Simple Cashew Cheese


Simple Cashew Cheese
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7 ratings

Yield: 2 cups

Simple Cashew Cheese

Cashew cheese is dairy free, easy to make, delicious and nutritious!  It can be used in eggplant parmesan, lasagna, or any recipe as a replacement for ricotta. Try it as a spread for crackers or as a dip for veggies; blend with apple cider vinegar to create a creamy dressing. Cashew cheese is so divine it's loved by vegans and non vegans alike!


  • 2 cups of raw cashews
  • 6 cups of water for soaking
  • 1/8 cup of lemon juice (approximately 1/2 lemon)
  • 2 cloves chopped garlic
  • 1 teas himalayan salt or sea salt
  • black pepper to taste
  • 1/2 cup of water
  • Optional: 1 tablespoon of dijon mustard; chopped parsley or other herbs


  1. Soak cashews in water for 2 - 4 hours. In a pinch you can make this recipe without soaking, instead simmer the cashews for 15 minutes.
  2. Place drained and rinsed cashews and all other ingredients into food processor.
  3. Run processor for approximately 3 minutes until fully blended and creamy, scraping bowl as needed.
  4. Add more water if necessary to reach desired consistency.


Some recipes call for nutritional yeast, but I prefer to omit this ingredient because it contains free glutamic acid, which has an excitotoxic effect. Nutritional yeast also contains an unbalancing amount of phosphorous.

Cashew cheese will last for 3+ days in the refrigerator, and also freezes well.