Garlic Chive Cashew Cheese

Garlic Chive Cashew Cheese


  • 2 cups raw cashews, soaked overnight⁠⠀
  • 3 cloves garlic, minced⁠⠀
  • 1 lemon, zested and juiced⁠⠀
  • 1 tbsp rice miso⁠⠀
  • 1 tbsp chives, finely chopped⁠⠀
  • 3 tbsp nutritional yeast⁠⠀
  • 2 tbsp olive oil⁠⠀
  • 1/2 tsp salt⁠⠀
  • 3/4 cup water⁠⠀


  1. Drain cashews, and add all ingredients to a food processor. Blend until creamy and smooth. ⁠⠀
  2. Pour mixture into your Bigger Better Nut Milk Bag, twist the top, and fold it over. Place in a towel-lined bowl to absorb moisture. ⁠⠀
  3. Refrigerate for 6-12 hours or until moisture has wicked away. Once cheese holds its form, it's ready.
  4. Top with roasted broccoli, butternut squash, garlicky sautéed spinach, balsamic mushrooms, pickled beets, hummus, and pine nuts. 

Recipe and Image contributed by @shiveggie

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