Herbed Cashew Cheese (Vegan + GF)

I love cheese. Seriously. One of my favorite items at a holiday party is a good cheese board. Anyone with me? Today I made a 100% plant-based alternative to freshen up the typical holiday spread. If you are entertaining vegan or dairy-free guests this holiday season, you've got to try this! The best part is no one will guess that this isn't a delicious creamy, spreadable cheese, so all of your friends and family will enjoy it.

Start by soaking the cashews.

Once they've soaked for 4 hours, or more (overnight is fine), drain the excess water and put in the food processor with lemon juice, garlic and sea salt. Process ~5 minutes until nice and creamy.

Chop your herbs and mix them into your creamy cashew blend. I used rosemary and basil, but thyme and oregano would also be nice additions. 

Use saran wrap to help form into a nice ball and let sit in the fridge for at least 30 minutes to set up (longer if you've got time). 

Finish by topping with extra chopped herbs and large flake sea salt. 

Serve with traditional accompaniments such as crackers, honey, jam, olives, mixed nuts, etc. I used Mary's Gone Crackers Herb flavor (gluten free and vegan). Delicious! Especially with a drizzle of honey on top.


Herbed Cashew Cheese


  • 2 cups raw cashews
  • 1/4 cup lemon juice
  • 2 cloves garlic
  • 1 teaspoon sea salt
  • 1/8 cup fresh basil
  • 1/4 cup fresh rosemary


  1. Soak cashews for 4 hours or more.
  2. Drain and blend in food processor for 5 minutes (scraping sides as you go) with lemon juice, garlic and sea salt.
  3. Stir in herbs, then use saran wrap to help shape into a ball.
  4. Refrigerate for at least 30 minutes to set.
  5. Garnish with extra chopped herbs and sea salt.