I’ve experimented a lot with this so it’s a big call to say it’s my best ever simple cashew cheese – but seriously, it is! This recipe is more like a cream cheese with a dip-like consistency and it’s my absolute go-to for adding a bit of cheesiness to any meal because it’s just SO easy. It also tastes amazeballs.
Soaked cashews make a perfect base for cheese alternatives due to their neutral flavour and creamy texture when whizzed up. If you have a small single serve blender like a Magic Bullet or similar you’re good to go as these are the perfect size for the job and tend to get a smoother result than using a stick blender or processor.
Don’t be alarmed by the combination of things such as dijon mustard and miso paste – you’ll soon realise that small amounts of unexpected ingredients make for deliciously cheesy flavours. If you haven’t already, pick up a quality miso paste and a bag of B12-fortified nutritional yeast, they will come in handy for adding flavour to a lot of plant-based recipes 😉
Dallop this on nachos, wraps, pizzas, pastas, salads – whatever! Just a point to mention though, don’t heat it in the oven as it will dry it out. If you are serving it with a hot meal, whiz it up for at least 1-2 mins right before serving, as the blending process will warm it up.
Creamy, versatile and totally vegan!
- 1 cup cashew nuts (pre-soaked for 3 hours)
- 1 clove garlic
- 1/2 teaspoon dijon mustard
- 1/3 cup filtered water (may need more)
- 2 teaspoons miso paste (gluten free)
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil (optional - gives it a glossier texture)
- 1 tablespoon fresh lemon juice
- 1 good pinch salt
Place all ingredients into a single serve blender and whiz until super smooth (at least 1 minute). Done!