Creamy Mexican Cashew ‘Cheese’

A creamy Vegan friendly ‘cheese’ alternative which is made with a combination of soaked cashew nuts, nutritional yeast, non-dairy milk and flavourings to create this Creamy Mexican Cashew ‘Cheese’ which is perfect served alongside your favourite Mexican dish.

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My latest obsession and quite possibly any Vegan’s obsession and h0nestly a saviour.

I predominately eat a Vegan diet, mainly for health reasons, and my fussiness and therefore cheese isn’t something I indulge in very often. This discovery has been my favourite thing ever since a baking hot summers day sitting outside a Vegan Cafe trying ‘Cashew Cheese’ for the first time, buying some from them and then having to go home and try it for myself. Sadly though, this café has since closed down and I haven’t been able to replicate their cheese but I have tried other alternatives and made many variations of my own.

Cashews really are amazing and have many uses and could possibly be any Vegan’s best friend. I personally think the use of cashews has developed massively in the Vegan food industry as they crop up in so many recipes from ‘cheese’ spreads, sauces, ‘cheesecakes’, ice-cream and in bases for sweet treats and these are just to name a few of my favourite uses.

Like most nuts, cashews are relatively expensive but having said that, the benefits and creations are really worth it. Most recipes, and this recipe, will require the nuts to be thoroughly soaked before using them, and then rinsed and drained so they are soft and ready to use. I would recommend covering them for as long as possible (4-8 hours) but if you haven’t got much time then soak them in boiling water for 30 minutes. For this recipe, the ‘cheese’ part comes from another favourite ingredient of mine, which is Nutritional Yeast, and it can be found in local health food stores and it has the great ability to replicate a cheese-like taste which I also use in my Spinach Cashew Pesto for this reason. This combined with a few other ingredients creates an excellent ‘cheese’ spread-type alternative which pairs perfectly with my ‘Sweet-Potato Quesadillas’ or ‘Chipotle Chilli Meatballs’, and if you’re simply trying to reduce your dairy intake, you are Vegan or you just want to try something new then seriously give this recipe a try, you’ll be hooked!

How To:

This recipe is simple and requires the use of a high-powered high-speed blender. Simply add all of the ingredients to the processor and process until broken down, then stop the processor and scrape down the sides, process again until fully blended and a creamy consistency has been created. You may wish to add the extra ¼ cup of unsweetened non-dairy milk depending on how thin you would like your ‘cheese’. Then transfer the mixture to an air-tight container and store in the fridge for up to a week or it can be stored in the freezer for longer term storage, and then thaw until the original smoothy creamy consistency has been achieved.


I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Creamy Mexican Cashew 'Cheese'
Prep time
Total time
Recipe type: Vegan, Dips & Spreads
Cuisine: Mexican
  • 200g raw cashews, soaked and drained
  • ½ cup nutritional yeast
  • ¼ cup water or unsweetened almond milk (you may want up to ¼ cup more)
  • 4tbsp (60ml) lemon juice
  • 1tsp garlic, minced
  • ½ tsp fine sea salt
  • ½ tsp onion powder
  • ½ tsp cumin and ¼ tsp chilli powder
  1. Add all of the ingredients to a high-powered food processor and process until broken down, then stop the processor and scrape down the sides, process again until fully combined and creamy. (You may wish to add the extra ¼ cup depending on how thin you would like your 'cheese')

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