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    Home > Recipes > Appetizers

    Cashew Cheese

    Published: Apr 12, 2020 · Modified: Oct 8, 2022 by Iosune · This post may contain affiliate links · 24 Comments

    Jump to Recipe
    An overhead shot of a bowl with cashew cheese served with some bread sticks with the words cashew cheese

    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!

    A picture of a bowl of homemade cashew cheese with bread sticks

    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

    Step by step photos of how to make cashew cheese from scratch
    • 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. 
    A close shot of a bowl with cashew cheese served with bread sticks

    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.

    Looking for more vegan cheese recipes?

    • Vegan Cheese
    • Vegan Parmesan Cheese
    • Vegan Cream Cheese
    • Vegan Cheese Ball
    • Macadamia Nut Cheese
    An overhead shot of a bowl with cashew cheese served with some bread sticks

    Did you make this cashew cheese recipe?

    Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

     

    A square picture of a bowl of homemade cashew cheese with bread sticks

    Cashew Cheese

    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!
    4.60 from 10 votes
    PRINT PIN RATE
    Course: Appetizer, How to
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 2.5 cups (600 ml)
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 2 cups raw unsalted cashews
    • ¾ cups water
    • ½ cups nutritional yeast
    • 3 tablespoon lemon juice
    • 1-2 teaspoon salt
    • 1 teaspoon garlic powder
    Prevent your screen from going dark

    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.

    Nutrition

    Serving: 1tablespoon | Calories: 56kcal | Carbohydrates: 3.6g | Protein: 3g | Fat: 3.5g | Saturated Fat: 0.6g | Sodium: 60mg | Fiber: 1.1g

    More Vegan Appetizer Recipes

    • Vegan Tofu Ricotta Cheese (4 Ingredients)
    • Vegan Ranch
    • Vegan Zucchini Fritters
    • Baba Ganoush

    Reader Interactions

    Comments

    1. Heather says

      July 20, 2022 at 9:09 pm

      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.

      Reply
      • Iosune Robles says

        July 22, 2022 at 2:49 pm

        Hi! I would recommend you to use raw unsalted cashews 🙂 But, feel free to try it with salted cashews!

        Reply
    2. Wendy says

      February 24, 2022 at 7:47 pm

      5 stars
      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!

      Reply
      • Iosune Robles says

        February 25, 2022 at 10:08 am

        Hi Wendy! Thanks for your kind comment 🙂

        Reply
    3. Shanneen says

      August 28, 2021 at 9:10 am

      5 stars
      I just made it. Soooo cheesy! Do it. You won't regret it.

      Reply
      • Iosune Robles says

        August 30, 2021 at 10:05 am

        Thanks for your kind comment Shanneen 🙂

        Reply
    4. Emi says

      May 10, 2021 at 9:23 pm

      5 stars
      Forgot to rate! 5 stars for flavour and so versatile. Will not be buying vegan cream cheese again!

      Reply
      • Iosune Robles says

        May 12, 2021 at 9:44 am

        Thank you so much!

        Reply
    5. Emi says

      May 10, 2021 at 9:22 pm

      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!

      Reply
      • Iosune Robles says

        May 12, 2021 at 9:43 am

        Hi Emi! I'm so glad you liked it 🙂

        Reply
    6. Elisabeth Jeroncic says

      April 16, 2021 at 6:54 pm

      5 stars
      This is amazing! Perfect for the top of vegan lasagna.

      Reply
      • Iosune Robles says

        April 20, 2021 at 11:51 am

        Hi Elisabeth! Thank you so much 🙂 Yes, it's perfect for the top of vegan lasagna!

        Reply
    7. Edward Kowalski says

      March 26, 2021 at 1:19 pm

      4 stars
      I'm sure that you meant to say substitute "with" lime juice not substitute "for" lime juice as they have opposite meanings.

      Reply
      • Iosune Robles says

        April 09, 2021 at 11:46 am

        Hi! We'll have a look at it 🙂 Thanks!

        Reply
    8. Debra L Steele says

      April 15, 2020 at 11:19 pm

      Have you tried sunflower seeds to make cheese? Raw sunflower seeds are actually affordable compare to cashews.

      Reply
      • Iosune Robles says

        April 16, 2020 at 1:26 pm

        Hi Debra! I haven´t tried them. Thank you for your comment! I will for sure!

        Reply
    9. Yvonne says

      April 13, 2020 at 4:55 am

      Is the 3/4 cup water the soaking water or is it to be incorporated into the recipe during blending?

      Reply
      • Iosune Robles says

        April 15, 2020 at 11:34 am

        Hi Yvonne! It is to be incorporated, not the soaking water. Have a great day!

        Reply
    10. Neil Burton says

      April 12, 2020 at 11:48 pm

      4 stars
      I made this but added a small amount of carrageen plus some Marmite and roasted tomato puree to increase its bite and firmness

      Reply
    11. Seriana says

      April 12, 2020 at 10:16 pm

      (to blend cashews, I would definitely use a high-speed blender)

      Reply
    12. Nasreen says

      April 12, 2020 at 6:00 pm

      Don’t have nutritional yeast what to substitute?

      Reply
      • Iosune Robles says

        April 15, 2020 at 11:31 am

        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!

        Reply
    13. M Bender says

      April 12, 2020 at 3:06 pm

      Did you use a high speed or regular blender for this?

      Reply
      • Iosune Robles says

        April 15, 2020 at 11:29 am

        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!

        Reply

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