Classic Cashew Cheese


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 //

5.0 from 2 reviews
Classic Cashew Cheese
Prep time
Total time
A classic cheesy cashew cheese spread/dip, creamy and a perfect vegan friendly option to cheese.
Recipe type: dip, spread
Serves: 12
  • 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

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Share Your Thoughts

  1. Sarah Hornsby says

    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!

  2. says

    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.

  3. says

    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!

  4. Gina says

    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.

  5. Inês says

    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!

  6. Rebecca says

    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.

  7. Alison says

    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…

  8. says

    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.

  9. Jessica says

    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?

  10. christine says

    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.

  11. Aariggins says

    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!

  12. Denise says

    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.

  13. Emma says

    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!

  14. Cathy says

    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…


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