🧀
← Back to Recipes
Cashew-based · Two versions

Vegan Cheese

Cashew + Cauliflower — spreadable or sliceable, your choice

Two versions of the same base recipe. Version A is a creamy spread — perfect for sandwiches and dips. Version B is a firm, sliceable block that holds its shape. Both are completely free of dairy and cruelty.

⏱️ 7 hours (includes soaking + 1hr setting for block) 🍽️ Serves 6–8

🛒 Ingredients

  • 1 cup raw cashews
  • 1 cup cauliflower (chopped and boiled)
  • 3 tbsp lemon juice
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dry oregano
  • A tiny pinch of asafoetida (hing)
  • ¼ cup water (Version A only)
  • 1 tsp agar agar powder + ½ cup water (Version B only)
  • Cold-pressed oil for greasing mold (Version B only)

👨‍🍳 Instructions

1
Soak 1 cup of cashews in water for about 6 hours. This is essential — it creates the creamy texture.
2
Add soaked cashews to a blender with boiled cauliflower, ¼ cup water, lemon juice, salt, black pepper, dry oregano, and the pinch of asafoetida.
3
Blend everything together until perfectly smooth and creamy.
4
Taste and adjust salt. Your cream cheese is ready to use as a spread on sandwiches, crackers, or as a dip for vegetables. 🎉
1
Soak 1 cup of cashews in water for about 6 hours.
2
Add soaked cashews to a blender with boiled cauliflower, lemon juice, salt, black pepper, oregano, and asafoetida. DO NOT add water this time.
3
In a separate small pot, heat ½ cup of water until it comes to a boil. Once boiling, add 1 tsp agar agar powder and stir it in thoroughly.
4
While the agar agar mixture is still hot, immediately pour it into the blender with the cashew and cauliflower mixture.
5
Blend everything together quickly until completely smooth. The agar agar will begin setting as it cools, so work fast.
6
Lightly grease a steel mold or round bowl with a small amount of cold-pressed oil. Pour the blended mixture in.
7
Place in the fridge for about 1 hour to set completely. Unmold, slice, and marvel at your entirely dairy-free cheese block. 🎉