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Rachel says: 9 years ago Sounds great! I have been craving cheese and crackers lately. Would this freeze well? Reply Andrew Olson says: 9 years ago Thanks, Rachel! Hmm, I’m not sure, haven’t tried that myself… Give it a shot! 🙂 Reply Etienne says: 9 years ago How long does it keep ? Reply Andrew Olson says: 9 years ago I mentioned that in the post: “If stored in a sealed jar, the cheese will last for about a week in the refrigerator.” Reply Cinde says: 9 years ago Andrew this is a fantastic post – I can’t wait to try all of your creative suggestions for the cheese! Reply Peter says: 9 years ago Sweet, just need a lemon, then I’ll be trying this! Reply Melissa says: 9 years ago I have tried a couple of vegan cashew cheese recipes and this one is by far my favourite. I am always excited to try a new one ingredient chef recipe. I am never disappointed. Have to also say your worlds second best pad Thai recipe is requested by my family at least weekly 🙂 Reply Andrew Olson says: 9 years ago Oh, I’m so glad to hear that Melissa! I work hard to make sure my recipes are always high quality and I’m thrilled you enjoy them 🙂 Reply Laura says: 9 years ago I just made this and it’s DELISH!! Even right out of the food processor. And it was so easy. My batch is chillin’ in the fridge right now, and I’m so excited to see how the flavors meld even more after a few hours. Thank you for this recipe. The pictures with this recipe are awesome, too! (Oh, and I’m eager to know what baked secret recipe you’ll have for us tomorrow. ) Reply Andrew Olson says: 9 years ago Thanks so much Laura! Really happy you like it! …tune in tomorrow 😉 Reply Peter says: 9 years ago Follow up, I made it and it is AMAZING. Aside from soaking it took almost no time. I’ve spooned it onto everything I can find in the fridge. Reply Andrew Olson says: 9 years ago Yay! Glad you like it Peter! …I’ve pretty much spooned it onto everything in my fridge as well :p Reply Verna says: 9 years ago I was excited to see this recipe and then to find all ingredients on hand. Was extremely easy to make and is now in the fridge chilling – can’t wait to try it. I had a cashew queso on nachos one time that was warm and it was very good. Reply Verna Schubert says: 9 years ago Well it has chilled and we have tried it – it is delicious. I experimented by adding some smoked paprika and it is awesome! Thanks so much for this recipe! Reply Andrew Olson says: 9 years ago Hey Verna, perfect! Thanks for reporting back… I love the idea of adding smoked paprika, very cool! Reply Bonnie says: 9 years ago You really are the BEST!!! Can’t wait to try this! Reply Andrew Olson says: 9 years ago Aw, thank you Bonnie! 🙂 I hope you like it! Reply Bianca says: 9 years ago So glad I came across your blog! Everything looks amazing… but especially this. Since going vegan 6 months ago, I haven’t craved cheese at all. THIS though… yum!! I can’t wait to try.xx Biancahttp://thefriendlyfig.com/ Reply Andrew Olson says: 9 years ago Thank, Bianca!! Yes, it’s totally okay to crave cashew cheese :p Reply Geoffrey Levens, L.Ac. says: 9 years ago Made this w/ couple tweaks, including using cannellini beans instead of cashews for a low fat/ lower calorie version. I used much less water as beans already wet. My totally SAD eating sister loves it (and she hates nutritional yeast–Heh-heh-heh) as do I. Tonight it is going on top of oven roasted/broiled sliced potatoes (Yukon Gold), beet root, onion, mushrooms, colored bell peppers…• 1 1/2 cups any white bean• ¼ cup water (to start)(use cook water from the beans or the liquid in the can)• 3 tablespoons nutritional yeast• 1 tablespoon lemon juice + zest• 1 teaspoon apple cider vinegar• ¾ teaspoon garlic powder• ¾ teaspoon onion pwdr• 1/4 teaspoon black pepperBlend until smoothSo indeed a magic template you came up with. Thank you! Reply Andrew Olson says: 9 years ago Wow! That sounds amazing, Geoffrey! Thank you so much for sharing the recipe with us all – I can’t wait to try it 🙂 Reply Heidi Pafford says: 3 years ago Thank you for this recipe! I am trying to go low fat! I appreciate this!@Heidi P. Reply Geoffrey Levens says: 3 years ago Credit where it’s due–I learned about subbing some kind of white beans for cashews from Chef AJ online. Great trick! Reply Chris Shields- Buryj says: 9 years ago Absolutely love this!!! I’ve been a diabetic for 48 years and have just survived breast cancer. I’ve always eaten healthy, but am now bound and determined to make many more healthy eating choices. Thank you x’s a million for doing what you do so well – and sharing!!! Eating foods that are based with the cashew cheese are helping to heal my stomach! 🙂 Reply Andrew Olson says: 9 years ago Chris, that’s an amazing story, thank you for sharing. I’m so happy that my recipes can help you on your journey. Keep up the great work! 🙂 Reply Heidi says: 9 years ago Hi Andrew, this looks AMAZING! Is there anything that you could think of that I could use in place of the nutritional yeast? I am allergic 🙁 Reply Andrew Olson says: 9 years ago Hi Heidi! Hmm, that could be really tough. There isn’t anything quite like nutritional yeast that comes to mind (it’s very unique!). You could probably get by without it altogether (though, it absorbs moisture so you may want to reduce the amount of water) and maybe just bump up the spices a bit? That may work. Reply Markus D says: 9 years ago This is really nice. Love this post. It’s nice to see what other people are mixing together.I modified it a little bit – I used a really creamy soy milk instead of water and I added some onion powder and more garlic powder. Also more savory yeast. Reply Andrew Olson says: 9 years ago Oooh, I like those additions, Marcus! Adding more spice & nutritional yeast can definitely kick up this base recipe. Reply Marlynn says: 9 years ago I recently discovered I have a severe dairy sensitivity and have been searching for a simple, delicious cashew cheese recipe. I cannot wait to try this, and especially love your suggested serving variations at the bottom of the post. Thank you! Reply Rebecca says: 8 years ago I absolutely love this. My 12 year old step son even loved it. What is the calorie count? Reply Andrew Olson says: 8 years ago Thanks, Rebecca. So glad you liked it. I don’t calculate calorie counts for my recipes, but I did write an article that shows you how to do that: https://www.oneingredientchef.com/how-to-get-nutrition-facts/ 😉 Reply Marilyn says: 8 years ago So… what does a person do if nutritional yeast is Right Out? Soy anything is also right out. (Allergy! I have this weird fondness for BREATHING, you see!) Reply Andrew Olson says: 8 years ago That person would probably not use nutritional yeast or soy products, I would imagine. They might make a less cheesy cashew cheese by omitting the nutritional yeast. Reply Steph says: 8 years ago My kids can’t get enough of this cashew cheese! As soon as we run out they are onto me to make more; they especially love it spread on chia wraps with chickpeas and salad. Thanks Andrew! Reply Andrew Olson says: 8 years ago That’s great, Steph! I’m glad you guys liked it, and thanks so much for reporting back! 🙂 Reply Mary Habib says: 8 years ago Hi Andrew any substitutions to the yeast, I can’t have any….. Reply Andrew Olson says: 8 years ago I can’t think of any way to substitute the nutritional yeast here, it’s quite important to give it the right cheesy flavor. However, are you sure you can’t have nutritional yeast (which is very different from active/live yeast)? If you haven’t already, you may want to look into that. Reply Stephanie says: 8 years ago I have a yeast allergy. Is there something else I can substitute in for the cheesy flavour instead? Or do I just leave it out? Reply Matea says: 8 years ago Making this cashew cheese for lasagna tonight! Thanks for the easy recipe 🙂 Reply Chris says: 8 years ago If I made a thicker version, rolled it in ash, covered it in cheese cloth, would it age at all?That is, without refrigeration? Reply Andrew Olson says: 8 years ago Ah I couldn’t say for sure… There’s an epic book called Artisan Vegan Cheeses. I haven’t read it myself but I’ve heard great things. You may want to check it out. Reply Cinthia Zapata says: 8 years ago Never tried before, just made it is super yummy!! I can’t wait to eat with potatoes, and maybe same taquitos , thank you! Reply Grace says: 8 years ago would this recipe work well to use on a pizza?! 🙂 looks so good! Reply Andrew Olson says: 8 years ago Hi Grace, well this might actually be great on a pizza.. but only as a white sauce, not as actual cheese. Also, it would burn long before the pizza cooks so it would need to be added towards the end of baking, after the dough has already set. Reply Tammy says: 8 years ago Hi there! I was wondering how cashew cheese would hold up on a backcountry camping trip, unchilled for a day or so? I’d chill it before I leave and likely use it on the first or second night. Thanks! Reply Andrew Olson says: 8 years ago Ah, that’s hard to say. It’s probably not as bad as dairy cheese, but I would be a little concerned about not refrigerating this for 1+ days. Reply patti says: 8 years ago I just made the Cashew Cheese recipe and it was very easy. I did it in my plain old regular blender and it is quite creamy. I happened to have everything on hand. Bonus. At first taste I find it a bit tasteless, not what I’d expected. I may have to add a bit more yeast for more of a cheesy flavour. Will wait until it sits overnight to see if there is much of a difference. I can totally see using all the variations and definitely want to try it cooked. 🙂 Reply Lexy says: 8 years ago I had a customer at work mention cashew cheese at work a while back. So, I went and bought some thinking “huh, anything to satiate my love of cheese being vegan”. Problems.Then, I tried it and it blew me away. I ate the whole container. Plain. It was spicy flavored jalapeños, maybe? Then I had a thought, it can’t be that difficult to make. Correct. It’s extremely simple. I let my cashews soak for about a day and a half, until I had time to make it. Then, tripled the recipe. Yes, tripled. I had to contain myself from licking the spatula during stirring. It’s chilling now, and I cannot wait to dig in. I won’t feel the guilt. (:Thank you for sharing the recipe and I’m sure it will be used a lot in my household. Reply Andrew Olson says: 8 years ago Hahaha, I love that story, Lexy! Cashew cheese can be a magical thing… 🙂 Reply Teresa says: 7 years ago Is there anything I can substitute for the apple cider vinegar? My husband won’t eat vinegar. Reply Andrew Olson says: 7 years ago lemon juice Reply curiosity killed the cat says: 7 years ago at the bottom of your post you mention another ‘secret’ recipe using the cashew cheese coming up on thursday. but i cant find any way to navigate your website by date. and not knowing what recipe you intended to post, i cant search by recipe either. care to share what the other use for cashew cheese is? or update this post with a link? Reply Andrew Olson says: 7 years ago It’s still a secret! 🙂 Haha, sorry about that. I’m updating the post now and it’s this baked spaghetti: https://www.oneingredientchef.com/baked-spaghetti/ Reply curiosity killed the cat, but satisfaction brought him back says: 7 years ago many thanks! i found this page on pinterest searching for cashew cheese over there. i’m new to it, but i’m definitely interested in all its possible uses. Reply Amanda says: 7 years ago does a food processor work just as well? I dont have a vitamix blender and I know the regular blender will leave chunks on the bottom. Reply Andrew Olson says: 7 years ago Hmm, I would be hesitant to use a food processor because they sometimes have a hard time grinding cashews into a smooth puree, I’ve only ever done it in my Vitamix though so I couldn’t say for sure. You can certainly try! Reply Diane says: 6 years ago I am so proud of myself. I made cashew cheese today and it is delish if I can say so myself. I used a regular blender and I had no chunks at the bottom. Everything was smooth when I spooned it into the glass container to be refrigerated. Reply Andrew Olson says: 6 years ago I am proud of you too! 🙂 Reply Aleta says: 5 years ago I’ve made cashew cheese to use in different ways. One, as a dip; just don’t make it quite as thick and add finely diced sweet red, orange, or yellow bell pepper, plus finely diced ripe olives, along with minced onions. Adjust each according to taste.Also, my son loves macaroni & cheese everytime he came to visit. First time, he didn’t care for the substitution, so next time I did half dairy cheese & half cashew. Next time I did complete cashew, but added some liquid smoke & green bell pepper. He loved it! Now this is what he wants all the time. lol(After a year, I told him about what I did. He said he never thought eating healthy could taste so good. lol)Btw, he loves the dip, but just couldn’t see how it was cashews. Been 4 years and he still can’t grasp that fact. lol Reply PJ says: 5 years ago Adding some sun dried tomatoes would make a great tasting spread or pasta sauce. Reply Mary says: 5 years ago Lovely recipe. Added a teaspoon of Dijon and a little more salt and, for me, it was perfect. I can see me using this on everything! If it lasts that long! Thanks for sharing. Reply phoenix says: 5 years ago This makes great pasta and great sandwiches! It tastes better than diary cheese and it’s better for you. Reply Barbara says: 5 years ago Tried this! Wonderful! Cannot wait to try the cheddar version next! Reply Karen says: 5 years ago I chopped spinach, mixed with this cashew cheese recipe and stuffed manicotti. Baked ina tray with sauce. My children didn’t know the difference. It was hands down the perfect texture and flavor. Reply Andrew Olson says: 5 years ago Yum! That sounds amazing. I’m glad this cheese recipe worked in in the manicotti! Reply Virginia says: 5 years ago Nice base recipe! Many people mentioned not being able to eat nutritional yeast. An alternative could be to mix in a tablespoon of white miso and then let this ferment at room temperature (covered) for 36 to 48 hours. The longer is ferments the more it tastes like sharp cheddar. Reply Cristina says: 4 years ago I’ve made this so many times I don’t even need the recipe anymore! My omni friend requests it all the time, and I just made a batch for her! Thanks for a great recipe! And I love to stir in Franks hot sauce for a buffalo cashew queso Reply Andrew Olson says: 4 years ago I’m so glad to hear that, Cristina. Same here – I make this so much from memory, I forgot what I even wrote in the official recipe 🙂 I do a ton of variations, but I’ve never tried hot sauce, sounds amazing! Reply Joshua Howard says: 4 years ago Hi! Thank you for this recipe and clear instructions! I have a question Can I use roasted cashew instead of raw? Reply Andrew Olson says: 4 years ago Hi Joshua, ahh I don’t think so. Roasted cashews will have different flavors (which might be cool) but the problem is, the texture of the nuts will be changed by roasting, making them harder to blend and it probably won’t work well… but that’s just a guess, I haven’t tried it myself. Reply Paloma says: 3 years ago Love this recipe! I added one jalapeño to the mix, and I can’t stop eating it. Thanks for sharing all your recipes! They’re delicious. Reply Andrew Olson says: 3 years ago Awesome! I’m glad you like it. The Jalapeño sounds great! Reply

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