Cashew Cheese

Cashew Cheese

This recipe is super easy and my go to cheese substitute. It’s creamy and light and can be used on pizza, in wraps, through pasta, on crackers … the list is endless.


Super light and creamy - this soft 'cheese' can be used in a variety of ways. Enjoy!
Prep Time 5 mins


  • 1 cup cashew nuts
  • 2 cups cold water
  • pinch salt
  • 3-4 tbsp yeast flakes


  • Soak the cashew nuts in the water for at least 6-8 hours. I do this first thing in the morning and then prepare the cheese at lunch time or supper time.
  • Drain and rinse thoroughly
  • Place the nuts into a high speed blender along with a pinch of salt and the yeast flakes
  • Add a splash of water
  • Whizz up until its smooth and creamy - adding more water as you go if needed


Have this as thick or as runny as you like - it's your choice. It'll keep in the fridge in an airtight container or jar for a few days.

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