Cashew Cream Cheese Will Make You Quit Dairy Forever


Cheese is the main reason why many vegetarians can’t go one hundred presents plant-based. Try this recipe today and you will never go back to your old habits! Plus, giving up dairy can help you lose weight loss, fight inflammation, and improve digestion. Win-win!

With just a few easy-to-get ingredients, you can make the most delicious plant-based cheese you have ever had! It tastes like the real stuff and unlike most store-bought cheeses, this homemade version doesn’t contain refined sugar, highly processed ingredients, and preservatives. It is full of protein, good fats, vitamins, and minerals. Further, it can be made in less than 15 minutes (not counting at least 8 hours soaking time). Is it worth the effort? Well, it may seem overwhelming for new vegans, but it is easier than you think.

The cheesy taste comes from nutritional yeast, while the fresh lemon juice and white vinegar add that distinguished, tangy flavor. The creaminess and texture are provided by the pre-soaked cashews and sunflower seeds. This velvety, creamy, dreamy vegan cheese makes a perfect addition to your sandwich, pasta, or afternoon snack.

Cashew Cream Cheese

Total time 10 minutes + soaking time

Servings 10


1/2 cup raw cashew, soaked overnight and drained
1/2 cup raw hulled sunflower seeds, soaked overnight and drained
1/4 cup coconut oil, at room temperature
1/4 teaspoon sea salt, or more to taste
1 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon white vinegar
2 tablespoons nutritional yeast
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano


Add the cashews, sunflower seeds, coconut oil, sea salt, and garlic powder to a bowl of your food processor or a high-speed blender. Blend until creamy and uniform. Adjust the salt, based upon your personal preferences.

Add in the lemon juice, vinegar, and nutritional yeast and continue to blend until everything is well incorporated.

Line a bowl with cheesecloth; sprinkle the bottom of the bowl with the herbs.

Scrape the mixture into the prepared bowl, pressing it down into the herbs. Using a wide spatula, level the top and place it in your refrigerator; let set overnight.

The next day, remove the cheesecloth and serve your cheese well-chilled. Store in your refrigerator and use within 5 days. Bon appétit!

Nutrition Facts

(Amount per 29g = 1 serving)
Calories 139
Total Carbohydrates 5.7g
Protein 3.6g
Total Fat 2.1g

Chef’s notes

This soft cheese is incredibly easy to customize with all sorts of flavors. This version has Mediterranean flair, but you can create your unique recipe by adding ingredients you have on hand. These ingredients include fresh or granulated garlic, onion or roasted peppers for a country-style cheese; smoked paprika for a rustic, home-style version; curry powder and ground mustard for a good alternative of traditional Indian paneer.   

If you do not like coconut oil, you can use tahini as well. As for the herbs, you can omit some ingredients and experiment with the fresh or dried herbs to find your favorite flavors.

About Author:

Dragana Dzajevic is a longtime vegan, avid animal lover, food blogger and children’s book author. She contributes to many cookbooks, diet books, and food magazines.

She specializes in writing vegan recipes and creating healthy eating recipes. In her spare time, she enjoys reading and cooking.


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