Print

Best vegan cashew cheese spread


  • Author: Nina | Tofu Test Kitchen
  • Prep Time: 2 mins
  • Cook Time: 5 min
  • Total Time: 7 min
Scale

Ingredients

  • 2 cups raw cashews, soaked overnight and drained
  • 1 ½ tbsp nutritional yeast
  • 1 tbsp brewers yeast (or substitute 1 additional tbsp nutritional yeast)
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • ½ tsp cayenne (or less if you don’t like it spicy)
  • ¼ tsp pepper
  • ½ tsp chili powder
  • Juice of 1 lemon
  • Water, to thin (I use about 6 tbsp)

Instructions

  1. In a food processor or high speed blender, combine all ingredients except the water. Pulse a few times to mix.
  2. Add water 1 tbsp at a time until you reach desired texture for your cheese spread. I use about 6 tbsp, but it will depend on how much water your cashews retained from soaking, and the size of the juiced lemon.
  3. Process for several minutes until smooth, scraping down the sides with a spatula occasionally to mix evenly.
  4. Chill, and serve cold.