How To Make Cashews Taste Like Melted Cheese

Vegan, raw, tasty melted cheese sauce. After some trial and error and a bit of finger 
licking, I got this recipe right where I wanted it. It’s bold, it’s rich and it’s yellow. Homer Simpson himself would be jealous and salivating at the sight of this one.

Cashew Cheese Recipe


  • Soaked cashews — 2 cups (soak for 2–4 hours in fridge, in water)
  • Lemon juice — 70ml
  • Water — 40ml
  • Olive oil — 40ml
  • Sesame oil — 10ml
  • Sea salt — 2 teaspoons
  • Nutritional yeast — 1 teaspoon
  • Turmeric — 1 teaspoon


  1. Rinse off cashews and combine with other ingredients in a blender
  2. Blend until smooth

My Serving Suggestions

Atop some steamed vegetables with roasted almonds is my favourite.

Line a baking tray or pizza tray, spread til apot 5mm thick and bake in the oven at 
180C for 10 minutes. Brûlée the top and drizzle with gremolata, I dub that ‘Saganaki’.
Forget the Sesame oil and turmeric and bake at 20mm thick in a lined baking dish at 
180d x 15 minutes (you just want some slight golden brown on top, poke with a metal 
skewer, you want a gooey centre but firm top skin) cool in a freezer/fridge 
immediately, when cooled down, the centre top should be a firm skin and the centre 
somewhat gooey like brie.

Add 35ml apple cider vinegar, 35ml lemon juice, ignore the turmeric and spread 
15–20mm, bake 180d x 18 minutes, cool down immediately. When cold, it should be 
crumbly like a soft feta (I just made that up, but give it a shot and see what happens, 
maybe increase the vinegar to give it that brine taste you know?)

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