Dairy Free Cashew Cheese and Crackers
Creamy, tangy, and genuinely satisfying, this cashew-based spread delivers everything you want from a cheese plate without a drop of dairy in sight. Soaking the raw cashews until plump is the secret — it transforms them into something impossibly smooth once blended, with a thick, spreadable consistency that rivals any soft cheese you'd find at a deli counter. Nutritional yeast brings that savory, slightly funky depth, while lemon juice and apple cider vinegar add the bright, acidic edge that makes it taste unmistakably cheese-like. A pinch of garlic powder, onion powder, and optional smoked paprika round out the flavor so it never tastes like a compromise. Served alongside gluten-free crackers and finished with fresh chives, it makes a genuinely impressive snack or appetizer for four. Store-bought dairy-free "cheese" can be hit or miss — full of gums, oils, and ingredients you can't pronounce — so blending your own from whole cashews is a revelation. It comes together in minutes of active time and keeps in the fridge, making it as practical as it is delicious.
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Learn more →Ingredients
4 servings
For the cashew cheese
- 1 cup raw cashews
- 3 tbsp lemon juice (from about 1 large lemon)
- 2 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 3–4 tbsp water, plus more as needed
- ¼ tsp smoked paprika (optional)
For serving
- 4 oz gluten free crackers or rice crackers
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the cashews in a small bowl and cover with cold water by at least 1 inch. Soak for at least 2 hours at room temperature, or overnight in the refrigerator, until the cashews are noticeably plump and yield easily when pressed between your fingers. Drain and rinse well.
- 2
Transfer the drained cashews to a blender or food processor. Add the lemon juice, nutritional yeast, apple cider vinegar, garlic powder, onion powder, salt, and 3 tbsp water. Blend on high for 1–2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy with no visible cashew pieces. Add the remaining 1 tbsp water (or a little more, 1 tsp at a time) if the spread is too thick to blend smoothly — it should be the consistency of a thick hummus.
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