Tangy Spreadable Cashew Cheese

Spreadable Cashew Cheese

You guys! I’ve been tinkering with different vegan cheese recipes for a good two years now (there have been many mishaps), so I’m thrilled to share with you one that is finally what I imagined it to be.

Somewhere between cream cheese and semi-melted cheddar, this tangy spreadable cashew cheese is just too good to stop eating. I can’t really describe its tastiness in terms of a specific other cheese, because, well, I can’t remember any more what they taste like. But it does really remind me of something – maybe you can tell me what when you try it?

Spreadable Cashew Cheese

But I can tell you that this cheese is:

  • creamy;
  • tangy;
  • piquant;
  • cheesy;
  • thick; and
  • rich and almost fancy-cheese in flavour.

Fancy cheese. Yes.

As well as being incredible straight from the jar, this cheese has become a firm favourite as an ingredient (and it’s super easy to whip up, too). Alongside the Shiitake Bacon I shared with you last week, cashew cheese basically goes with everything (including bacon) – so you’re welcome. Aside from copious amounts of green vegetables, bacon and cheese are the new cornerstones of our weekly meals – which, post 2012, is not something I thought I’d ever say.

Spreadable Cashew Cheese

But what will you be eating this spreadable cashew cheese with?

You can:

  • spread;
  • dollop; and
  • stir

this cheese on- and into:

  • crackers, sandwiches, toast;
  • soup, burritos, bowls,  stews;
  • quiches, cheese sauce, brunch and dough.

Spreadable Cashew Cheese

Yes, that’s right – dough. A tasty, cheesy party snack recipe shall be coming your way soon. I hope this one makes it onto your to-make list; and if it does, let me know what you think!

5.0 from 2 reviews
Tangy Spreadable Cashew Cheese
Preparation time
Total time
Spreadable, moreish, tangy and indescribably good - this simple cashew cheese is a great addition to your dairy-free cheese repertoire.
Recipe type: Vegan Cheese; Snacks, Sauces, Jars
Cuisine: 30 minutes or less; Vegan; Gluten Free
  • 100g cashews*
  • 5 tbsp nutritional yeast
  • 2 tbsp olive or rapeseed oil
  • Juice of 1 lemon
  • 1-3 tbsp water**
  • A generous pinch of salt and black pepper
  1. Put all the ingredients into the bowl of a food processor and blitz until completely smooth. You'll probably need to scrape down the sides a few times to ensure you catch all the cashew pieces.
  2. Scrape out into a sterilised jar and store in the fridge.
*If you don't have a super high-powered food processor, you'll find it easier to blend if the cashews have been soaked in water first (you can even leave them overnight). Drain, rinse, then use them as the recipe describes.
**Start with 1 tbsp and add more to get the consistency you desire.


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  1. I love cheese dip! Homemade though, not the weird stuff from the supermarkets. Will this go with BBQ wings? I’m doing about 100 of them at the weekend and want a good dipping cheese!

    Also what is the job of the yeast in the mix?

    • Hi Martin! I haven’t tried this on wings of any kind, however I don’t see why it wouldn’t work – and be delicious! You might want to adds a little more water though, as it’s very thick. There’s also a recipe for Mexican Cheese Sauce on the blog, which might work too. The yeast is what gives it the cheese flavour – I hope you enjoy it!

      • Ah good stuff! I’ll try it as you’ve penned it, as I love the idea of a thick sauce where you can really scoop out tons each go! I’ll look over the Mexican cheese sauce too! Thanks! 🙂

        • Brilliant! It’s definitely super thick. Excited to hear how it goes 🙂

          • Hi Laura, love your ideas including this one. Could I ask though, why you drain soaked cashews when you;re adding water later? When I read the same instruction in vegan cookbooks (similarly for using tinned chickpeas) I have asked myself this question but never com up with an answer (except for quantity, which can be sorted by reserving the liquid to put the right amount back in.)

          • Hi Kate, thank you! For cashews, I’m afraid I don’t have a scientific answer other than that the water looks a little stale – as the cashews are just soaked in a bowl/container, so I prefer not to use it. In terms of tinned beans, I rinse for a similar reason (and especially if beans are in salted water) however… You can save the brine from chickpeas to use as aqua faba – in place of eggs in baking. I’m sure there are better answers, but I tend to do it from instinct! I hope you enjoy the recipe 🙂

  2. Another winner I think Laura, we’ll be trying this at the weekend, just refilled the cashew jars ???? I don’t know if I’ve ever thanked you for making your recipes available like this, it really is appreciatef.????????

    • Ah, you’re so kind, Chris! Every time I fill my cashew jars I promptly empty them again by making more cheese… I hope you like this one, I look forward to hearing! 🙂

    • Yes!!! It’s magic, isn’t it? And I love the versatility of cashews. I hope you like this version, Jess! 🙂

  3. Thank you for posting this recipe! I adore cashew cheese but have only ever bought it, and never quite knew where to start on making it myself. Bookmarking to give it a go in the future!

    Besma | Curiously Conscious

    • Hi Besma, thank you! I’m so glad you want to give it a go – I hope you like it 🙂

  4. I’m always looking for that one recipe that will replace the creamy cheeses we love so much, so I’m looking forward to giving this recipe a try. I have quite a lot of cashew pulp saved (frozen) from making cashew milk. How do you think that would work in this recipe?

    • Hi Kathryn! I hope you like this one – I’m always looking for that replacement too 🙂 I haven’t tried it with pulp, but I think it should work – perhaps just omit the water to begin with and add as necessary? Can’t wait to hear how it goes!

  5. Looks Great! How long does it keep in the refrigerator? I would like to make a large batch of it and keep it on hand.

    Thank You
    Joe Zich

    • Hi Joe! Thank you 🙂 In terms of refrigeration, I’ve made the batch stated in the recipe and stored, in a sterilised jar, for just over a week – at which point I’d eaten it all! So other than that, I’m not sure what the ‘expiration’ time would be I’m afraid. Hope you enjoy it!