Cashew Cheese Dip

Cashew Cheese Dip

Course: Appetizers


Prep time


Cooking time


Total time




  • 2 cups of raw cashews (soaked for 3 hours or boiled for 20 minutes)

  • 1/4 cup nutritional yeast

  • 1 teaspoon of raw apple cider vinegar

  • 2 tbsp of lemon juice

  • 2 tbsp of filtered water

  • 3 cloves of garlic

  • 1 tsp of garlic powder (optional)

  • 1 tsp of organic adobo powder (optional)

  • salt to taste


  • Soak raw cashews in ¼ cups of water for 3 hours or more. You can also boil them for 20 minutes, if in a rush.

  • Add all ingredients into your blender and blend until thick and creamy.

  • Taste and add more or less of ingredients for your desired taste.

  • Serve on toast, mangu, roasted potatoes, lasagna, and/or pasta!


  • It will be the consistency of thawed or stirred cream cheese. This will further harden after it’s been chilled.
  • Store in the refrigerator for up to 5 days.

Ysanet Batista

Ysanet Batista is a queer Black-Dominican woman, born in Harlem, NY and raised in between the Dominican Republic and Hialeah, FL. Ysanet graduated from Johnson & Wales University in Providence, RI and spent a couple of years working in major hotel companies before transitioning to community based work. When she is not cooking or developing Woke Foods, Ysanet is helping other people start their own worker-cooperative businesses at Green Worker Cooperatives at their Coop Academy. Her passions include holistic cooking, farming, writing, and community organizing. She is inspired by the power and magic of Black and Brown people, the ocean, and the Now. She is currently a student at Farm School NYC earning a certificate in Urban Agriculture.