Spreadable Vegan Cashew Cheese

Make creamy and tangy vegan cashew cheese with just seven ingredients. Spread it on crackers, eat it with veggies, or enjoy it by the spoonful!

How to Make Cashew Cheese

It goes without saying that people love cheese. But if we’re being honest, “love” might be an understatement. According to the United States Department of Agriculture, Americans each ate an average of 36 pounds of cheese in 2012. Now, that’s a lot of cheese.

However, if you eat a vegan diet, you can still get in on the cheesy fun. The same goes if you’re simply trying to reduce or eliminate your dairy intake. Non-dairy cheeses, after all, have become increasingly popular. These days, you can buy cheese made of ingredients like soy, almonds, or pea protein — just to name a few.

But have you tried making your own vegan cheese? With ingredients like cashews and nutritional yeast, you can make vegan cashew cheese in the comfort of your home. Plus, it’s budget-friendly, easy to customize, and perfect for dinner parties.

It’s also wonderfully savory and creamy. In fact, even if you do eat dairy, something tells us you’ll love this delicious cashew cheese.

How to Make Cashew Cheese
Photo: Kirsten Nunez

To make this recipe, you’ll need 2 cups of raw whole cashews. Place the cashews in a bowl and add hot water, making sure the cashews are completely covered. Set aside for 30 minutes. Meanwhile, gather the remaining ingredients: vegan cream cheese, nutritional yeast, garlic powder, salt, olive or coconut oil, and apple cider vinegar or lemon juice.

How to Make Cashew Cheese
Photo: Kirsten Nunez

Drain the cashews after they have soaked for at least 30 minutes. You can loosely chop them, if you’d like.

How to Make Cashew Cheese
Photo: Kirsten Nunez

Add the soaked cashews to a food processor.

How to Make Cashew Cheese
Photo: Kirsten Nunez

Continue processing the cashews until the mixture develops a thick paste-like consistency.

How to Make Cashew Cheese
Photo: Kirsten Nunez

If you can roll up the mixture into a ball, the cashews are ready.

How to Make Cashew Cheese
Photo: Kirsten Nunez

Add the nutritional yeast, oil, garlic powder, salt, and apple cider vinegar (or lemon juice). For extra flavor, feel free to add spices like paprika, chili powder, black pepper, or your favorite dried herbs. Process the mixture, pausing to scrape down the sides as needed.

How to Make Cashew Cheese
Photo: Kirsten Nunez

Add the vegan cream cheese. This will help make the cashew cheese smooth, creamy, and spreadable.

How to Make Cashew Cheese

Continue processing the mixture until the ingredients are thoroughly combined. The cashew cheese should be somewhat smooth, not chunky. Don’t forget to taste it, too. You can adjust and add the ingredients according to your liking. For example, if you prefer a more tangy flavor, add an extra teaspoon of apple cider vinegar. Continue mixing and adding vinegar until it suits your taste buds.

How to Make Cashew Cheese
Photo: Kirsten Nunez

Place a cheesecloth or clean tea towel over a large bowl. Scoop the cashew mixture on to cheesecloth.

How to Make Cashew Cheese
Photo: Kirsten Nunez

Gather the edges of the cloth and secure tightly. Form the cashew cheese into a ball, disc, or log. The shape is up to you. Put the cheese in the bowl and refrigerate for at least 4 to 6 hours, or overnight. The cashew cheese will hold its shape once chilled. It can also be spread or sliced.

Photo: Kirsten Nunez

When it’s time to enjoy your cheese, the sky is the limit. Pair it with your favorite crackers, chopped veggies, or a bunch of grapes. For an elegant touch, add fig spread or olives.

How to Make Cashew Cheese
Photo: Kirsten Nunez

As a basic cashew cheese recipe, this can be used to make flavored versions like vegan sun-dried tomato cheese. Simply roll the ball in the ingredients or fold in the ingredients before chilling.

To get the (cheese) ball rolling, check out these ideas for tasty add-ons:

  • dried cranberries
  • chopped pistachios
  • everything bagel spice
  • coconut bacon
  • sunflower seeds
  • pomegranate seeds
  • crushed pretzels
  • taco seasoning

Anything goes when it comes to this cashew cheese recipe.

How to Make Cashew Cheese
Photo: Kirsten Nunez

What would you pair with this vegan cashew cheese? Share your thoughts, below!

How to Make Cashew Cheese

Spreadable Vegan Cashew Cheese

Make this creamy and tangy vegan cashew cheese with just seven ingredients. Spread it on crackers, eat it with veggies, or enjoy it by the spoonful!
Click stars below to rate, or leave a full review in the comments
5 from 1 vote
Print Rate it Now Pin Recipe
Course: Side Dish
Cuisine: American
Keyword: cheese
Prep Time: 45 minutes
Chilling Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 8
Calories: 266kcal
Author: Kirsten Nunez

Ingredients

  • 2 cups raw cashews
  • Hot water
  • 4 ounces vegan cream cheese
  • 4 tablespoons nutritional yeast
  • 2 tablespoons olive or coconut oil
  • 3 tablespoons apple cider vinegar or lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions

  • Cover cashews with hot water. Let sit for at least 30 minutes, then drain well.
  • Process the cashews in a food processor until it develops a thick, paste-like consistency.
  • Add the nutritional yeast, oil, apple cider vinegar, garlic powder, and salt. Continue processing the mixture, scraping down the sides as necessary.
  • Add the cream cheese. Process until smooth and the ingredients are thoroughly combined. Give it a taste and adjust the ingredients according to your liking.
  • Place a clean cheesecloth or tea towel over a large bowl. Scoop the cashew cheese mixture on to the cloth. Gather the edges and secure with a rubber band.
  • Chill in the refrigerator for 4 to 6 hours. Serve with crackers, vegetables, or grapes.

Nutrition

Calories: 266kcal | Carbohydrates: 14g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Sodium: 150mg | Potassium: 288mg | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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