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
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