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 | Vegan Cheese Replacement

Instant Cashew Cheese

A super quick and easy vegan cheese replacement
4 from 1 vote
Prep Time 1 minute


  • 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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One Comment

  1. 4 stars
    So I needed a topping for lasagne for my 7 year old Son who is vegan, sugar free, gluten free, soya free, potato free that would taste great and gave your recipe a shot. I found it to be a bit too runny for some reason so popped it in a sauce pan and added 1 teaspoon of tapioca flour and heated it until think on medium hear. Spread it over the lasagne and in the oven. Delish!!!

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