New Banana T-shirt + Feel Amazing Vibes T-shirt | Free Shipping on all US Orders!

Classic Cashew Cheese

Dips Sauces & Dressings, Recipes

How to Make Classic Cashew Cheese, Dairy Free CheeseI’ve referred to cashew cheese in several of my posts, unknowingly without posting a recipe of my simple and basic version of Classic Cashew Cheese! Today I wanted to share this quick and easy recipe for you all to “save” in your Recipe Box (the drop down under the Recipe tab) for later. Cashew cheese is perfect for those of you wanting an alternative to dairy or for the adventurous foodies who want to give a new recipe a try. I promise this won’t disappoint, it’s full of flavor and not to mention nutrition from the main ingredients raw cashews and nutritional yeast. This is also THE perfect recipe to make on your Batch Cooking day since it stays well throughout the week.

How to Make Classic Cashew Cheese, Dairy Free Cheese Classic Cashew Cheese // Classic Cashew Cheese // Classic Cashew Cheese //

Classic Cashew Cheese contains a large range of B vitamins including B12 (notably from the nutritional yeast), magnesium, calcium, vitamin C, vitamin E, copper, manganese, phosphorus, zinc, healthy fats, protein, and fiber. This recipe is not only vitamin and mineral rich compared to standard dairy, but it’s also much easier for many of us to digest, tastes great, and is versatile to use! There’s a key player in why this recipe is so delicious, and that’s nutritional yeast.

What exactly is nutritional yeast? Nutritional yeast is an inactive form of yeast used as a food, it’s especially high in B vitamins and protein and also contains fiber, selenium, and potassium. Before entering the plant-based community, I never heard of nutritional yeast. Fast forward to the present moment and I adore nutritional yeast for boosting the nutrition content in simple foods and also for achieving a cheesy flavor sans dairy. Nutritional yeast has been a pantry staple of mine for years and there’s hardly a day I go without using a bit of it. Since it contains B vitamins (which most brands fortify and add this in), is a complete protein, and has a cheesy flavor it’s popular in plant-based lifestyles; but who says it stops with plant-based diets? Everyone can enjoy and incorporate nutritional yeast into their diet.


Nutritional yeast breakdown // In just 2 tablespoons of nutritional yeast, there are roughly 45 calories, 8g of protein, 5g of carbohydrate (4 being from fiber), and 0g of fat! This of course will depend on the brand, but in general the nutrition information will be hovering around this. Awesome in my book!

Ways to use nutritional yeast |

  • Salad // sprinkle dry flakes on salads for a cheesy flavor. It also mixes really well with liquid creating a creamy and thick dressing
  • Sauce // add it to cheese sauces or create your own
  • Soups // add into soups or stews for a thickening effect and also flavor
  • Scrambled eggs // sprinkle into scrambled eggs for added flavor and nutrition
  • Popcorn // sprinkle on popcorn for a cheesy flavor and boost of protein
  • Much more…

How to use Classic Cashew Cheese |

  • Dollop // onto baked potatoes, on a salad, fresh pasta, scrambled eggs, etc.
  • Dip // use as a dip for vegetables, fruits, gluten free crackers, etc.
  • Dressing // 1 Tbs. classic cashew cheese + 2 Tbs. of apple cider vinegar =  creamy salad dressing
  • Sauce // 1/4 cup classic cashew cheese + 3 Tbs. dijon mustard + 1/2 cup of almond milk = creamy cheesy sauce
  • Spread // spread onto sandwiches, cracker, wraps, gluten free toast, etc.

Classic Cashew Cheese //

4.9 from 7 reviews
Classic Cashew Cheese
Recipe type: dip, spread
Prep time: 
Total time: 
Serves: 12
A classic cheesy cashew cheese spread/dip, creamy and a perfect vegan friendly option to cheese.
  • 1 cup raw cashews (soaked)
  • ¼ cup filtered water
  • ¼ cup nutritional yeast
  • 2 Tbs. lemon juice
  • 2 cloves garlic
  • 2 Tbs. white wine (wine you'd drink) or use 1 Tbs. raw apple cider vinegar
  • 1 Tbs. dijon mustard
  • sea salt and pepper to taste
  1. Simply add all ingredients into your Vitamix or high speed blender and blend until thick and creamy.
  2. It will be the consistency of thawed or stirred cream cheese.
  3. This will further harden after it's been chilled.
  4. Store in the refrigerator for up to 5-7 days.
  5. Enjoy!
Recipe yields about 1½ cups
After the cashew cheese is chilled, it will harden slightly and be easier to spread
Nutrition Information
Serving size: 2 tbs. Calories: 77 Fat: 4 Carbohydrates: 5 Fiber: 1 Protein: 3

Warning: this recipe is so delicious you may find yourself wanting to consume the whole bowl… use moderation and portion control with this recipe because it is calorie dense from using cashews-but also nutrient dense! Simply use 1-2 Tbs. as a serving or work it into your daily calories, etc. I’m all about flexibility.

Classic Cashew Cheese // Classic Cashew Cheese //

Have you ever made cashew cheese before? What would you use this on? Share below, I like hearing what you have to say!

Have a cheeeeeeesy day,

xo McKel

Share your thoughts

  • Thanks for this easy recipe! I can finally have Mac n Cheese again since I can’t have cheese anymore 🙁

  • Andrea

    Thank you! How long do you soak your cashews for?

  • Sarah Hornsby

    McKel, that is what I am curious about. How would you recommend incorporating this? Sounds so yummy and I plan on trying it.

    Want to say thank you for your website and instragram. You are one of my absolute favorites and that is saying a lot because there are so many talented ladies in this field. I feel like we are friends!

    • Hi Sarah,
      Within the post I state “how to use” with used for this recipe. Thank you very much for your kind words and support! Hope you come back soon 🙂

  • Jenny

    What would happen if I tried to do this with a magic bullet or ninja blender?

    • Hi Jenny, it’s noted in the recipe you can use another high speed blender. This should work just fine, although it may not get as creamy as when using a Vitamix or Blendtec. 🙂

  • Yummmmmmmmm!

  • I recently stumbled upon your site. I really love it. I have been cooking this way for some time now. I have used cauliflower rice plain, now I have new variations. Will try the cashew cheese. My almond cheese is also nice. However I use agar agar for thickening. Have a great ” stripped NUTRITIONAL Day.

    • Wonderful! I’m glad you like the recipe. Thank you so much for stopping by and I hope you come back soon!

  • tala

    How important is it that the cashew are raw? I have about a kg of roasted cashew at home, I could’t use them for this recipe could I ?

  • I keep my beloved raw cashews in a very similar jar! I would marry cashews if I could. No, not really. But maybe. There doesn’t seem to be anything cashews can’t do and a big ol’ bowl of cashew cheese is my jam!

  • Jen

    I just used this as a filling for a vegan lasagna with lots of veggies. YUM! So good! It was my first attempt at cashew cheese. Seems like a winner to me!

    • Hi Jen! That’s a great idea, I’m glad you enjoyed it and gave it a try. Come back to visit soon 🙂

  • Adriana

    Hi McKel, is there any substitute for the nutritional yeast? I am on a candida diet and have been told I cannot eat it. Thanks!

    • Hi Adriana,
      Nutritional yeast is not an active yeast- it’s optional just for flavor (see the blog post for the directions)

  • Hi there! I can’t wait to try this recipe. How long will this last in the refrigerator?

  • This looks so delicious and I am excited to make it this coming week!

  • Teresa

    Where can I find nutritional yeast??

  • That looks super yummy! Not heard of cashew cheese before I must say, but I really do see the appeal!

  • Gina

    I’ve made a few different, basic cashew cheeses but this one is perfect; thanks for sharing the recipe.

    I’ve used this batch in place of dairy ricotta in my tofu and spinach vegan lasagne recipe. The result is gorgeous, with the addition of this cashew cheese.

    • Thank you Gina! I’m so glad you find this recipe delicious like I do, best to you- m.h.

  • Inês

    Dear McKel,
    is it possible to substitute the nutritional yeast used in this recipe for other product (could be a dairy product)? I can’t find nutritional yeast here… and the beer yeast I used almost “kill” me 😉 (a lot of stomach pains…). Thank you very much for your attention. All the best!

    • You can use any cheese you’d like instead of nutritional yeast, the concept is to make it vegan by getting the flavor of nutritional yeast, but you could add in a dairy cheese if you’d like- such as grated parm.

  • Rebecca

    I made this over the weekend and found it interesting but TOO sour. I would suggest cutting back either the lemon juice or the vinegar by half at least – you could always add more later.

    • Hi Rebecca,
      You’re only using vinegar if you don’t use the wine! Not all at once 😉

  • Pam G

    I’ve made this several times now. I added smoked paprika to the last batch – delicious!

  • Greg

    This sounds great. Thank you. Have you every tried to heat it like a fondue?

    • Hi Greg,
      I haven’t tried to heat it other than by adding it to something that’s already hot, for example quinoa, pasta, etc. and it still tastes amazing!

  • Alison

    How do you think cashew cheese will do as the stuffing in dates, then baked? I figure if blue cheese is a thing people use to stuff dates, anything else should taste good, too…

    • You can stuff anything with these cheeses! Baking may be tricky as it’ll thin out in texture, I would try one at a time to see if you like the end texture, but it’s best used at room or chilled.

  • Hi McKel. Thank you for this awesome recipe. Could we share this recipe (in our own words) on our website and link back to your blog? Furthermore would it be possible to use other nuts for this type of vegan cheese? Cashew nuts can be a bit pricey in South Africa, depending on the season.

    • Hi Indian Delights,
      Thank you for asking, I don’t allow other blogs to repost my recipe, but you may share the direct link back to the original blog post to share. Yes, you can use other nuts and seeds to get a similar texture 🙂 Thank you!

      • Indian Delights

        Thank you for responding. Noted. We will just link to your recipe.

  • Jessica

    I have a jar of raw cashew butter and no use for it as it seems too sweet to sub for peanut/almond butter. I’m thinking it may work for cheese sauce/spread instead of soaking and blending cashews. Do you have suggestions for how I could incorporate that into this recipe?

    • Great question Jessica, you can use cashew butter in that form just as you would an almond butter/PB- try it on toast, with fruit, veggies, etc.! I wouldn’t incorporate it into this recipe, it’s best to make this one as is 🙂

  • christine

    When I add this recipe into the My fitness pal recipe calorie counter it comes up with different protein, calories, ect. I’m looking for ways to increase my protein intake and the counter states it’s 1g of protein.

    • If you’re looking to add protein to this recipe you can add more nutritional yeast (this is primarily where the protein comes in) or add hemp seeds.

  • Aariggins

    Hi, very easy recipe. Tried it for the first time yesterday! I have a question – is there any way to make it taste more “cheesy”? In my opinion it’s more reminiscent of Dijon mustard flavored hummus. Would love to hear some suggestions of possible additions to augment the flavor. Thanks!

    • Did you add the nutritional yeast? That’s the most vital part of the recipe! It gives it that cheesey flavor (or simply use less dijon to your taste)- hope that helps for making round 2 😉

    • Amber

      Add extra nutritional yeast or just decrease the mustard. I also sometimes add extra garlic powder, salt and/or paprika to make it more cheesy

  • Marcie

    Wow! Absolutely delicious. You nailed it! Will be checking out your other recipes. Thank you.

  • Denise

    I just finished making cashew cheese only I made a mistake and added the apple cider vinegar as well. It tasted like Swiss cheese. I love it and will continue to make in the future. My so called bacon loving friend even asked for recipe.

  • Stephklok

    I added a dash of Worcestershire sauce and some almond milk and it made a fantastic blue cheese dressing!

  • Molly

    this is great! Thanks for posting! I just had it on a black bean burger and it was amazing! Can’t wait to try it on other things!

  • Fliss

    This is fantastic, so addictive. I left out the mustard, wine/vinegar, salt and pepper and added a splash of olive oil. It was amazing.

  • Emma

    Hi there! This sounds like a fantastic recipe. I was just wondering if this would work put on a pizza and then put in the oven? Would that work or can’t it be put in the oven? Thanks in advance!

    • IF you did that I would recommend putting it on the pizza for the last 5 minutes or so in baking, just to warm it up!

  • Cathy

    Hi, All new to the world sans milk-based cheese. Can this cashew cheese recipe be used in place of a melted cheese topping i.e. mozzarella or a sprinkling of Parmesan? Looking at an acorn squash recipe that calls for grated cheese…

    • Great question, it can be used in place of cheese, but it’ll be a different texture kind of like a spread! It’ll be delicious on warm acorn squash!

    • Amber

      You can also sprinkle nutritional yeast on instead of parmesan for a cheesy flavor even without the other stuff. I’ve also seen recipes for vegan parmesan that I think used ground up walnuts with nutritional yeast and a couple other ingredients.haven’t made it in years, though. I usually just stir nutritional yeast in when I want it

  • Sandra

    Simple to make and amazing!! Thank you.

  • Wendy

    I used to make something very similar years ago….I added some Emmes gelatin,(vegetable), and it would be firm enough to cut like cheese… wasn’t quite as firm as REAL cheese, but worked very well in a sandwich…..can’t remember how much Emmes gelatin I used…it was a long time ago.????

    • McKel Hill

      That sounds so interesting! The world of nut cheeses and vegan cheeses are booming and actually are starting to include bacteria and natural fermentation- really cool stuff. 😉

  • Kerry

    Thank you for this amazing recipe, love it and so did my family. Have done it now a few times with family get togethers, we all eat dairy free so this was such a treat. Thank you for sharing. ????

    • McKel Hill

      Glad you and your family are enjoying this one Kerry!

  • Caroline

    I love cashew cheese! But, it looks like this recipe makes a lot for me to eat in a week! I could half it or do you think I could put half in the freezer?

    • McKel Hill

      You can simply make half- you can’t freeze this recipe ><

  • Penny

    Sounds delish. Is this suitable for freezing?

    • McKel Hill

      I wouldn’t recommend freezing it! Best when raw and made fresh for up to 1 week in the fridge 😉 Enjoy Penny!

  • Rachel Rose

    Hi there! I’m excited to try this recipe to make veggie [cashew] cheese-stuffed portobello mushrooms! But I have a question: do you have to dehydrate the soaked cashews before making this cheese?

    • Rachel Rose

      Forgot to add: You mention in an earlier post to soak the nuts for 20 mins to an hour. can they be soaked overnight?

      • McKel Hill

        Yes you can soak them overnight if you’d like!

    • McKel Hill

      No, you don’t need to dehydrate the cashews before making them into the cheese! It actually helps that they’re soft, they blend much easier 🙂

  • killoran

    I love this and make it all the time now. On toast it sorta tastes like grilled cheese. Dip crackers and/or pretzels in it. Serve it on macaroni. Add it to sandwiches. Great on Grillers (vegan hamburgers). Thank you for the recipe. I use regular mustard, and bump it up, but I’ve made it w/o mustard too. I use way more nutritional yeast, and red wine if that’s all I have. I’ve added instant mashed potato flakes to it as well, to thicken it a bit, but like that it’s not hard.

    • McKel Hill

      So glad you enjoy it that many ways Killoran! It’s delicious one 😉

  • Lynn

    Hi, could you be more specific on the nutritional value? there are conflicting stats on the interwebs and I really have to watch everything I eat. I do not understand Fat: 4.

    Thank you for your post and time.

    • McKel Hill

      Hi Lynn, you can visit and input the blog post URL and it’ll find it and calculate it for you! Hope that helps you and tracking 🙂

  • Dianna Roberts

    Just whipped this up and really liked it. Added another clove of garlic and an Anaheim pepper. Think it could use a little salt, maybe, but will definitely add this to my standard repertoire.

    • McKel Hill

      Great, always adjust seasonings to taste 😉

  • Shilo Hazard

    Just finished making this. Don’t think I’ll use the mustard next time or very little. I can really taste the mustard in there. May add a little more salt too. Looking forward to trying it again once it’s been chilled.

    • Thanks for the feedback! I personally LOVE mustard so I’ll note that in the recipe. I hope you enjoy once it’s chilled!

  • Rachel P

    sounds like a great recipe! i am going to use this for a casserole i’m bringing to thanksgiving. my aunt makes a casserole with broccoli, cream cheese and cream of mushroom soup mixed together and then cheddar on top. it is a childhood favorite but having been vegan for 2 years now it definitely disturbs me to even think about eating it. so i’m going to make a layered vegan casserole inspired by the original, without subbing for processed oil filled vegan alternatives. i’m thinking: thawed frozen broccoli florets (gotta save time!), cashew cream cheese, and a simple topping made of whole wheat panko mixed with herbs and a little nooch. wish me luck! ????

  • Shaun Day

    I used a variation of this recipe in to vegan broccoli risotto as a substitute for Parmesan that would normally be add at the end of cooking, was delicious!

  • Pingback: Going Vegetarian? | Kate()

  • Amber

    I like to make cashew cheese with some added seasonings for nachos. Tonight it’s going as a sauce on pizza with cauliflower pizza crust

    • Love the flexibility of adding spices to the cashew cheese! So glad you’re enjoying it Amber 🙂

  • Riley Elizabeth Schwarcz

    This is delicious! So glad I used this recipe

    • McKel Hill

      Thanks for the kind words, Riley! I’m so glad you enjoyed!

  • Marlene

    I just made this cashew cheese. It tasted a bit too strong for me at first, so I added an extra tablespoon each of cashews and nutritional yeast then 3 tablespoons of water to make it a bit creamier and presto – perfect sauce! My husband can’t wait to try it on his baked potato tonight! Thanks for a great recipe!

    • So happy you find your golden zone with making this recipe! We love adding chopped chives too! Enjoy Marlene 🙂

  • Pingback: Nondairy Substitutes for 7 Common Dairy Products()

  • Pingback: How To Go Vegan: The Ultimate Step by Step Guide » North American Animal Liberation Press Office()

  • Pingback: Simple Chickpea Burgers + Society Enrollment is Open! - KORULY()

  • Pingback: GFCF Food Substitutions | Clinical Nutrition & Wellness for Autism and Healthy Families()

  • Pingback: How to go dairy free while breastfeeding | Her Collective()

  • Pingback: Homemade Vegan Cheese - Easy and Incredibly Delicious - The NaturaLiving Store()

  • Pingback: How To Go Vegan: The Ultimate Step by Step Guide - Thrive Cuisine()


See what wellness looks like #IRL

follow @nutritionstripped

Looking for something? Let's find it!

Terms & Conditions

Photography, recipe, and content Policy

All content is copyright of Nutrition Stripped and shall not be copied, replicated, or duplicated. Please be courteous, respectful, and refrain from using it as your own. You may share a recipe or image only by contacting, referring, or directly linking back to Nutrition Stripped.

Photography and Recipe Policy 
We’re extremely flattered when asked to publish NS photography on a website or blog. We ask that if you’d like to share a recipe, photography, or content, you must get permission from the team first. Please keep in mind that all written content, photography, recipes, and general writing are copyrighted materials which have been a labor of love in the production of and have worked very hard to produce it.

Nutrition Stripped policy is as follows if you want to do the following:
To promote a recipe or photograph from my site You may post one photo as long as you give a direct link back to the post where you found the photograph/material including in the content a mention of McKel Hill, MS, RD from Nutrition Stripped. You may not republish the recipe itself. To use my photography for promotion other than sharing my original works you must request permission beforehand, a simple email will do. You may not republish my recipe or multiple recipes without direct permission. We occasionally allow other websites to post my recipes; which is decided at my discretion on a case-by-case basis and mostly with those we have an agreement with for example with my blog writing contributions. Please uphold the standards of the U.S. copyright laws for recipes and mycopyright policy.


Nutrition Stripped © 2016

Privacy Policy

Personal identification information
We may collect personal identification information from Users in a variety of ways, including, but not limited to, when Users visit our site, subscribe to the newsletter, and in connection with other activities, services, features or resources we make available on our Site. Users may be asked for, as appropriate, name, email address. Users may, however, visit our Site anonymously. We will collect personal identification information from Users only if they voluntarily submit such information to us. Users can always refuse to supply personally identification information, except that it may prevent them from engaging in certain Site related activities.

Non-personal identification information
We may collect non-personal identification information about Users whenever they interact with our Site. Non-personal identification information may include the browser name, the type of computer and technical information about Users means of connection to our Site, such as the operating system and the Internet service providers utilized and other similar information.

Web browser cookies
Our Site may use “cookies” to enhance User experience. User’s web browser places cookies on their hard drive for record-keeping purposes and sometimes to track information about them. User may choose to set their web browser to refuse cookies, or to alert you when cookies are being sent. If they do so, note that some parts of the Site may not function properly.

How we use collected information
Nutrition Stripped may collect and use Users personal information for the following purposes: To improve customer service, information you provide helps us respond to your customer service requests and support needs more efficiently. To personalize user experience, we may use information in the aggregate to understand how our Users as a group use the services and resources provided on our Site. To improve our Site, we may use feedback you provide to improve our products and services. To run a promotion, contest, survey or other Site feature. To send Users information they agreed to receive about topics we think will be of interest to them. To send periodic emails, we may use the email address to respond to their inquiries, questions, and/or other requests. If User decides to opt-in to our mailing list, they will receive emails that may include company news, updates, related product or service information, etc. If at any time the User would like to unsubscribe from receiving future emails, we include detailed unsubscribe instructions at the bottom of each email.

How we protect your information
We adopt appropriate data collection, storage and processing practices and security measures to protect against unauthorized access, alteration, disclosure or destruction of your personal information, username, password, transaction information and data stored on our Site. Sensitive and private data exchange between the Site and its Users happens over a SSL secured communication channel and is encrypted and protected with digital signatures.

Sharing your personal information
We do not sell, trade, or rent Users personal identification information to others. We may share generic aggregated demographic information not linked to any personal identification information regarding visitors and users with our business partners, trusted affiliates and advertisers for the purposes outlined above. We may use third party service providers to help us operate our business and the Site or administer activities on our behalf, such as sending out newsletters or surveys. We may share your information with these third parties for those limited purposes provided that you have given us your permission.

Changes to this privacy policy
Nutrition Stripped has the discretion to update this privacy policy at any time. When we do, we will revise the updated date at the bottom of this page and send you an email. We encourage Users to frequently check this page for any changes to stay informed about how we are helping to protect the personal information we collect. You acknowledge and agree that it is your responsibility to review this privacy policy periodically and become aware of modifications.

Third party links
Occasionally, at our discretion, we may include or offer third party products or services on our website. These companies may use non-personally identifiable information (e.g. click stream information, browser type, time and date, subject of advertisements clicked or scrolled over) during your visits to this and other Web sites in order to provide advertisements about goods and services likely to be of greater interest to you.  These companies typically use a cookie or third party web beacon to collect this information.  To learn more about this behavioral advertising practice visit the NAI at To opt-out of this type of advertising, you can visit

By using this Site, you signify your acceptance of this policy and terms of service. If you do not agree to this policy, please do not use our Site. Your continued use of the Site following the posting of changes to this policy will be deemed your acceptance of those changes. Privacy policy created by last modified on 7/31/13

We allow third party companies to serve ads and/or collect certain anonymous information when you visit our Web site.  These companies may use non-personally identifiable information (e.g. click stream information, browser type, time and date, subject of advertisements clicked or scrolled over) during your visits to this and other Web sites in order to provide advertisements about goods and services likely to be of greater interest to you.  These companies typically use a cookie or third party web beacon to collect this information.  To learn more about this behavioral advertising practice visit the NAI at To opt-out of this type of advertising, you can visit

Disclosure Policy

Nutrition Stripped works with brands all over the globe that we can stand behind and that we know you’ll love too! Companies and brands will send me products to try or develop recipes with. Whenever I review or refer to a product that was provided to me, I will make it clear in the post, otherwise it is a product that I have purchased and will not necessarily mention in that post. 

Disclosure Policy
This policy is valid starting from 16 June 2013. This blog is a personal blog written and edited by Nutrition Stripped. For questions about this blog, please contact Support [at] nutritirionstripped [dot] com.

This blog accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation. This blog abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content.

While this blog may be compensated for a review of a product or service, such compensation will never have an effect on the honest opinion that I present on this blog. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. This blog does contain content which might present a conflict of interest. This content will always be identified.

Questions? Please e-mail Support [at] nutritionstripped [dot] com or refer to the FTC’s ruling on blogger disclosure: FTC Rules on Sponsored Conversations

Release of Liability
Any item promoted/advertised/sponsored on this site that you choose to partake in is your decision and I am not liable for any problems that arise including, but not limited to: not receiving products, receiving broken or damaged goods, seeing an item you bought go on sale after you buy it, technical difficulties with sites that I link to. Furthermore, any information you submit to any external site is at your own risk.

Affiliate Discretion Notice

Nutrition Stripped is a participant of several affiliate programs which is designed to provide a means for sites to earn advertising fees by advertising and linking directly to sources that Nutrition Stripped genuinely likes. If you click on any of those links, which are known as “affiliate links”, and make a purchase within a certain time frame, I’ll get a small commission. The commission is paid by the third parties, not by you! Affiliate links and resources earned help support my efforts here at Nutrition Stripped, thank you!

Need help? Support

T-shirt Size Chart

Size US Sizes UK Sizes AUS Sizes
Small (S) 2-4 32-34 6-8
Medium (M) 6-10 36-40 9-13
Large (L) 10-14 40-44 13-17


No worries, just shoot us a quick email at [email protected] with SHOP in the subject and let us know what size you’re looking for and we’ll set you up!

Avocado Love t-shirt is made with super soft blend of 65% poly 35% viscose; it’s lightweight, flowy, hangs off the body and runs true to size. The boxy crop tee doesn’t show the tummy, just slightly when you raise your hands.

Matcha Matcha Matcha t-shirt is made with a durable 100% cotton blend. It runs a bit on the larger side, but shrinks an entire size due to the cotton.

Kale Made Me Do It t-shirt is made with super soft blend of 65% poly 35% viscose; it’s lightweight, flowy, hangs off the body and runs true to size. The sleeves are purposefully a little loose, hanging off the shoulders giving room to move.

Good Food Good Vibes t-shirt is made with super soft blend of 65% poly 35% viscose; it’s lightweight, flowy, hangs off the body and runs true to size. The sleeves have a deep scoop showing your side body more than a normal tank, great to show off a touch of your sports bra, lacy bra, or any tank underneath.

Each t-shirt is individually hand screen printed here in Nashville, TN by our friends Grand Palace Printing. Each design is printed multiple times to ensure quality color. A lot of love goes into making every single t-shirt, here’s how to take care of it when it gets to you:

+ Wash cold
+ Line dry or lay flat to dry to retain best color and size

Shop Support

Have questions about your order? Exchanges/returns, or just to share a testimonial of your experience with Nutrition Stripped? We’re happy to help answer any and all questions you might have. Please email us at [email protected].

Follow me on Snapchat

Send this to friend