Easy Creamy Vegan Cashew Cheese Recipe

Homemade vegan cashew cheese is the blender trick that quietly replaced dairy in my kitchen — soaked cashews whipped with nutritional yeast, lemon, and a splash of white balsamic into something genuinely spreadable. Soak the night before; blend for five minutes; wonder why you waited.

Say goodbye to bland, store-bought dairy-free spreads! This homemade Vegan Cashew Cheese is a total game-changer. It’s unbelievably creamy, tangy, and so easy to whip up in your food processor. Whether you’re spreading it on a bagel, dipping crackers into it, or dolloping it onto a baked potato, this versatile cheese will become your new go-to staple. Plus, it’s completely customizable with your favorite herbs and spices!

Ingredients

• 2 cups / 300g (10.6 oz) raw unsalted cashews, soaked 12–24 hours, and drained
• ½ cup / 120ml (4.1 fl oz) water
• 2 Tbs / 10g (0.35 oz) nutritional yeast
• 1 Tbs / 15ml lemon juice
• 2 tsp / 10ml white balsamic vinegar
• ¼ tsp / 1g (0.04 oz) granulated onion powder
• ⅛ tsp / 0.5g (0.02 oz) granulated garlic powder
• ⅛ tsp / 0.5g (0.02 oz) white pepper, optional
• YIELD: MAKES 2 CUPS (480 ml)

Instructions

1. Place the soaked and drained cashews in the bowl of a food processor. Process for 1 minute, or until a rough paste forms.
2. Add the ½ cup of water, nutritional yeast, lemon juice, vinegar, onion powder, garlic powder, and optional white pepper to the food processor.
3. Process for 3 to 5 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
4. Transfer the cheese to a lidded container and refrigerate for at least 12 hours. This allows the cheese to thicken and the flavors to meld.
5. Serve spread on sandwiches, crackers, or pita bread. Enjoy!

Nutritional Information

• Nutrition Information
• Per serving (approx. 2 Tbs)
• Calories: 82
• Protein: 3 g
• Total Fat: 6 g
• Saturated Fat: 1 g
• Carbohydrates: 5 g
• Cholesterol: 0 mg
• Sodium: 2 mg
• Fiber
• Sugar

Pro Tips

• For a fresh, herby flavor, blend in ½ cup chopped parsley and chives after the cheese is smooth.
• To add a smoky, spicy kick, mix in 2 Tbs. of diced chipotles in adobo sauce.
• For a classic Italian twist, add 2 tsp. (10 ml) of dried herbs like oregano, basil, or tarragon during the final blend.
• If you’re short on time, you can quick-soak the cashews by covering them with boiling water for at least 30 minutes.
• For the absolute smoothest texture, use a high-speed blender instead of a food processor.

FAQ

Q: Can I make this cheese without cashews
A: Yes, for a nut-free alternative, you could try using raw sunflower seeds, though the texture might be slightly different. If you can have other nuts, blanched almonds or macadamia nuts are also excellent substitutes for a creamy result.

Q: Is this cashew cheese a good source of vegetarian protein
A: This cashew cheese is a great addition to a balanced vegetarian diet. Each 2-tablespoon serving provides 3 grams (0.11 oz / 3.1 g) of plant-based protein, making it a flavorful way to boost your protein intake on bagels, crackers, or sandwiches.

Q: What is nutritional yeast and is it necessary for this recipe
A: Nutritional yeast is a deactivated yeast with a savory, cheesy flavor, and it’s essential for giving this recipe its signature ‘cheesy’ taste. While you can omit it, the spread will taste more like a plain cashew cream. There isn’t a perfect substitute, but a small amount of white miso paste could add a different kind of savory depth.

Q: How long does this homemade vegan cheese last in the fridge
A: Store your homemade cashew cheese in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5-7 days. The flavors will continue to develop and meld after the first day.

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Stav Kogan

Homemade Vegan Cashew Cheese

Say goodbye to bland, store-bought dairy-free spreads! This homemade Vegan Cashew Cheese is unbelievably creamy, tangy, and easy to whip up. Perfect for spreading, dipping, or dolloping.

Print Recipe Pin Recipe

Servings: 2 CUPS

Calories: 82

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 cups (300 g / 10.6 oz) raw unsalted cashews, soaked 12–24 hours, and drained
• ½ cup (120 ml / 4.1 fl oz) water
• 2 Tbs / 10g (0.35 oz) nutritional yeast
• 1 Tbs / 15ml (0.5 fl oz) lemon juice
• 2 tsp (10 ml) white balsamic vinegar
• ¼ tsp (1 g / 0.04 oz) granulated onion powder
• ⅛ tsp (0.5 g / 0.02 oz) granulated garlic powder
• ⅛ tsp (0.5 g / 0.02 oz) white pepper, optional
• For a fresh, herby flavor, blend in ½ cup chopped parsley and chives after the cheese is smooth.
• To add a smoky, spicy kick, mix in 2 Tbs. of diced chipotles in adobo sauce.
• For a classic Italian twist, add 2 tsp. (10 ml) of dried herbs like oregano, basil, or tarragon during the final blend.
• If you're short on time, you can quick-soak the cashews by covering them with boiling water for at least 30 minutes.
• For the absolute smoothest texture, use a high-speed blender instead of a food processor.

Method

 

1. Place the soaked and drained cashews in the bowl of a food processor. Process for 1 minute, or until a rough paste forms.
2. Add the ½ cup of water, nutritional yeast, lemon juice, vinegar, onion powder, garlic powder, and optional white pepper to the food processor.
3. Process for 3 to 5 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
4. Transfer the cheese to a lidded container and refrigerate for at least 12 hours. This allows the cheese to thicken and the flavors to meld.
5. Serve spread on sandwiches, crackers, or pita bread.
6. Enjoy!

Nutrition

Calories: 82kcalCarbohydrates: 5gProtein: 3gFat: 6g

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