Try this completely plant-based (vegan) and gluten-free Cashew Cheddar “Cheese” recipe. Perfect for sandwiches, nachos, spreads and much more!
- Place raw cashews in a small dish and cover with water. Soak for at least 1 hour (may soak overnight in the refrigerator, if desired).
- Rinse and drain water from cashews and place in a blender or food processor container, along with garlic, turmeric, salt (optional), white pepper, nutritional yeast, and lemon juice. Add 4 tablespoons of soymilk. Blend cashew cheese until it makes a smooth, creamy texture. May add additional soymilk, one tablespoon at a time to achieve desired texture. Between processing, stop and scrape down sides, as needed.
- Makes about 1 cup (about 8 servings, 2 tablespoons each)
*Try smoked salt or flavored salts for added flavor.
This cheese spread is excellent in sandwiches, veggie-burgers, nachos, macaroni & cheese, casseroles, and more. Adjust the consistency by decreasing or increasing the soymilk you add while blending it.
Create variations of this cheese by folding in additional ingredients, such as kalamata olives, roasted garlic, jalapenos, chopped herbs, or sun-dried tomatoes.
If you want to make a lighter colored version of this recipe, such as a Swiss or Monterey Jack version, just leave out the turmeric.
- Category: Dip
- Cuisine: American
- Serving Size: 1
- Calories: 169
- Sugar: 2 g
- Fat: 12.5 g
- Saturated Fat: 2 g
- Carbohydrates: 11 g
- Fiber: 1.5 g
- Protein: 7 g
Keywords: homemade vegan cheese, vegan cheese