Cashew Cream Cheese

August 11, 2010

This cashew cream cheese is incredible and so easy to make. Use as dip or spread. It’s always a winner.

The Best Cashew Cream Cheese

This cashew cream cheese is unbelievably good. It is fantastic served as a cheese, a spread, or a dip.

My dad always tells me that happiness is tied up in expectations. If you keep your expectations in a realistic place, you’re less likely to be disappointed. I’ve found this advice to be true in all aspects of life; and I offer it up today when making this cashew cream cheese.

Don’t get me wrong, this spread is absolutely scrumptious. But if you turn on your food processor expecting this to taste exactly like cheese made from cow’s milk, you may be a little disappointed. Conversely, if you think of it as a dairy-free healthy cheesy-tasting alternative to conventional cheese you will be thrilled with the results.

People dipping into this vegan cashew cheese usually say the same thing when they come up for air – “Oh yum, this is delicious. But it doesn’t taste like cheese”. I should call it cashew spread.

For those of you not familiar with raw food, pureed nuts or seeds and water are used to make dairy-free cheese. Raw almonds, macadamias, pine nuts, sunflower seeds, and sesame seeds make awesome vegan cheese. But, cashews yield the best results when making neutral-flavored spreads.

You can add any aromatics or other flavorings to this basic cashew cream cheese recipe.

Just pulse and add to taste. I like to keep this cashew cheese the consistency of hummus or ricotta so it acts like a cream cheese spread that’s fantastic with chips, crackers, or veggie sticks, or slathered on bagels, sandwiches, or wraps.


This CASHEW CREAM CHEESE is so incredibly delicious. Just throw everything into your high-speed blender or food processor. Use this on sandwiches, wraps, and in lasagna and other dishes. GET THE FULL PRINTED RECIPE:

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Cashew Cream Cheese

This vegan cashew cream cheese is super tasty and really easy to make. Just throw everything into your food processor.

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
Author Tess Masters


herbed cheese:

  • 1 tablespoon finely chopped fresh flat leaf parsley
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped green onion

tomato-basil cheese:

  • 1/4 cup finely chopped fresh basil
  • 1 teaspoon tomato paste

chive cheese:

  • 2 tablespoons finely chopped chives

chile cheese:

  • 2 tablespoons  chopped flat-leaf parsley
  • 2 tablespoons finely chopped green onions
  • 1 teaspoon finely grated lemon zest
  • 1 small green chile, ribbed, seeded, and minced or 1/8 teaspoon red pepper flakes

sweet cheese:

truffle cheese:

sesame cheese:


  1. Drain the soaked cashews and rinse thoroughly.
  2. Throw the cashews into the food processor with the other ingredients (except the parsley) and pulse until you reach your desired consistency. Add more water as needed. Tweak lemon juice, garlic, salt, and onion powder to taste. 
  3. Transfer the cheese to a bowl, and stir through the parsley. 

Recipe Notes

Photo by Trent Lanz, and styling by Alicia Buszczak