Low Carb Creamy Cashew Cheese
Indulge in the ultimate dairy-free delight with this Low Carb Creamy Cashew Cheese recipe, a perfect blend of rich flavors and velvety texture. Made from wholesome ingredients like soaked raw cashews, nutritional yeast, and a hint of zesty lemon juice, this vegan alternative to traditional cheese is a versatile powerhouse. Quick to prepare in just 10 minutes (after soaking), it’s a fantastic option for keto, plant-based, and gluten-free diets. The garlic and onion powder add a savory depth, while coconut oil ensures a luscious creaminess that’s hard to resist. Serve it as a spread, dip, or even a creamy sauce for vegetables or low-carb pasta, and enjoy the perfect balance of flavor, health, and simplicity. Ready in under an hour, this cashew cheese is as tasty as it is versatile—an absolute must-try for any clean-eating enthusiast!
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Recipe Information
Ingredients
- 1 cup raw cashews
- 0.5 cup water
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 2 tablespoons coconut oil
Instructions
Place the raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours or overnight for best results. If you're short on time, use hot water and soak them for 1 hour.
Drain and rinse the cashews thoroughly under cold water.
In a high-speed blender or food processor, combine the soaked cashews, 0.5 cup of fresh water, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt.
Blend on high until the mixture is smooth and creamy. This might take a few minutes, depending on your blender. You might need to stop occasionally to scrape down the sides of the container.
Once the mixture is smooth, add the coconut oil and blend again until fully incorporated.
Taste the cashew cheese and adjust the seasoning if needed by adding more salt, lemon juice, or nutritional yeast to suit your taste.
Transfer the creamy cashew cheese to an airtight container and refrigerate for at least 1 hour to let it firm up.
Serve as a spread for crackers and bread, a dip for veggies, or use it as a creamy sauce for pasta or vegetables. Keep refrigerated and consume within a week for best flavor and texture.
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 7.7 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
