Rich and Creamy Cashew Cheese Recipe | Vegetarian Times Skip to main content

Rich and Creamy Cashew Cheese

This is great on its own and can be flavored to your tastes. Try blending in 1/2 cup chopped parsley and chives; 2 Tbs. diced chipotles in adobo sauce; or 2 tsp. dried herbs (oregano, basil, tarragon) in the food processor after the base mixture has been processed smooth.

Ingredients: 

Ingredients: 

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2 cups raw unsalted cashews, soaked 12–24 hours, and drained
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2 Tbs. nutritional yeast
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1 Tbs. lemon juice
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2 tsp. white balsamic vinegar
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ΒΌ tsp. granulated onion powder
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β…› tsp. granulated garlic powder
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β…› tsp. white pepper, optional

Instructions: 

Place cashews in bowl of food processor. Process 1 minute, or until rough paste forms. Add 1/2 cup water and remaining ingredients. Process 3 to 5 minutes, until smooth. Transfer to lidded container, and refrigerate 12 hours to allow to thicken. Spread on sandwiches, crackers, or pita.

Nutrition Information: 

Calories: 
82
Protein: 
3 g
Total Fat: 
6 g
Saturated Fat: 
1 g
Carbohydrates: 
5 g
Cholesterol: 
0 mg
Sodium: 
2 mg
Fiber: 
<1 g
Sugar: 
<1 g
Yield: 
Makes 16 oz.

Comments on this Recipe

Base ok. Doubled the garlic, white pepper, &amp; onion to get a more savory flavor.

Made the cashew cheese. it was a disappointment. Had very little flavor.

Is nutritional yeast the same as normal yeast?