Spicy Cashew Cheddar Cheese


Having been open for little over a year now, Jessica Marlo Vandenbroeke and her team at Healthy Being Juicery have their healthy, organic, vegan menu dialed in. They are constantly changing and updating their menu to provide the community with the best dairy-free milks, cold-presssed juices and raw entrees (don’t miss their Thrive cleanse this month, either). They believe that taste doesn’t need to be compromised in order to ensure health benefits. Flavor and healthy goodness go hand in hand. Simply put, they make it easy to eat and to create raw, vegan foods while you dine out or in the comfort of your own home.

So if your holiday bing eating has left you with unhealthy cravings, take a cue from this recipe Vandenbroeke taught at SHIFT’s Locavore pantry event, back in October. Now you can have your cheese and eat it too.

This cashew cheddar is a great start for cuting out processed, unhealthy items from your diet. It’s also safe for lactose intolerants. This spreadable cheese is made from only a handful of ingredients, including cashews, lemon juice, spices, garlic, and water. The sprouted nuts that are used produce nutritional enzymes, meaning it is easier to break down than animal milk or cheese. Also, cashews provide the body with healthy fats and an adequate amount of protein.

Serving ideas include:

  • as a dip for fresh veggies, crackers or chips
  • tossed with pasta boodles for a dairy free pasta sauce
  • quesadillas or nachos
  • tossed over steamed veggies
  • on any type of burger
Spicy Cashew Cheddar Cheese


  • 2 cups sprouted cashews, soaked overnight then drained and rinsed
  • 2 tablespoons lemon juice
  • 1/2 cup purified water
  • 1/4 teaspoon red pepper
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon chipotle


  • Blend in food processor until smooth. Shelf life is 3-5 days.

About Author

Born and raised in south Georgia, Casey moved to Colorado after graduating college and has now settled in Jackson, where she loves to snowboard, hike and water-ski. She's a true southern food junkie, but loves every type of food (there's nothing she won't eat) and will try anything once. A lifelong love of food combined with a Journalism degree made her realize she could combine her two passions which led her to the position of Editorial Assistant. She loves hot sauce and anything pickled, and you'll always find her on the hunt for the perfect Bloody Mary.

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