Dairy-Free Cashew Cheese

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Dairy-free cashew cheese anyone?! 

After all the rage about cashew cheese, I tested it last week in my kitchen and am happy to share my own rendition with you all!

As I mentioned in my previous posts, Coptic Orthodox Lent is a wonderful opportunity to explore the parallel universe of veganism, and cashew cheese sounded so tempting. 

For a candid opinion, I will list here all the pros and cons upon my attempt of making cashew cheese from scratch. Let us talk first about the pros: 

  1. This vegan cheese dip is perfect for cocktail parties or for game food.  
  2. Your dairy intolerant guests will fall in love with it.
  3. It is highly nutritious. Cashews are super rich in unsaturated fats. They’re also low in sugar and a good source of fiber. The other ingredients make the dip even more nutritious, as it has extra virgin olive oil and a bunch of fresh herbs packed with vitamins and antioxidants. In addition, cashews contain a significant amount of copper, a mineral essential for energy production, healthy brain development, and a strong immune system. They’re also a great source of magnesium and manganese, nutrients important for bone health. 

The cons of this homemade vegan cheese are totally subjective: 

  1. It is laborious: Making this cheese dip involves several steps,  including soaking the cashews, blending, seasoning, and baking.  
  2. It has a raw taste: This cheese has a pronounced raw taste that gets mitigated by baking. 
  3. It is initially bland: The blended cashews yield a creamy consistency, yet lack personality. It is a bland, unctuous mass that begs for flavors, so adding herbs and spices is probably a must for those with a tuned palate.

Personally speaking, I found making this cheese worthy of my time, given how much my kids loved it. It is a great substitute for cheese and an excellent spread for breakfast. Also it makes a wholesome dip or a mid-day snack. 

I would love to read your feedback in the comments!

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Dairy-Free Cashew Cheese 

Serves 4-6 people 


For soaking the cashews 

  • 1 cup raw cashew nuts (unfrosted and unsalted)  
  • Enough water to cover the cashews 

For making the cashew cheese 

  • 1 cup mixed aromatic herbs: fresh parsley, mint, and cilantro, finely chopped 
  • 1 red onion, finely chopped 
  • 1 clove garlic, roasted and crushed 
  • 3 tablespoons extra virgin olive oil 
  • 1/4 teaspoon paprika 
  • Salt and pepper 


  1. Soaking the nuts: Combine 1 cup of cashews and enough water to cover them in a deep pan and leave them overnight or no less than 9 hours. Past soaking time, drain the nuts and rinse them with fresh water. (See notes)
  2. Blend the cashews: Add the nuts to the bowl of food processor. Add water and blend until you reach a creamy consistency.
  3. Season the cashew cheese: Add the olive oil, garlic, onions, herbs, and spices and mix well. 
  4. Bake in a preheated oven at 350ºF for 15 to 20 minutes, until it starts to bubble and brown around the edges. 
  5. Serve the cheese with crackers or slices of bread. 
  • Don’t skimp on the soaking time of the cashews as the softer they become, the creamier the cheese will be. 

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Former diplomat | Travel & Food Writer | Stauch advocate of Culinary Diplomacy. Find more here: https://cheznermine.com/about/

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