Try this quick and easy Vegan Cashew Cheese Recipe! With just 6 simple ingredients and 10 minutes, you'll enjoy a creamy, smooth, and cheesy delight that's perfect for any occasion!
Picture a creamy, tangy treat that makes your snacks amazing. It's not just quick and easy, it's ideal whether you're dunking veggies, spreading it on crackers, or layering it in sandwiches.
And it's versatile! Not just for vegans, but for anyone craving dairy-free flavor. Its smooth, cheesy texture wows even skeptics. Treat your loved ones to this delicious homemade creation!
Looking for more vegan cheese recipes? Check out my Vegan Mascarpone Cheese, Vegan Feta Cheese, Vegan Parmesan Cheese, Vegan Cream Cheese, and Vegan Tofu Ricotta Cheese. They're easy to make and full of flavor!
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🌟 Why you'll love this recipe
- Easy to Make: With just a few simple steps, you can whip up this delicious vegan cashew cheese in no time.
- Creamy Texture: Enjoy the smooth and creamy texture that adds richness to your favorite dishes.
- Versatile: Use it as a dip, spread, or sauce, it's perfect for any occasion!
- Healthier Alternative: Made with wholesome ingredients, this vegan cashew cheese provides a nutritious option for snacking or meal prepping.
- Crowd-Pleaser: Impress your guests with this flavorful cheese that appeals to vegans and non-vegans alike.
🧾 Ingredient notes
Cashews: For the yummiest vegan cashew cheese, go for raw and unsalted cashews. If all you have are salted ones, just keep in mind you might need less salt later.
If you're out of cashews, no worries! You can try almonds, macadamia nuts, sunflower seeds, hemp seeds, or Brazil nuts instead.
Just remember to soak them before blending to get that creamy, cheese-like texture.
Nutritional Yeast: This stuff brings the cheesy flavor to the party. Look for flakes instead of powder, they blend better.
If you're new to it, think of nutritional yeast as the magic ingredient in vegan cooking. Can't find it? No sweat! Brewer's yeast works as a backup.
Lemon Juice: For that zesty kick, fresh lemon juice is tops. No lemons? No problem! Apple cider vinegar or white wine vinegar will give you that tangy flavor you're after.
Garlic Powder: Adds a hint of garlic goodness to your vegan cashew cheese. Adjust to taste, or swap it out for minced fresh garlic if you're feeling fancy.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Cheesy Herb Blend: Mix in some chopped fresh herbs like basil, parsley, or chives for an extra flavor boost.
- Spicy Chipotle Twist: Spice things up by adding chipotle peppers in adobo sauce or smoked paprika for a smoky kick.
- Sun-Dried Tomato Delight: Stir in some chopped sun-dried tomatoes and fresh basil leaves for a taste of the Mediterranean.
- Savory Garlic Onion: Amp up the flavor with Roasted Garlic cloves and caramelized onions for a delicious savory twist.
- Zesty Lemon Dill: Add a zing with fresh lemon zest and chopped dill for a refreshing and herby taste.
🔪 Instructions
Step 1. Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.
Step 2. The day after, drain and rinse.
Step 3. Blend cashews with remaining ingredients until smooth.
Step 4. Adjust salt to taste and serve immediately.
💭 Expert tips
- Blender Speed: Begin blending the cashew cheese mixture at a low speed and gradually increase to high for even incorporation and a smoother consistency.
- Scraping Down Sides: Pause blending to scrape down the sides with a spatula. This ensures all ingredients blend evenly for a smoother texture.
- Taste Testing: Don't hesitate to taste the cheese mixture as you go along. This allows you to adjust the seasoning, acidity, or thickness to your liking before serving.
- Texture Adjustment: If it's too thick, add a small amount of water or lemon juice to thin it out. If it's too thin, add more cashews or nutritional yeast to thicken it.
- Resting Time: Let the cashew cheese rest for a few minutes after blending. This allows the flavors to meld together and the texture to slightly firm up before serving.
❓Recipe FAQs
It usually stays good in the fridge for around 5 to 7 days. Just make sure to store it in a sealed container to keep it fresh!
Yes, you can freeze it! Simply transfer it to an airtight container or freezer-safe bag, leaving some space for expansion, and store it in the freezer. It should keep well for up to 2-3 months.
When you're ready to use it, thaw it overnight in the fridge before enjoying it again. Keep in mind that the texture might change slightly after freezing, but it should still be tasty!
To make this recipe you'll need either a blender or a food processor.
If you want a super smooth and creamy cheese sauce, go for the blender, it's perfect for blending the soaked cashews with other ingredients like nutritional yeast and lemon juice.
However, if you prefer a cheese with a bit more texture, like a ricotta-style cheese, the food processor is your go-to.
It can handle blending the ingredients but may leave a slightly chunkier texture compared to the blender.
So, it all boils down to whether you're aiming for smooth and creamy or slightly chunky cheese!
Yes, soaking the cashews before making the cheese is essential for achieving a creamy texture.
Soaking helps to soften the cashews, making them easier to blend into a smooth and silky consistency. It also helps to remove any bitterness and aids in digestion.
While you can make cashew cheese without soaking, it may result in a grainier texture and may require more blending time to achieve the desired smoothness.
Overall, soaking the cashews is highly recommended for the best results.
It is incredibly versatile and can be used in various ways. You can spread it on sandwiches or wraps, dollop it on top of salads or grain bowls, or use it as a dip for veggies or crackers.
It also makes a delicious sauce for pasta, pizza, or baked dishes. Get creative and experiment with different ways to enjoy this creamy and flavorful cheese alternative!
🌱 More vegan recipes with cashews
Did you like this recipe? Please leave a rating and comment below!
Vegan Cashew Cheese Recipe
Ingredients
- 2 cups raw cashews
- ¾ cups water
- ½ cup nutritional yeast
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.
- The day after, drain and rinse.
- Blend cashews with remaining ingredients until smooth.
- Adjust salt to taste and serve immediately.
Video
Notes
- Blender Speed: Begin blending the cashew cheese mixture at a low speed and gradually increase to high for even incorporation and a smoother consistency.
- Scraping Down Sides: Pause blending to scrape down the sides with a spatula. This ensures all ingredients blend evenly for a smoother texture.
- Taste Testing: Don't hesitate to taste the cheese mixture as you go along. This allows you to adjust the seasoning, acidity, or thickness to your liking before serving.
- Texture Adjustment: If it's too thick, add a small amount of water or lemon juice to thin it out. If it's too thin, add more cashews or nutritional yeast to thicken it.
- Resting Time: Let the cashew cheese rest for a few minutes after blending. This allows the flavors to meld together and the texture to slightly firm up before serving.
Bonetta Wilson says
I made this with a touch more garlic, salt and yeast and it is FANTASTIC. I am going as meat and dairy free as possible, and I will not miss cheese at all as long as I can make this. I honestly can't tell it isn't cheese. Thank you so much for sharing your recipe!
Iosune Robles says
Thank you so much, Bonetta! I’m thrilled to hear you loved it. Adding extra garlic, salt, and yeast sounds like a great touch. So happy this recipe makes going dairy-free easier for you!
Lanore says
I've got to credit this blog with the amazing discovery I just made. I made your simple cashew cheese, but I used closer to 2 tsp salt and it was too salty for me. In an effort to cut down on the salt, I added another tsp lemon juice. That didn't seem to help much. I had some plain, unsweetened coconut yogurt that I do NOT like in the fridge. I thought maybe it could redeem itself by helping to tone down the salt in this cheese. I added about 1/4 cup and noticed some improvement. I added another 1/2 cup and WOW!!!! This tastes like real queso cheese! Very addictive! Thank you for guiding me to this excellent discovery! Love your blog! I will be back!
Lanore Dixon
Iosune says
Hi Lanore! Thanks a lot for your kind words 🙂
Dan 1 says
I took this to a friend's family dinner, and everyone (they're all vegetarians, I'm the only vegan {so far!} ) LOVED this Cashew Cheez, and now they always ask me to make it for get-togethers.
I experiment with the recipe to try to get stronger flavours as that's what I prefer.
I have the seasonings in bulk at home, so the cost for each batch is basically just the raw cashews.
I HIGHLY recommend this easy recipe!
Iosune says
Hi Dan! So glad you guys liked it 🙂
Heather says
Could you use salted cashews? I am anxious to try this recipe. I now have a food processer and I have been dying to try cashew cheese.
Iosune Robles says
Hi! I would recommend you to use raw unsalted cashews 🙂 But, feel free to try it with salted cashews!