Going Dairy-Free? Try this Spreadable Cashew ‘Cheese’ Alternative!

When thinking about going dairy-free, cheese seems to be the most common hurdle. Vegetarian recipes in particular often rely on cheese as a staple ingredient – just look at the veggie options in restaurants, cheese features heavily!

So if you’ve ever struggled to eliminate cheese from your diet, why not try a swap instead…

Cashew cheese is oh so creamy, versatile (try different flavour variations) and can be made in minutes.

Cashew ‘Cheese’ Recipe


  • 2 cups soaked cashews
  • 1/2 cup nutritional yeast
  • 1/4 cup water
  • 1/2 tsp onion powder
  • Squeeze of lemon juice
  • Garlic powder to taste (start with 1/2 tsp)
  • Ground black pepper to taste
  • Himalayan or truffle salt to taste
  • Flavour variations: add herbs or spices such as garlic, cayenne or chives.


  1. Add all ingredients to your blender and blend until smooth!
  2. Taste test and add a little extra garlic powder, ground black pepper and Himalayan or truffle salt as desired.

The mixture should be thick, but you can thicken up further by chilling in the fridge.

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