Rosemary Herb Cheese Spread


Cook Time: 20 minutes

Aging Time: 4 Hours 

Serves: 8-10 oz Cheese Roll




  • Soaked Cashews: 1 Cup

  • Water: 1-2 Tbsp.

  • Cloves of Garlic: 2

  • Lemon Juice: 1 Tbsp. (The juice of 1/2 a lemon)

  • Apple Cider Vinegar: 1 Tbsp.

  • Nutritional Yeast: 2 Tbsp.

  • Kosher Salt & Black Pepper: 1/4 tsp. each

  • Rosemary: 1/2 a Sprig or 1 Tbsp.

  • Scallions (Green Onions): 2 Sprigs





  • Boiling Pot if using the quick soaking method for the cashews

  • Small Food Processor or Single serving Blender

  • Measuring Cups/Spoons

  • Storage Container




  1. Add all the ingredients to a food processor or single serve blender (small)

  2. After completely blended, scoop the content into a cheesecloth or fabric

  3. Wrap tightly and place in the fridge for 4 hours or overnight, to allow all water to be completely removed





Store in refrigerator in a sealed container for up to 7 days. For longer storage, place in the freezer.


Chef Notes


  1. Quick Soak method: In a 3 qt. pan boil the Raw Cashews in water for 15 minutes

  2. Long soaking method: Soak Raw Cashews in water to fill for 4-8 hours (If overnight soaking, rinse water every 8 hours to prevent bacteria growth)

  3. Molding Options: Small Spring Form, Tupperware or bowl

  4. Replacing Cashews: We understand that some people may be sensitive to the use of cashews so here are 2 substitutions:

    1. Blanched Almonds can replace soaked cashews 1 Cup of Raw Soaked cashews for 1 C. of Blanched Almonds

    2. Raw Rolled Oats can replace Raw Soaked Cashews: 1 Cup of Raw Soaked cashews for 1/2 Cup of Raw Oats

  5. Add a little more water If needed (teaspoon by teaspoon to ensure a good mix. )