Chipotle cashew cheese

Chipotle cashew cheese

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"At the restaurant, this firm cheese is added to our Brekkie Burritos for an extra bit of zing, but really this can and should be eaten with anything. Like its non-vegan counterpart, cheese is king." – Smith & Daughters


  • 235 g raw cashews, soaked for at least 2 hours in cold water
  • ¼  cup apple cider vinegar
  • 2 T lime juice
  • 3 T nutritional yeast
  • 1 t salt
  • ½ t ground cumin
  • 2 chipotles in adobo

Cooking Instructions

1. Blend all of the ingredients in a blender along with 2 tablespoons water. You may have to stop the blender every 10 seconds or so and give the mix a bit of a stir to help move it around. Add extra water, 1 tablespoon at a time, and blend for at least 2 minutes or until the mixture is completely smooth or to your desired consistency (see note).

2. Transfer to a bowl and refrigerate until the cheese has firmed up and chilled completely.

Cook's note:For a more spreadable, cream cheese-like texture, add up to 6 tablespoons water. For a firmer cheese, use as little extra water as possible.

This recipe is extracted with permission from Eat Vegan by Smith and Daughters’ owners Shannon Martinez and Mo Wyse. It’s published by Hardie Grant Books.
Photography: Bonnie Savage

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Shannon Martinez and Mo Wyse Recipe by: Shannon Martinez and Mo Wyse
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Shannon Martinez and Mo Wyse are the owners of vegan restaurant Smith & Daughters in Australia. They have written three cookbooks, including the Smith & Daughters Cookbook and Eat Vegan.

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