Cashew – Macadamia Cheese

We make this all of the time.  It is perfect for spreading on sandwiches, adding a dollop to spice chili using for vegan quiche or compining with pressed, crumbled tofu when making vegan lasagna.  Depending on how much or little filtered water you use, it can be fairly liquid like a sauce, or thick like cream cheese, especially after it is refrigerated.

Note:  This recipe uses a Vitamix blender.  The success of this recipe depends in large part on the speed and power of the blender you are using.


2 cups raw cashew pieces

2 cups raw macadamia pieces

filtered water to not quite cover all of the nuts;  you can always add a bit more water if you want to reduce the thickness

1 tsp ground turmeric for color

1 tsp sea salt

1 tsp gresh ground pepper

optional – juice of 1/2 lemon


1.  Combine all ingredients in order listed above in vitamix pitcher

2.  Place cover on and start blender at lowest speed for 30 seconds, then gradually incease

3. Process on high for 2 minutes, using tamping tool to make sure all nuts are pureed.

4.  empty into airtight storage container and refrigerate to firm up.

Will keep for a week or so under refrigeration.Image



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