Cashew Cheese Recipe

Allison Ruth | Some the Wiser Updated

Cashew Cheese is a delicious sauce or dip that can be used for just about anything. Vegan, vegetarian, and completely delicious!

Cashew Cheese Photo

I find that whenever I make cashew cheese, it goes over better if I just call it a dip. When my family sees it on the table, next to a pile of crackers or crudités, and they ask, sometimes skeptically, what it is, I find that that everyone is very satisfied when I just call it a dip.

They may not realize they are eating a nutritious, vegan staple, but all the health benefits are still there. It’s so tasty, smeared onto a bagel, scooped up with an apple slice, or sandwiched between two crackers, that no one really ever asks anymore questions.

Cashew cheese is as simple as soaking some cashews and then blending them up into a smooth consistency with a bit of water and lemon juice. I have added a few extra seasonings to make it a little bit cheesier and more flavorful. But, it still only takes a minute in the blender and you have a fancy little spread that really tastes wonderful.

Cashew Cheese Picture

This cashew cheese is also very versatile. It’s great as a dip or spread on sandwiches, but you can also use it in place of sour cream on tacos, or even stir it into a broth for a “creamy” soup base without any dairy. You can eat it with pasta or water it down a bit and toss it with a salad. It’s one of those things that works a million different ways.

My favorite way to eat cashew cheese is on tacos or spread onto apple slices. My kids, on the other hand, love it as a dip with chips or veggies or as a replacement for cream cheese on a toasty bagel. But no matter how you like to eat it, it’s one of those basic kitchen staples you’ll be glad you have in your back pocket.

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Cashew Cheese Recipe

    12 Servings

Ingredients

  • 1 1/2 cups Raw Unsalted Cashews
  • 1/2 cup Warm Water, Plus more as needed
  • 3 tablespoons Nutritional Yeast Flakes
  • Lemon Juice, From half a lemon
  • 1 teaspoon Apple Cider Vinegar
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1/4 teaspoon Garlic Powder
  • pinch of Paprika

Directions

  1. Place the raw cashews in a bowl and pour in enough warm water to cover.
  2. Soak for 2 hours, then drain the cashews.
  3. Place the drained cashews, 1/2 cup warm water, and all remaining ingredients in a high powered blender.
  4. Blend for 2 to 3 minutes, or until smooth and creamy.
  5. Adjust seasonings to taste. For a thinner consistency, add more water, a tablespoon at a time, until desired consistency is reached. 

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Published:
Modified:
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Cooking Method:
No Cook
Cuisine:
Vegan
Category:
Healthy Eating
Tags:
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Related Recipes:
Vegan Recipes, Vegetarian Recipes, Healthy Recipes, Healthy Eating Recipes, No Cook Recipes, Nut Recipes, Cheese Recipes, Cashew Recipes, Copycat Recipes, Easy Recipes, Dip Recipes, Blended Recipes
Recipe Yields:
12 servings
Prep Time:
Resting:
Total Time:
Related Post:
Published:
Author: Allison Ruth
Recipe Yields: 12 servings
Prep Time: 5 minutes
Total Time: 125 minutes

Nutrition Facts

Servings Per Recipe 12

Amount Per Serving
Calories from Fat 58
Calories 145

% Daily Value*
11%
Total Fat 7g
0%
  Saturated Fat 0g
2%
Sodium 52mg
5%
Total Carbohydrate 15g
5%
  Dietary Fiber 4g
  Sugars 0g
19%
Protein 9g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Allison Ruth

About Allison

Allison is CEO, chief cook and bottle washer and more. She chronicles her adventures with three young girls and baby boy on Some the Wiser. We're honored to have her sharing her secrets to great Family Meals and Snacks too.