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The world of vegan cheeses has exploded over the past few years. Now supermarket shelves are filled with vegan cheeses of all varieties, from soft, spreadable cheeses, to hard, sharp cheeses, slices, and everything in between! All of them are equally delicious, and many people can’t even tell the difference between dairy cheese and vegan cheese anymore. There is one drawback though, the price. Although often times they are with the money, it can be a great option to make your own vegan cashew cheese and save some money! 
Since many people say one of the biggest challenges of going vegan is giving up cheese, we thought it would be fun to share with you two easy vegan cheese ideas you can make in just minutes (as long as your cashews are soaked!)! First is this easy herbed cheese spread made with cashews and fresh herbs. Feel free to add different herbs as you see fit, but for this recipe, I used dill and chives because they are two of my absolute favorites. 
This is cashew cheese spread pairs perfectly with veggies or on crackers, can also be used in wraps, sandwiches, pasta– you name it. The versatility of this recipe is what makes it so special. Jasmine’s stretchy vegan mozzarella cheese recipe is coming to the blog very soon, so keep an eye out for it! 
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
Easy Herbed Cashew Cheese Spread Recipe
- Total Time: 35 minutes
- Yield: 8 servings
Description
A quick way to make delicious cashew cheese spread that is perfect to dip veggies, on crackers, sandwiches, or even add to pasta!
Ingredients
- 1 cup raw cashews
- 1/4 cup water
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 clove fresh garlic, minced
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh dill
- 1 tablespoon fresh chives
- Salt & pepper to taste
- Dash of soy sauce (optional but recommended)
Instructions
- Bring a large pot of water to a boil. Once boiling remove from heat and add the cashews. Allow the cashews to soak in the hot water for 30 minutes to soften then drain.*
- In a food processor or high-speed blender*, add in all ingredients except the fresh dill and chives. If cheese is too thick, add more water 1 teaspoon at a time until desired consistency is reached.
- Pour cashew cheese mixture into a medium-sized bowl and mix in fresh dill and chives. Season with salt and pepper to taste.
- Serve with crackers and/or fresh veggies and enjoy!
Notes
- If you have the time to, you can also soak your cashews overnight in room temperature or cold water.
- We suggest a high-speed blender for a smoother cheese. If you would like your cheese to be more chunky and textured, a food processor will work!
- Nutrition facts do not take into consideration the salt and pepper added to taste.
- Prep Time: 35 minutes
This is very delicious! Made as written minus the optional dash of soy sauce. Super easy to make and I got to use fresh herbs from my garden ❤ Served it on almond crackers and also garlic potato waffle fries! Kids and husband liked it.
Really enjoying this spread. But a vegan or a paleo but was intrigued and spread over some grilled corn. Will make for next chaurcauterie board- love the dill taste in it. DELICIOUS
I’ve noticed that most vegan companies experience the most challenges when creating dairy free cheese alternatives. There is always one thing that seems a bit….off, whether with flavor, texture, consistency, or aroma. Follow Your Heart and Kite Hill are some of my favorite brands but I also have to try Chao Cheese! But aside from brands, I also love homemade recipes like this. This lovely cashew cheese spread would probably taste amazing on a toasted bagel for breakfast. Who needs overpriced vegan cream cheese when you have this?
Right! Homemade vegan cheese is bomb anddd with all of the love and hard work that goes into it, it’s always a winner in my book!
Great site
Is there any other nut that can be used in place of Cashews? Because of my heart blockages I was told to stay away from Cashews. Any answer would be appreciated, thank you
Hi Elizabeth! We have seen other recipes online use tofu for their mozzarella which may be a great option for you. Here is a link to one to try out: http://www.thevegancorner.com/mozzarella/