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Super light and creamy - this soft 'cheese' can be used in a variety of ways. Enjoy!
Prep Time 5 mins


  • 1 cup cashew nuts
  • 2 cups cold water
  • pinch salt
  • 3-4 tbsp yeast flakes


  • Soak the cashew nuts in the water for at least 6-8 hours. I do this first thing in the morning and then prepare the cheese at lunch time or supper time.
  • Drain and rinse thoroughly
  • Place the nuts into a high speed blender along with a pinch of salt and the yeast flakes
  • Add a splash of water
  • Whizz up until its smooth and creamy - adding more water as you go if needed


Have this as thick or as runny as you like - it's your choice. It'll keep in the fridge in an airtight container or jar for a few days.

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