I like making this vegan cheese when I want a creamy, dairy-free alternative that still feels rich and satisfying. It’s smooth, flavorful, and perfect for spreading, dipping, or adding to different dishes.
Why You’ll Love This Recipe
I enjoy how versatile this vegan cheese is, since I can use it in many ways from sauces to spreads. The texture turns out creamy and the flavor can be easily adjusted. I also appreciate that it’s made with simple, plant-based ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
raw cashews, soaked
nutritional yeast
lemon juice
garlic
water
salt
Directions
I start by soaking the cashews in water for a few hours or using hot water for a quicker soak.
I drain and rinse the cashews, then add them to a blender.
I add nutritional yeast, lemon juice, garlic, water, and salt.
I blend everything until completely smooth and creamy.
I adjust the consistency by adding more water if needed.
I use it immediately as a sauce or chill it to thicken into a spread.
Servings and timing
This recipe makes about 1 to 2 cups.
Prep time is around 10 minutes, plus soaking time.
Total time is about 10 minutes after soaking.
Variations
I sometimes add herbs like basil or chives for extra flavor. When I want a firmer cheese, I chill it longer or reduce the water. I also like adding a pinch of turmeric for color or smoked paprika for a deeper taste.
storage/reheating
I store the vegan cheese in an airtight container in the refrigerator for up to 4 days. I stir it before using if it thickens. I don’t usually reheat it, but I can warm it gently for sauces.
FAQs
What does nutritional yeast do?
I use it to give the cheese a savory, slightly cheesy flavor.
Can I make this without cashews?
I sometimes use other nuts or seeds, but cashews give the creamiest texture.
How do I make it thicker?
I reduce the amount of water or refrigerate it longer.
Is this good for melting?
I find it works best as a sauce or spread rather than a meltable cheese.
Can I freeze vegan cheese?
I can freeze it, but the texture may change slightly after thawing.
Conclusion
I find this vegan cheese to be a simple and delicious dairy-free option. It’s easy to make, customizable, and perfect for adding creamy flavor to a variety of dishes.
PrintVegan Cheese
A creamy and flavorful vegan cheese made from cashews, perfect as a dairy-free spread or sauce. This plant-based alternative is smooth, versatile, and easy to customize.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (+ soaking time)
- Yield: 1–2 cups
- Category: Condiment
- Method: Blended
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 cup raw cashews, soaked
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 clove garlic
- 1/3 to 1/2 cup water
- 1/2 tsp salt
Instructions
- Soak cashews in water for a few hours or use hot water for a quick soak.
- Drain and rinse the cashews.
- Add cashews to a blender.
- Add nutritional yeast, lemon juice, garlic, water, and salt.
- Blend until smooth and creamy.
- Adjust consistency by adding more water if needed.
- Use immediately as a sauce or chill to thicken into a spread.
Notes
- Add herbs like basil or chives for extra flavor.
- Reduce water or chill longer for a thicker texture.
- Add turmeric for color or smoked paprika for depth.
- Stir before use if it thickens in the fridge.
- Best used as a spread or sauce rather than for melting.
- Store in refrigerator for up to 4 days.
- Can be frozen, but texture may change slightly.
- Blend thoroughly for the smoothest consistency.
Nutrition
- Serving Size: 2 tbsp
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
