Cashew Cheese
Prep time
Total time
Creamy vegan cashew cheese that's perfect for spreading on sandwiches or as a dip for vegetables. Only 6 ingredients and a few minutes to make!
Recipe type: Cheese
Cuisine: Vegan, Gluten-Free, Raw
Serves: 1 heaping cup
  • 1 cup raw cashews, soaked 2 hours (or overnight), rinsed and drained
  • ¼ cup filtered water
  • juice from 1 lemon (about 2 tablespoons)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons white miso
  • 2 teaspoons extra virgin olive oil
  • fine sea salt, to taste
optional add-ins:
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • handful fresh herbs (chives, dill, parsley, etc)
  1. Add all of the ingredients to a high-speed blender. Process until smooth and creamy. Taste and adjust seasoning if necessary. Refrigerate for a thicker cheese spread.
If you don't have a high-speed blender, you can use a food processor instead. Add all of the ingredients except the water to the bowl and pulse until the cashews break down into very small pieces. Turn the processor on, then pour in the water. Process in 10-20 second intervals, scraping down the sides as necessary, until the mixture is smooth and creamy (about 3 minutes). If you need more water to make it blend, add it ½ tablespoon at a time.

Store in an airtight container in the fridge for up to 1 week. The cashew cheese will thicken once refrigerated.
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