Vegan Cashew Cheese Recipe

Apr 12, 2018 @ Project Juice

Soak, blend, and chill your way to the easiest and the tastiest cheese alternative! Cashew cheese is a non-dairy cheese made from soaked and blended, you guessed it, cashews! This vegan-approved cheese gets its texture and flavor from nutritional yeast.


Not only is it delicious, it’s a good source of protein and fiber and it’s richer in vitamins and minerals. With just 10 simple ingredients you can treat yourself to a creamy, soft, savory, garlicky, lemony, any-flavor-you-want, VEGAN cheese that’s packed with vitamin B, magnesium, calcium, and vitamin E.


Cashew cheese is THE perfect substitute for cheese in a ton of recipes. Seriously, if it has cheese, sub in this cashew cheese! You can spread it on crackers, dip veggies, dollop on soups, or even add it to sandwiches…grilled cheese anyone?


The best part? Cashew cheese can last up to 5 days in your refrigerator and it’s the perfect flavor vehicle for any seasoning you crave.





  • 2 cups raw cashews
  • 2 cloves minced garlic
  • 1 zested lemon
  • ¼ cup fresh squeezed lemon juice
  • ¾ cup water
  • 2 tbsp nutritional yeast
  • ½ tsp sea salt
  • 2 tbsp olive oil
  • Garlic powder, add to taste
  • Black pepper, add to taste



1. Soak your cashews!

Soak cashews overnight in a bowl covered with cool water (room temperature is best!).

2. Blend all of your ingredients

Once soaked, drain cashews and add all ingredients to a food processor. Pulse until creamy and add seasonings to taste.

3. Strain

Place a strainer or colander over a large mixing bowl and layer with cheesecloth or absorbent towel. Scoop the cheese onto the cheese cloth, bring together all four corners and twist to create a disc.

4. Let it chill

Place cheese in the refrigerator until excess moisture is gone. It should take 10 to 12 hours.

5. Enjoy!

Serve cheese chilled and feel free to top with lemon zest, fresh herbs or whatever your heart desires!



  • Need this cheese stat?  You can quick-soak cashews with boiling water and let sit for 1.5 hours. 
  • For softer creamier cheese, soak cashews in cool water for longer! The sweet spot is between 10-12 hours.

Author: Project Juice

Co-Founder of Project Juice, Marra also holds a certification from Long Beach Dance Conditioning as a Pilates instructor, and is also a certified personal trainer from the Academy of Sports Medicine, a certified Gyrotonic instructor, a certified nutritional consultant and a Level 2 Reiki Practitioner. When she is not coaching people through Project Juice, she is a highly recommended personal trainer and Pilates instructor.