HP’s Raw Vegan Cashew Cheese

On the last post I shared my food log and raw food recipes for day one of our raw food challenge. In this post I will be sharing two raw food staples that I use as a condiment and also as a dip for raw veggies. Both the lime cashew cream and the olive cashew cheese are a wonderful addition to any salad, or dish for extra flavour and heartiness. If you want to see my recap of how days one to five went click HERE.

Black Olive Herbed Cashew Cream

Time 10 minutes

Yield: Use as a side dish with fruit, salads, or a spread on a sandwich or flatbread


1 Cup raw cashews (soaked in filtered water 6+ hours, drained and rinsed)

3/4 cup lemon juice

2 Cloves garlic

2 Sprigs Rosemary, de-stemmed

1/4 cup black olives, drained and pitted

1 Teaspoon sea salt


High-speed blender or for processor

Serving dish

Cutting board


Lemon juice squeezer


1.Place cashews, half the lemon juice, olives, herbs, garlic and salt in the blender, put aside half the lemon juice. (NOTE: if you don’t have a high-speed blender you can use a food processor if it’s small to medium size otherwise you’ll need to double the batch).

2.Mix the ingredients until it become a soft creamy texture. Make sure not to over process this into a cream. Mix slowly, adding in the rest of the lemon juice necessary for the right consistency. If you have your tamper you’ll want to use it, otherwise you’ll need to stop and scrape down the sides with a spatula every so often.

3.Store in an air-tight container, will last up to ten days.

As always let us know when you make these how you enjoyed them by leaving a comment down below!

Lime Basil Cashew Cream

Time 10 minutes

Yield: Use as a side dish or dip

1 Cup raw cashews (soaked in filtered water 6+ hours, drained and rinsed)

1 Lime, juice and zest of *

3/4 Cup lime juice

1 Cup medjool dates, pitted

2-3 Sprigs of basil



Serving dish

Cutting Board


*NOTE: Lemon can be used instead of lime.


1.Place cashews, half the lime juice and zest, dates and basil into the blender.Blend on high adding in remaining lime juice until desired consistency is reached.

2.Pour in to a dish and serve or store in an air-tight container in the refrigerator for up to ten days.

NOTE: This can also be frozen in the freezer for up to three months as ice cream. Make sure to thaw it out before using just enough to easily scoop out.

As always when you try these recipe out let us know down in the comments below how you enjoy them!

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Christine Roseberry

About Me

Hi, I’m Christine, thanks for stopping by! As a fibromyalgia thriver (symptom-free for over 10 years now thanks to diet and lifestyle changes), it is my passion to share the healing power of food.

As an RN and Holistic Nutrition Practitioner, it is my desire to empower you to take charge of your life.

Let’s journey together to glowing health. Learn More

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