How to Make Vegan Cashew Cheese with 6 Ingredients | picklesnhoney.com #vegan #cashew #cheese #recipe

How to Make Vegan Cashew Cheese

How to Make Vegan Cashew Cheese with 6 Ingredients | picklesnhoney.com #vegan #cashew #cheese #recipe

Cutting dairy from my diet was never a very big deal for me. It had always upset my stomach (and my skin) and I grew up enjoying non-dairy milk and ice cream anyway. But for Aaron? Well, he was all sorts of upset about cheese. On pizza, burritos, sandwiches, with crackers—he put cheese on everything. Fortunately, we live in a time and place where there are a lot of really good vegan alternatives, from Kraft-like singles (if that’s your thing) to more artisanal varieties. We like the latter, but that style is often pricey and seeing as how I’m trying to be better about making more of our staples from scratch, I set out to come up with a homemade vegan cheese that would be easy, fast, and affordable.

How to Make Vegan Cashew Cheese with 6 Ingredients | picklesnhoney.com #vegan #cashew #cheese #recipe

I’m on a cashew kick these days and always have a jar of them tucked away in the fridge. They’re great for making coffee creamer, yogurt, and yes, definitely cheese too. The flavor is mild and when soaked and blended, the texture gets perfectly smooth. I was actually working on a tofu feta recipe when I realized the lemon juice, nutritional yeast, apple cider vinegar, and white miso combination I was using would pair really well with a creamy cashew cheese as well.

How to Make Vegan Cashew Cheese with 6 Ingredients | picklesnhoney.com #vegan #cashew #cheese #recipe

I love this recipe for its simplicity; all you need are 6 basic ingredients and a blender or food processor to make vegan cheese that’s great for “fancy” cheese plates and quick veggie sandwiches alike. And while this cheese doesn’t get melty or chewy the way mozzarella does, for example, it has that awesome creamy/tangy/umami thing happening that’s really satisfying in its own right. Even Aaron, cheese-lover that he is, likes this recipe so much that he practically devours an entire batch in one sitting (which is fine by me because it takes me all of five minutes to make more!).

How to Make Vegan Cashew Cheese with 6 Ingredients | picklesnhoney.com #vegan #cashew #cheese #recipe

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How to Make Vegan Cashew Cheese

How to Make Vegan Cashew Cheese with 6 Ingredients | picklesnhoney.com #vegan #cashew #cheese #recipe

How to Make Vegan Cashew Cheese

Vegan, Gluten Free,

Serves: 1 heaping cup


Prep Time: 2 hours 5 mins

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!

How to Make Vegan Cashew Cheese with 6 Ingredients | picklesnhoney.com #vegan #cashew #cheese #recipe

How to Make Vegan Cashew Cheese

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Ingredients

  • 1 cup raw cashews, soaked 2 hours (or overnight), rinsed and drained
  • 1/4 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:
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • handful fresh herbs (chives, dill, parsley, etc)

Cuisine: Vegan, Gluten Free Servings: 1 heaping cup

Prep Time: 2 hours 5 mins

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!

Instructions

  • 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.

Notes [2]

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 1/2 tablespoon at a time.

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

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. i wish i had a powerful blender to make this..cashew is one of my fav and i know i’d love this with crackers.

    1. You can use a food processor if you have one! (I made recipe notes for how to use that method 🙂 )

  2. Loving all these staples lately!!!!

    1. Yay! So happy to hear that. <3

  3. Kay says

    Hi Amanda please share the beautiful toast recipe ?

  4. Amanda says

    I just made this today and it is SO SO good! I’ve been buying the field roast vegan cheese slices when I really need my cheese fix and feeling pretty guilty about how processed they are. I don’t think I will be buying them anymore. This tasted great alone, but I can’t wait to put it on homemade vegan black bean mushroom burgers tonight. Who knew I could make great homemade vegan cheese in less than ten minutes.

    1. Your comment just made my day, Amanda! I love your idea to put cashew cheese on homemade black bean mushroom burgers—that sounds incredible! Thank you so much for taking the time to comment. <3

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