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+ servings
Easy Cashew Cheese spread on a cracker

Easy Cashew Cheese Spread {Vegan & Gluten Free)

Easy Cashew Cheese spread is a perfect vegan option for a potluck, holiday meat and cheese board, or a meal prep snack box!

Course Snack
Cuisine American
Keyword bento box, cashew cheese, gluten free, vegan, vegan cheese, vegan meal prep
Prep Time 2 hours
Cook Time 0 minutes
Servings 6 servings
Calories 240kcal


  • Food Processor


  • 2 cups raw, unsalted cashews
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • juice from one lemon
  • 1 tsp coarse salt
  • ½ tsp fresh ground pepper
  • ¼ tsp dried red pepper flakes


  • Soak the cashews in water for a minimum of 2 hours.
  • After soaking, reserve ¼ cup of the soaking liquid and discard the remaining liquid.
  • Add the cashews, reserved soaking water, lemon juice, nutritional yeast, garlic powder, salt, pepper, and dried red pepper flakes to the food processor.
  • Pulse a few times until the mixture starts to come together.
  • Stop the processor, scrape the sides, and pulse again.
  • Repeat this until the mixture is blended, but not over whipped like a nut butter.
  • Place your cheese spread in the fridge for a minimum of 2 hours to firm up a bit, and really develop the flavors.
  • Store in the fridge, in an air tight container for up to a week.


Get creative and make this into a bento snack box with crackers and raw veggies. You can also add a protein to round it out into a full no microwave lunch!


Calories: 240kcal | Carbohydrates: 15g | Protein: 8g | Fat: 18g | Fiber: 2g | Sugar: 3g