A classic dairy-free cashew cheese recipe with 3 variations: olive, sun-dried tomato, and truffle-style. It’s vegan, gluten-free and paleo!
Classic Cashew Cheese is still one of the most popular recipes on Nutrition Stripped that is requested for sharing and a personal staple in my kitchen. In case you’re new to the whole “cashew cheese” thing, it’s simple.
It’s blended raw cashews with a mix of seasonings and spices and a touch of lemon juice made to resemble a cheese spread, sans dairy. All three of these take less than 10 minutes to make and you can use it in almost anything that needs a little kick of creaminess or cheesy flavor.
The Classic Cashew Cheese recipe was a hit from the start, and in light of that, I’m sharing three new varieties – a Sun-dried Tomato, Olive, and Truffle Cashew Cheese.
These 3-in-1 recipes are my top favorite variations on my Classic Cashew Cheese recipe – a sweet but bold sun-dried tomato cashew cheese, a salty olive cashew cheese, and finally a favorite in our home, truffle cashew cheese. All three of these can be used in the same way with some subtle variations which I’ll share below for examples.
Universally, all three of these dips go well with raw veggie sticks, your favorite gluten-free cracker, or stirred into warm fluffy quinoa, millet, or rice. I’ve talked at length about why I love using cashew cheese, and it’s a great way to sneak in healthy fats, fiber, and protein especially for those practicing a dairy-free lifestyle.
Below is each “recipe” of what you’ll be adding to the original Classic Cashew Cheese (and be sure to check that post for step by step photos too!). Make these ahead of time to always have them stocked in your fridge- follow my batch cooking and meal planning guide to help.
- 1 cup raw cashews (soaked for 1hr or more)
- 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
- SUN-DRIED TOMATO //
- 1/2 cup sun-dried tomatoes, chopped
- OLIVE //
- 1/3 cup green and kalamata olives, chopped
- TRUFFLE //
- 2 tablespoons white or black truffle oil
- 1 teaspoon truffle sea salt (instead of salt used in original recipe)
- Simply add all ingredients into your Vitamix or high speed blender and blend until thick and creamy.
- ADD the noted ingredients to make each individual cashew cheese listed in the blog post.
- It will be the consistency of thawed or stirred cream cheese. This will further harden after it’s been chilled.
- Store in the refrigerator for up to 5-7 days.
Sun-dried Tomato Cashew Cheese
This one is perfect for all of your Italian dishes that need a little extra love without adding dairy to the mix. For example add it to zucchini noodles or stirred into quinoa/brown rice pasta for a thick sauce.
- 1 recipe Classic Cashew Cheese + 1/2 cup sundried tomatoes soaked in the water used for soaking cashews in the original recipe. Blend the water and sun-dried tomatoes to get a soft paste, stir and blend with the remaining cashew cheese. Adjust sea salt to taste.
Olive Cashew Cheese
I love using olive tapenade for a condiment, stirred into pasta or grain dishes, or eaten plain with crackers. In this version of cashew cheese, the creamy cashews mixed in takes olive tapenade to a whole new level and makes it easier to spread. It’s also a great balance between the naturally sweet cashews and salty olives.
- 1 recipe Classic Cashew Cheese + 1/3 cup of your favorite mixed olives. I like using kalamata olives and green olives. Just roughly chop, pit and blend into the original cashew cheese. Adjust sea salt to taste.
Truffle Cashew Cheese
This one by far is my favorite version of all the cashew cheeses I’ve ever made. I put it on anything and everything, especially potatoes! I love this one on fresh green salads, potatoes, stirred into quinoa or pasta, and as a dip with fresh veggies.
- 1 recipe Classic Cashew Cheese + 2 tablespoons truffle oil (white or black truffle) + 1 teaspoon truffle sea salt (instead of normal sea salt used in original recipe). Blend all ingredients together.
I hope you all enjoy this one! I have a hunch you’ll really love these recipes that go with these dips really well: