Creamy Cashew Nut Cheese

I love adding this to a roasted sweet potato filled with sautéed spinach, pomegranates, pumpkin seeds and quinoa! It’s amazing stirred into risottos, creamy pastas and delicious stir-fry’s or used as a dip for crudités.


Difficulty: easy


1 cup of cashew nuts (170g)

1 tablespoon of tahini

1 tablespoon of nutritional yeast

1/4 – 1/2 of a cup of water – add extra if you want it less thick (60-120ml)

1 juiced lime

salt and pepper to taste


Simple place all of the ingredients into a food processor and blend until creamy, this should take about 5 minutes. To create a thinner consistency add a little more water until you reach your desired texture.