Easy Cashew Cheese (Vegan, Raw)

Easy Cashew Cheese

Cashew cheese is one of those yummy raw vegan treats that is WAY easier to make than you might ever think.

Before I made it, I thought it would require fancy ingredients or some expensive kitchen tool that I didn’t have. And while there are recipes for cashew cheese that require a dehydrator, this one doesn’t! All you need is a blender or a food processor.

Easy Cashew Cheese

I’ve tried a few variations on this, including adding dill and chopped parsley, both of which are good ~ although it’s great plain, with no additions!

You can also play around with blending it to various consistencies. I usually like it best a little bit textured, as in the pictures here. If you have a super-powered blender, you can get this very smooth.

This cheese is great as a dip for fresh, cut veggies. It’s also great on amaranth bread, flax crackers (like Mary’s Gone Crackers), and in collard wraps (recipe coming soon!). If you have a favorite way to eat cashew cheese, I’d love to hear it! 🙂

Easy Cashew Cheese

Easy Cashew Cheese (Vegan, Raw)


  • 1 cup raw cashews, soaked 4-6 hours
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. sea salt
  • purified water
  • 1 tsp. parsley or dill (optional)


  1. Drain the cashews.
  2. Put cashews, lemon juice, and salt in a food processor and blend well.
  3. Gradually add water by the Tbsp. and blend until the cheese reaches your desired consistency. Stir in parsley or dill until mixed.
  4. Keep refrigerated. Enjoy!
Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Do you eat non-dairy cheeses?

Do you have a favorite vegan dip or spread?

18 thoughts on “Easy Cashew Cheese (Vegan, Raw)

    1. Thanks, Jasmine 🙂 Why no nutritional yeast? Too yeasty? We don’t eat it here, either, but mostly just because Dave doesn’t like the flavor. I’ll be honest, I don’t even really know what it is or how it’s made.

      1. Unfortunately, though it’s rich in B vitamins and full of cheesy umami flavour nutritional yeast also contains a natural compound which is basically identical to MSG. It’s not AS high as it would be in processed foods or a plate of mall Chinese food but it’s still an excitotoxin which basically means it damages our neurons. I have a couple of recipes that I really, really love it in(including a cashew cheese sauce, which is why I was so excited about your recipe) but I’m starting to feel that the risk just isn’t worth it.

  1. Looks great andrea! I’ve never tried vegan cheese, but have made raw cashew cream as an icing in a similar fashion to this dip…no one could believe it was vegan 🙂

  2. It’s such a pain in the ass to be vegan (yes, a choice) and allergic to nutritional yeast AND have celiac disease (not a choice) lol. I’m thrilled to find this recipe. Making it today!!! Ty 🙂

  3. Thank you for this. I like nutritional yeast but it isn’t sold here in my town. I am a somewhat lazy cook and I didn’t soak the cashews. I made this in my ninja. And it turned out delicious!! ❤

  4. Adding some garlic and/or onion powder instead of the yeast will help give it an extra boost.

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