Vegan 15-Minute Cashew Cheese Spread
A plant-based cheese alternative made from soaked cashews, blended with olive oil, lemon juice, and nutritional yeast for a tangy, umami-forward flavor. The result is a thick, spreadable paste that firms up when chilled, making it suitable for spreading on crackers, bread, or serving as a dip. This quick no-cook recipe works well for vegans, those avoiding dairy, or anyone exploring creamy plant-based options. The overnight soak is essential for achieving a smooth texture without heat.
Ingredients
Instructions
- 1
Add soaked cashews, olive oil, lemon juice, apple cider vinegar, salt, fresh chives, nutritional yeast, and ground pepper to a food processor.
- 2
Blend until smooth, scraping down the sides as needed to incorporate any unblended pieces.
- 3
Taste and adjust salt and pepper as desired.
- 4
For a thinner consistency, blend in additional oil and water up to 2 tbsp each.
- 5
Transfer to a container and refrigerate until ready to serve.
Tips
Soak cashews in hot water for 30 minutes if you're short on time instead of soaking overnight; the texture may be slightly less smooth.
Pulse the food processor in short bursts while scraping sides to avoid overprocessing and achieve a creamy rather than oily texture.
Stir in additional fresh herbs like dill, basil, or thyme after blending for flavor variations.
Good to Know
Refrigerate in an airtight container up to 5 days. The cheese will continue to thicken as it chills.
Prepare up to 2 days ahead. Keep refrigerated. Stir before serving if separation occurs.
Serve chilled or at room temperature with crackers, bread, vegetables, or as a spread on sandwiches.
Common Mistakes
Skip soaking cashews to avoid a gritty or grainy texture in the final product.
Overblend to avoid an oily, separated consistency; pulse and scrape instead of continuous blending.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without soaking cashews overnight?
Yes. Soak raw cashews in hot water for 30 minutes instead, then drain and proceed. Overnight soaking yields the smoothest result, but the quick method works in a pinch with slightly less silky texture.
How long does cashew cheese keep refrigerated?
Stored in an airtight container, it keeps 5 days refrigerated. It will thicken further upon chilling. If it separates, stir well before using. Do not freeze as the texture becomes grainy upon thawing.
What if my cheese is too thick or too thin?
Blend in additional olive oil and water, 1 tbsp at a time, until you reach desired consistency. For a thinner dip, add up to 2 tbsp of each. Thicker batches may need additional blending to fully incorporate added liquid.