This week Dave came up with an amazing supper. He made us fresh fruit Bellinis and roasted eggplant lettuce wraps with a creamy cashew cheese. It was perfect during our 21 Day Raw Vegan Cleanse Challenge (Okay the Bellinis might have been a treat).

I was in love with the cheese! I made it again the next day just to have as a dip for veggies. This recipe can be used as a dip, spread or as a condiment. This would work perfectly on a salad or even pasta.

This recipe is a must make! And bonus – it’s super simple.

This recipe is raw, gluten free, grain free, dairy free, vegan and the perfect cheese dip!


Raw Sundried Tomato and Basil Cashew Cheese

Prep time: 5 Minutes
Yield: Makes 1 Cup of Cashew Cheese


  • 1 Cup Pre-Soaked (2 Hours) Cashews
  • 1/4 Cup Fresh Basil
  • 5 Sundried Tomatoes
  • 1-2 Tbsp Sriracha Hot Sauce
  • 2 Tbsp Olive Oil


  1. Place drained cashews, hot sauce and olive oil into your food processor.
  2. Blend until desired consistency (Pulse for a feta-like consistency).
  3. Coarsely chop sundried tomatoes and basil.
  4. Add sundried tomato and basil to food processor and pulse until mixed.
  5. Serve and enjoy!

DAMY Members – 1/4 Cup with 1 cup of veggies can be used for meal 4 or 1/4 cup can be used as your healthy fat (E Food) with meal 5.
Homemade cashew cheese

Raw cheese


Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

Connect with Amy on Twitter @damyhealth and on Facebook.