Want an easy-to-make cheese to spread on sandwiches, crackers, or your veggie burgers? This vegan cashew cheese tastes just like pub cheese! You just need some soaked cashews, red bell pepper, miso, and a few seasonings. The best part is you can freeze any extra for another time!
Are you ready to dive into the world of vegan cheese-making? I’ve put together this how-to to help you make your own vegan pub cheese that has no added oil!
This recipe is perfect for anyone looking to enjoy a dairy-free, plant-based version of the classic pub cheese.
Ingredients and Their Roles
- Raw Cashews: The base of our cheese, cashews, creates a creamy, rich texture that mimics traditional pub cheese.
- Nutritional Yeast: This is a vegan staple for adding a cheesy, umami flavor.
- Water: A must have to get the cashews to blend, and you can add more to adjust the cheese’s consistency.
- Roasted Red Bell Pepper: Optional – adds a subtle sweetness and a gorgeous color.
- Lemon Juice: Provides a tangy flavor, enhancing the cheese-like taste. You can use 1 teaspoon of lactic acid if you don’t have a lemon.
- Apple Cider Vinegar: Introduces a slight tang that adds in a fermented flavor.
- Garlic Powder: Adds depth and a hint of spice.
- Onion Powder: Brings a savory note that complements the other flavors.
- Smoked Paprika: Offers a smoky undertone and adds color.
- Turmeric: Primarily used for color, it also adds a slight earthiness.
- Salt: Enhances all the flavors and adds to the overall taste profile. You can use a salt substitute or leave it out all together.
Instructions:
- Prep the Cashews: Soak the cashews overnight to soften them. In a pinch pour hot water over them and let sit 20 minutes.
- Blend Ingredients: Combine all ingredients in a blender until smooth.
- Adjust Consistency: Add more water if needed to reach your desired consistency.
- Taste and Season: Adjust the seasonings to your liking.
- Chill: Let it chill in the refrigerator for at least an hour.
- Serve: Enjoy with your favorite snacks or dishes.
Frequently Asked Questions
Can I Make This Recipe Nut-Free?
For a nut-free version, try using sunflower seeds or pumpkin seeds, though the taste and texture will be slightly different.
How Long Does It Last in the Fridge?
It should last up to a week in an airtight container in the refrigerator.
Can I Freeze It?
Yes, but the texture might change slightly upon thawing. In the worst case scenario, you might need to remix or reblend.
Is This Recipe Gluten-Free?
Yes, it’s naturally gluten-free. Serve with gluten-free crackers or veggies to dip.
Can I Use This Cheese in Cooking?
It’s great in vegan mac and cheese, nachos, or as a burger topping.
Tips and Tricks
- Soaking Cashews: If you’re short on time, soak the cashews in hot water for an hour instead of overnight.
- Texture Adjustment: For a thinner consistency, add more water. For a thicker spread, use less water.
- Flavor Experimentation: Feel free to play with the spices and seasonings. Adding a bit of mustard or a few drops of liquid smoke can create new flavor profiles. Make this into a port wine or balsamic spread by stirring in a swirl in your bowl of vegan cheese.
- Serving Suggestions: This vegan cheese is versatile. Try it as a dip, a spread for sandwiches, or even as a sauce for pasta.
Remember, the best part about cooking is making it your own, so don’t hesitate to tweak the recipe to your taste. Enjoy your vegan cheese adventure!
I’d love to hear how your vegan pub cheese turns out! Share your experiences or any additional questions in the comments below.
More Vegan Cheese Recipes
- Nut-Free Okara Ricotta
- Pasta Cheese Sauce for Mac and Cheese
- Vegan Cashew Pub Cheese
- Vegan Goat Cheese – no nuts
- Almond Goat Cheese
- No Oil Vegan Pizza Fondue – Made with Oats
- Almond and White Bean Fondue
- DIY Oat Vegan Cheese Powder Recipe
- Easy American Vegan Melty Cheese Recipe
- Oil-Free Pepper Jack Cheese Recipe
- Easy Vegan Parmesan Recipe: Nut-free, Soy-free, and Made with Oats!
- Nut-Free Oat Vegan Queso
- Instant Pot Cauliflower Queso
- Bean Queso
- Vegan Torchy’s Queso Copycat
Kathy’s Easy Homemade Pub Cheese: Vegan Cashew Cheese Spread
Equipment
Ingredients
- 1 cup raw cashews soaked overnight
- 1/4 cup nutritional yeast
- 1/4 cup water
- 1/4 cup roasted red bell pepper chopped, optional
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric for color
- Salt or salt substitute – to taste
Instructions
- Begin by soaking the cashews overnight. This softens them and makes them easier to blend into a smooth consistency.
- In a blender, combine the soaked and drained cashews, nutritional yeast, water, red bell pepper, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, turmeric, and salt. Blend until the mixture is completely smooth.
- If the mixture is too thick, add a little more water, a tablespoon at a time, until you reach the desired consistency.
- Give your vegan pub cheese a taste and adjust the seasonings as needed. You might want to add a bit more salt, lemon juice, or spices.
- Transfer the mixture to a container and let it chill in the refrigerator for at least an hour. This helps the flavors to meld together and improves the texture.
- Enjoy your vegan pub cheese with crackers, bread, or veggies. It’s also great as a spread in sandwiches or wraps.
Marie says
I made this with half sherry and half water and lactic acid instead of lemon juice. Excellent! I don’t usually care for cashew based items due to being too sweet. This recipe impressed me!
Kathy Hester says
So glad you like it!
Jessica Eiss says
Kathy, would this be a good dip for homemade pretzels? And how would we make a port wine? I used to love that cheese the most!
Kathy Hester says
It would be good on pretzels! For port wine use as is if it’s thick or reduce some on the stove over med heat until it is syrupy. You could blend in instead of some of the liquid or let the pub cheese set up a bit in the fridge, then swirl some pf the port wine in. Your choice!