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Vegan Cashew Cheese

Makes 1 cup (210 g)
Author: Molly Patrick of Clean Food Dirty Girl


  • 1 cup raw cashews, soaked in water at least 1 hour (130 g)
  • 2 teaspoons lemon juice (10 ml)
  • ½ teaspoon salt (3 g)
  • 1 pinch black pepper (2 turns, or to taste)
  • ¼ cup water (60 ml)
  • homemade crackers for serving (optional) (see Notes for recipe)


  • Soak, drain, and rinse cashews.
  • Place in a food processor, along with lemon juice, salt and black pepper.
  • Pulse for about 1 minute to combine ingredients.
  • Add water and process until completely smooth, about 2–4 minutes. Turn off the food processor and scrape the mixture from the sides a couple of times while processing.
  • Is it seriously that simple? Yes lovers, it is.


  • Soaking the cashews allows them to be processed into a creamy texture. Soak the cashews for at least 1 hour and up to 24 hours. The longer you soak them the creamier they will become. Pro tip: you can soak the cashews ahead of time and freeze for quick access later.
  • This is an awesome vegan cashew cheese base recipe. From here, feel free to play around and add other yummy ingredients (chives and garlic sound awesome to me).
  • If all you have are roasted cashews, you can use them, but it may change the flavor.
  • Our cashew cheese is pictured with these easy-to-make oil-free crackers.