Cashew Cheese

Simple, two-ingredient cashew cheese

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5 from 3 reviews

Cashew cheese is a dairy-free cheese spread or dip that can be flavored with garlic, herbs, or sun-dried tomatoes. See the section above for five different ways to flavor this creamy cashew spread.


Units Scale
  • 2 cups of raw cashew
  • 3 cups of water, to cover (chlorine-free)
  • 2 Tbsp miso
  • Added flavors (see above)


  1. Cover the cashews in water and soak for 2 to 4 hours.
  2. Drain the water and blend the cashews into a smooth paste. If you need to add water to help with blending, that’s fine. However, adding extra water will result in a slightly softer cheese spread.
  3. Blend in the miso and pack the cashew cheese mixture into a glass container. I recommend using a dish that you can use for storage and serving as well. Cap with a tight-fitting lid and place the cashew cheese in a dark location to ferment for 12-48 hours. A kitchen cupboard is perfect.
  4. After fermenting, mix in any additional flavors that you want to use. You may need to add salt depending on the saltiness of your miso. Store in the refrigerator until you’re ready to serve.
  5. If you want a cashew dip instead of a spread, add more water until you achieve the desired consistency.


  • The miso needs to be alive to ferment the cashews. Live miso will be in the refrigerated section of your grocery store. You can also find it online or make it yourself.
  • A high-quality blender will make a super smooth cheese. 
  • I find it’s easiest to store cashew cheese in a glass container as a spreading cheese. However, you can also make cheese logs by rolling the cashew spread into a log-like shape and wrapping it with wax paper or plastic wrap. If you don’t add any additional water during blending, it will hold its shape rather well.