Cashew cheese, a creamy, smooth and delicious vegan appetizer. It’s so cheesy, it requires 6 ingredients and it’s ready in just 5 minutes!
Cashew cheese is just delicious. It’s smooth, creamy and so tasty you won’t believe you’re eating vegan cheese. It goes with everything, it’s easy to make and you won’t miss the original cheese at all.
To make this recipe, you only need easy-to-find ingredients. Besides, it’s really hard to find vegan cheese that’s not full of additives and preservatives. This one, though, is made only with natural ingredients, so it’s healthier and so tasty.
You can eat this cashew cheese with pretty much anything that calls for a thick cheese sauce. Try it with pizza, drizzled over potatoes or even as a salad dressing. Enjoy it with your favorite dishes!
To make this cheese you only need a blender, water, and some other simple ingredients. It’s ready in 5 minutes, healthy, soft and out of this world.
How to make cashew cheese - Step by step
- Soak the cashews overnight (photo 1). Drain and rinse (photo 2).
- Incorporate the cashews and the remaining ingredients in a blender (photo 3) and blend until well combined (photo 4).
Pro tips
- Raw cashews work best for this recipe, but you could also use the toasted ones.
- Lemon juice can be substituted for lime juice.
- Feel free to add other herbs and spices if you’d like your cheese to be tastier.
Can you freeze this cashew cheese?
Yes, you can freeze it. Put it in an airtight container and into the freezer for up to 1 month. To defrost, transfer it into the fridge 1 or 2 days before eating it.
How long will this cashew cheese last?
Keep it in an airtight container in the fridge and it will last 5-7 days. That way, you’ll be able to enjoy it all week long.
How to serve cashew cheese
This cashew cheese is perfect for any kind of savory dish. Eat it with tortilla chips, crudités or bread. You could also add it to your pizza or your vegan burger.
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Cashew Cheese
Ingredients
- 2 cups raw unsalted cashews
- ¾ cups water
- ½ cups nutritional yeast
- 3 tablespoon lemon juice
- 1-2 teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Soak the cashews overnight.
- The day after, drain and rinse.
- Incorporate the cashews and the remaining ingredients in a blender and blend until well combined. Add more or less salt to taste.
- Serve immediately with tortilla chips, crudités or bread. You could also add it to your pizza or your vegan burger.
- Keep the leftovers in an airtight container in the fridge 5-7 days or in the freezer for up to 1 month.
Notes
- Raw cashews work best for this recipe, but you could also use the toasted ones.
- Lemon juice can be substituted for lime juice.
- Feel free to add other herbs and spices if you’d like your cheese to be tastier.
- Prep time doesn’t include soaking time.
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!
Wendy says
I may have already rated this Yummy Cheese, but wanted to be sure it gets the 5 stars deserved.. Tried a different recipe last night, as I couldn't find where I saved this one. Trying to mimic Cashew Cheese we have had in the past at a favorite Privately Owned French Restaurant, this is spot on and absolutely the best! So velvet smooth and flavorful~ Thank you for sharing this delicious recipe!
Iosune Robles says
Hi Wendy! Thanks for your kind comment 🙂
Shanneen says
I just made it. Soooo cheesy! Do it. You won't regret it.
Iosune Robles says
Thanks for your kind comment Shanneen 🙂
Emi says
Forgot to rate! 5 stars for flavour and so versatile. Will not be buying vegan cream cheese again!
Iosune Robles says
Thank you so much!
Emi says
Thank you for a delicious recipe. Really tasty. Mine was a bit runny, more of a sauce, but still lovely. Perhaps my cups were a bit scant or the cashews weren't drained well enough. I will definitely be making again!
Iosune Robles says
Hi Emi! I'm so glad you liked it 🙂
Elisabeth Jeroncic says
This is amazing! Perfect for the top of vegan lasagna.
Iosune Robles says
Hi Elisabeth! Thank you so much 🙂 Yes, it's perfect for the top of vegan lasagna!
Edward Kowalski says
I'm sure that you meant to say substitute "with" lime juice not substitute "for" lime juice as they have opposite meanings.
Iosune Robles says
Hi! We'll have a look at it 🙂 Thanks!
Debra L Steele says
Have you tried sunflower seeds to make cheese? Raw sunflower seeds are actually affordable compare to cashews.
Iosune Robles says
Hi Debra! I haven´t tried them. Thank you for your comment! I will for sure!
Yvonne says
Is the 3/4 cup water the soaking water or is it to be incorporated into the recipe during blending?
Iosune Robles says
Hi Yvonne! It is to be incorporated, not the soaking water. Have a great day!
Neil Burton says
I made this but added a small amount of carrageen plus some Marmite and roasted tomato puree to increase its bite and firmness
Seriana says
(to blend cashews, I would definitely use a high-speed blender)
Nasreen says
Don’t have nutritional yeast what to substitute?
Iosune Robles says
Hi Nasreen ! Nutritional yeast is was gives a cheesy flavor to our recipes. You can try to find it in a herbal shop. Beer yeast works too. Have a nice day!
M Bender says
Did you use a high speed or regular blender for this?
Iosune Robles says
Hi Melanie! if you have a high-speed blender it will be better, but you can get the same result with a regular one. Have a nice day!