Cashew Jack Cheese



This cashew cheese has multiple uses and is a favorite for our family.  I love how easily it freezes so I can have it on hand for convenience, and yet, it just takes five minutes to make a batch.  That’s what I call win-win.  It is about the thickness of a batter and when cooked thickens to a rich consistency.  Drizzle it over dishes like your vegan pizza, enchiladas,  lasagna,  or eat it as a topping for sweet potatoes or yams.  It’s possibilities are endless.  Cashew cheese is a great batter for dipping vegetables and frying in a nonstick skillet without added oil, making them browned and crunchy, or use as a batter before dipping in bread crumbs as with the Zucchini Fritter recipe.

For making a yellow cashew cheese, see Note below.

Cashew Jack Cheese

Servings: 1 3/4 cups
Prep Time: 5 minutes


1 cup water

1 cup raw rinsed cashews

2 tbsp dried onion flakes

1 tbsp nutritional food yeast flakes

1/2 teas salt

1/4 teas garlic granules or powder

1/8 teas celery salt

2 tbsp lemon juice


  1. Blend in blender until nuts are completely smooth and creamy.
  2. Add lemon and blend briefly. It is ready to use.  Will thicken as it stands.



I like to freeze it in large and small containers so I can have the convenience of grabbing just what I need.  You will find it being used in dishes like the zucchini fritters and bean enchiladas.

For a yellow cheese:

  • Omit the cup of water and replace by putting 1/2 cup chopped sweet red pepper in your blender and adding enough water to make one cup.
  • Increase the yeast flakes to 2 tablespoons.
  • All other ingredients remain the same.
  • Proceed with the recipe.