Say cheeeessssseeeeeeee!!!!!!!

Or should I say cashew cheese!

Yes you heard me, cashew cheese . . . it’s totally a thing . . .

Do you know about it?

Have you made it?

Do you love it?

Am I late to the party?

Probably . . .

Better late than never though right?

If you are half as obsessed with Pinterest as I am you have probably seen a bazillion recipes for cashew cheese, I know I sure have and, until recently, recipes for cashew cheese were something I had enthusiastically pinned but never actually tried . . .

I had the best intentions but just never seemed to get around to actually making it . . .

Until last week . . .

And let me just say I am kicking myself for waiting so long . . . but rest assured, now that I have (finally) made it and tasted the magical deliciousness that is the cashew cheese for myself I can assure you I have been making up for lost time!

You guys . . .

Cashew cheese is tha’ bomb!

Not only is it super delicious, and seriously good for you but it’s also quick and easy to prepare coming together in a matter of minutes, once you’ve soaked your cashews that is.

It’s all natural made with just 5 ingredients that I get you have on hand already (just cashews, garlic, salt, pepper and lemon juice) and it also happens to be vegan, gluten free, dairy free and paleo friendly!

But most importantly its outrageously, and I mean OUTRAGEOUSLY, delicious!

Although I should warn you it doesn’t really taste as “cheesy” as I expected . . .  think more cream cheesy than actual cheesy but you guys . . . it’s sooooooo yum and you need it in your life like, yesterday!

So here’s how we make it – all you have to do is simply soak some cashew for 2 hours (or overnight), then drain, rinse and throw those babies into your blender.

Next we add in a couple of cloves of roasted garlic along with a good pinch of salt, some freshly ground black pepper and finish with a cheeky squeeze of lemon juice then blendy mcblend – done!

Buttery cashews infused with smoky, sweet oven roasted garlic, yes, yes, just yes!

Creamy, dreamy, velvety smooth, light as air and simply divine!

Incredible easy, insanely delicious and seriously addictive.

The cheeky squeeze of lemon juice really helps to cut through the richness of those buttery cashews and compliments the smoky, sweetness of our deliciously caramelized oven roasted garlic just perfectly.

And the possibilities on how you can devour eat it and practically endless!

Eat it straight up by the spoonful just because you can, spread it on a sandwich or wrap for an insanely delicious, seriously nutritious lunch, dip your veggies in it for a super yummy and seriously healthy late afternoon snack, or use it to stuff/fill a chicken breast along with a little pesto and some heirloom tomatoes for an absolutely winning dinner . . .

And you should definitely sprinkle over a little smoked paprika and grab yourself a big ol’ bag of sweet potato chips and scoop, scoop, scoop to your hearts content.

Seriously so good I can not even tell you . . .

All natural, quick and easy, creamy, dreamy, buttery, smooth, smoky, zesty, garlic infused cashew cheese . . .

Life as you know it will be changed forever!

Make it. Eat it. Love, love, love it

Roasted Garlic Cashew “Cheese” {Vegan, Dairy Free & Paleo Friendly}
Makes approx 1 cup of all natural, quick and easy, light and creamy, seriously dreamy cashew “cheese”

Ingredients –

1 cup of cashews, raw unsalted

1 1/2 cups of water (for soaking your cashews)

2 large cloves of roasted garlic – could sub raw garlic if you don’t have any roasted garlic on hand and don’t want to make any but, I highly recommend the roasted. That stuff is gold!

1/2 teaspoon of salt flakes

1/4 teaspoon of ground black pepper

1 teaspoon of freshly squeezed lemon juice

Method –

1 – Place your cashews into a bowl and pour enough water to ensure they are completely submerged. They tend to swell up as they absorb the liquid so make sure there is a little wiggle room for them to do their thang. Set aside for at least 2 hours. I had mine sit overnight.

2 – Drain and rinse you cashews then place them, along with all remaining ingredients into your blender or food processor and process until creamy, dreamy and well combined.

3 – Taste and adjust seasonings accordingly, add some extra garlic or salt pepper as you wish. Feel free to add a splash of water to reach your desired consistency and FYI – your cheese will firm up as it cools.

4 – Store in an air tight container in the fridge until ready to serve, it should keep well for up to 7 days but I seriously doubt it will last that long.

5 – Eat it on all of the things!

Enjoy xo

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Question of the day –

Are you a fellow cashew cheese lover? What’s your fave way to inhale devour enjoy it?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do your cashew cheese (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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