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    You are here: Home / Dairy-Free Products / Vegan Cheddar Cheese Spread

    Vegan Cheddar Cheese Spread

    Published: June 6, 2015. Last Updated: December 5, 2022 by: Ginny McMeans

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    Cashew Cheddar Cheese Spread is golden and in a white rimmed bowl on black.

    Vegan Cheddar Cheese Spread is simple and versatile. The sharp flavor of cheddar but no dairy! Use it in casseroles, on tacos, and even as a dip.

    Alternative Cheddar Cheese spread in a white bowl against a black background and cashews spread around.

    This recipe comes in so handy, so often. Thank goodness it is easy to make.

    You do have to soak the cashews but, luckily, that doesn't take any tending to.

    So many times I am trying to think of a casserole to make and, gosh darn it, every time it needs a sauce or spread as one of the layers.

    It became my mission to create some delicious cheesy type spreads that I could use to expand my horizons.

    Well, this Cashew Cheddar Cheese Spread is so delicious, you'll want to eat it with a spoon.

    Jump to:
    • 💭 Should you soak cashews
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 How to freeze vegan cheddar
    • 📖 More condiments you can't live without
    • 📋 Recipe
    Vegan Mozzarella is swirled and piled high in a silverplate sugar cup with a spoon on the side for spreading.

    I love this vegan cheddar cheese because it is so versatile. Layer it inside macaroni casseroles, use it in burritos, on tacos and it is even a great dip.

    💭 Should you soak cashews

    • I use to soak them for every milk and cheese recipe.
    • Sometimes I'd soak for an hour sometimes overnight.
    • You can even soak raw or roasted cashews.  It makes them softer for blending to a smooth consistency.
    • If you're making milk there is no residue left over like there is in almonds.  They just disappear into the recipe.
    • If you have a super-powerful blender you don't need to soak cashews.  But it doesn't hurt to soak them.
    • I have soaked the cashews for one hour for this recipe and the spread/sauce/sip is creamy.
    • So you can see that it doesn't matter but if the recipe tells me to soak them - go ahead and do it.  It may make a difference for their recipe.

    I think I've already pointed out a couple of times how versatile this recipe is. The flavors are delicious and the actual making of the vegan cheddar cheese is just minutes.

    You can spread it in pita bread along with mung bean sprouts and all your favorite veggies.

    Check it out! And don't miss out on checking out two more homemade everyday necessities below the recipe card.

    Square photos of a spread in a white bowl against a black background and cashews spread around.

    🥘 Ingredients

    • Raw cashews a mild in taste and make a wonderful flavor base to build alternative cheeses.
    • Water adds needed liquid for blending.
    • Nutritional yeast has a wonderful cheesy type of flavor.
    • Lemon juice just a little bit to add a tangy flavor.
    • Dijon mustard is a mildly sharp flavor that enhances the 'cheese'.
    • Garlic powder goes a long way in the flavor department with just a little bit.
    • Salt is an important flavor for seasoning.
    • Ground black pepper is very spicy so don't use a lot.

    🔪 Instructions

    • If you don't have a powerful blender then soak the cashews. Cover the cashews in a large container by about 2" with water. Let soak for about an hour and then drain.
    • You can get a smooth texture with cashews. Place all ingredients in a blender and blend until it is smooth and creamy.
    • Give it a taste but I don't think you'll need any adjustments in seasonings.
    • You can store the spread for about 1 week in the refrigerator.
    • The spread freezes really well too so split it in half and freeze for the future.

    💭 How to freeze vegan cheddar

    • IF FREEZING:
    • Pack in a hard-sided freezer container with a tight-fitting lid.
    • TO PREPARE AFTER FREEZING:  
    • Put in the fridge the day before using. Stir and use in any manner that you like.

    📖 More condiments you can't live without

    • Parmesan cheese goes with many recipes and this ones base is also cashews.
    • Homemade Almond Mayonnaise is so good that you can even use it as a dip.
    • If you're looking for a nut-free version to die for then, by all means, make this Nut-Free Vegan Parmesan Cheese. Here's a peek below ...
    Nut Free Vegan Parmesan is in a cork topped jar with some spilled on the plate it's sitting on.a tipped corked jar behind.

    If you take a photo of your creamy cheddar spread I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

    📋 Recipe

    Vegan condiment in a white bowl with a jar of cashews behind and scattered on the mat.

    Cashew Cheddar Cheese Spread

    Ginny McMeans
    Cashew Cheddar Cheese Spread is simple and versatile.
    5 from 3 votes
    Print Save Saved
    Prep Time 15 mins
    Soaking Time 1 hr
    Total Time 15 mins
    Course Sauces, Dressings, Condiments
    Cuisine Dip, Spread
    Servings 24 Ounces
    Calories 63 kcal

    Ingredients
      

    • 2 cups raw cashews
    • ½ cup water - to add to the mixture in the blender or food processor.
    • ½ cup nutritional yeast
    • ¼ cup lemon juice
    • 2 teaspoons Dijon mustard
    • ½ teaspoon garlic powder
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper

    Instructions
     

    • Cover the cashews in a large container by about 2" with water. Let soak for about an hour and then drain.
    • Place all ingredients into a blender and blend until it is smooth and creamy.
    • Just wait until you taste it!
    • The spread will keep in the refrigerator for about 1 week.
    • You can also freeze it.

    Nutrition

    Serving: 4OuncesCalories: 63kcalCarbohydrates: 3gProtein: 2gFat: 4gSodium: 54mgPotassium: 91mgVitamin C: 1.1mgCalcium: 4mgIron: 0.8mg
    Tried this recipe?Let us know how it was!
    Blue graphic snowflake as Vegan in the Freezers logo.
    Condiment is golden and in a white rimmed bowl on black.
    Cashew Cheddar Cheese Spread is shown in two photos. One above the other and they have rich golden creamy sread piled high in a white pottery bowl with cashews scattered on the black mat it's sitting on.
    Cashew Cheddar Cheese Spread is highlighted in two photos one above the other with text in the center for pinning.

    More Butters, Cheese, Condiments, Dressings, Milk, Sauces, Spreads

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    • Easy Watermelon Ice Cream
    • Slow Cooker Vegan Evaporated Milk
    • Instant Pot Almond Milk Yogurt

    Reader Interactions

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      Recipe Rating




    1. Melissa

      August 23, 2019 at 4:21 pm

      I wonder if you could add some cooked carrot to give it a bit of an orange colour?

    2. Ginny McMeans

      August 23, 2019 at 4:38 pm

      You could Melissa but it would also make it a bit sweeter. I think the better option would be to add a very orange sweet potato. Not one of the white skinned ones and it wouldn't be quite as sweet.

    3. Starrysky

      October 20, 2021 at 4:17 pm

      5 stars
      Hello,
      Love this recipe! I did modify s bit, using only 3 Tablespoons of Nutritional Yeast, added 1/4 or 1/2 Tsp Onion Powder, a tiny pinch of Tumeric, and used 1/4 Tsp White Pepper, and a pinch of ground Black Pepper. Frroze some in silicone butter molds and 1 square block mold (similar sized cream cheese block) and used the freshly made in a Pasta Bean Salad and now trying with Cooked Pasta. You did a great job on this one with on-hand ingredients! This is a keeper and will use it all the time. Going to try your Vegan Mozzarella that can be sliced. I use another recipe Cashew Dill Mozzarella but not for slicing. I always soak my cashews overnight even though I have a High Speed Blendtec Blender. Thanks & Blessings,

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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