Getting creative with plant-based dairy alternatives can be a game-changer for vegans and non-vegans alike. And one of the most exciting developments in this space is the rise of creamy cashew cheese recipes. These innovative dishes have taken the internet by storm, offering a rich, velvety, and utterly delicious alternative to traditional dairy-based cheeses.
From classic flavors like garlic herb and sun-dried tomato, to bold twists like spicy jalapeño and truffle infused, there’s a cashew cheese recipe out there for every taste bud. And in this article, we’ll be diving into 20 of the most mouth-watering and easy-to-make creamy cashew cheese recipes that are perfect for vegans and anyone looking to reduce their dairy intake.
Smoky Cashew Cheese Spread
Elevate your snack game with this creamy, smoky cashew cheese spread that’s perfect for crackers, veggies, or as a dip for your favorite fruits. This vegan-friendly recipe is also gluten-free and can be customized to suit your taste.
Ingredients:
– 1 cup soaked cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1 teaspoon apple cider vinegar
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– Salt, to taste
Instructions:
1. Drain and rinse the cashews.
2. In a blender or food processor, combine the cashews, water, lemon juice, apple cider vinegar, smoked paprika, garlic powder, and salt.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Taste and adjust seasoning if desired.
5. Transfer the spread to a serving bowl or jar.
Cooking Time: None! This recipe is ready in just a few minutes of blending.
Enjoy your delicious Smoky Cashew Cheese Spread!
Garlic Herb Cashew Cheese
Elevate your plant-based cheese game with this creamy, flavorful Garlic Herb Cashew Cheese recipe. Perfect for sandwiches, snacks, or as a dip, this cashew-based cheese is a game-changer.
Ingredients:
– 1 cup of soaked cashews
– 1/2 cup of water
– 1 tablespoon of lemon juice
– 1/4 teaspoon of salt
– 3 cloves of garlic, minced
– 1 tablespoon of chopped fresh parsley
– 1 tablespoon of olive oil
Instructions:
1. Drain and rinse the cashews.
2. In a blender or food processor, combine the cashews, water, lemon juice, and salt. Blend until smooth.
3. Add the garlic, parsley, and olive oil to the blender. Blend until well combined.
4. Transfer the mixture to a serving bowl or jar. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled.
Cooking Time: None! This recipe is a no-cook, quick-and-easy delight.
Spicy Jalapeño Cashew Cheese Dip
Get ready to spice up your snack game with this creamy, tangy dip that combines the heat of jalapeños with the richness of cashews and cheese.
Ingredients:
– 1 cup raw cashews
– 1/2 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 3-4 jalapeño peppers, seeded and chopped (depending on desired level of heat)
– 1/4 cup vegan cream cheese or soy yogurt
– Optional: paprika, cilantro, or diced bell peppers for garnish
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse cashews, then add to a blender with remaining ingredients except cream cheese/soy yogurt.
3. Blend until smooth, stopping to scrape down sides as needed.
4. Add cream cheese/soy yogurt and blend until fully incorporated.
5. Taste and adjust seasoning if desired.
6. Transfer dip to serving bowl and garnish with paprika, cilantro, or diced bell peppers (if using).
Cooking Time: 10-15 minutes (including soaking time)
Sun-Dried Tomato Cashew Cheese
Elevate your snacking game with this creamy, tangy, and savory Sun-Dried Tomato Cashew Cheese! This plant-based cheese alternative is perfect for sandwiches, crackers, or straight from the container.
Ingredients:
– 1 cup cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon garlic powder
– 2 tablespoons sun-dried tomatoes (packed in oil, drained and chopped)
– 1/4 cup nutritional yeast
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with lemon juice, salt, garlic powder, and sun-dried tomatoes. Blend until smooth.
3. Transfer the mixture to a food processor with nutritional yeast. Process until creamy and well combined.
4. Transfer the cheese to a serving container or shape into a log or ball for future use.
Cooking Time: None! This recipe is ready in just a few minutes of blending and processing.
Cashew Cheese Stuffed Mushrooms
Elevate your mushroom game with this indulgent recipe featuring creamy cashew cheese filling and earthy porcini mushrooms.
Ingredients:
– 12 large portobello mushrooms, stems removed and caps cleaned
– 1 cup of cashews
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 1/4 cup nutritional yeast
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine cashews, lemon juice, garlic, and salt. Blend until smooth.
3. Transfer the mixture to a bowl and stir in nutritional yeast.
4. Stuff each mushroom cap with the cashew cheese filling, dividing it evenly among the mushrooms.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
Cooking Time: 20-25 minutes
Lemon Dill Cashew Cheese
This creamy cheese alternative is infused with the zesty flavors of lemon and dill, making it perfect for snacking or using as a spread. With just a few simple ingredients and minimal preparation time, you can enjoy this delightful treat in no time!
Ingredients:
– 1 cup cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh dill
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with lemon juice, apple cider vinegar, salt, and black pepper.
3. Blend on high speed until the mixture is smooth and creamy, stopping to scrape down the sides as needed.
4. Stir in the chopped dill.
5. Transfer the cheese to a serving bowl or jar and refrigerate for at least 2 hours before serving.
Cooking Time: None! This recipe requires no cooking, just blending and chilling.
Cashew Cheese and Spinach Stuffed Shells
Elevate your pasta game with this creative twist on classic stuffed shells! This recipe combines the creaminess of cashew cheese with the nutritional benefits of spinach, all wrapped up in a delicious shell.
Ingredients:
– 12 jumbo pasta shells
– 1 cup cooked spinach
– 1/2 cup soaked cashews
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup vegan ricotta cheese (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a blender, combine cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Stir in cooked spinach and vegan ricotta cheese.
5. Stuff each pasta shell with the cashew cheese mixture.
6. Place stuffed shells in a baking dish and cover with marinara sauce.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Black Pepper Cashew Cheese Log
This recipe combines the creaminess of cashew cheese with the bold flavor of black pepper, perfect for snacking or serving as an appetizer.
Ingredients:
– 1 cup soaked and drained cashews
– 1/2 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup olive oil
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then blend with nutritional yeast, lemon juice, salt, and black pepper until smooth.
3. Transfer the mixture to a log-shaped mold lined with parchment paper.
4. Drizzle the olive oil over the top of the cheese log.
5. Refrigerate for at least 30 minutes to set.
6. Serve chilled, sliced into rounds.
Cooking Time: None
Cashew Cheese and Roasted Red Pepper Lasagna
This lasagna recipe combines the creaminess of cashew cheese with the sweetness of roasted red peppers, perfect for a vegetarian dinner. The simplicity of this dish makes it ideal for a weeknight meal.
Ingredients:
– 1 cup cashews
– 1/2 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 medium red bell pepper, roasted and sliced
– 8 lasagna noodles
– 1 cup marinara sauce
– 1 cup vegan ricotta cheese (homemade or store-bought)
– Fresh basil leaves for garnish
Instructions:
1. Soak cashews in water for at least 4 hours. Drain and blend with remaining ingredients until smooth.
2. Cook lasagna noodles according to package instructions. Set aside.
3. In a large skillet, combine marinara sauce and vegan ricotta cheese. Stir until well combined.
4. Assemble the lasagna by spreading marinara mixture on bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top. Spread half of cashew cheese over noodles. Add sliced red bell peppers and repeat layers.
5. Cover with aluminum foil and bake at 375°F for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Truffle Infused Cashew Cheese
Elevate your cheese game with this decadent recipe that combines the earthy flavor of truffles with the creamy goodness of cashew cheese. This luxurious spread is perfect for crackers, bread, or as a dip for fruit.
Ingredients:
– 1 cup raw cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/2 teaspoon truffle oil (or shaved truffles)
– Optional: garlic powder, paprika, or other spices to taste
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then blend with lemon juice, salt, and truffle oil until smooth and creamy.
3. Taste and adjust seasoning as needed.
4. Transfer the cheese to a serving bowl or airtight container.
5. Refrigerate for at least 2 hours to allow flavors to meld.
Cooking Time: None
Yield: Approximately 1/2 cup of cheese
Cashew Cheese and Avocado Toast
Elevate your breakfast game with this creamy cashew cheese and avocado toast recipe, perfect for a quick and satisfying start to the day.
Ingredients:
– 1 cup of soaked cashews
– 1/2 cup of water
– 1 tablespoon of lemon juice
– 1/4 teaspoon of salt
– 2 ripe avocados, mashed
– 2 slices of whole grain bread
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Drain and rinse the cashews, then blend with water, lemon juice, and salt until smooth and creamy.
2. Toast the bread and spread with mashed avocado.
3. Spread the cashew cheese on top of the avocado.
4. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10 minutes
Pesto Cashew Cheese Flatbread
Elevate your snack game with this creative flatbread recipe that combines the richness of cashew cheese, the brightness of pesto, and the crunch of toasted bread.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup cashew cream (see note)
– 2 tablespoons pesto
– Fresh basil leaves, chopped (optional)
Instructions:
1. In a large bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add flour, salt, and olive oil to the bowl. Mix until a dough forms.
3. Knead the dough for 5-7 minutes until smooth.
4. Roll out the dough into a thin sheet.
5. Spread cashew cream and pesto evenly over the dough.
6. Top with chopped basil leaves, if desired.
7. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until golden brown.
Note: To make cashew cream, soak 1/2 cup of cashews in water for 4 hours. Blend with 1/4 cup water and 1 tablespoon lemon juice until smooth.
Cashew Cheese Stuffed Peppers
Looking for a flavorful and nutritious twist on traditional stuffed peppers? This recipe combines the sweetness of bell peppers with the richness of cashew cheese, making it a perfect vegetarian option.
Ingredients:
– 4 bell peppers, any color
– 1/2 cup cashews
– 1/4 cup nutritional yeast
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: paprika or chili powder for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a blender or food processor, combine cashews, nutritional yeast, lemon juice, and olive oil. Blend until smooth and creamy.
4. Stuff each pepper with the cashew cheese mixture, followed by chopped onion and minced garlic.
5. Season with salt and pepper to taste. Add paprika or chili powder for extra flavor if desired.
6. Bake for 30-40 minutes or until peppers are tender.
Cooking Time: 30-40 minutes
Buffalo Style Cashew Cheese Dip
Get ready to spice up your snack game with this creamy and addictive Buffalo-style cashew cheese dip! Perfect for parties, gatherings, or just a quick indulgence.
Ingredients:
• 1 cup soaked cashews
• 1/2 cup vegan cream cheese (softened)
• 1 tablespoon hot sauce (Frank’s RedHot or similar)
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Chopped green onions or paprika for garnish (optional)
Instructions:
1. Drain and rinse the cashews.
2. In a blender or food processor, combine the cashews, cream cheese, hot sauce, apple cider vinegar, and garlic powder. Blend until smooth and creamy.
3. Taste and adjust seasoning as needed. Add salt and pepper if desired.
4. Transfer the dip to a serving bowl. Garnish with chopped green onions or paprika, if desired.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This dip is ready to serve straight from the fridge.
Enjoy your delicious Buffalo-style cashew cheese dip!
Cashew Cheese and Caramelized Onion Pizza
This recipe combines the creaminess of cashew cheese with the sweetness of caramelized onions, all on top of a crispy pizza crust. Perfect for a vegetarian or vegan dinner option!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup olive oil
– 1/2 teaspoon salt
– 1/2 cup cashew cream (see note)
– 1 large onion, thinly sliced
– 1 tablespoon olive oil
– Fresh basil leaves for garnish
– Pizza toppings of your choice (e.g., bell peppers, mushrooms, olives)
Instructions:
1. Preheat oven to 425°F (220°C). Roll out the pizza dough and place on a baking sheet.
2. Spread the cashew cream over the dough, leaving a small border around the edges.
3. Caramelize the onions by cooking them in olive oil over medium heat for about 20 minutes, stirring occasionally.
4. Top the pizza with caramelized onions, your desired toppings, and fresh basil leaves.
5. Bake for 15-20 minutes or until the crust is golden brown.
Note: To make cashew cream, soak 1 cup of cashews in water for 4 hours, then blend with 1/2 cup water until smooth.
Rosemary Cashew Cheese Ball
This recipe combines the earthy flavors of rosemary with the creamy richness of cashew cheese, perfect for snacking or entertaining. With just a few ingredients and minimal effort, you’ll be enjoying this delicious and unique cheese ball in no time.
Ingredients:
– 1 cup cashews
– 1/2 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then blend with nutritional yeast, lemon juice, salt, and black pepper until smooth.
3. Add olive oil and blend until well combined.
4. Stir in chopped rosemary.
5. Transfer the mixture to a bowl and shape into a ball.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None needed! This cheese ball is best served chilled, straight from the fridge.
Cashew Cheese and Walnut Stuffed Eggplant
This recipe combines the creamy richness of cashew cheese with the earthy sweetness of walnuts, perfectly balanced by the tender flesh of roasted eggplant. A perfect vegetarian delight for any occasion.
Ingredients:
– 2 large eggplants
– 1/2 cup cashews
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. In a blender or food processor, combine cashews, nutritional yeast, lemon juice, and salt. Blend until smooth and creamy.
4. Stuff each eggplant half with the cashew cheese mixture, leaving a 1/2-inch border around the edges.
5. Top each stuffed eggplant with chopped walnuts and drizzle with olive oil.
6. Roast in the preheated oven for 30-40 minutes, or until the eggplants are tender and the filling is lightly browned.
Cooking Time: 30-40 minutes
Chive and Cashew Cheese Mashed Potatoes
Elevate your mashed potato game with this rich and creamy recipe featuring chives and cashew cheese. Perfect for a special occasion or a cozy night in.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated cashews
– 2 tablespoons all-purpose flour
– 1 cup plant-based milk (or heavy cream)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh chives
– 1/4 cup vegan cashew cheese (softened)
Instructions:
1. Boil potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain and mash with butter, flour, plant-based milk, salt, and pepper.
3. Stir in chopped chives and cashew cheese until well combined.
4. Add granulated cashews and stir until smooth and creamy.
5. Serve hot, garnished with additional chives if desired.
Cooking Time: 25-30 minutes
Cashew Cheese and Kale Stuffed Potatoes
Transform a classic potato dish into a creamy, plant-based masterpiece with this easy recipe. Rich cashew cheese and nutritious kale join forces to create a decadent side that’s perfect for any occasion.
Ingredients:
– 4 large potatoes
– 1/2 cup raw cashews
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– Optional: paprika or chili flakes for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-50 minutes, or until tender.
3. Meanwhile, soak cashews in water for at least 4 hours or overnight.
4. Drain and rinse cashews, then blend with lemon juice, salt, and black pepper until smooth.
5. Stuff each potato with a spoonful of the cashew cheese, followed by a handful of chopped kale.
6. Drizzle with olive oil and sprinkle with paprika or chili flakes if desired.
7. Serve hot and enjoy!
Cooking Time: 1 hour
Sweet and Spicy Cashew Cheese Quesadillas
Elevate your quesadilla game with these creamy, spicy, and satisfying bites that combine the richness of cashew cheese with the warmth of sweet and spicy peppers.
Ingredients:
– 1 cup cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1-2 teaspoons sweet and spicy pepper sauce (depending on desired level of heat)
– 2 large tortillas
– 1/4 cup shredded vegan mozzarella cheese (optional)
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse cashews, then blend with lemon juice, salt, and sweet and spicy pepper sauce until smooth and creamy.
3. Preheat a non-stick skillet or griddle over medium-high heat.
4. Place one tortilla in the skillet and spread half of the cashew cheese mixture on half of the tortilla.
5. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes, until the tortilla is crispy and the cheese is melted.
6. Flip and cook the other side for an additional 2 minutes.
7. Repeat with remaining ingredients.
8. Serve warm with shredded vegan mozzarella cheese on top (if using).
Cooking Time: 10-12 minutes total.
Summary
Discover the creamy world of vegan cashew cheese! This article presents 20 delicious recipes that showcase the versatility and flavor of cashew-based cheese. From classic dips to innovative twists, these recipes cover a range of flavors and textures. Try your hand at making smoky cashew cheese spread, garlic herb cashew cheese, or spicy jalapeño cashew cheese dip. Or, get creative with stuffed mushrooms, lasagna, pizza, and more. Whether you’re a seasoned vegan chef or just starting to explore plant-based eating, these recipes are sure to delight your taste buds and satisfy your cravings for creamy, cheesy goodness.
