Cashew Herb Cheese Spread

Elevate your holiday gatherings with a delightful cashew herb cheese spread – a crowd-pleasing vegan, gluten-free cashew herb cheese spread.
cashew herb cheese spread



  • 2 cups raw cashews
  • 1/4 cup lemon juice
  • 2 cloves garlic
  • 1 tsp sea salt
  • 1/8 cup fresh basil
  • 1/4 cup fresh rosemary


If using food processor or high speed blender:
  • Soak cashews in water for 4 hours or more.
  • Drain water and blend cashews in food processor for 5 minutes (scraping sides as you go) with lemon juice, garlic and sea salt.
  • Stir in herbs, then use saran wrap to help shape into a ball.
  • Refrigerate for at least 30 minutes to set.
  • Garnish with extra chopped herbs and large flake sea salt.

If using the Nutramilk (I used the butter and smoothie set but either attachment will work):
  • Skip soaking step and just add raw cashews, lemon juice, garlic and sea salt to NutraMilk, blend on “butter” setting for ~4 minutes.
  • Follow directions above from step 3 on.

This spread is great for feeding large groups. It is both vegan and gluten free. I typically serve it alongside Mary’s Gone Crackers and some honey, but feel free to make it your own!

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