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Cashew Cream Cheese

Cashew Cream Cheese

This cashew cream cheese is incredible served as a cheese, a dip, or slathered on sandwiches and wraps. Use the base recipe or try the flavor variations.

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


Base Recipe:

Flavor Variations (add to the base recipe):

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 all of the ingredients (except the parsley) into your high-speed blender or food processor fitted with the S blade and process for 30 to 60 seconds, or until 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 Video


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:https://www.theblendergirl.com/recipe/cashew-cream-cheese/

Posted by The Blendaholic on Wednesday, May 23, 2018

Recipe Notes

Photo by Trent Lanz, and styling by Alicia Buszczak