March 17

5-ingredient Cashew Cream Cheese


Serves: 1 block/ 15 wedge slices | Prep Time: ~25 minutes |

Nutrition Information (per serving)

  • Calories: 133 kcal.
  • Carbs: 5.6g.
  • Fat: 10.9g.
  • Protein: 3g.
  • Fiber: 0.6g.
  • Sugar: 1.1g.



200 g. | 2 cups

  • Raw cashews



7 ml. | ½ tbsp.

  • Balsamic vinegar


40 g. | ¼ cup

  • Nutritional yeast


  • Salt and pepper to taste



Total number of ingredients: 5



  1. Fill a medium pot with water and put it on the stove over medium heat.
  2. Bring the water to a boil.
  3. Continue to boil the cashews in the pot for up to 15 minutes.
  4. Once cooked, strain the cashews and drain the excess water.
  5. Place the cashews in a blender and blend until smooth.
  6. Reuse the same pot and bring the almond milk, olive oil, the optional nutritional yeast and vinegar to a simmer.
  7. After 2 minutes, place the almond milk, olive oil and vinegar in a mixing bowl.
  8. Slowly blend in the crushed cashews and stir the mixture into a smooth puree.
  9. Mold into a block of cheese.
  10. Enjoy or store!




Storage Temperature Expiration date Preparation
Airtight container M or Ziploc bag Fridge at 38 – 40°F or 3°C


3-4 days after preparation
Airtight container M or Ziploc bag Freezer at -1°F or -20°C 60 days after preparation Thaw at room temperature.


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