I was never a “cheese person” so I never missed it after going vegan. However, my best friend, who once *loved* cheesy pizzas and pasta, definitely did. I started experimenting with cashew cheese recipes so that they could have an alternative. After a few trials (and some “errors”), this recipe happened which finally earned my “picky eater” friend’s vote of approval: “Tum aaj kal achcha cheese bana leti ho!” 

Yayy 🙂 Thanks, sweetheart, for kindling in me a love for vegan cooking!

From what I remember, this cashew cheese spread has a texture and flavor that kinda reminds me of the “garlic” and “pepper” variants of Amul cheese spread.  It’s smooth, creamy, savory, and so easy to make!

I generally spread it on pizza bases, use in grilled sandwiches, or spread on stuffed paranthe. You can also blend it up with a little warm plant-based milk and adjust the seasoning to use as a dip or make a cheese sauce for baked/grilled veggies or pasta.


  • 1 cup cashews, soaked for 4-5 hours
  • 2 cup water
  • 2 slightly heaped tablespoon corn flour
  • 1 heaped tablespoon nutritional yeast extract*
  • 1-2 tablespoon apple cider vinegar (ACV)/lemon juice (adjust according to taste)
  • 1-2 clove garlic, crushed
  • 1 heaped teaspoon mustard paste
  • A small pinch of turmeric powder
  • Salt, to taste
  • Pepper powder, to taste
  • Italian seasoning (optional)


  1. Blend the soaked cashews, garlic, corn flour, mustard paste, nutritional yeast extract, and turmeric powder with 1 cup of water into a smooth paste. Add another cup of water and blend again.
  2. Cook the mixture on low-medium heat for 8-10 minutes stirring frequently until it becomes thick and bubbly. The “raw” smell of corn flour should be gone. Turn off the heat.
  3. Once the “cheese” mixture has cooled down to room temperate, transfer it to a mixer jar and add 1 tablespoon ACV, salt to taste, pepper powder, and Italian seasoning (optional). Blend on high for a few seconds until smooth. Taste and add more ACV and salt as required.


  • For best results, it’s recommended that you use ACV. Otherwise, substitute with lemon juice.
  • Add a pinch of red chilli powder to make it spicier.
  • This spreadable cashew cheese tastes good on vegan pizzas and grilled sandwiches! You can also spread some on a toast and top with fresh veggies to make a hearty open sandwich.
  • Try using tapioca starch instead of corn flour for a “stretchy” texture.
  • Store in the fridge for up to ten days in an airtight container.
  • Can also be frozen in a block and grated over pizzas before they go into the oven.

*To order nutritional yeast extract, mail Bhupi Maru at [email protected] or call him at +91 9080518857 and enquire for their product list. While Bon Appetit is not a vegan enterprise, it has a variety of vegan goodies. Check it out!

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