Instant Cashew Cheese | Vegan Cheese Replacement

Instant Cashew Cheese

This instant cashew cheese is my go to vegan cheese replacement. I literally use it on everything – pizza, pasta, toasties, potatoes, risotto, veggies. It’s such a delicious recipe, and it’s ready in less than 1 minute!

This recipe isn’t overly unique – most vegan bloggers will have a vegan cheese replacement recipe. I just had to share my instant cashew cheese recipe with you, though, because it’s so quick and easy. And it tastes so good!

Instant Cashew Cheese | Vegan Cheese Replacement

To Make Instant Cashew Cheese:

This recipe works best in a high powered blender. Simply place all of the ingredients in, and blend on high until smooth.

If you don’t have a high powered blender, don’t despair, there is still a way! The instant cashew cheese just won’t be quite so instant. You can boil the cashews for approximately 5 minutes in boiling water. This softens them up, so that they make a smooth sauce.

You can increase the water if you’d like a thinner cheese sauce. I tend to put about 1 cup of water if I’m making a cheese sauce for pasta. I find I can’t put any less water in my blender, because otherwise it won’t actually blend.

Just a hint, the sauce heats up quite a lot while it’s being blended, so if you’re after a cold dip or spread, then start with ice cold water, which will help keep the temperature down.

Unfortunately, this recipe can’t easily be made nut free. I am, however, working on a nut free recipe, so stay tuned!

This recipe will keep for about 4 – 5 days in the fridge, so feel free to double the recipe so you have some on hand!

Instant Cashew Cheese

A super quick and easy vegan cheese replacement
Prep Time1 min


  • 1 cup Raw Cashews
  • 1/2 cup Water
  • 1 TBS Nutritional Yeast add extra for a more cheesey taste
  • 1/2 tspn Garlic Powder
  • 1 TBS Lemon Juice
  • 1/2 tspn Salt


  • Add all ingredients to blender. Blend for approximately 60 seconds, or until smooth. 
  • The Instant Cashew Cheese can be stored in a sealed container in the fridge for 4 – 5 days. 


For non high powered blenders, it is best to boil the cashews in boiling water for at least 5 minutes prior to blending. 
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Healthy Recipe Boosters Guide

This 2 page guide is packed full of handy hints to pack extra veggies, beans, nuts and more into your cooking. And they'll never tell the difference. 

Simply print out and keep on your fridge for easy reference. 

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This super easy instant cashew cheese sauce takes less than 1 minute to prepare, and only uses five ingredients - cashews, nutritional yeast, garlic powder, lemon juice and salt. Great over pasta, pizza, sandwiches, nachos, anywhere that you used to use cheese!

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