Recipes » Appetizers » Plant-Based Cashew Cheese Dip
T. Colin Campbell Center for Nutrition Studies
Plant-based cashew cheese dip


  • 1 cup raw cashews
  • Juice of ½ lemon
  • 1 Tbsp nutritional yeast
  • Salt (optional) and freshly ground black pepper


  • 1. Soak the cashews in 1 cup of water for at least 2 hours. Drain.
  • 2. Place the cashews, lemon juice, and nutritional yeast in a blender and blend until smooth, adding 1 Tbsp of water at a time, or up to 1 cup, to make the cashew mixture creamy but not runny. Season to taste with salt (optional) and pepper.
  • 3. Refrigerate until cool.

Cooking Tips

  • 1. To make herbed cashew cheese, add 2 Tbsp of chopped fresh rosemary and 2 Tbsp of chopped fresh dill, stirring them in with a spoon.

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