How to make vegan Cashew Cheese- a simple plant-based alternative that is spreadable, creamy and flavorful, and with just 10 minutes of hands-on time. Use this in these Quesadillas!
Hey friends, I wanted to share a very quick and easy way to make a creamy, spreadable cheese perfect in quesadillas or enchiladas- Cashew Cheese! It only takes about 10 minutes of hands-on time once the cashews have a chance to soak and will keep up to 5-6 days in your fridge.
Cashews are naturally creamy and “cheesy” in flavor so they are a good base for the recipe. Then it’s just a matter of seasonings. If you like a little smoky flavor, a little smoked paprika is a nice touch, but honestly, I really like this plain and simple too. Up to you.
Adding apple cider vinegar instead of lemon juice is why I particularly like this recipe. It keeps the cheese preserved a few days longer and adds a nice tanginess. And I’m not sure if it’s just my imagination, but feels more easily digestible. See for yourself.
How to make Vegan Cashew Cheese
Step one: Soak the cashews in water until they soften and plump making the Cashew Cheese really creamy.
Try to soak at least 3-4 hours or overnight in the fridge.
Soaking them also makes them more easily digestible.
Step two: Drain the water (save it!) and place the cashews it in a food processor or high-speed blender.
TIP: The vinegar will not only season the vegan cheese, giving it a nice tangy flavor, but it will also preserve it a few days longer in the fridge, extending its life.
Step Four: Pulse the cashews repeatedly and scrape down the sides.
Step five: Then, add cashew water a tablespoon at a time, blending, until you get the consistency you want.
I usually add about 3-4 tablespoons.
Step six: Optional At this point, you can add fresh herbs, garlic, and or spices.
Here I’ve added smoked paprika and garlic powder.
Or keep it plain.
For an ultra “cheesy flavor” feel free to add nutritional yeast, but I will say, it really does not require it.
This plain version is pretty neutral -creamy, and slightly tangy. Great in Quesadillas or enchiladas!
If you are looking for something lower in fat, or overall calories, then be sure to look at this Vegan Tofu Ricotta.
Hope this creamy vegan Cashew Cheese comes in handy! I know you will find some good uses for it!
How to make creamy vegan Cashew Cheese- a simple vegan alternative that can be whipped up in minutes! Use this like you would cream cheese or ricotta. Allow 3 hours of soaking time! ( Or soak cashews overnight.)
- 1 cup raw cashews, soaked in water, 3-24 hours (or see notes)
- 1/2 teaspoon salt
- 2–4 tablespoons water
- 1–2 teaspoons apple cider vinegar
- optional additions: nutritional yeast, smoked paprika, granulated garlic, fresh herbs ( basil, cilantro parsley, cilantro, dill, etc.) or dried herbs (oregano, thyme, rosemary). Start conservatively, add more to taste.
Soak Cashews in water for 3 hours (or up to 24 hours refrigerated). Drain the cashews saving the water.
Add the cashew water, with the motor running, a tablespoon at a time to get the desired consistency. I typically add 3-4 tablespoons. Then blend for 1-2 minutes.
Taste and feel free to add any optional additions.
For a smoky flavor add 1/4 -1/2 teaspoon smoked paprika.
This will keep 5 days in the fridge.
If no time to soak the cashews, simmer them in a small pot of water for 20-30 minutes. Drain.
- Serving Size: 3 tablespoons
- Calories: 98
- Sugar: 0.9 g
- Sodium: 148.4 mg
- Fat: 7.9 g
- Saturated Fat: 1.6 g
- Carbohydrates: 5.6 g
- Fiber: 0.5 g
- Protein: 2.6 g
- Cholesterol: 0 mg
Keywords: vegan cheese, cashew cheese, how to make cashew cheese, creamy vegan cheese, vegan cream cheese,