Cashew Cheese

Cashew Cheese

I’m a big fan of cashew EVERYTHING! It is my go-to for coffee creamer and remains one of my favorite ways to add flavor to dishes. When I mention cashew cheese to clients, they often give me a sideways look and ask me if I think “they can do it themselves???” But making cashew cheese (or creamer) at home is really super-simple and quick!

There are different approaches to making cashew cheese. Some folks like to use a high speed blender; I find that you have to add a lot of liquid to make the cheese blend properly, which results in something that’s closer to cashew cheese sauce than cashew cheese. So, it might be better to use a food processor, which creates a texture that falls somewhere in between ricotta cheese and hummus. Depending upon what you are going to do with your cashew cheese, you might want to create a loose, creamy cashew cheese for folding into pasta, or you might prefer a really thick batch to crumble onto salads. But for the most part, what you want to whip up in the food processor should resemble a thick batch of hummus–smooth, but with a bit of coarse texture.

Once you prepare the basic recipe, you can change it up by adding your favorite herbs (i.e., dill, chives, thyme, etc), spices (extra garlic powder or a pinch of curry can add tons of flavor), or dried fruit (cranberries make a great addition, especially for a holiday appetizer). The cashew cheese will keep for about 5-6 days in an airtight container in the fridge, so you can savor it in meals all week long.

Be sure to check out the other cashew recipes on FFLiving:
Sweet Potato Cashew Cheese
Cashew Creamer

Print Recipe
Cashew Cheese
Diet Level:5
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Prep Time 2 Hours (includes soaking cashews)
Cook Time 10 Minutes
Servings
Cups
Ingredients
Prep Time 2 Hours (includes soaking cashews)
Cook Time 10 Minutes
Servings
Cups
Ingredients
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
  2. Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water, if needed. The consistency should be a little bit like hummus.
  3. Taste the cashew cheese and add lemon, salt, and pepper to taste.
  4. If you like, pulse in fresh herbs or other flavorings and serve.
Recipe Notes

Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

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