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Homemade Vegan Cashew Cheese – vegetarian recipe
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.
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Servings: 2 CUPS
Calories: 82
Ingredients Method Nutrition

Ingredients
  

  • 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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