This 15-Minute Cashew Cheese is perfect for dipping veggies, crackers, and more. Finally, here is a spreadable, vegan-friendly cheese that is bursting with flavor!
Blend until smooth. You may need to scrape the sides a few times to remove any un-blended bits.
Adjust the salt and pepper to taste.
The resulting cheese will be very thick and spreadable—even sliceable after being refrigerated! If you’re looking for cheese with a thinner consistency, add up to 2 more tbsp of oil and water.
Notes
To make this cashew cheese, you need to soak the cashews overnight. Simply place cashews in a bowl, cover with water, and set in the fridge overnight. If you are short on time, you can place the cashews in hot water (boil water, then remove from heat) for 30 minutes instead.
Serve cashew cheese with tortilla chips, crackers, celery, or carrot sticks. Garnish with fresh chives.
This cheese can be used as a dip or to make creamy pasta.
Keep the cashew cheese in the fridge, in an airtight container, for up to 5 days.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!