Classic Cashew Cheese

By • February 14, 2014 • 20 Comments

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Author Notes: Classic cashew cheese is a delicious, thick, and creamy cheese spread that's made from only vegan, gluten-free, and dairy-free ingredients. McKel Hill

Makes 1 1/2 cups

  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine
  • 2 cloves garlic
  • 1 tablespoon Dijon mustard
  1. Soak cashews in 1/4 cup of water for about 20 minutes to 1 hour.
  2. Add all ingredients to a high speed blender or food processor.
  3. Blend until thick and creamy.
  4. Use at room temperature or chill for at least 20 minutes.
  5. Store in an airtight mason jar or container for up to 1 week.
  6. Enjoy!
Jump to Comments (20)

Comments (20) Questions (0)

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7 months ago Sherri Straight

Except for the wine and the lack of almond milk, this is nothing more than Dr. Joel Fuhrman's cashew ceasar salad dressing.

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7 months ago karen

can you freeze it?

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7 months ago Amalie

Creamed cashews add a hint of dairy to many foods. That's why cashews are used in Indian vegetarian cooking. 7th Day Adventist cookbooks also have a cashew-tofu cheese spread recipe.

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7 months ago kimberly.godwin

This. Is. Delicious. Love it!!! Made it yesterday. It's almost gone. I think I need to make a double batch next time.

Stringio

7 months ago Chris Juricich

Moreover, if you add a little more water or even milk, almond milk, whatever, and your favorite spices, it would make a nice vegan thickener for soups or casseroles.

Stringio

7 months ago Chris Juricich

Seriously...calling this tasty little dish 'cheese' is an embarrassment...even to ricotta. This is NOT cheese.

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7 months ago McKel Hill

The "cheese" is obviously not a literal term for this. It's a vegan cashew cheese which in itself it a category of a spread that resembles cheese spreads with a similar taste to cheese flavor, sans dairy. Also you can read further details on my blog http://nutritionstripped...

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7 months ago thirschfeld

I just made this. WOW! Delicious. Nice option to hummus. I have to add I made it into beer cheese. I used beer instead of wine because a family member has sulfite allergies. Didn't matter, still delicious.

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7 months ago McKel Hill

Thanks thirschfeld, glad you enjoyed it! It's a great spread to use, also you can read further details on my blog http://nutritionstripped...

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7 months ago Katie @ Produce On Parade

I still haven't made my own vegan cheese, though I would love to! Homemade bagels last weekend, cheese the next?

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7 months ago McKel Hill

Awesome- hope you enjoy this spread Katie!

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7 months ago LittleFrier

Can anyone recommend an alcohol free replacement for the white wine? Thanks.

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7 months ago thirschfeld

I think you could add a mix of fresh herbs to it and a tablespoon or two of water. After all it is replicating a wine flavored cheese and there are lots of other cheeses in the world too, herb flavored being one. Leyden cheese a cheese from the Netherlands has cumin added to it and I bet it would be good in this spread.

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7 months ago McKel Hill

LittleFrier- you can simply use apple cider vinegar or lemon juice, it provides a tang. About 1 week, you can read further details on my blog http://nutritionstripped...

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7 months ago Eileen

How long will it last in the fridge?

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7 months ago McKel Hill

About 1 week, you can read further details on my blog http://nutritionstripped...

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7 months ago bugawa

Do you use discard the water that the cashews were soaking in or include it with the rest of the ingredients?

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7 months ago thirschfeld

I discarded the water. It would be way to runny if you didn't.

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7 months ago McKel Hill

Yes, you discard the water

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8 months ago Karan

Can´t wait to try it! Thanks.