Vegan Cashew Cheese

Today we are going to make this delicious, scrumptious cheese. Cashew cheese has made it easy for me to give up on dairy cheese, because of its cheesy taste. I always have this creamy friend in my fridge, you can spread it on bread or crispy thins, I also like to eat it with cucumbers and carrots as a dip. It takes 10 minutes max to make it and lasts about a week in the fridge.

Vegan Cashew Cheese

Very cheesy vegan cheese, oh yes.
Cook Time 15 mins
Course Snack


  • Blender


  • 250 gr Cashew nuts
  • 4 tbsp nutritional yeast
  • 4 pc cloves of garlic
  • 3 pc sundried tomatoes
  • 1 pc red onion can be white too, but better red
  • 1/2 tsp pink Himalayan salt
  • 1/2 tsp black pepper
  • ½ cup water


  • soak the cashew nuts for 30 minutes in the water, then wash under running water. Soaking removes toxic E220 preservative, which is added to nearly all nuts, seeds and dried fruit, but also it removes the dust and sand.
  • Put all the ingredients in the blender, and mix until you get the consistency you like. It should be spreadable. If it's too thick, add more water if its too runny - add more cashews.
  • Keep in mind though -when you refrigerate it, it gets thicker
  • That's it! you are done, can you believe it? Your own, homemade cheesy vegan cheese.
Keyword cashew cheese, vegan cheese

Leave a comment below, and let us know fi you tried it!