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Spicy Cheese Spread - w/ Raw Option

A savoury and cheesy spread great for on a flax cracker or as dip.
Course Condiments, Rawfood
Cuisine Vegan


  • 1/2 cup raw cashew nuts
  • 2 tbsp coconut oil
  • 1/2 cup nutritional yeast
  • 3 tbsp kimchi liquid or sauerkraut
  • 1 tsp garlic powder or 1 clove raw garlic
  • 3 tbsp jalapeno liquid or lemon juice
  • 5 pickled jalapenos (optional)
  • 1 tsp smoked paprika (optional)


  • Soak the cashew nuts somewhere between half an hour in warm water to overnight to make them soft. I soaked mine for half an hour.
  • Drain the cashews and add them to a blender* (or food processor) Add the remaining ingredients and blend until smooth.
  • The spread is pretty much done now, put it in a container and store in the fridge. You could to ferment it by storing it in a dark and warm place, which is what I did, but it's by no means necessary, and we'll go more in depth in the fermenting process in the near future! Enjoy!


  • I used a nutri bullet blender jug, no fancy high speed blenders.