Vegan Cashew Cheese Recipe

This creamy vegan cashew cheese is an easy dairy-free spread made with raw cashews, nutritional yeast, lemon juice, and seasonings. Serve it with crackers and vegetables, spread it on toast, or use it to add richness to pasta and grain bowls.

Ingredients

• 1 cup raw, unsalted cashews
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh lemon juice
• 1 small garlic clove
• 1/2 teaspoon fine salt
• 1/4 cup water, plus more as needed
• 1 teaspoon apple cider vinegar, optional
• Fresh herbs, smoked paprika, or black pepper, optional

Instructions

1. Cover the cashews with water and soak them for at least 4 hours or overnight. For a quicker method, cover them with boiling water and soak for 20 to 30 minutes.
2. Drain and rinse the softened cashews.
3. Add the cashews, nutritional yeast, lemon juice, garlic, salt, water, and optional vinegar to a high-speed blender or food processor.
4. Blend until smooth, stopping to scrape down the sides as necessary. Add water one tablespoon at a time if the mixture is too thick.
5. Taste and adjust the salt, lemon juice, or nutritional yeast. Blend in optional herbs or spices if desired.
6. Serve immediately for a soft dip, or refrigerate for at least 1 hour for a thicker, spreadable texture.

Texture and Flavor Tips

• Use less water for a thick spread and more water for a pourable cheese sauce.
• A high-speed blender produces the smoothest texture. A food processor works but may leave the cheese slightly textured.
• Add smoked paprika for smokiness, chopped chives or dill for freshness, or a little white miso for deeper savory flavor.

Serving Suggestions

• Spread on toast, bagels, sandwiches, or wraps.
• Serve as a dip with crackers or raw vegetables.
• Thin with water and stir into warm pasta.
• Add a spoonful to baked potatoes, grain bowls, tacos, or roasted vegetables.

Storage

Keep the cashew cheese in a covered container in the refrigerator and use it within 4 to 5 days. It will thicken as it chills; stir in a small amount of water before serving if needed.

Allergy Note

Cashews are tree nuts. This recipe is unsuitable for anyone with a cashew or tree-nut allergy.