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Vegan Cheese Recipe

Creamy Vegan Cheese Recipe

This creamy vegan cheese recipe gives you a smooth, rich, dairy free spread that’s surprisingly simple to make at home. You’ll love it for quick snacks, sandwiches, or entertaining when you need a flavorful plant-based option.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 Serving
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup raw cashews (soaked for 4 hours or quick-soaked in hot water for 10 minutes)
  • ½ cup water (adjust for consistency)
Flavor Builders
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon turmeric (optional, for color)
Optional Add-Ins
  • 1 teaspoon Dijon mustard (for depth)
  • 1 tablespoon olive oil (for extra creaminess)

Method
 

  1. Soak cashews in water for 4 hours or quick-soak in hot water for 10 minutes to soften them for blending.
  2. Drain and rinse the cashews thoroughly to remove excess starch and improve flavor clarity.
  3. Blend cashews with water until smooth and creamy, scraping down sides as needed.
  4. Add nutritional yeast, lemon juice, vinegar, garlic powder, onion powder, and salt, then blend again until fully combined.
  5. Adjust consistency by adding small amounts of water until desired texture is reached.
  6. Mix in optional ingredients like olive oil or mustard, then let rest briefly before serving.

Notes

  • Always soak cashews properly because this step ensures your vegan cheese turns out smooth rather than gritty, which is especially important for beginners.
  • Blend in stages and scrape down the blender sides to achieve a consistent texture without lumps.
  • Taste and adjust seasoning gradually, since small changes in salt or acidity can significantly impact the final flavor.
  • Let the cheese sit before serving to allow flavors to fully develop and improve overall taste.