Cashew cheese is my absolute favourite substitute for dairy cheese – it’s a really versatile smooth, creamy and tangy soft cheese. I find the packaged vegan cheese you buy have a horrible processed taste or a slightly sweet soy tinge that I just can’t seem to stomach – this is so much better and isn’t full of ingredients you can’t pronounce either.
I’ve tried so many cashew cheese recipes in the past few months, but this is my favourite by far – I hope you enjoy it too.
Cashew cheese is so versatile – you can use it as a dip with veggies or crackers, add water / plant milks to make it more saucy for use in pasta dishes, pipe or dollop it onto pizza, use it as a cheese replacement in paninis etc.
You can use a blender or a food processor to make this, although the texture does come out slightly different, it retains a bit of texture in a food processor – go for a high speed blender if you want it super silky smooth.
Cashew Cheese Recipe
- 1 cup of cashew nuts (soaked 6+ hours or overnight for a normal blender / food processor, or at least half an hour in warm water for a high speed blender like a Vitamix)
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 small clove garlic
- Pinch of herbs (I used a mix of fresh basil, chives and flat leaf parsley)
- 2 heaped tablespoons nutritional yeast
- 1/2 teaspoon salt
- Few tablespoons water
- Add all items except water to blender.
- Blend, scraping sides down often (I used my Vitamix stick poker thing, but you can just use a silicone spatula with a normal blender.)
- Add a few tablespoons of water at a time and blend more, it might only really get going once the water is added so don’t worry if it isn’t smooth before this point.
- When it has reached the thickness you desire, scrape out of the blender with a silicone spatula and store in the fridge (if you don’t want to eat it right away!).