Go Back
+ servings
Vegan cashew cheddar cheese dip in a blue bowl with a carrot.

Creamy Cheddar Cashew Cheese Dip

Savory, creamy, vegan "cheddar" cheesy good! This Cashew Cheese Dip will have you craving for more with each and every dip, spread, and bite. Use it as a dip for veggies, as a sandwich topping, or mix with macaroni. The versatility of this cashew cheese is amazing.
Author: Kim Grimmett
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Appetizer, Condiments, Sauce, Snack
Diet: Gluten Free, Vegan
Servings: 10

Ingredients
 

  • 2 medium yukon gold potatoes, peeled and diced (1 overfull cup)
  • 1 cup raw cashews
  • 6 tablespoon nutritional yeast flakes
  • ½ teaspoon turmeric
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • 1 tablespoon dijon mustard
  • ½ teaspoon apple cider vinegar
  • 1 tablespoon lemon juice
  • ½ to 1 cup potato cooking water (add a little at a time)
  • Salt to taste (I used ½ tsp)

Instructions

  • Soak the cashews in water overnight. If you forgot to do this step or you are in a hurry, you can cover the cashews with boiling water and then allow them to sit for about 20 minutes. Either way, when you are ready to make the cheese, drain the cashews and set aside.
  • Boil the potatoes in 1 ½ to 2 cups of salted water until good and done. The potatoes need to be fully cooked through and soft. When done, drain the potatoes, but DO NOT discard the potato cooking water.
  • Place the cooked potatoes with ¼ cup of the reserved potato cooking water into your blender or food processor. Add all the other ingredients and blend until the mixture is nice and creamy. Add more of the reserved potato water as needed. A blender will produce a creamy texture faster. You have to let the food processor run longer to achieve the same texture. I used about ¾ cup of the potato water.
  • Once you reach the desired consistency, season the cheese with salt to taste. If your potato water was well salted you may find that you don't need to add any additional salt.
  • Use the cashew cheese as a dip, over noodles, as a topping for my Black Bean Burgers, or any other place you are missing cheese!

Notes

*Soaking time for the cashews is not taken into account for the time it takes to make this recipe.
*Check the label on your dijon mustard to ensure you're purchasing a vegan version.
*Feel free to thin out the cheese as much as you want for different uses. But with thinning it out means it will likely need more salt.

Nutrition

Calories: 110kcal | Carbohydrates: 9.7g | Protein: 4.9g | Fat: 6.7g | Saturated Fat: 1.3g | Sodium: 141mg | Potassium: 280mg | Fiber: 2.3g | Sugar: 1g | Calcium: 13mg | Iron: 2mg
Keyword cashew cheese, cashews, dip, vegan cheddar
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!