Herbed Cashew Cheese

By Alexandra Caspero on May 21, 2019

Herbed cashew cheese! Oh man, I am so excited to share this recipe with you. I’ve tried a lot of diary-free cheeses over the last decade and none of them are as good as homemade cashew cheese. It’s tangy, creamy and incredibly delicious. If you’re a fan of spreadable herb cheese then you are going to LOVE this recipe.

I actually first shared this recipe with you back in 2013. But as my blog has come a long way since then, I figured it was time for a photograph and recipe makeover. That means I tested this one a few times over the past month to make it even better. We’ve been enjoying it on crackers, sandwiches and tossed with hot pasta for a simple weeknight dinner. It’s so, so good.

Let’s make it!

How to make Cashew Cheese

The base of this cheese is cashews, obviously. If you’re new here, then you might be surprised that pureed cashews are my favorite way of making dairy-free dreams come true. I use them for ricotta in my vegan lasagna, as cheese in the best ever chili cheese dip and as actual cheese in my vegan parmesan.

You’ll want to soak the cashews first as this makes them easier to blend. It’s not completely necessary, but it will take longer to puree to creamy if your cashews aren’t soaked. To quick soak, cover cashews with boiling water and let sit for at least 15-20 minutes to soften.

Then! Puree with water, lemon juice and probiotic powder (!) I know that seems like a weird ingredient, but it’s essentially just the inside of a probiotic capsule. Adding the probiotic powder to the cashew puree adds in a dose of yummy bacteria that are not only good for you, but make this cheese taste like actual cultured cheese! You don’t need to buy a special probiotic for this, almost any brand will work. You will likely need a few capsules to get to 1 teaspoon.

Cover and let sit out on the counter overnight. This is how the cheese is cultured; putting the cashew mixture in the fridge doesn’t allow the probiotics to bloom and do their thing. I usually prep this in the morning, let it sit out while I’m at the office, and then finish it when I arrive home at night.

Mix in the herbs, a little nutritional yeast and ta-da! Cashew cheese is served.

I can’t wait to hear what you think about this one!

I also highly encourage you to make this one tonight, because I’ve got the perfect sandwich to use it on — coming on Thursday.

herbed cashew cheese

Don’t you just want to dig in?


Herbed Cashew Cheese

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: ~2 1/2 cups
  • Category: cheese, dairy-free
  • Method: no cook
  • Cuisine: vegan, american, dairy-free


Vegan cashew cheese! This herbed cashew cheese is SO amazing, you’d never believe it was dairy-free! Packed with probiotics, healthy and creamy! Amazing as a dip, on sandwiches or tossed with pasta.

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: ~2 1/2 cups
  • Category: cheese, dairy-free
  • Method: no cook
  • Cuisine: vegan, american, dairy-free
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: ~2 1/2 cups
  • Category: cheese, dairy-free
  • Method: no cook
  • Cuisine: vegan, american, dairy-free


  • 3 cups raw cashews
  • 3/4 cup water
  • 1 teaspoon probiotic powder (open from capsules, I used this brand)
  • 2 tablespoons nutritional yeast
  • 1 large lemon, zest and juice
  • 1 teaspoon minced garlic (I use a microplane to get the garlic as fine as possible)
  • 1/2 cup finely chopped basil
  • 1/2 cup finely chopped parsley
  • dash cayenne pepper (optional)
  • 1/4 cup thinly sliced scallions
  • 1/2 teaspoon salt/pepper


  1. Soak cashews for at least 2 hours in cold water. This will make it easier to puree. If you don’t have time to soak the cashews, soak in boiling water for 30 minutes first.
  2. Rinse after soaking and add to the base of a high-speed blender or food processor. Add probiotic powder and 3/4 cup water. Blend for 2-3 minutes until very smooth. If it is too thick, add a bit more water but don’t add more than you need. You want it to be thick like dip, not runny.
  3. Place the cashew mixture in a bowl, cover with a dish towel and leave overnight (8-10 hours) on the counter to culture and become tangy.
  4. Remove dish towel and add in the rest of the ingredients: nutritional yeast, lemon zest, juice, garlic, scallions, basil, parsley, cayenne, salt/pepper. Mix together, adding more salt/pepper as desired.
  5. Enjoy as a dip, on a sandwich, tossed with hot pasta. The possibilities are endless as it’s SO good. Will keep for 1 week in the fridge.

did you make this?

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Anita
      December 3, 2023 AT 8:26 pm

      Another winner from Alex ! I thought it tased better the next day. So far I’ve had it with crackers, with carrots and today I made a wrap with it adding chopped tomatoes. It was delicious. The recipe makes a lot so I froze half since I’m the only one eating it. I added extra lemon juice, garlic powder and onion powder. This is something I want in my fridge all the time because it’s so versatile.

    2. Chloe
      July 2, 2019 AT 4:17 am

      Can you omit the probiotic powder or does that give it the tang? Thank you!

      1. Alex
        July 2, 2019 AT 6:49 pm

        It gives it a tangy taste, but you can omit it!

    3. Noreena Almas
      June 16, 2019 AT 10:34 pm

      Thats really look Yummy…

    4. Angela Marinelli
      March 22, 2013 AT 2:12 pm

      OMG, this is so up my alley. I use cashew cream is so many things, soups, sauces – you name it. Never made the cheese though. Added probiotic powder – SCORE! I am totally making this. Thanks for sharing the recipe. 🙂

    5. Quincy @ Shugurcän
      March 22, 2013 AT 8:12 am

      This looks amazing! Where do you get your dairy-free probiotics?

      1. DK
        March 22, 2013 AT 11:46 am

        Thanks Quincy, I used the NOW Foods Probiotic-10 25 Billion Vegetarian Caps. Thanks!

    6. Dr Barb, Nutritin Budgeteer
      March 21, 2013 AT 2:37 pm

      I love the idea of soaking cashews and making “cheese” out of it. You’ve motivated me to pick up some cashews at Trader Joe’s and give this a try. Your recipe is packed full of nutrients.

      1. DK
        March 21, 2013 AT 8:33 pm

        Awesome! let me know how it turns out Dr. Barb!

    7. Deb @ Dietitian Debbie Dishes
      March 21, 2013 AT 6:04 am

      I have been meaning to experiment with making my own cashew cheese! This looks like a great recipe to get me started! 🙂

      1. DK
        March 21, 2013 AT 1:36 pm

        Thanks Deb! Once the nuts are done soaking, it comes together pretty easily!

    8. Danielle Omar – Food Confidence RD
      March 21, 2013 AT 5:14 am

      Oh how I love cashew cheese! Awesome recipe, would be perfect on my collard green wraps! Can’t wait to try it.

      1. DK
        March 21, 2013 AT 1:36 pm

        Oooo that sounds delicious!

    9. dixya@food, pleasure, and health
      March 21, 2013 AT 4:46 am

      very interesting use of cashew. this is will be a great addition to parties 🙂 Happy Spring

      1. DK
        March 21, 2013 AT 1:37 pm

        Yes! It’s a perfect appetizer and allergy-free winner 🙂 Dairy-free, soy-free & gluten-free! I love it with Mary’s Gone Crackers

    10. Elizabeth Jarrard
      March 21, 2013 AT 4:19 am

      why have i never made cashew cheese? looks amazing!

      1. DK
        March 21, 2013 AT 1:41 pm

        I don’t know! It’s so easy and much cheaper than the $6 a pop container at Whole Foods! I have been experimenting with different flavors and it is so much fun!