remaining ingredients to the food processor and blend until completely smooth.

Transfer to a jar and keep the cashew cheese in the fridge. 

Serve with bread or crackers or as a dip.

Cashew cheese will last for approximately 10 days.