Eat Well Nov. 17. 2020

Classic Cashew Cheese, Three Ways

Nov. 17. 2020
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Founder of NS and Creator of The Method

Try these three variations to the classic dairy-free cashew cheese recipe: olive, sun-dried tomato, and truffle.

If 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.

These are our top favorite variations on 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. It’s a great way to sneak in healthy fats, fiber, and protein into your day!


To make this cashew cheese part of a well-balanced meal, include the Foundational Five.

The Foundational Five are the five elements of a balanced meal: non-starchy carbohydrates, starchy carbohydrates, healthy fat, protein, and what we call the flavor factor. These elements work together to support your digestion, stabilize your blood sugar, and provide you with the steady energy you need to feel your best.

Our Foundational Five Nourish Meals can be found as smoothies, yogurts, oatmeal bowls or breakfast bowls, nourish bowls, salads, soups, stews, and many more. Not every meal needs to be a Foundational Five, but if you are mindful to get most of these five elements on your plate at most meals, you’ll feel the difference.

If you need more support with creating balanced meals, sign up for the Healthy Eating Made Easy with The Foundational Five course.

The Recipe




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


1/3 cup green and kalamata olives, chopped


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 high-speed blender and blend until thick and creamy. 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.



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