Classic Cashew Cheese


1 cup of raw cashews, soaked overnight

1/4 cup of nutrition yeast (Nooch)

1 tbsp of Dijon Mustard

1 tsp of an acid (Apple Cider Vinegar, white wine or lemon juice)

1 garlic clove (may add 2 if you like it garlicky)

1/4 cup of flitered water ( reserve an extra 1/4 cup to thin out if desired)



//Blend all items until smooth. Sauce should be very thick. May thin out with reserved liquid//

Keeps up to 5-7 days in refrigerator. 


Margot Witteveen, MS, RDN, LD


Registered Dietitian Nutritionist

Integrative and Functional Nutrition + Content Creator

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 Margot Witteveen | Atlanta, GA |