Rosemary Infused Cashew Cheese



I’ll keep this short and sweet given the workload I’m currently weighing my way through at present. I am literally up to my eyeballs in recipes and writing although there’s always enough room in the day for cashew cheese, am I right? This is barely a recipe, given that all you require is a hand blender and the ability to press ‘on’, but I thought it was definitely blog worthy given that I am attempting to space out my intake of the stuff (and failing), which in essence means it’s phenomenally good.


I’ve taken to creating a zen place for myself as I work and so far it seems to be doing the trick. It requires several of the following components and, for those of you who’ve been in a ‘working from home rut’ like myself, then I really hope any or all of the following are in some way helpful to regaining some of that much needed focus.


A decent scented candle… mine is soy based and smells of Bluebells.


Glass of cooled water… essential for keeping hydrated when you spend hours staring at a screen.


Herbal tea… or any other hot drink of your choosing. Taking a break from your work is of paramount importance I find and tea-making mixes up that stagnant cycle perfectly.


Notepad and book… I often get my best ideas about other projects when I’m engrossed in a particular task so I like to have a pen and pad nearby to jot down my thoughts.


Iphone… because Instagram will always have that lure and it’s always great to take your mind off things for a few minutes before returning refreshed to that pulsating horizontal line on the page.





3/4 cup soaked cashews

juice 1/2 lemon

1 garlic clove, minced

1 sprig of freshly rosemary finely chopped (reserve a little for sprinkling on top)

salt (to taste but I add at least a 1/2 tsp)

pepper (again to taste but I am reasonably generous… around 1/4 tsp of frshly ground black pepper)




Put the chickpeas in the blender and blitz to a pulp before adding the lemon juice, minced garlic and salt ‘n’ pepper. Blitz again to fully incorporate before adding the rosemary to the blender… blitz until completely smooth and check for seasoning – it may need a little more salt and pepper.


Serve immediately or keep covered the in fridge until needed.


additional notes: if the texture is very thick you can add a splash of water to help it along but be careful not to add too much – begin with 1 tsp and go from there.


6 responses to “Rosemary Infused Cashew Cheese”

  1. Jane Gregory says:

    I love the sound of your zen place!
    The recipe sounds proper tasty too –
    I shall give it a whirl! X

  2. Kendra says:

    So no cashews in the “cashew cheese”? Chickpeas are the base? Just checking 🙂 Looks delicious!

    • peasoupeats says:

      Haha, my mistake Kendra… definitely cashews!:)

      Yes Jane, I’m pretty pleased about it too… have been really struggling to get my head in gear since before Christmas (maybe since the summer to be honest) but I think this may work well for me! And you should definitely make sure to try the recipe… just remember to use cashews and not chickpeas, hehe:)

  3. Laura | Peaches and Greens says:

    Sounds (and looks) lovely, def a must try! Sounds perfect for nibbling on while working away at the computer!

  4. Jane Gregory says:

    It is great to hear you have reached a kind headspace & may it continue! I will let you know how I fare with the recipe and noted, the cashews – ha! wishing you well x

  5. natalie clem says:

    been looking for a new “cheese” to try, this looks gorgeous! yum yum.

Leave a Reply

Your email address will not be published. Required fields are marked *