Homemade cashew cheese is so simple to make.


Easy-Breezy Homemade Cashew Cheese 

There’s so much to love about all of the spreadable cheeses on the market today. We all have our favorites, and it’s fun to build a cheese board with all kinds of artisanal, plant-based cheeses, meats, crackers, nuts, and jams. But did you know you can also make your own cashew cheese? It takes just a few ingredients, and there’s no aging required. This Healthy Vegan recipe is salty, herby, and spreadable, and is great to have on hand for sandwiches, salads, or as a dip with vegetables. 

Makes 1 cup

What you need:

  • 2 garlic cloves
  • 1½ cups raw cashews
  • ¼ cup almond milk 
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon sea salt 
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped fresh chives
  • What you do:
  1. In a small pot, boil water. Add garlic cloves and boil 5 minutes. 
  2. Into a high-speed blender, place blanched garlic, cashews, almond milk, lemon juice, salt, and pepper. Blend 2 minutes, or until completely smooth. 
  3. Pour mixture into a small bowl lined with parchment or cheese cloth. Spread into an even layer. Place in refrigerator 4 hours, or until firm.
  4. Remove cheese from bowl and place upside down onto serving platter. Sprinkle chives on top, pressing gently into mixture). 

Healthy hints:

  • >> Why blanch the garlic? Raw garlic can be overpowering in this cheese, so blanching it first helps mellow the flavor. 

>> If you don’t have a good, high-speed blender (this one is my fave!), I recommend soaking the cashews overnight to ensure the creamiest consistency. 

>> Experiment with different herbs (think lavender, rosemary, or thyme) when making your cheese.