Creamy Cashew Cheese with Herbs and Garlic

I’m not vegan or even vegetarian, but I love this cashew cheese recipe. I know you will, too! This vegan condiment is delicious. You don’t have to be vegan to think so.

If you have no idea what vegan cashew cheese is or are thinking, why the heck would I even want to make cashew cheese? Just hang out – let me tell you why you should make this Creamy Cashew Cheese with Garlic and Herbs.

I started to make vegan cheese with cashews a few years ago when my daughter was completely vegan. I was always looking for plant-based stand-ins for our favorite recipes, and I found out that it’s super easy to make a vegan cheese sauce with cashews.

I first used cashews as a stand-in for cheese sauce by making cashew cheese sauce for pasta. I started with the basic cashew sauce recipe from Pinch of Yum and then tweaked it a million ways.

This recipe is made in a high-speed blender and is creamy and saucy. I added some roasted butternut squash into this vegan alfredo sauce, and it also has yummy chunks of the roasted butternut squash and some wilted kale and tossed with orecchiette! It is delicious.

Most people that have eaten it have no idea that this creamy pasta dish is dairy-free. It just tastes terrific, and that is the goal. This recipe made me realize you can make creamy and delicious sauces with no dairy. If you have been following Foodology Geek, you already know that I will not waste my time with a recipe that doesn’t taste amazing.

What you’re going to love about this recipe?

• Easy and economical: Making cashew cheese is so easy. Once you’ve given this recipe a try you will never pay 8 bucks in the store for the packaged stuff.
• Dairy-free: Nut cheeses are dairy-free so you can still enjoy a spreadable cheese even if dairy doesn’t agree with you.
• Super-versatile: Cashew cheese is a versatile condiment and can be made thick and spreadable, more dippable, or smooth and creamy, more like a sauce.

Best Cashew Cheese Sauce

This recipe is so easy! There is no cooking involved at all. You do need to soak the nuts overnight night so keep that in mind to plan accordingly.

Ingredients

• Nuts: I use raw cashews in this recipe, but other nuts can also be used to make this amazingly delicious nut spread. Raw macadamia nuts are another great option.
• Lemon Juice: Fresh lemon juice gives the cheese a bright flavor.
• Fresh Herbs and Salt: This recipe calls for parsley and rosemary. I also love this recipe with chives and dill.

Step-by-Step Instructions

• Step 1 Soak the nuts: Soak the nuts in cool filtered water overnight. Use at least twice as much water as you have nuts. Drain the nuts before blending.
• Step 2 Blend: Add the ingredients to a high-speed blender. Process until smooth.

FAQs and Expert Tips

This recipe is about the same consistency as hummus. Some recipes call for nutritional yeast (affiliate link), and sometimes I use it, and sometimes I leave it out.

Nutritional yeast (affiliate link) tastes a little bit like toasted asiago cheese and does give the recipe a little more “cheesiness.”  I definitely would use it if you are looking for that mac and cheese type flavor.

I am a huge fan of “Master Recipes” like this one.

Master recipes are core recipes that serve as the foundation of a versatile recipe that you can turn to repeatedly. You can spin the basics a little bit different way to fit the dish you are making.

An excellent example of a Master recipe is a vinaigrette. The foundation ingredients are always the same: oil, vinegar, salt, pepper, and some aromatics. You can use the formula to make a million different vinaigrette recipes. Balsamic, citrus, red wine, it’s nearly endless.

The same concept can be applied to a recipe like this cashew cheese. The foundation is always the same. Cashews, lemon juice, or apple cider vinegar. Salt and pepper, and then some herbs and aromatics.

Recipe Variations

You can add flavors like roasted red peppers, kalamata olives. This recipe gives you and thick, spreadable herbaceous cashew cheese. If you want a smooth and creamy cheese sauce like the one I use for my Vegan Alfredo Sauce, you can thin the mixture out with some water.