Cashew 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.
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 one and there is a Creamy Mozzarella Spread on the blog too and is so delicious you’ll want to eat it with a spoon.
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 cashew cheddar cheese spread if 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.
Cashew Cheddar Cheese Spread
Ingredients
- 2 cups raw cashews
- 1/2 cup water to add to the mixture in the blender or food processor.
- 1/2 cup nutritional yeast
- 1/4 cup lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 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
IF FREEZING:
Please follow any of the directions defined in my article Preparing Food for the Freezer
TO PREPARE AFTER FREEZING:
Put in the fridge the day before using. Stir and use in any manner that you like.
Ginny McMeans says
May 17, 2019 at 2:08 pmHi Herb! That 1/2 cup water is to be added to the blender/food processor. I made the instructions clearer and thanks for your question.
Herb says
May 17, 2019 at 1:58 pmSo do I use the water (1/2c) to soak the cashews or is that water for the recipe to put in the blender\food processor?
Suzy says
September 4, 2018 at 12:17 pmThis was so easy to make and it really added to the taco casserole that I made. Just a little spread was between the tortilla layers and it made the whole dish.
Melanie says
June 11, 2015 at 8:14 amI adore cashews. Never thought to try this combo but it sounds wonderful. Your pictures sell it for sure!
Angie | Big Bear's Wife says
June 11, 2015 at 5:45 amOoo I love your idea to use this in macaroni casseroles!! I bet it would be fantastic in that!
Ginny McMeans says
June 10, 2015 at 4:10 pmFantastic Amanda! Thanks so much 🙂
Ginny McMeans says
June 10, 2015 at 4:08 pmI love cashews Rose. It seems you can do anything with them. Thanks so much!
Ginny McMeans says
June 10, 2015 at 4:07 pmThat s great and thanks so much Martha!