Cultured Cashew Curry Cheese Log

This Cashew Log was a huge hit at a local Christmas market that I recently participated in! Flavoured with curry powder and then studded with chopped cranberries, crystallized ginger, and lightly toasted pecans, it has the texture of cream cheese but is made entirely with cashews and a bit of coconut oil. Keep in mind that you will need to start the process three days prior to serving. It involves very little hands on time but requires time to ferment and firm up in the fridge.




  • 11/2 cups of raw cashews soaked overnight in plenty of water
  • 1 tsp. of probiotics (capsules emptied)
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. nutritional yeast flakes
  • 2 Tbsp. of softened coconut oil
  • 2 tsp. of miso paste (chickpea, barley or any lighter coloured miso)
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tsp. pink himalayan salt
  • 1 tsp. curry powder (or more to taste)
  • 1 tsp. of sambal (or lacto-fermented hot sauce)
  • 1/4 cup of chopped dried cranberries
  • 1/4 cup of chopped crystallized ginger
  • 1/2 cup of lightly toasted pecans, chopped

Day 1.

soak your cashews overnight, drain and rinse.

Day 2.

In a high speed blender, blend the cashews until silky smooth with as little water as possible to help it along. Add the probiotic powder. Blend again briefly to combine. With a spatula scoop the mixture into a bowl. Cover with plastic wrap and let sit on your counter for 24 hours to ferment. When it is ready it will have a slightly sour odour to it and a fluffier texture.  The warmer you kitchen the faster the mixure






Day 3.

In a food processor fitted with a metal blade, combine the fermented cashew mixture with the 2 Tbsp. of lime juice, 2 Tbsp. of nutritional yeast, 2 Tbsp. of coconut oil, 2 tsp. of miso, 1 tsp. each of garlic and onion powder, 1 tsp. of curry powder, 1 teaspoon of sambal and the  1 tsp. of salt. Process until well combined, taste to adjust seasonings if desired.





Spoon the mixture into a bowl and set it in the fridge to firm up for a few hours.


Spoon the mixture onto a sheet of plastic wrap and form it into a log shape.



Wrap it up to smooth it out and set it back in the fridge until just before you are ready to serve it.



Combine the chopped ginger and cranberries on a flat surface.



Add the chopped pecans to the mixture, distributing them evenly throughout.



Gently roll the cashew log over the mixture several times to ensure that it is evenly coated. You can press the dried fruit and nuts onto the end of the log with your hands.



Refrigerate until ready to serve. Serve with fresh fruit and/or berries and whatever crackers you like. I find it goes well with Mary’s gluten free crackers.


Cashew Kale Artichoke Dip

This is an easy upgrade to the classic artichoke dip made with mayo and loads of cheese! Raw cashews pureed with tapioca four make a decadent dip that can also be tossed with gluten free pasta to make a dairy free alfredo-like sauce.


  • 1 cup raw cashews soaked in water for at least one hour
  • 1 cup water
  • 6 Tbsp.of tapioca starch (if you can’t find this you can blend tapioca pearls in a high speed blender until powdered. It won’t be quite as gooey but still works!)
  • 3 Tbsp. nutritional yeast
  • 2 tsp. fresh lemon juice
  • 2 tsp. himalayan pink salt
  • 1 clove garlic
  • 1 tbsp. olive oil
  • 2 shallots peeled and minced
  • 1 can of  non-marinated artichoke hearts, chopped coarsely
  • 2 cups of baby kale, stems removed, chopped

Drain the soaked cashews and rinse well. Combine cashews with water, tapioca, nutritional yeast, lemon juice, salt, and garlic in a high speed blender until silky smooth.



Pour the mixture into a small saucepan and heat over medium heat stirring constantly until it warms and thickens. Remove from the heat and set aside.

In a small frypan, saute the minced shallot until translucent. Add the kale and chopped artichoke hearts. Stir over medium heat until the kale has wilted.







Stir the shallot, kale, and artichoke mixture into the cashew cream. Spoon into a ceramic bowl or baking dish.

Bake at 350 for 20 min.

Serve with crackers, carrot and celery sticks, and sliced cucumber to dip!

Raw Cashew Curry Hummus

This flavourful hummus was the star of my best selling mango coconut wrap at the Banff Farmers Market this past summer! It is pictured here in a raw Ezekiel wrap with kale, olives, and home made sauerkraut (a recipe that I promise to share!) Ezekiel wraps are found in the freezer section of your natural foods store.

You can also substitute a 14 oz. can of organic chickpeas for the cashews.

Feel free to skip the wrap altogether and just scoop it up by the mouthful with organic sliced veggies!



  • 1 cup raw cashews, soaked in water for at least 4 hours (Alternatively you can use a 14 oz. can of drained organic chickpeas)
  • 4 Tbsp. fresh lime juice
  • 1 Tbsp. maple syrup or raw honey
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. of ground turmeric
  • 1/2 tsp. of ground cumin
  • 1 clove of minced garlic
  • 1 two inch piece of fresh ginger, chopped
  • 2 Tbsp. raw tahini (or not raw if difficult to find)
  • 1 tsp. himalayan pink salt
  • 1/4 cup fine unsweetened shredded coconut
  • 1/8 cup chopped cilantro

Combine all but the coconut and cilantro in a food processor. Process until smooth with a hummus-like consistency. Adjust seasonings if desired. Add the coconut and pulse a few times to incorporate into the mix. Scoop into a container and stir in the cilantro by hand.

Store sealed in the refrigerator for up to 1 week.

Raw Cranberry Chipotle Kale Chips


I package cello bags of these spicy, cranberry studded kale chips at Christmas to give as gifts and always make extra to take along to a Christmas Party or two! Once dressed, they take 12 hours to dehydrate and stay fresh for a couple of weeks in a sealed bag.




makes 12 cups of kale chips (halve the recipe if you want less)

  • 5 large heads of curly kale (curly kale holds onto the dressing better than the flat leaf variety)
  • 2 cups of raw cashews
  • 1 cup of fresh or frozen cranberries
  • 1 canned chipotle pepper in adobo sauce (or  1/2 tsp.powdered dried chipotle)
  • 2 tsp. of himalayan pink salt
  • 3 Tbsp. of nutritional yeast
  • 2 Tbsp. maple syrup
  • about 3/4 cup of water
  • 1 cup of chopped fruit juice sweetened dried cranberries

Tear the kale into pieces from the stems and place in a large bowl. Take care to remove the stems as they become very hard and sharp once dehydrated!

Puree the cashews, cranberries, chipotle, salt, yeast, and maple syrup in a high speed blender with approximately 3/4 cup of water. The mixture should be thick and very smooth, almost a hummus consistency. If it is too watery it won’t adhere to the kale. Once blended, taste to adjust the seasonings, adding more chipotle or salt if desired. Spoon the cashew mixture into the bowl of kale and massage well with your hands to coat the kale well on both sides. Add the chopped cranberries.


Arrange on your dehydrator screens taking care not to overlap the pieces too much. This amount fills 5 of my Excalibur dehydrator trays.


Dehydrate at 117 degrees F. for 12 hours or until crisp.

Store in an airtight container.


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