Smoky Chipotle Cashew Cheese

Preparation info

  • Makes


    small cheeses
    • Difficulty


Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

  • About

This is a firmer-textured cheese, a bit like a Gouda perhaps, and with a deep, smoky flavor.


  • cups [300 g] raw (unroasted) cashew nuts
  • 6 sun-dried tomatoes, snipped into small pieces (optional)


Soak the cashews in cold water overnight with the sun-dried tomato pieces, if using, then drain. Spray 6 ramekins with oil.

In a blender, pulse the drained cashews and sun-dried tomatoes, if using, with all the remaining ingredients. You can add a couple of tablespoons of warm water to the blender if you feel the mixture is too stiff.

Using a rubber spatula, scrape the “cheese”