This has become our preferred vegan cheese.

It’s easy to make, it doesn’t take a lot of time, and it goes good with anything!

The only thing limiting how much cashew cheese we eat is the price of cashews. Luckily, to make this cheese it doesn’t take much to make it.

Serving Size: 4


½ cup of cashews

2 tsp paprika

3 tsp garlic powder

3 tsp onion powder

1 – 2 tsp cayenne (Depending on your spice preference)

3 tsp nutritional yeast


  1. Boil a pot of water. Once the water begins to boil, add the cashews. Allow them to sit for about 20 – 30 minutes. This process allows the cashews to soften, as well as draw out some of the flavor into the water.
  2. After it has sat, throw the whole pot of cashews into the blender. Blend until it creates a nice thick queso cheese. Then, add your spices and mix it again, ensuring that it is blended well. No one likes chunky cheese!
  3. Add water to your preference, obviosly the more you add the runnier your cheese will be.

That’s about it, it is a very simple recipe. It’s much like our Vegan cheese made of potatoes and carrots. It’s quick, easy, and delicious!

It goes good with a variety of things, such as vegan burritos, nachos, with chips, on a sandwich, literally on just about anything that would sound good with cheese.

We just happen to be hardcore cheese addicts.

Unfortunately, we don’t have a picture ready for this recipe, so enjoy some puppy teeth!

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