When I told my family that I was going vegan, my brother told me that there was no way I would last because I loved cheese too much. Six years later, I am not looking back. This Cashew Cheese has become a staple in my diet as a dairy alternative. It’s a softer cheese and immensely versatile.

There has been a rise of vegan friendly cheese options and I’m not talking about Daiya. I’m a label slob first and always look at the nutrition label looking for the fewest ingredients and ones that I can pronounce. Treeline, Miyoko’s, and Fauxmaggio are some of my favorite brands. The downside is that they don’t have that super melty ability of a traditional cheese. But I can certainly capture the creaminess and touch of flavor with my Cashew Cheese.

This recipe is super adaptable for a soft cashew cheese. You can add more water for more of a sauce or keep it a bit thick for a soft cream cheese thickness.

Veggie Pizza With Cashew Cheese | AnamBliss


I’ve used it as a ricotta for pizza and lasagna, to make an alfredo and vodka sauce, and as a mayonnaise alternative for potato salad and Chickpea Tuna Salad. Add a ton of nutritional yeast for more of a Mac n Cheese flavor.

Cashews are a great nut for cheese because they are soft. I usually am lazy and use right from the bag as my Vitamix will purée anything. Soaking them in advance is a great option if you don’t have a powerful blender.

The lemon juice and mustard work to add some of the acid for a bite. I typically use lemon juice, but if I forget to buy any or want a mustard flavor it works great. The raw garlic and onion also contribute to a sharper taste and can be cut or reduced.

Nutritional Yeast (aka nooch) gives the cream a parmesan cheesy like flavor. No, it’s not an exact match, but it’s close. As a vegan, the fortified version helps supply me with B12, which I don’t get from anywhere else in my diet.

Pasta With Spinach And Cashew Cheese Vodka Sauce | AnamBliss

Cashew Cheese


  • 8 oz raw cashews (soaked or not)
  • juice of 1/2 lemon or 1 – 2 Tablespoons of mustard
  • 1 – 3 cloves of garlic
  • 1 shallot or onion of approximate size (~1/8 cup)
  • water
  • Nutritional yeast (optional – more for a stronger cheese flavor)
  • Tumeric (optional- for an orange cheesy look)
  • Salt and pepper to taste


  1. Place all ingredients in a blender with about 3/4 cup of water. Purée.
  2. Add more water if needed. You may need to stop and mix the ingredients by hand.
  3. Taste and adjust ingredients. (You may need more lemon juice.


  • Soak the cashews for 20-90 minutes in advance. Drain and rinse before using. This softens the nuts for easier blending.
  • The cashew cream will keep for about 1 week in the fridge.
  • Add dulse to increase the amount of iodine or for a seafood flavor.
  • Use like a ricotta on pizza or lasagna, as an alfredo sauce, as a cheese sauce, as a mayonnaise, or however else you like.

Watch How to Make Cashew Cheese with Kate


Kate Hamm combines her 15+ years of experience in the fitness industry and high-end resort program development into sought after wellness coaching and adventures at AnamBliss. Visit www.anambliss.com for more information on coaching services and future retreat dates and locations.

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