Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Vegan Cashew Cream/Cheese/Yoghurt

By Tuesday, May 07, 2013 , , , , ,

I have decided recently to try and eliminate dairy from my diet, as I feel that there is quite a chance I am intolerant to dairy as well as gluten. So far I feel better because of it, although I do miss my cheese and greek yoghurt! I came across the solution for my cheesey cravings thanks to this beauty, cashew cream cheese.

Cashew cream is heralded as the vegan saviour and if you're intolerant to dairy it's the perfect alternative for any sweet or savoury recipes- I've made a vegan quesadilla with it and it went gooey and stringy like real cheese! It's also delicious mixed with a little chilli as a topping on grilled portabello mushrooms or mixed with Moroccan spices, lemon juice and tahini as a salad dressing. As a sweet, it can be used in place of cream cheese in cheesecakes and various other vegan desserts or eaten in place as cream or yoghurt with fruit.

To Make Savoury Cashew Cream You Will Need:

  • 1 cup raw cashew nuts
  • 1/2 cup water
  • Juice of 1 lemon
  • Pinch of Sea Salt
To Make Sweet Cashew Cream You Will Need:

  • 1 cup raw cashew nuts
  • 1/2 cup water
  • 1 tsp vanilla extract
  • Sweetener to taste
The method for both sweet and savoury is the same, simply soak 1 cup of raw cashew nuts in a bowl of water overnight, and in the morning, rinse and drain them. Add all the above ingredients to a food processor and process until it makes a smooth cream. Store in a jar the fridge for up to 2 weeks, and when you want to use it, spoon a bit out into a cup and add a little boiling water and stir to make it creamier again.

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  1. Sounds delicious. Although not lactose intolerant I also suffer IBS. Removing all breads, yeast and dairy has been a massive improvement (but not perfect).

    Milk Protein (e.g. Casein) is probably responsible for a lot of things - and it can also be found in many whey protein shakes.

    1. I too have found many benefits from eliminating gluten and lactose from my diet, it seems a lot of us simply cannot tolerate dairy at all

  2. Would it be okay to add some nutritional yeast to the savoury cashew cheese - so it gives it that more cheesy flavour?

  3. Do you have to add the sea salt? I see it in a few of your recipes and was just wondering what it does? thanks love your recipes xx