May 21, 2019

Herbed Cashew Cheese

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!

herbed cashew cheese

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.

herbed cashew cheese herbed cashew cheese

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?

Print
herbed cashew cheese

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

Description

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
Scale

Ingredients

  • 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

Instructions

  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.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. 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. 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. 🙂

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

    • 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!