How to Make Vegan Cashew Cheese: Easy, Creamy, and Delicious Dairy-Free Recipe

I’ve always loved creamy cheese spreads but finding a dairy-free version that actually tastes good felt impossible—until I discovered vegan cashew cheese. It’s rich tangy and surprisingly easy to whip up at home. Whether you’re vegan lactose intolerant or just curious about plant-based options this recipe might change the way you think about cheese.

Making vegan cashew cheese doesn’t require any fancy ingredients or equipment. In fact I was amazed at how a handful of simple pantry staples could come together to create something so delicious. If you’re ready to try a new twist on a classic favorite I’ll show you how to get started.

What Is Vegan Cashew Cheese?

Vegan cashew cheese uses soaked cashews as its main ingredient, blended with lemon juice, nutritional yeast, and seasonings. I use it as a smooth, creamy spread—much like traditional soft cheeses made from dairy. Cashew cheese delivers a rich texture and bold flavor, thanks to the fat content in the nuts and the tang of fresh lemon.

Most versions skip soy, gluten, and refined oils, so I recommend it for those with multiple sensitivities. When I ran my vegan restaurant, guests with dairy allergies or dietary restrictions loved how this cheese stood out on veggie platters, sandwiches, and crackers.

Plant-based chefs often add savory herbs, roasted garlic, or smoked paprika for extra complexity. I teach my students that they can shape vegan cashew cheese into blocks, whip it into dips, or crumble it on salads—making it one of the most versatile vegan recipes in my kitchen. The base recipe stays simple, but flavor variations keep things exciting every time I make it.

Essential Ingredients for Vegan Cashew Cheese

I always start with raw cashews, about 1 cup, because their mild flavor and creamy consistency create the perfect base. I soak them for at least 2 hours, or overnight for best results, which softens them so the cheese blends ultra-smooth.

Lemon juice, usually 2 tablespoons, brings brightness and a tangy kick that mimics dairy-based cheese. I squeeze fresh lemons to get the cleanest, sharpest flavor.

Nutritional yeast, 3 to 4 tablespoons, adds a nutty, cheesy taste and golden color. Brands like Bragg’s or Bob’s Red Mill work best for consistent results.

Sea salt, about ½ teaspoon, amplifies the flavors. Sometimes I use pink Himalayan salt, depending on what’s in my pantry, but any fine sea salt works.

Filtered water, generally ⅓ to ½ cup, guarantees perfect blending. I add it slowly, just enough to achieve a spreadable or dip-like texture.

Optional ingredients—garlic, onion powder, smoked paprika, and fresh chives—allow extra customization. When I blend in a clove of garlic or half a teaspoon smoked paprika, the cashew cheese bursts with savory depth and smoky warmth. For herby freshness, finely chopped chives or parsley elevate my cheese for toppings and dips.

My go-to essential ingredients always deliver consistent, satisfying results for every vegan cashew cheese recipe I create.

Step-By-Step Guide: How to Make Vegan Cashew Cheese

My process for making vegan cashew cheese is straightforward, quick, and focused on rich, craveable flavors. Follow these steps to create a creamy vegan cheese spread that impresses every time.

Soaking the Cashews

I always soak raw cashews before blending. I use cold water and soak 1 cup of cashews for 2–4 hours, or I quick-soak by covering with boiling water for 20 minutes if pressed for time. Softened cashews guarantee the smoothest, richest base.

Blending and Seasoning

I drain the soaked cashews and add them to a blender. I then add 2–3 tablespoons of lemon juice, 3 tablespoons nutritional yeast, 1/2 teaspoon sea salt, and 1/4 cup filtered water. For extra flavor, I might toss in 1 small clove garlic, a pinch smoked paprika, or a tablespoon chopped chives. I blend everything on high until completely smooth.

Achieving the Perfect Texture

I adjust the water while blending for the perfect consistency. For dips, I add up to 1/4 cup more water for spreadability. For firm cheese, I blend with less water, stop, and scrape down the sides twice to avoid gritty bits.

Storing and Serving Suggestions

I transfer the vegan cashew cheese to a glass container and refrigerate for up to 5 days. For serving, I spread it on crackers, swirl it onto veggie platters, or dollop on bowls and sandwiches. I chop fresh herbs or sprinkle smoked paprika on top right before serving for a pop of flavor and color.

Flavor Variations and Customizations

I love how vegan cashew cheese welcomes creativity, making every batch unique and exciting. When I taught students in my cooking classes, I’d encourage experimenting with different add-ins for new flavors and colors.

Adding Herbs and Spices

Fresh herbs, such as chives, parsley, or basil, bring brightness and depth to vegan cashew cheese. Dried spices, like smoked paprika, cumin, or garlic powder, add warmth and complexity. For bold flavor, I blend in ¼ cup fresh dill or one teaspoon chili flakes. Mixing in cracked black pepper or za’atar creates cheese that stands out on sandwiches or veggie platters.

Incorporating Nutritional Yeast and Other Enhancers

Nutritional yeast brings that signature cheesy tang and yellow color, anchoring the classic taste of vegan cashew cheese. I usually add 2–3 tablespoons to boost depth. For extra umami, I blend in white miso or a teaspoon of Dijon mustard. A dash of apple cider vinegar or lemon zest sharpens the flavor. Sometimes, I add roasted garlic, sun-dried tomatoes, or chipotle powder for standout custom creations.

Tips for the Best Vegan Cashew Cheese Results

• Soak Cashews Properly

Soak cashews for at least 2 hours in cold water or 20 minutes in boiling water to get silky, smooth vegan cheese. Skip the soak only if using a high-powered blender, since unsoaked cashews may leave gritty bits.

• Use Fresh Ingredients

Use fresh lemon juice, garlic, and quality nutritional yeast to create bright, sharp flavors. Rely on pre-bottled juices or stale seasonings only if fresh isn’t available, since they may dull the final taste.

• Blend Cashews Thoroughly

Blend for up to 2 minutes with a good blender or food processor to get extra creamy cheese spread. Add water 1 tablespoon at a time for more silkiness, if the mix stays too thick.

• Adjust Texture Based on Use

Change water amounts for different recipes—thicker for shaping into logs or slices, thinner for dips and spreads. Set aside firmer cheese for sandwiches, and creamier versions for veggie platters and bowls.

• Taste and Adjust Seasonings

Taste fresh from the blender and add more salt, lemon, or nutritional yeast for punchier flavor. Mix in chopped fresh chives, roasted garlic, or smoked paprika for even more character.

• Let Flavors Meld by Chilling

Chill finished cashew cheese for a few hours in the fridge before serving to intensify flavors and firm up the texture. Skip chilling only for spreads meant to be served immediately.

• Store Cashew Cheese Wisely

Store vegan cashew cheese in an airtight container in the fridge for up to 5 days to maintain taste and texture. Freeze only for longer storage, as freezing can change the consistency.

• Experiment with Add-Ins

Try blanched greens, umami-rich miso, sun-dried tomatoes, chipotle, or fresh dill to customize every batch. Mix thoroughly for even distribution if adding chunky ingredients like nuts or seeds.

Conclusion

Making vegan cashew cheese has completely changed the way I enjoy plant-based spreads and dips. I love how easy it is to whip up a batch that’s both creamy and packed with flavor using just a few simple ingredients.

Whether I’m craving a quick snack or want to impress friends with a homemade cheese board this recipe never lets me down. I hope you’ll have as much fun experimenting with new flavors and textures as I do—your kitchen is about to get a whole lot more delicious!