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.
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!