This smoked cashew vegan cheese is sweet, creamy and very moreish. Full of heart-healthy fats, vitamins and protein. The cheesy dairy free taste comes from nutritional yeast and the smokiness is provided by smoked paprika. It’s quick and easy to make as it isn’t fermented.
The consistency is a bit different to normal cheese – it’s best described as being similar to processed cheeses with a jelly like texture. This is one of the best tasting recipes on the site and perfect for health conscious people/vegans and everyone else. It has just the right combination of creamy cashews, smokey paprika, sour lemon, spicy cayenne pepper and saltiness to be irresistible. If cheese stops you from going vegan try this recipe today! It slices and when baked at a low temperature it melts and goes golden.
Smoked Cashew Vegan Cheese Recipe
- Total time: 15m
- Yield: 12 servings
- Calories: 90 cal
- 1 cup / 150g Cashews
- ½ cup / 40g Nutritional yeast
- 1 tbsp Smoked paprika
- 1 tbsp Maple syrup
- 1 tbsp Agar agar powder
- 1 clove of Garlic
- 1 Lemon juiced
- ¼ tsp Turmeric
- ¼ tsp Cayenne pepper
- 1½ cups / 350ml Water
- a pinch of Salt
- Place half the water and everything else apart from the agar agar into a blender.
- Blend until smooth.
- In a pan put in the remaining half of the water and the agar agar.
- Simmer for 5 mins stirring constantly. Make sure no lumps of agar agar form at the bottom.
- Take off the heat and stir in the cashew mixture until combined.
- Pour into a mould and then chill for 2 hours.
- Enjoy within 3 days and keep chilled.
Smoked Cashew Vegan Cheese Video Recipe
I lined the pan with parchment paper purely for aesthetic reasons. I was hoping to get some nice paper lines like you often get on traditional cheeses. You can just use a normal pan and it comes out easily enough without lining or greasing. Take a look at our sunflower seed cheese to see how it will come out in a normal dish or ramekin. I think it turned out really well with the paper folds in the cheese, makes it look more appealing to me and the paper can be used to wrap it up when stored in the fridge. The video has a typo with the amount of cashew nuts – it should be one cup.
Apple cider vinegar aslo works well in place of the lemon or lime juice. Agar agar is a natural product extracted from seaweed. It comes in several different forms – powder, flakes and bars. In this recipe I use powder as it’s the most potent. If you are using the flakes you will need to double the amount. Similarly, for bars you will need to add more, but I’m not sure the exact amount as I’ve never used bars.
If you don’t have any agar agar you can just leave it out and make a cheese spread that has all the taste of the original recipe.
Even if you’re not vegan this cashew cheese is a great healthy alternative that is good for the planet and good for you. No need to soak the cashews – the only nuts I don’t soak are cashews and macadamia nuts. Cashews are a soft nut so even a 500w small jug can blend them smooth. They also don’t have the absorption issues that other nuts, such as almonds have if not soaked/sprouted.