Herbed Cashew Cheese

Nut cheese can be made with almonds, Brazil nuts, macadamia nuts, or pine nuts, but cashews, with their buttery texture and mild taste, are perfectly suited to the task. This cashew cheese, which is soft and spreadable, is infused with herbs for a more complex flavor profile and nutritional yeast for a kick of umami. Spread it on crackers or toast or crumble it over a salad.


  • 1 1⁄2 cups (195g) cashew pieces or a combination of cashews and pine nuts, soaked in water for at least 3 hours and drained
  • 2 tablespoons large-flake nutritional yeast
  • 1 teaspoon salt
  • 2 teaspoons herbes de Provence
  • 1⁄4 teaspoon pepper
  • 3 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 4 tablespoons (60ml) water


  1. Put the cashews in a food processor or blender (preferably a high-speed blender). Add the nutritional yeast, salt, herbes de Provence, pepper, lemon juice, and garlic. Pulse a few times to break the cashews down until they have a wet, coarse, mealy texture.
  2. With the motor running, drizzle in 2 tablespoons of the water. Now it’s time for some kitchen intuition: keep adding water, stopping occasionally to scrape down the sides of the work bowl, until the mixture has a good consistency. It should be similar to thick hummus—a little coarse, but smooth and spreadable. You may not need all of the remaining 2 tablespoons of water. (If using a blender, start on a low speed and gradually increase to high speed as you add the water, using a plunger attachment the entire time to keep the mixture blending.)
  3. Taste and adjust the seasonings as desired. Stored in a covered container in the fridge, the cheese will keep for about 5 days.
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