If you’re looking for a simple to make cashew cheese recipe, you’ve come to the right place. Our easy homemade cashew cheese is made with only 5 ingredients and it doesn’t take any more time than it does to make your favorite hummus or bean dip, and it’s oil-free!
Published April 18, 2014 and updated March 12, 2020.
This post may contain Amazon affiliate links. Purchases made through these links help support Veganosity.com at no additional cost to you.
Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
Also, in case you didn’t know, we’re published cookbook authors. We’ve written two vegan cookbooks that will help you make amazing vegan BBQ (you don’t even need a grill) and everyday meals, from breakfast to dessert.
Click on the titles to check them out. GREAT VEGAN BBQ WITHOUT A GRILL
and THE ULTIMATE VEGAN COOKBOOK
.
Nut Cheese Instead of Dairy Cheese
If you’re looking for a dairy cheese alternative, nuts are where its at.
Nuts are cholesterol free, a good source of protein and antioxidants, and most have a mild flavor that makes them a great choice for vegan cheese.
While you can use any nut to make cheese, we love using cashews because they make a velvety texture that’s just perfect.
When you soak or boil cashews, they become soft and puffy, which is exactly what you want when you’re making cheese.
The softer they are, the creamier and smoother they become when they’re broken down in a food processor.
Just in case you’re wondering, a food processor is better than a high-powered blender when it comes to making a spreadable nut cheese. Even though a blender will work, you’ll probably need to add a bit of liquid, which can ruin the recipe. Stick to blenders to make vegan cheese sauce.
How to Make It
STEP ONE
Soak the cashews in water overnight so they get fat and puffy.
If you’re in a hurry you can boil them for 20 minutes. Just make sure that you drain and rinse the cashews before adding them to the food processor.
STEP TWO
Process the cashews and the remaining ingredients until the mixture is thick, creamy, and smooth.
It should look like this.
Scrape the cheese mixture into a small springform pan or pat it into a disc or ball and wrap it in plastic wrap.
Refrigerate for at least 4 hours to allow it to set.
Foods to Spread or Dip into Homemade Vegan Cheese
We love this cheese with sliced veggies, crackers, corn chips, and even on bagels.
It’s also great on wraps, pasta, or salads.
More Vegan Cheese Recipes You’ll Love
The Ultimate 5 Ingredient Vegan Cheese Sauce
6 Ingredient Vegan Cheddar Cheese Sauce
Make our homemade cashew cheese recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect on Instagram and Twitter. You’ll get a peek into our everyday lives in our stories and see what we’re sharing in our feed.
And, don’t forget to SUBSCRIBE to the blog so you never miss a recipe. Scroll below the recipe or in our side bar to become a Veganosity subscriber.
This post may contain Amazon affiliate links. Purchases made through these links help support Veganosity.com at no additional cost to you.
PIN ME!
Easy Homemade Cashew Cheese
Equipment
- food processor
Ingredients
- 1 cup cashews
- 1 tablespoon lemon juice
- ½ teaspoon salt or salt to taste
- 1 teaspoon Italian seasoning
- Pepper to taste
Instructions
- Cover the 1 cup of cashews in water and soak them overnight until they become puffy and soft. Drain and rinse and place in a food processor. If you’re in a hurry, put the cashews in a pan and cover with water. Boil them for 20 minutes, or until they become puffy and soft.
- Add the 1 tablespoon lemon juice, ½ teaspoon salt, 1 teaspoon Italian seasoning, black pepper to taste and blend until the mixture is thick, creamy, and smooth.
- Scrape the cheese mixture into a 4-inch round springform pan or pat it into a disc or a ball. Wrap the cheese in plastic wrap or parchment paper and refrigerate for at least 4 hours, or until it sets.
- Serve with crackers, veggie sticks, or bagles.
Notes
Nutrition
PIN ME!
Elizabeth Pack says
Do you need to refrigerate the cashews while they are soaking?
Linda Meyer says
Hi Elizabeth! Some people do and some don't. We like to put them in the refrigerator to avoid any potential bacteria that may result from the water and nuts sitting at room temperature.