Description

This creamy vegan cashew cheese is a delicious, dairy-free alternative that’s perfect as a spread, dip, or topping. Made from soaked raw cashews blended with nutritional yeast, lemon juice, and spices, it offers a rich, tangy flavor and smooth texture that complements crackers, vegetables, and pasta dishes. It’s easy to prepare with no cooking required, making it a convenient and nutritious choice for plant-based and gluten-free diets.

Ingredients

Scale

Cashew Cheese Ingredients

1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight
1/4 cup water
3 tablespoons nutritional yeast
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/8 teaspoon ground turmeric (optional, for color)

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Instructions

Prepare Cashews: Drain and rinse the soaked cashews thoroughly to remove excess residue and soften them for blending.
Blend Ingredients: Place the cashews, water, nutritional yeast, lemon juice, apple cider vinegar, minced garlic, salt, smoked paprika, and turmeric (if using) into a high-speed blender or food processor.
Process to Smooth: Blend on high until the mixture is completely smooth and creamy, stopping occasionally to scrape down the sides to ensure even blending.
Adjust Seasoning: Taste the cashew cheese and adjust the seasoning as needed, adding more salt, lemon juice, or nutritional yeast to enhance flavor.
Chill: Transfer the blended cheese into a container and refrigerate for at least 1 hour to allow it to firm up slightly and develop flavors.
Serve: Use the creamy cashew cheese as a spread on crackers, a dip for vegetables, or a topping for pasta dishes.

Notes

Soaking the cashews longer will yield an even creamier texture.
For a tangier flavor, add an extra teaspoon of apple cider vinegar.
This cheese can be stored in the refrigerator for up to 5 days.