Vegan cashew cheese spread

Nici Wickes' cashew cheese recipe creates a wonderful spread to have on hand as a dairy-free alternative. It's gluten-free, vegan-friendly and you’ll be amazed how much it tastes likes cheese!

By Nici Wickes
  • 15 mins preparation
  • 1 hr marinating
  • Makes 1 cup
  • Print


  • 1 cup raw cashews, soaked in 3 cups warm water
  • ¼-½ cup water
  • 1/4 cup savoury yeast flakes
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt, plus pinch pepper
  • 1/2 teaspoon wholegrain mustard (optional)


  • 1
    Soak the nuts for at least 1 hour, but preferably overnight. Drain well and rinse.
  • 2
    Place the nuts, half the water, savoury yeast flakes, lemon juice, seasonings and mustard in a food processor, mixing until smooth. Drizzle in more water, as needed, to reach a smooth, spreadable paste. Taste and add more lemon juice or yeast to taste.
  • 3
    Use as a spread or try this – stack pan-fried or roasted mushrooms with spoonfuls of cashew cheese, sautéed red peppers and baby spinach leaves. Drizzle in a little olive oil, then serve for a nutritious and delicious meal.


  • Savoury yeast flakes are a good source of vitamin B12. Try it sprinkled on popcorn, pasta and pizza for an extra cheesy flavour!

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