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  • Writer's pictureSimple Vegan Living

Cashew Chive "Cheese" (Vegan, Oil-free, & Gluten free)

Updated: Aug 18, 2020

This "cheese" spread is incredibly easy to make and is made from pantry staples. Pair with veggies, crackers or even on toast for a quick breakfast.


  • 1 cup of raw cashews, soaked

  • Juice from 1/2 of a large lemon

  • 3 cloves of garlic

  • 2 tbsp nutritional yeast

  • 1 tsp onion powder

  • 3 tbsp fresh or dry chives

  • 1/2 tsp of salt

  • 2-6 tbsp of water


  1. Add soaked cashews, lemon juice, garlic, onion powder, salt and 1 tbsp chives to a blender or food processor. Add 2 tbsp of water and blend. Scrapping down the sides of your blender/food processor with a rubber spatula as needed. Add additional water 1 tbsp at a time until you get a smooth consistency.

  2. Scoop the "cheese" into a bowl and mix in the remaining chives. Chill in the fridge before serving. Chilling will allow the "cheese" to become slightly firmer. Keeps fresh for 3-5 days in the fridge. If the taste or consistency changes, discard uneaten "cheese" spread.

Note: Soak cashews for at least 3-4 hours or boil them for 5-10 minutes. If you boil them, run them under cold water before blending.

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