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vegan cashew cheese being spread on crackers

Cashew Cheese Recipe (Melts and Spreads!)

This Vegan Cashew Cheese Recipe will become your FAVORITE cheese alternative to use because it’s easy to make, smoothly spreads on crackers, and melts beautifully on vegan pizza!
Course Appetizer
Cuisine Vegan
Keyword cashew cheese, cashew cheese recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 16 servings
Calories 78kcal
Author Gina Marie


  • Vitamix High-Speed Blender


  • 1 ½ cup boiling vegetable broth
  • ½ cup raw cashews (NOT roasted) note 1
  • ¼ cup tapioca starch note 3
  • 3 tablespoons agar powder (NOT flakes) note 2
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon sea salt
  • 3 tablespoons nutritional yeast note 4
  • 1 tablespoon + 1 teaspoon of lemon juice
  • cup refined coconut oil (NOT unrefined) note 5


  • In a medium-sized pot, add vegetable broth over high heat and bring to a boil for 30 seconds. Remove from heat and set aside.
  • Grab your high-speed blender and add all of your ingredients including the hot vegetable broth. Blend until your cashew cheese mixture is completely smooth and the mixture is thick and creamy.
  • Pour the mix out into a round dish and refrigerate for 4 to 6 hours until set.
  • Serve as an appetizer or snack with fresh veggies or crackers. This cashew cheese goes well in my Alkaline Pasta, the mash potato topping on my Lentil Shepherd's Pie, or added to Cucumber Chickpea Tomato Salad!
  • Leftovers keep covered in the refrigerator 4-5 days. DO NOT store at room temperature. You can freeze covered for up to 1 month.



  1. CASHEWS: Be sure to use RAW cashews NOT roasted. If you don’t like cashews substitute with pine nuts, macadamia nuts, or Brazil Nuts. 
  2. AGAR: Be sure to use the agar-agar powder NOT the flakes. You can substitute with ¼ cup of sea moss gel instead.
  3. TAPIOCA STARCH: Tapioca Starch is easily and cheaply found in Asian markets. If you don’t have tapioca starch you use cornstarch instead.
  4. NUTRITIONAL YEAST: Nutritional yeast is used in this recipe and helps gives this vegan cheese its cheesy flavor. DO NOT omit this ingredient.
  5. COCONUT OIL: Use refined, NOT unrefined. Unrefined has a strong coconut flavor and smell and might through off your vegan cheese recipe. 
  6. ADDITIONS & SUBSTITUTIONS: To make this recipe richer, use unsweetened plant-based milk instead of broth (be sure to boil it first just as you would the broth). You can also add a variety of herbs that traditionally pair well with cheese like dried basil, parsley, or oregano.


Serving: 2tablespoons | Calories: 78kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 235mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg