This cashew cheese spread is rich, creamy, and packed with flavor. Perfect for those avoiding dairy, it’s easy to make and incredibly versatile for snacking, spreading, or dipping.
- Total Time: 15 minutes (plus soaking time)
- Prep Time: 15 minutes
- Soak Time: 2-4 hours
- Servings: 8
Ingredients
- 1 cup raw cashews (soaked for 2-4 hours or boiled for 10 minutes)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 garlic clove (minced)
- 1/4 cup water (adjust for desired consistency)
- 1 tbsp olive oil
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper to taste
Optional Add-Ins:
- Fresh herbs (parsley, chives, or dill)
- Sun-dried tomatoes (chopped)
- Crushed red pepper flakes (for heat)
Step-by-Step Instructions
- Soak the Cashews:
Soak raw cashews in water for 2-4 hours, or boil them for 10 minutes to soften. Drain and rinse well. - Blend the Ingredients:
Add soaked cashews, nutritional yeast, lemon juice, garlic, water, olive oil, smoked paprika (if using), salt, and black pepper to a food processor or high-speed blender. Blend until smooth and creamy. - Adjust Consistency:
Add water, one tablespoon at a time, to reach your desired spreadable consistency. - Customize:
Stir in fresh herbs, sun-dried tomatoes, or red pepper flakes for added flavor. - Serve:
Transfer to a bowl and garnish with olive oil, fresh herbs, or cracked black pepper. Serve immediately or refrigerate for 30 minutes to enhance the flavors.
Nutritional Information (per serving)
- Calories: 110
- Protein: 3 g
- Fat: 9 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Sugar: 1 g
Vitamins and Benefits
Contains:
- Healthy fats (cashews and olive oil): Support heart health.
- Vitamin B12 (nutritional yeast): Boosts energy and supports brain health.
Benefits:
This cheese spread is dairy-free, nutrient-rich, and high in healthy fats, making it a great alternative for those avoiding dairy.
Cashews are actually seeds that grow on the bottom of the cashew apple, a fruit native to Brazil!
Storage Tips
- Store in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze in small portions for up to 2 months. Thaw in the refrigerator before use.
FAQ
Can I make this nut-free?
“Yes, use sunflower seeds or silken tofu as a substitute for cashews.”
What can I serve this with?
“Serve with crackers, fresh vegetables, or as a spread on sandwiches and wraps.”
Can I use roasted cashews?
“Raw cashews are best for a creamy texture, but lightly roasted cashews can add a nuttier flavor.”