Herbed Cashew Cheese (Paleo, Keto)
Paleo + Keto Herbed Cashew Cheese & Crackers Recipe – a dairy free and vegan herby cheese made from cashews that you can slice! Delicious and healthy appetizer or snack. Gluten free, grain free, sugar free, soy free, clean eating.
One of the things I miss the absolute most since going dairy free is eating cheese and crackers. Shawn and I used to make a whole meal out of cheese and crackers. We’d go nuts at Trader Joe’s and get 3 different kids of cheese, some bread, salami and fruit and have a fancy indoor picnic in our living room. And then have major tummy aches all night and the next day.
I love cheese, but cheese doesn’t love me back.
I was worried that my cheese and cracker days were over. Until we recently were at a wedding that was 100% vegan. They had out a cheeseboard with all kinds of different cheeses and crackers. How? They were made out of cashews!
It blew my mind. I was obsessed. I couldn’t believe it. It was all I could talk about. “THIS CHEESE IS MADE OUT OF CASHEWS?! BUT IT TASTES EXACTLY LIKE CHEESE!” I let myself into the kitchen at the wedding and asked the caterer how she made this heavenly cashew cheese. Yes, I am that person. She was very nice and wrote down her recipe for me. And she has become my angel ever since.
After that wedding, I’ve made a ton of variations of the cashew cheese recipe the kind caterer shared with me.
My favorite may be this herbed version. It tastes a lot like Boursin. Creamy, a little tangy, smooth, and packed with herby goodness. I make it with dried herbs because I always have those on hand.
This creamy dairy free cashew cheese is delicious with sliced vegetables, or on my almond pulp crackers.
You can enjoy it guilt free since it is 100% paleo and keto compliant. You’re basically just eating nuts, a little coconut oil, and herbs!
Finally a cheese both my mouth and tummy love!
Herbed Cashew Cheese (Paleo + Keto)
- 1 cup raw cashews, soaked in water overnight and drained
- 2 tablespoons refined coconut oil
- 1 clove of garlic, grated
- 1/2 teaspoon lemon zest, about half a lemon
- 2 tablespoons lemon juice, about half a juicy lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper, or black pepper works too
- 1 teaspoon dried basil leaves
- 1 teaspoon dried chives
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried thyme
- Almond pulp crackers or raw vegetables for serving
- In your food processor with the S-blade attachment, add the soaked cashews, coconut oil, garlic, lemon zest, lemon juice, salt and pepper. Blend until completely smooth, at least 10 minutes. Scrape down the sides of the bowl 2 or 3 times.
- Transfer the cashew cheese to a mixing bowl. Add the dried herbs and mix completely.
- Line a 6 ounce custard cup (or any small bowl) with saran wrap. Scoop the herbed cashew cheese into the custard cup, and fold the saran over the top. Place in the fridge for at least 2 hours to set.
- Serve cold with almond pulp crackers or raw vegetables.
- Will keep refrigerated for 7 days.
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18 Comments on “Herbed Cashew Cheese (Paleo, Keto)”
Looks delicious! One question, is it 7 net carbs per serving or the entire recipe?
I’m assuming that the cashews are drained of the soaking liquid prior to adding them to the food processor, right? Please let me know otherwise. Thanks.
Yes, drain the cashews prior to adding them to the food processor Andryea. I sure hope you like it!
Hi. Thank you for this recipe. I’m now making my second patch in the same day!
Oh my goodness, I love that you made 2 batches in one day Wanda! YUMMY!
This cashew cheese is SO good! Thank you so much for sharing this recipe! I substituted the coconut oil with olive oil and only used my favorite spices–just had it on toast with sardines–out of this world! This is so much better than the expensive cashew cheese I used to buy at the store (that stuff always had to be mixed with something else–no way could I eat if off the spoon like your great cheese!), and now I can use olive oil so it’s even more friendly to my diet. I’m looking forward to playing around with different spices and zest ratios :) God bless you!
It’s good to know the recipe worked well with olive oil Katherine. I love that you served it on toast with sardines. That sounds delicious!
This is amazing! I was so pleased with the texture and flavor. Thank you!
I am so happy you liked my herbed cashew cream cheese Kim. I love to hear that you liked the texture and flavor. I strive for that result with all of my recipes.
I made this today to the letter and I found it VERY overpowered by lemon flavor. How flexible is the recipe if I were to change it up by adding some nutritional yeast, onion powder or diced white onion and more garlic to make it more of an onion chive flavor? This was my first time working with cashew cheese so I’m not sure how forgiving it is. I love the texture and shape, it’s exactly what I wanted.. except it didn’t have the flavor I was craving.
Thank you for the comment on my cashew herbed cheese Bonnie. I didn’t find it too lemony at all, but if you did I would certainly reduce the amount of lemon juice and lemon zest. I haven’t recipe tested this with the tweaks you wanted to make but I think adding nutritional yeast, onion powder and more garlic should work just fine. I would just add it in small amounts. I am not sure if adding diced onions would work, it may change the consistency. Maybe chives would work better.
Recipe sounds yummy. My question is about the length of time to blend. It says 10 minutes? I have a vitamix and a nutribullet and I don’t think even the nutribullet would take that long just to blend…the VM would cook it to death in that length of time. Is there a reason to blend for 10 minutes, or a misprint? TY.
I make mine in the food processor and it takes this long! Would probably be faster in the vitamix. Just stop as soon as it’s creamy :) Hope you love it when you make it!
It was really delicious, thanks for the recipe!
I was wondering, do you think I can make it in advance and freeze it?
You know, I haven’t tried freezing this! My thought is it should work? Otherwise, it would for sure be ok refrigerated for 1 week!
Sounds wonderful. I can’t wait to make it! Thank you.
Hope you love it when you make it! Thanks Sheila!