24 Delicious Cashew Cheese Recipes for Every Occasion

Dive into the creamy, dreamy world of cashew cheese with our roundup of 24 irresistible recipes that cater to every craving and occasion. Whether you’re whipping up a quick weeknight dinner, seeking seasonal delights, or in need of some comfort food magic, these plant-based wonders promise to delight your taste buds. Get ready to explore the versatility of cashew cheese—your culinary adventure starts here!

Creamy Cashew Cheese Spread

Whip up this dreamy Creamy Cashew Cheese Spread in minutes—your taste buds won’t believe it’s dairy-free. Perfect for slathering on crackers or dolloping onto veggie platters, it’s a game-changer for snack time.

Ingredients

• 1 cup raw cashews, soaked overnight for ultra-creamy texture
• 2 tbsp fresh lemon juice, for a bright, tangy kick
• 1 tbsp nutritional yeast, adding a cheesy, umami depth
• 1/2 tsp garlic powder, for a subtle, savory note
• 1/4 tsp sea salt, finely ground to enhance all flavors
• 1/4 cup water, to achieve the perfect spreadable consistency

Instructions

1. Drain the soaked cashews and rinse under cold water until the water runs clear.
2. In a high-speed blender, combine the cashews, lemon juice, nutritional yeast, garlic powder, and sea salt.
3. Blend on high for 1 minute, then scrape down the sides with a spatula to ensure everything is incorporated.
4. Add water, 1 tablespoon at a time, blending after each addition until the mixture is smooth and creamy. Tip: The spread should be thick but pourable—adjust water as needed.
5. Transfer the spread to a bowl, cover, and refrigerate for at least 1 hour to firm up. Tip: Chilling enhances the flavors and texture.
6. Before serving, give it a quick stir to fluff it up. Tip: For an extra flavor boost, drizzle with olive oil or sprinkle with herbs.

Enjoy the luxuriously smooth texture and rich, cheesy flavor of this spread. Elevate your next charcuterie board or sandwich with this versatile, plant-based delight.

Spicy Cashew Cheese Dip

Let’s dive into a creamy, spicy cashew cheese dip that’s packed with flavor and ready in minutes. Perfect for game day or a cozy night in, this dip is a crowd-pleaser with a kick.

Ingredients

• 1 cup raw cashews, soaked overnight for creaminess
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp extra virgin olive oil, for richness
• 1 clove garlic, minced for a sharp bite
• 1/2 tsp smoky paprika
• 1/4 tsp cayenne pepper, for heat
• 1/2 tsp sea salt, to enhance flavors
• 1/4 cup filtered water, for smooth blending

Instructions

1. Drain the soaked cashews and rinse under cold water.
2. In a high-speed blender, combine cashews, lemon juice, olive oil, garlic, paprika, cayenne, and sea salt.
3. Blend on high for 1 minute, then scrape down the sides with a spatula.
4. Add filtered water and blend for another 2 minutes until silky smooth.
5. Transfer to a bowl and let sit for 10 minutes to thicken slightly.
6. Serve immediately or chill for 30 minutes for a firmer texture.

Rich and velvety, this dip boasts a perfect balance of spicy and tangy. Try it with crunchy veggies or warm pita bread for an irresistible snack.

Garlic Herb Cashew Cheese

Vegans and dairy-lovers alike, buckle up! This Garlic Herb Cashew Cheese is your new go-to for creamy, dreamy spreads that pack a punch of flavor without the guilt.

Ingredients

• 1 cup raw cashews, soaked overnight for ultra-creamy texture
• 2 tbsp fresh lemon juice, for a bright tang
• 2 cloves garlic, minced for a sharp kick
• 1 tbsp nutritional yeast, for a cheesy depth
• 1/4 cup water, to blend into smooth perfection
• 1/2 tsp sea salt, to enhance all flavors
• 1 tbsp fresh rosemary, finely chopped for aromatic earthiness
• 1 tbsp fresh thyme leaves, for a subtle, woodsy note

Instructions

1. Drain the soaked cashews and rinse under cold water until the water runs clear.
2. In a high-speed blender, combine the cashews, lemon juice, minced garlic, nutritional yeast, water, and sea salt. Blend on high for 2 minutes, scraping down the sides as needed, until completely smooth. Tip: For an even smoother texture, blend for an additional minute.
3. Transfer the mixture to a bowl and fold in the chopped rosemary and thyme leaves until evenly distributed. Tip: Taste and adjust salt if needed, but remember the flavors will deepen as it chills.
4. Cover the bowl with plastic wrap, pressing it directly onto the surface of the cheese to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results. Tip: The longer it chills, the firmer and more flavorful it becomes.

Get ready to spread this luscious Garlic Herb Cashew Cheese on crusty bread, dollop over roasted veggies, or use as a decadent dip for fresh, crunchy crudités. Its creamy texture and bold, herby flavor make it a versatile star in any plant-based pantry.

Smoked Cashew Cheese Ball

Dive into the creamy, smoky goodness of this crowd-pleaser that’s as easy to make as it is to devour. Perfect for your next gathering or a solo snack attack.

Ingredients

• 2 cups raw cashews, soaked overnight for ultra-creamy texture
• 1/4 cup nutritional yeast, for a cheesy, umami punch
• 2 tbsp smoked paprika, for that deep, woodsy flavor
• 1 tbsp lemon juice, freshly squeezed for a bright zing
• 1 tsp garlic powder, for a subtle kick
• 1/2 tsp sea salt, finely ground to enhance all flavors
• 1/4 cup fresh chives, finely chopped for a pop of color and freshness

Instructions

1. Drain the soaked cashews and pat them dry with a clean towel to remove excess moisture.
2. In a food processor, combine the cashews, nutritional yeast, smoked paprika, lemon juice, garlic powder, and sea salt. Blend on high for 2-3 minutes, scraping down the sides as needed, until the mixture is smooth and creamy.
3. Transfer the mixture to a bowl and fold in the chopped chives until evenly distributed.
4. Shape the mixture into a ball using your hands, then wrap it tightly in plastic wrap. Chill in the refrigerator for at least 2 hours to firm up.
5. Before serving, roll the cheese ball in additional smoked paprika or chopped nuts for extra texture and flavor.

Outrageously smooth with a smoky depth, this cheese ball pairs perfectly with crisp veggies or artisanal crackers. Try serving it on a wooden board surrounded by an array of colorful dippers for a stunning presentation.

Cashew Cheese Stuffed Mushrooms

Absolutely nobody can resist these creamy, dreamy Cashew Cheese Stuffed Mushrooms. They’re the ultimate bite-sized party snack that’ll have everyone begging for the recipe.

Ingredients

• 24 large, fresh white mushrooms, stems removed
• 1 cup raw cashews, soaked overnight for ultra-creamy texture
• 2 tbsp nutritional yeast for a cheesy, umami punch
• 1 tbsp fresh lemon juice for a bright, tangy kick
• 1 clove garlic, minced finely for a sharp, aromatic depth
• 1/2 tsp sea salt for perfect seasoning
• 1/4 tsp smoked paprika for a hint of warmth and color
• 2 tbsp extra virgin olive oil, rich and fruity
• Freshly ground black pepper to finish

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Blend soaked cashews, nutritional yeast, lemon juice, garlic, sea salt, and smoked paprika in a food processor until smooth, scraping down the sides as needed.
3. Drizzle in olive oil while blending to create a luxuriously creamy cashew cheese filling.
4. Generously fill each mushroom cap with the cashew cheese mixture, using a small spoon for precision.
5. Arrange stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
6. Let cool for 5 minutes before serving to allow the flavors to meld beautifully.

Just imagine the creamy cashew cheese melting in your mouth against the earthy, tender mushroom. Serve these beauties warm, garnished with a twist of black pepper for an extra flavor pop.

Vegan Cashew Cheese Pizza

Ditch the dairy without sacrificing flavor—this Vegan Cashew Cheese Pizza is a game-changer. Creamy, tangy, and utterly delicious, it’s proof that plant-based can punch above its weight.

Ingredients

• 1 cup raw cashews, soaked overnight for ultra-creamy texture
• 1/4 cup nutritional yeast, for that cheesy umami kick
• 2 tbsp fresh lemon juice, bright and zesty
• 1 tbsp extra virgin olive oil, rich and smooth
• 1 tsp garlic powder, for a punch of flavor
• 1/2 tsp sea salt, finely ground
• 1 pre-made pizza crust, crispy and golden
• 1/2 cup marinara sauce, robust and herby
• 1 cup baby spinach leaves, fresh and vibrant
• 1/2 cup cherry tomatoes, halved and juicy

Instructions

1. Preheat your oven to 425°F to ensure a crispy crust.
2. Drain the soaked cashews and blend with nutritional yeast, lemon juice, olive oil, garlic powder, and sea salt until smooth. Tip: A high-speed blender works best for silky cheese.
3. Spread the marinara sauce evenly over the pizza crust, leaving a small border for the crust.
4. Dollop the cashew cheese mixture on top of the sauce, then use the back of a spoon to swirl it around.
5. Scatter the baby spinach and cherry tomatoes over the pizza. Tip: For extra flavor, drizzle a bit more olive oil on top before baking.
6. Bake for 12-15 minutes, or until the edges are golden and the toppings are slightly wilted. Tip: Rotate the pizza halfway through for even cooking.

Unbelievably creamy and packed with flavor, this pizza is a crowd-pleaser. Serve it with a sprinkle of red pepper flakes for a spicy kick or a side of mixed greens for a fresh contrast.

Cashew Cheese and Spinach Stuffed Shells

Dive into a creamy, dreamy twist on classic stuffed shells that’ll have your taste buds doing a happy dance. This Cashew Cheese and Spinach Stuffed Shells recipe is a game-changer for plant-based comfort food lovers.

Ingredients

• 12 oz jumbo pasta shells, perfectly al dente
• 2 cups raw cashews, soaked overnight for creamy texture
• 1/4 cup nutritional yeast, for a cheesy flavor boost
• 2 tbsp lemon juice, freshly squeezed for brightness
• 2 cloves garlic, minced for a punchy kick
• 1/2 tsp sea salt, finely ground to enhance flavors
• 1/4 tsp black pepper, freshly cracked for depth
• 1/4 cup water, to blend into silky smoothness
• 2 cups fresh spinach, roughly chopped for vibrant color
• 1 tbsp olive oil, rich extra virgin for sautéing
• 1/2 cup marinara sauce, homemade or jarred for saucy goodness

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked dish.
2. Boil the jumbo pasta shells in salted water for 9 minutes, then drain and set aside. Tip: Stir occasionally to prevent sticking.
3. In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic, sea salt, black pepper, and water. Blend until smooth. Tip: Scrape down the sides for even consistency.
4. Heat olive oil in a pan over medium heat. Add spinach and sauté until just wilted, about 2 minutes. Tip: Don’t overcook to retain vibrant color.
5. Mix the sautéed spinach into the cashew cheese mixture until well combined.
6. Stuff each pasta shell with the cashew cheese and spinach mixture, then place in a baking dish.
7. Pour marinara sauce over the stuffed shells, covering evenly.
8. Bake for 20 minutes, or until the sauce is bubbly and the tops are lightly golden.

Who knew dairy-free could taste this indulgent? The cashew cheese melts into a velvety filling, while the spinach adds a fresh contrast. Serve these shells with a crisp salad for a meal that’s as satisfying to look at as it is to eat.

Raw Cashew Cheese with Crackers

Kickstart your snack game with this creamy, dreamy Raw Cashew Cheese paired with crispy crackers. It’s vegan, no-bake, and packed with flavor that’ll make your taste buds dance.

Ingredients

• 1 cup raw cashews, soaked overnight for ultra-creamy texture
• 2 tbsp fresh lemon juice, for a bright zing
• 1 tbsp nutritional yeast, for a cheesy depth
• 1/2 tsp garlic powder, for a subtle kick
• 1/4 tsp sea salt, to enhance all flavors
• 2 tbsp extra virgin olive oil, rich and smooth
• Water, as needed for blending
• Your favorite crackers, for serving

Instructions

1. Drain the soaked cashews and rinse under cold water until the water runs clear.
2. In a high-speed blender, combine the cashews, lemon juice, nutritional yeast, garlic powder, and sea salt. Blend on high for 1 minute.
3. While blending, slowly drizzle in the olive oil to emulsify the mixture. If the mixture is too thick, add water 1 tbsp at a time until smooth.
4. Scrape down the sides of the blender with a spatula to ensure everything is well incorporated. Blend again for 30 seconds or until perfectly smooth.
5. Transfer the cashew cheese to a serving bowl. Cover and refrigerate for at least 1 hour to firm up and develop flavors.
6. Serve chilled with your favorite crackers. For an extra touch, drizzle with olive oil and sprinkle with black pepper before serving.

Just like that, you’ve got a velvety, tangy cashew cheese that’s irresistibly spreadable. The crackers add the perfect crunch, making each bite a delightful contrast. Try it with a sprinkle of smoked paprika for a smoky twist.

Cashew Cheese Quesadillas

Forget everything you know about quesadillas—this cashew cheese version is a game-changer. Blend, sizzle, and devour your way to dairy-free bliss.

Ingredients

• 1 cup raw cashews, soaked overnight for creamy texture
• 2 tbsp nutritional yeast, for a cheesy, umami kick
• 1/2 cup water, to blend into smooth perfection
• 1 tbsp fresh lemon juice, for a bright, tangy note
• 1/2 tsp garlic powder, for a hint of savory depth
• 1/2 tsp sea salt, to enhance all flavors
• 4 large flour tortillas, soft and pliable for folding
• 1 tbsp olive oil, rich and golden for frying
• 1/2 cup diced red bell pepper, crisp and sweet for crunch
• 1/4 cup chopped cilantro, fresh and vibrant for garnish

Instructions

1. Drain the soaked cashews and blend with nutritional yeast, water, lemon juice, garlic powder, and sea salt until silky smooth.
2. Heat a large skillet over medium heat (350°F) and brush lightly with olive oil.
3. Spread a generous layer of cashew cheese on half of each tortilla, then sprinkle with diced red bell pepper.
4. Fold the tortillas over the filling, pressing gently to seal.
5. Cook each quesadilla for 2-3 minutes per side, until golden and crispy.
6. Flip carefully with a spatula to keep the filling inside.
7. Remove from heat, cut into wedges, and garnish with fresh cilantro.

Zesty and creamy with a satisfying crunch, these quesadillas are a dream. Serve with a side of spicy salsa or a cool avocado dip for the ultimate contrast.

Cashew Cheese and Jalapeno Poppers

Spice up your snack game with these creamy, crunchy, and kicky poppers that’ll have everyone begging for the recipe.

Ingredients

• 1 cup raw cashews, soaked overnight for ultra-creamy texture
• 2 tbsp nutritional yeast, for that cheesy umami punch
• 1 tbsp lemon juice, freshly squeezed for brightness
• 1/2 tsp garlic powder, for a subtle depth
• 1/4 tsp smoked paprika, adding a whisper of heat
• 12 fresh jalapenos, halved and seeded for the perfect vessel
• 1/2 cup panko breadcrumbs, for that irresistible crunch
• 2 tbsp melted vegan butter, to golden perfection

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Drain the soaked cashews and blend with nutritional yeast, lemon juice, garlic powder, and smoked paprika until silky smooth. Tip: A high-speed blender ensures the creamiest cheese.
3. Spoon the cashew cheese into each jalapeno half, filling generously.
4. Mix panko breadcrumbs with melted vegan butter and sprinkle over the filled jalapenos for a crispy topping. Tip: Press lightly to adhere the crumbs.
5. Bake for 20-25 minutes, until the tops are golden and the jalapenos are tender. Tip: Watch closely to prevent burning.

Delight in the contrast of the creamy, tangy cashew cheese against the spicy, crisp jalapeno. Serve these poppers straight from the oven with a cold craft beer for the ultimate flavor explosion.

Sweet Cashew Cheese Dessert

Kick off your dessert game with this Sweet Cashew Cheese Dessert—creamy, dreamy, and dairy-free. Perfect for when you crave something indulgent but light.

Ingredients

• 1 cup raw cashews, soaked overnight for ultra-creamy texture
• 1/4 cup pure maple syrup, for a deep, autumnal sweetness
• 2 tbsp coconut oil, melted and slightly cooled
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp lemon juice, freshly squeezed for a bright tang
• A pinch of sea salt, to balance the sweetness

Instructions

1. Drain the soaked cashews and rinse under cold water until the water runs clear.
2. In a high-speed blender, combine the cashews, maple syrup, coconut oil, vanilla extract, lemon juice, and sea salt.
3. Blend on high for 2-3 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy. Tip: For an extra smooth texture, soak the cashews in hot water for 15 minutes if you’re short on time.
4. Pour the mixture into a small bowl or container, cover, and refrigerate for at least 4 hours, or until set. Tip: The longer it chills, the firmer it gets, making it easier to scoop or spread.
5. Once set, serve chilled. Tip: Garnish with fresh berries or a drizzle of melted dark chocolate for an elegant touch.

This dessert boasts a velvety texture that melts in your mouth, with a sweet yet subtly tangy flavor profile. Try spreading it on toast or dolloping over warm fruit compote for a decadent twist.

Cashew Cheese and Avocado Toast

Zesty mornings call for something creamy, crunchy, and downright dreamy. This cashew cheese and avocado toast is your ticket to breakfast bliss—no fancy skills needed.

Ingredients

• 2 slices of artisanal sourdough bread, thick-cut
• 1 ripe avocado, creamy and slightly firm
• 1/4 cup of homemade cashew cheese, velvety smooth
• 1 tbsp of extra virgin olive oil, rich and fruity
• 1/2 tsp of flaky sea salt
• 1/4 tsp of crushed red pepper flakes, for a subtle kick
• Fresh cilantro leaves, for a bright finish

Instructions

1. Preheat your oven to 350°F to toast the bread to golden perfection.
2. While the oven heats, mash the avocado in a bowl until smooth but slightly chunky.
3. Brush both sides of the sourdough slices with extra virgin olive oil for a crispy exterior.
4. Place the bread on a baking sheet and toast in the oven for 5 minutes, then flip and toast for another 3 minutes.
5. Spread a generous layer of cashew cheese on each toast while still warm.
6. Top with the mashed avocado, spreading evenly to cover the cheese.
7. Sprinkle flaky sea salt and crushed red pepper flakes over the avocado for flavor and heat.
8. Garnish with fresh cilantro leaves for a pop of color and freshness.

Outrageously creamy meets satisfyingly crunchy in every bite. Serve it with a drizzle of hot honey or a side of pickled onions for an extra flavor punch.

Cashew Cheese Lasagna

Forget everything you know about lasagna—this cashew cheese version is a game-changer. Creamy, dreamy, and packed with flavor, it’s the vegan twist you didn’t know you needed.

Ingredients

• 1 1/2 cups raw cashews, soaked overnight for creaminess
• 2 cups marinara sauce, rich and tangy
• 9 lasagna noodles, oven-ready for convenience
• 1 cup nutritional yeast, for a cheesy flavor
• 2 cloves garlic, freshly minced
• 1 tbsp lemon juice, freshly squeezed for brightness
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1 tbsp olive oil, extra virgin for richness
• 1 cup spinach, fresh and roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Drain the soaked cashews and blend them with nutritional yeast, garlic, lemon juice, salt, and pepper until smooth. Tip: Add a splash of water if needed for a creamier texture.
3. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
4. Layer 3 lasagna noodles over the sauce, followed by half of the cashew cheese mixture and a handful of spinach. Repeat the layers, finishing with a final layer of noodles and the remaining marinara sauce.
5. Drizzle the top with olive oil for a golden finish. Tip: Cover with foil to keep moisture in while baking.
6. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and slightly crispy on top. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.

You’ll love the creamy cashew cheese paired with the tangy marinara and fresh spinach. Serve it with a side of garlic bread for the ultimate comfort meal.

Cashew Cheese and Tomato Basil Bruschetta

Never settle for boring appetizers when you can whip up this Cashew Cheese and Tomato Basil Bruschetta in minutes. Blend creamy cashews with tangy lemon for a dairy-free cheese that’ll wow any crowd.

Ingredients

• 1 cup raw cashews, soaked overnight for ultra-creamy texture
• 2 tbsp fresh lemon juice, for a bright zing
• 1/4 cup water, to smooth out the blend
• 2 cloves garlic, minced for a pungent kick
• 1/2 tsp sea salt, to enhance all flavors
• 4 ripe tomatoes, diced for juicy bursts
• 1/4 cup fresh basil leaves, thinly sliced for aromatic freshness
• 2 tbsp rich extra virgin olive oil, for drizzling
• 1 baguette, sliced and toasted to golden perfection

Instructions

1. Drain the soaked cashews and blend with lemon juice, water, garlic, and sea salt until smooth. Tip: Scrape down the sides for an even consistency.
2. In a bowl, toss diced tomatoes and basil with olive oil. Tip: Let it sit for 10 minutes to marry the flavors.
3. Toast baguette slices at 375°F for 5 minutes or until edges are crisp. Tip: Watch closely to avoid burning.
4. Spread a generous layer of cashew cheese on each toast, then top with the tomato basil mixture.
5. Drizzle with additional olive oil before serving for extra richness.

Mouthwatering doesn’t begin to cover it—the creamy cashew cheese pairs perfectly with the juicy, herby topping. Serve these bruschettas at your next gathering and watch them disappear before your eyes.

Cashew Cheese Stuffed Peppers

Need a show-stopping appetizer that’s as easy as it is delicious? These Cashew Cheese Stuffed Peppers are your answer—creamy, crunchy, and packed with flavor.

Ingredients

• 4 large bell peppers, vibrant and firm
• 1 cup raw cashews, soaked overnight for creaminess
• 2 tbsp nutritional yeast, for a cheesy depth
• 1 tbsp lemon juice, freshly squeezed for brightness
• 1 tsp garlic powder, for a punch of flavor
• 1/2 tsp sea salt, finely ground
• 1/4 cup water, to blend into smooth perfection
• 2 tbsp fresh chives, finely chopped for a fresh finish

Instructions

1. Preheat your oven to 375°F to get it ready for roasting.
2. Cut the tops off the bell peppers and remove the seeds, creating perfect little cups for stuffing.
3. Drain the soaked cashews and blend them with nutritional yeast, lemon juice, garlic powder, sea salt, and water until smooth and creamy. Tip: Scrape down the sides of the blender for an even consistency.
4. Fold in the chopped chives into the cashew cheese mixture for an herby kick.
5. Spoon the cashew cheese mixture into the prepared bell peppers, filling them to the top. Tip: Use a piping bag for a cleaner, more professional look.
6. Place the stuffed peppers on a baking sheet and roast for 20-25 minutes, until the peppers are tender and the filling is lightly golden. Tip: Rotate the pan halfway through for even cooking.

Mouthwatering and versatile, these stuffed peppers boast a creamy interior with a slight crunch from the roasted pepper. Serve them sliced on a platter for a colorful appetizer or alongside a crisp salad for a light meal.

Cashew Cheese and Walnut Pate

Elevate your snack game with this creamy, dreamy Cashew Cheese and Walnut Pate—packed with flavor and ready to wow in just minutes.

Ingredients

• 1 cup raw cashews, soaked overnight for ultra-creamy texture
• 1/2 cup walnuts, toasted for deep, nutty flavor
• 2 tbsp fresh lemon juice, for a bright zing
• 1 tbsp nutritional yeast, for a cheesy, umami kick
• 1/2 tsp sea salt, finely ground to enhance all flavors
• 1/4 cup water, ice-cold for smooth blending
• 1 clove garlic, minced for a sharp, aromatic punch

Instructions

1. Drain the soaked cashews and pat them dry with a clean towel to remove excess moisture.
2. Toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring constantly until fragrant and lightly browned. Let them cool slightly.
3. Combine cashews, toasted walnuts, lemon juice, nutritional yeast, sea salt, water, and garlic in a high-speed blender.
4. Blend on high for 2-3 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
5. Taste and adjust seasoning if necessary, adding more lemon juice or salt to suit your palate.
6. Transfer the pate to a serving bowl and chill in the refrigerator for at least 30 minutes to firm up and allow flavors to meld.

Luxuriously smooth with a rich, nutty depth and a tangy finish, this pate is perfect spread on crusty bread or as a decadent dip for fresh veggies. Get creative by swirling in pesto or hot sauce for an extra flavor boost.

Cashew Cheese and Olive Tapenade

Packed with bold flavors, this cashew cheese and olive tapenade combo is your next go-to for effortless entertaining. Perfect for spreading, dipping, or even topping your favorite dishes.

Ingredients

• 1 cup raw cashews, soaked overnight for creamy texture
• 1/2 cup pitted Kalamata olives, briny and bold
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, bright and zesty
• 1 small garlic clove, minced for a sharp kick
• 1/4 tsp sea salt, finely ground
• 1/4 tsp cracked black pepper, aromatic and fresh

Instructions

1. Drain the soaked cashews and blend them in a food processor until smooth, about 2 minutes. Scrape down the sides as needed for even consistency.
2. Add the Kalamata olives, extra virgin olive oil, lemon juice, minced garlic, sea salt, and cracked black pepper to the food processor. Pulse until the mixture is chunky but well combined, about 5 pulses.
3. Transfer the tapenade to a serving bowl. Let it sit at room temperature for 10 minutes to allow the flavors to meld.
4. Serve the cashew cheese and olive tapenade with crusty bread, crackers, or as a vibrant topping for grilled vegetables.

Just like that, you’ve got a creamy, tangy spread with a satisfying bite from the olives. Try it stuffed inside roasted bell peppers for a colorful, flavor-packed appetizer.

Cashew Cheese and Sun-Dried Tomato Pasta

Let’s dive into a creamy, dreamy pasta that’s packed with flavor and ready in a flash. This dish blends luxurious cashew cheese with bold sun-dried tomatoes for a meal that’s both indulgent and effortless.

Ingredients

• 8 oz al dente-ready pasta (like fusilli or penne)
• 1/2 cup raw, unsalted cashews, soaked overnight
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 2 tbsp rich extra virgin olive oil
• 1 clove garlic, minced
• 1/2 cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1/2 tsp sea salt
• 1/4 tsp crushed red pepper flakes
• Fresh basil leaves, for garnish

Instructions

1. Boil pasta in salted water according to package instructions until al dente, then drain and set aside.
2. Blend soaked cashews, almond milk, nutritional yeast, and sea salt until smooth and creamy.
3. Heat olive oil in a pan over medium heat, then sauté garlic until fragrant, about 30 seconds.
4. Add sun-dried tomatoes and red pepper flakes to the pan, cooking for another 2 minutes to meld flavors.
5. Pour the cashew cheese sauce into the pan, stirring to combine with the tomatoes and garlic.
6. Toss the cooked pasta in the sauce until evenly coated, heating through for 1-2 minutes.
7. Garnish with fresh basil leaves before serving.

Tip: For extra creaminess, reserve a bit of pasta water to thin the sauce. Tip: Toast the cashews before blending for a deeper flavor. Tip: Use the oil from the sun-dried tomatoes to sauté for an extra flavor boost.

Rich, velvety sauce clings to every noodle, with bursts of tangy tomato and a hint of heat. Serve it with a crisp white wine or atop a bed of arugula for a fresh contrast.

Cashew Cheese and Roasted Red Pepper Sandwich

Outrageously creamy and packed with flavor, this sandwich is a game-changer for lunch. Blend cashews into a velvety cheese and layer with smoky roasted peppers for a bite that’s unforgettable.

Ingredients

• 1 cup raw cashews, soaked overnight for creaminess
• 2 tbsp nutritional yeast, for a cheesy depth
• 1 tbsp lemon juice, freshly squeezed for brightness
• 1/2 tsp garlic powder, for a subtle kick
• 1/4 tsp sea salt, finely ground to enhance flavors
• 2 large red bell peppers, roasted until charred and sweet
• 4 slices sourdough bread, thick-cut for crunch
• 2 tbsp extra virgin olive oil, rich and fruity
• 1/2 tsp smoked paprika, for a hint of warmth

Instructions

1. Drain the soaked cashews and blend them with nutritional yeast, lemon juice, garlic powder, and sea salt until smooth, about 2 minutes. Tip: For extra creaminess, add a splash of water.
2. Preheat your oven to 450°F. Toss the red bell peppers with olive oil and smoked paprika, then roast for 20 minutes until skins blister. Tip: Rotate peppers halfway for even charring.
3. Remove peppers from oven, let cool, then peel off skins and slice into strips. Tip: Wear gloves to avoid staining your hands.
4. Toast the sourdough slices until golden, about 3 minutes per side.
5. Spread a generous layer of cashew cheese on two slices, top with roasted pepper strips, and close with the remaining slices.

Heavenly creamy meets delightfully smoky in every bite. Serve with a side of crisp greens or dunk into tomato soup for the ultimate comfort meal.

Cashew Cheese and Artichoke Dip

Dive into this creamy, dreamy Cashew Cheese and Artichoke Dip that’s about to become your go-to for every gathering. Bold flavors meet smooth textures in this crowd-pleaser.

Ingredients

• 1 cup raw cashews, soaked overnight for creaminess
• 1 cup canned artichoke hearts, drained and chopped
• 1/4 cup nutritional yeast for a cheesy flavor
• 2 tbsp fresh lemon juice for a zesty kick
• 1 clove garlic, minced for a pungent depth
• 1/2 tsp sea salt for seasoning
• 1/4 cup water to adjust consistency
• 1 tbsp extra virgin olive oil for richness

Instructions

1. Preheat your oven to 350°F to get ready for baking.
2. Blend the soaked cashews, nutritional yeast, lemon juice, minced garlic, sea salt, and water in a high-speed blender until smooth. Tip: For extra creaminess, blend for at least 2 minutes.
3. Fold in the chopped artichoke hearts gently to maintain some texture.
4. Transfer the mixture to a small baking dish and drizzle with extra virgin olive oil. Tip: Use a rubber spatula to get every bit of the mixture out of the blender.
5. Bake for 20 minutes or until the top is lightly golden. Tip: Keep an eye on it after 15 minutes to prevent over-browning.
6. Let it cool for 5 minutes before serving to allow the flavors to meld.

Wow your guests with this dip’s velvety texture and tangy, umami-packed flavor. Serve it warm with crisp veggie sticks or crusty bread for dipping, or spread it on sandwiches for an extra flavor boost.

Cashew Cheese and Pumpkin Ravioli

Unleash your inner chef with this creamy cashew cheese and pumpkin ravioli that’s begging to be your next comfort food obsession.

Ingredients

• 1 cup raw cashews, soaked overnight for creamy texture
• 1 cup canned pumpkin puree, smooth and velvety
• 2 tbsp nutritional yeast, for a cheesy depth
• 1 tbsp lemon juice, freshly squeezed for brightness
• 1 tsp garlic powder, for a subtle kick
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 package round wonton wrappers, thin and pliable
• 2 tbsp rich extra virgin olive oil, for brushing
• 1/4 cup water, for sealing ravioli

Instructions

1. Drain soaked cashews and blend with pumpkin puree, nutritional yeast, lemon juice, garlic powder, salt, and pepper until ultra-smooth.
2. Lay out wonton wrappers on a clean surface. Spoon 1 tsp of filling onto each wrapper.
3. Dip your finger in water and moisten the edges of the wrapper. Fold over to create a half-moon shape, pressing edges to seal.
4. Heat a large non-stick pan over medium heat. Brush with olive oil and add ravioli in a single layer. Cook for 2-3 minutes per side until golden and crispy.
5. Serve immediately with a drizzle of olive oil and a sprinkle of nutritional yeast for extra flavor.

Absolutely divine, these ravioli boast a crispy exterior with a melt-in-your-mouth filling. Try serving them over a bed of arugula for a peppery contrast or with a side of marinara for dipping.

Cashew Cheese and Beetroot Salad

Get ready to dazzle your taste buds with a vibrant, creamy, and utterly addictive salad that’s as easy to make as it is to devour.

Ingredients

• 1 cup raw cashews, soaked overnight for creaminess
• 2 medium beetroots, roasted and diced for earthy sweetness
• 1/4 cup fresh lemon juice, for a zesty kick
• 2 tbsp extra virgin olive oil, rich and smooth
• 1 clove garlic, minced for a pungent punch
• 1/2 tsp sea salt, finely ground for balance
• 1/4 tsp black pepper, freshly cracked for heat
• 1/4 cup water, to adjust consistency
• 2 cups mixed greens, crisp and fresh for the base
• 1/4 cup walnuts, toasted and chopped for crunch

Instructions

1. Drain the soaked cashews and blend with lemon juice, olive oil, garlic, salt, pepper, and water until smooth and creamy. Tip: For extra smooth cheese, blend for at least 2 minutes.
2. Gently fold the diced beetroots into the cashew cheese mixture until evenly coated. Tip: Wear gloves to avoid staining your hands pink.
3. Arrange the mixed greens on a serving plate and spoon the beetroot and cashew cheese mixture on top.
4. Sprinkle with toasted walnuts for an added crunch. Tip: Toast walnuts in a dry pan over medium heat for 3-5 minutes for maximum flavor.

With its creamy texture, tangy flavor, and crunchy finish, this salad is a feast for the senses. Serve it as a stunning centerpiece at your next dinner party or enjoy it as a luxurious lunch.

Cashew Cheese and Pear Crostini

Zesty flavors meet creamy textures in this Cashew Cheese and Pear Crostini—perfect for your next gourmet snack attack. Layer, crunch, enjoy—it’s that simple.

Ingredients

• 1 baguette, sliced into ½-inch thick pieces (crispy on the outside, soft inside)
• 1 cup raw cashews, soaked overnight (plump and creamy)
• 2 tbsp fresh lemon juice (bright and tangy)
• 2 tbsp nutritional yeast (cheesy, umami-packed)
• 1 clove garlic, minced (pungent and sharp)
• 2 ripe pears, thinly sliced (juicy and sweet)
• 2 tbsp honey (golden and floral)
• 1 tbsp fresh thyme leaves (earthy and aromatic)
• Salt to taste (fine and sea-derived)
• 2 tbsp extra virgin olive oil (rich and fruity)

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet. Brush each slice lightly with extra virgin olive oil. Toast in the oven for 5-7 minutes until golden and crisp. Tip: Keep an eye on them to prevent burning.
2. Drain the soaked cashews and blend with lemon juice, nutritional yeast, minced garlic, and a pinch of salt until smooth. Tip: Add a splash of water if needed for a creamier consistency.
3. Spread a generous layer of cashew cheese on each toasted baguette slice. Top with thin pear slices. Tip: Overlap the pears for a pretty presentation.
4. Drizzle honey over the pear-topped crostini and sprinkle with fresh thyme leaves.

Just like that, you’ve got a plate of creamy, crunchy, sweet, and savory bites. Serve these crostini at your next gathering or enjoy them as a fancy solo snack—either way, they’re a guaranteed hit.

Cashew Cheese and Chocolate Mousse

Absolutely no one is ready for how easy and decadent this Cashew Cheese and Chocolate Mousse is. Blend, chill, devour—that’s the mantra for this creamy dream.

Ingredients

• 1 cup raw cashews, soaked overnight for ultra-creamy texture
• 1/2 cup pure maple syrup, for a deep, natural sweetness
• 1/4 cup cocoa powder, unsweetened and rich
• 1 tsp vanilla extract, pure and aromatic
• 1/2 cup coconut milk, full-fat for lush consistency
• A pinch of sea salt, to elevate all flavors

Instructions

1. Drain the soaked cashews and rinse under cold water until the water runs clear.
2. In a high-speed blender, combine the cashews, maple syrup, cocoa powder, vanilla extract, coconut milk, and sea salt. Blend on high for 2 minutes, or until completely smooth. Tip: Scrape down the sides as needed to ensure no chunks remain.
3. Pour the mixture into serving glasses or bowls. Tap lightly on the counter to remove any air bubbles.
4. Refrigerate for at least 4 hours, or until set and firm to the touch. Tip: For a quicker set, place in the freezer for 1 hour before transferring to the fridge.
5. Before serving, let sit at room temperature for 5 minutes to slightly soften. Tip: Garnish with shaved dark chocolate or a sprinkle of crushed cashews for added texture and flair.

Get ready to swoon over the silky, velvety texture that melts in your mouth. The balance of nutty cashew cheese with the intense chocolate mousse is unreal—serve it in espresso cups for a chic, mini dessert vibe.

Conclusion

How amazing are these 24 cashew cheese recipes? Whether you’re hosting a party or just spicing up your weeknight dinner, there’s something here for everyone. We’d love to hear which recipes you try and love—drop us a comment below! And if you found this roundup helpful, don’t forget to share the cheesy goodness on Pinterest. Happy cooking!