I’ve experimented a lot with this so it’s a big call to say it’s my best ever 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.
Want More Homemade Vegan Cheese Recipes?
Check these out (and keep an eye out for more to come! Yep, I do enjoy making vegan cheese alternatives ;))
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!