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Blended cashews with castelvetrano olives

Keto Cashew Cheese


Cashew cheese is a gluten-free, dairy-free alternative to cheese. This recipe is made with nutritional yeast to give it a delicious cheesy flavor. What’s more, this keto cheese spread contains tons of vitamins and minerals.




  1. Soak the cashews in water for at least an hour. Generally, I soak them overnight. Drain before using.
  2. Place all ingredients in a food processor or blender and pulse until relatively smooth. I enjoy a coarse texture, leaving some of the cashews partially intact.*
  3. Serve with choice vegetables (cucumbers, snap peas), keto crackers, or castelvetrano olives (my favorite choice).
  4. Keep leftovers refrigerated. Saves for 2-3 weeks.


Soaking the almonds produces a creamier texture. It also makes the blending process a bit easier. However, if you’re short on time, soaking the almonds is not necessary. 

Use fresh squeezed lemon juice whenever possible. Working with fresh ingredients promotes better flavor and a healthier product. 

I prefer the flavor of fresh garlic, although as an alternative, you can use powdered garlic. If you plan on substituting with powdered, I would recommend using 1/8 teaspoon or less. 

I love the flavor (and health benefits) of Himalayan sea salt. Other sea salts tend to be a bit more aggressive. Meaning, if you plan on swapping the salt, you may want to consider reducing the amount called for. 

Using a food processor makes the blending process much easier and the texture more pleasurable. The problem with using a blender is that it’s easy to over-mix the spread. In which case, the flavor is preserved but the texture becomes slightly gummy.

  • Prep Time: 5 Min
  • 1 Hour Soak (optional):
  • Category: Dips
  • Method: Raw
  • Cuisine: Keto


  • Serving Size: 1/4 cup
  • Calories: 261
  • Sugar: 2g
  • Fat: 19g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 11g

Keywords: dairy-free, gluten-free, vegan, easy, healthy, vegetarian, ketotarian, keto, low-carb

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