Vegan Cashew Cheese

Vegan Cashew Cheese

I abruptly understood that we didn’t have a wonderful cashew cheese sauce that you can use to sprinkle over things on the blog yet! So I had to rectify that situation quickly.

Because this is a sugary recipe. Something to sprinkle on anything and everything. Pizzas, kinds of pasta, potatoes, salads, you name it, if it’s a delicious dish, it would likely help from a drop of this cashew cheese sauce.


For those who don’t like nuts, we have a vegan cheese sauce that is entirely nut-free, and if it comes to cashew cheese, we have a sundried tomato cashew cheese and a fresh basil and chive cashew cream.

However, the sundried tomato cashew cheese is likely to be a spread or drop, it’s thick and spreads beautifully on crackers, and the basil and chive cashew cream is a beautiful salad dressing and also excellent when you require something to spray.

Cashew cheese sauce that is just craving to be scattered on a domestic vegan pizza, well, this is the stuff. Hard, sliceable cashew cheese. It’s here! And I couldn’t be more thrilled!

We have visitors arriving following week, and I have a full-on cheeseboard organised, with this as the main event!


I have to confess it caught me a fair few goes to get this one right. From the beginning though I was fascinated with this. To imagine it can be so simple to make a super impressive block of vegan cheese.




  • 1 cup (150g) Raw Cashew Nuts
  • ¼ cup of unsweetened plain
  • 1/4 cup (60g) tahini
  • ½ tsp of Salt
  • ¼ teaspoon of white pepper
  • ½ teaspoon of onion powder
  • 1/4 cup Nutritional Yeast
  • ¼ tsp Garlic Powder (or flakes)



  • Add 1 cup of cashews, ¼ cup of unsweetened plain almond milk, two tablespoons of tahini, two tablespoons of nutritional yeast, ½ teaspoon of onion powder, ½ teaspoon of salt, ¼ teaspoon of garlic powder, ¼ teaspoon of white pepper and blend until smooth.
  • Scraping down the sides once or twice and mix again.
  • Spread on something delicious


Have a nice day


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