Description

This creamy vegan cashew cheese is a delicious, dairy-free alternative perfect for spreads, dips, and sauces. Made with soaked cashews blended with almond milk, nutritional yeast, and flavorful seasonings, it offers a rich, cheesy taste with a smooth texture that can be adjusted to your preference. Ideal for vegan and gluten-free diets, this versatile cheese complements sandwiches, pasta, crackers, and vegetables effortlessly.

Ingredients

Scale

Cashew Cheese Ingredients

2 cups raw cashews, soaked in hot water for 30 minutes and drained
1/3 cup unsweetened almond milk
3 tablespoons nutritional yeast
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon smoked paprika
1 tablespoon olive oil

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cashews: Soak the raw cashews in hot water for 30 minutes to soften them, then drain thoroughly to ensure the cheese will blend smoothly.
Combine Ingredients: Place the soaked and drained cashews into a high-speed blender or food processor. Add the almond milk, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, sea salt, smoked paprika, and olive oil.
Blend Until Smooth: Blend all ingredients until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed to incorporate all ingredients evenly.
Adjust Consistency: If the mixture is too thick, add extra almond milk, one tablespoon at a time, and blend again until you reach the desired creamy texture.
Seasoning Check: Taste the cashew cheese and adjust seasoning as necessary, adding more salt, lemon juice, or spices to enhance the flavor based on your preference.
Serve or Chill: Serve immediately as a spread, dip, or sauce, or refrigerate for at least 1 hour if a firmer texture is preferred before serving.

Notes

For a tangier flavor, add an extra teaspoon of fresh lemon juice during blending.
Store the cashew cheese in an airtight container in the refrigerator for up to 5 days.
This vegan cheese is great on sandwiches, mixed into pasta, served with crackers, or alongside fresh vegetables.