Tag Archives: paprika

Dairy-Free Cashew Nut Cheeses

Cashew nut cheese is the classic vegan version of cheese. The subtle taste of the cashews, along with their soft texture when soaked, mean that they make a wonderfully creamy, soft cheese (and also cream). The mixture can then be flavoured – whether it’s with herbs, spices, or other ingredients to make delicious cheeses. I’ve used a recipe from Nicola Graimes’ new book New Vegetarian Kitchen, which I featured a few weeks ago and is full of inspirational and creative recipes for vegetarians, including this recipe for a trio of (dairy-free) cashew nut cheeses.

These cheeses are delicious just as they are, eaten with gluten-free bread or toast. But they’re also wonderful when added to a recipe. I made the herb one with rosemary instead of the suggested thyme, oregano or chives because I wanted to add it to a tomato-based pasta sauce I’d made to make it creamy, and wanted the strong rosemary flavour. The bland flavour of cashew nut cheese will work with a myriad of flavours, both subtle and strong – whatever you feel like trying!

Makes 3 different cheeses     Preparation time 10 minutes


  • 300g/10½oz/2 cups cashew nuts
  • ½ tsp salt
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • a large pinch of smoked paprika
  • 5 tbsp shelled pistachios, finely chopped
  • 5 tbsp chopped mixed herbs, such as thyme, oregano and chives
  • freshly ground black pepper
  1. Put the cashews in a bowl, cover with warm water and leave to soak for at least 2 hours, then drain and transfer the cashews to a food processor or blender. Add 185ml/6fl oz/¾ cup water and blend into a coarse paste. (For a softer ‘cheese’, add a little more water and blend into a coarse purée.) Add the salt and season with pepper.
  2. Divide the nut cheese into 3 equal portions. Stir the garlic, lemon juice and paprika into 1 portion and spoon it into a ramekin. Put the chopped pistachios on a plate. Using your hands, divide another portion of the nut cheese into teaspoon-sized balls, then roll each ball in the pistachios until evenly coated. Roll the last portion of the nut cheese into a log and roll it in the herbs to coat.