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Homemade Vegan cashew cheese
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Easy Creamy Cashew Cheese

A simple recipe for cashew cheese It is creamy, savoury and full of flavour, perfect for all your vegan cheese needs!
Course Appetizer, Dips, Spreads and Condiments, Ingredients
Cuisine American, Dairy Free, English, vegan
Prep Time 15 minutes
Soaking and Draining Time 12 hours
Total Time 12 hours 15 minutes
Servings 30
Calories 43kcal
Author Chris Mosler | Thinly Spread

Equipment

  • High Speed Blender

Ingredients

  • 150 g cashew nuts
  • 60 ml water
  • 2 tbsp vegan cream cheese optional
  • 2 tbsp coconut oil
  • 2 tbsp lemon juice
  • 1 tbsp white miso
  • 1 tbsp Dijon mustard
  • 3 tbsp nutritional yeast flakes
  • 1 tsp soy sauce
  • 1/2 tsp garlic pepper optional
  • salt and pepper to taste
UK Measurements - US Measurements

Instructions

  • Soak the cashews in fresh water for 1 - 24 hours. If you have a high speed blender one hour is the minimum soaking time, if you don't have one you will need to soak the nuts overnight.
  • Drain the soaked cashews and rinse in fresh water.
  • Add all the ingredients, starting with the water to the blender jug and blend until smooth.
  • Taste and adjust seasoning and flavourings to taste.
  • Place a muslin square or clean tea towel over a small bowl. Spoon and scrape all the cheese into the muslin and close the ends over the top of the cheese.
  • Leave in the bowl overnight to firm up.
  • Remove the muslin and serve.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 43kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg