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Jalapeño cashew cheese is a delicious addition to a vegan cheese board or use it as a sandwich spread. Vegan & gluten-free.
Many people have one caveat when it comes to the idea of going vegan – cheese.
“I could go vegan, except that I couldn’t live without cheese!”
Luckily, there’s really never been a more delicious time to say goodbye to dairy. Even in small towns, vegan cheeses are popping up in grocery stores.
And it’s not the waxy yellow slices of yore. These plant-based cheeses* are scrumptious and full-bodied in their own right.
I particularly love nut-based cheeses, because like the avocado, cashews can really do no wrong.
Even though I can easily get my hands on packaged vegan cheeses, you can’t beat the convenience, cost savings, and endless variety of making it at home.
Jalapeño cashew cheese
Today’s spread is a new favorite of mine – jalapeño cashew cheese spread. With a base of raw cashews, this spread snaps with the flavor of pickled jalapeños.
Start by soaking the cashews in water until they have softened, add jalapeño brine, lemon juice, and other seasonings. Then blend until wonderfully creamy. Serve right away or put it in a covered container in the refrigerator to further solidify.
This spread combines my love of cashews and pickled jalapeños in one mouthwatering vegan cheese.
Even though it involves brine from the jar and jalapeño slices, I wouldn’t say it’s overly hot. It has the flavor of peppers, but the nuts in it temper the heat.
That said, I should probably just buy stock in the pickled jalapeño industry. 9 out of 10 of my meals involve a hill of jalapeño slices on the side.
(It would be 10 out of 10, but jalapeños don’t pair well with soup.)
When I run out of jars of pickled jalapeños, it is like running out of coffee – a serious emergency.
(My favorite jalapeño slices are Jeff’s Naturals. They are thickly cut and have a great crunch to them.)
This jalapeño cashew cheese spread is a perfect fit with crackers, olives, and raw vegetables for a nibbly night or vegan charcuterie board. It is also a tasty sandwich spread or bagel schmear.
Recently I used it as the filling for stuffed squash blossoms instead of my standard cashew cheese. And that was a delectable change of pace. (Although you really can’t go wrong either way with that recipe.)
I also used leftover cashew cheese on a charcuterie board with seitan slices from Herbivorous Butcher. With raw vegetable slices, olives, and spreads, it’s a casual meal that feels like an extravagance, especially when paired with a glass of Tempranillo.
For a dinner party appetizer platter, starter, or as a whole meal, you can’t go wrong with a plate of nibbles and a creamy jalapeño cashew cheese spread.
*About vegan cheese…
Some people get upset when vegans use words like cheese to describe plant-based foods. But it’s common in language to illuminate by comparison.
Eggplants aren’t eggs but are egg-shaped. Peanut butter is spreadable. Spaghetti strap dresses aren’t made with pasta, candy corn isn’t a whole grain, and jellybeans would be terrible in a burrito. However, by drawing comparisons, people understand something about the size, shape, or use of the object.
When I call this vegan cheese, not only does it tell you how to use the product, it also helps to simplify internet searches. A lot more people are searching for vegan cheese than they are for jalapeño cashew spread.
For more on this topic, read this post.
Jalapeño Cashew Cheese Spread
Ingredients
- 3/4 cup raw cashew pieces covered in water and soaked for several hours
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon tamari
- 3 Tablespoons brine from jar of pickled jalapeno slices
- 1 teaspoon white miso paste
- 1 Tablespoon chopped pickled jalapeno slices + extra jalapeno slice for garnish
Instructions
- Drain raw cashew pieces and set aside.
- In a high speed blender, put in lemon juice, tamari, brine from jar of pickled jalapeno slices, miso paste, and then the drained raw cashews. (Because there isn't much liquid in the cheese, it blends better if the liquid is at the bottom by the blade.)
- Blend the mixture, stopping several times to scrape down the sides. Depending on how long the cashews have soaked, it may take a while until the mixture is completely smooth. (If the cashews aren't blending well, add a splash of water to move things along.)
- Once it is entirely smooth, add the chopped pickled jalapeno slices. Blend for about 30 seconds more until the chopped slices are incorporated but not entirely smooth. If you'd prefer a completely creamy cashew cheese, keep blending until it's all incorporated.
- Move the cashew cheese to a serving dish and garnish with a pickled jalapeno slice. If you're not serving it right away, move the cheese to a covered container and put it in the refrigerator. It will continue to thicken as it cools.
Video
Nutrition
Here are some other uses for jalapeño cashew cheese I know you’ll love:
This jalapeño cashew cheese is also delicious on a picnic sandwich. (Great for a picnic or packed lunch.)
If you have jalapeño cashew cheese leftovers, it can also be thinned with water and used as a salad dressing.
Tracey says
July 25, 2016 at 10:00 amWonder if I can order those seitan slices online?
Cadry says
July 28, 2016 at 9:04 amHerbivorous Butcher is offering 3 different packages currently for shipment. One of them is a vegan starter kit, one is a grilling set, and one is based on the products they used on Diners, Drive-Ins, and Dives on the Food Network. I know the DDD set has some of the deli slices. You should check it out on their website! 🙂
Mandy says
July 25, 2016 at 10:48 amJeff’s Naturals happens to be our favorite brand, too!! Love that there isn’t any weird ingredients thrown in there and that crunch can’t be beat…is it bad that we sometimes go through a jar a week? Haha! This cheese spread sounds amazing!! I’ll let you know when we make it 🙂
Cadry says
July 28, 2016 at 9:06 amOh, that’s awesome that we’re both Jeff’s Naturals fans. I love that about their products too that there aren’t any unnecessary colorings or whatnot. And yes, that crunch is just perfect. I go through at least a jar a week as well, and whenever they’re on sale, I stock up! (Their Castelvetrano olives are really nice too.) Definitely let me know when you make the spread. I hope you enjoy it!
Dianne says
July 25, 2016 at 12:27 pmThis looks so good! I’m going to have to make it soon.
Cadry says
July 28, 2016 at 9:06 amThanks, Dianne! I hope you love it. 🙂
Sarah says
July 25, 2016 at 1:23 pmYoure recipe reminds me of my recipe for bean dip. Using the brine from the pickled jalapenos it makes a wonderfully flavorful dip.
Cadry says
July 28, 2016 at 9:07 amYou’re right! That brine adds a lot of flavor.
Amey says
July 25, 2016 at 10:58 pmThis sounds so good! Musty loves pickled jalepenos and even drinks the brine sometimes (!!!). I bet he would love this! I’ll try it when I get home from camping! 🙂 xoxoxo
Cadry says
July 28, 2016 at 9:08 amAwesome!! It sounds like Musty and I are of the same mind when it comes to jalapenos. I hope you enjoy it, and have fun on your camping trip! (It must be quite rustic if you’re blog reading and commenting on it. 😉 )
Little Vegan Bear says
July 29, 2016 at 6:44 pmYes! Such a good idea. I too have much love for jalapenos, so this is right up my alley.
Cadry says
July 30, 2016 at 2:04 pmAwesome! I hope you enjoy it. 🙂
Becky Striepe says
August 1, 2016 at 9:42 amThis looks so good! I love the nibbly night idea. I could eat that way all the time.
Cadry says
August 1, 2016 at 10:54 amI agree! We’ve been doing Nibbly Nights at least a couple of times a week this summer. No hot stoves are involved, it’s a great way to use leftovers, and it’s easy to throw in some raw vegetables to amp up the nutrition-factor. Plus, it always feels like an indulgence even though it couldn’t get easier!
Melissa says
August 5, 2016 at 10:42 amThere’s a local pickle company here in the DC area that sells at some farmers markets. They make regular pickles and pickled jalapenos, but also cilantro lime pickled jalapenos and Thai basil pickled jalapenos. I tried several slices as samples at the farmers market recently, which was perhaps a mistake because then my mouth was on fire… but they were so good! I bet you’d love the Thai basil jalapenos, it was definitely a unique flavor.
Cadry says
August 8, 2016 at 9:22 amOh, that sounds very intriguing! That would be right up my alley.
Karly says
April 17, 2017 at 11:57 amSlightly afraid that I’d eat the entire bowl before the guests arrived, but hey, what’s life without a risk!? Seriously though, this looks insanely good. Putting it on my to do list right now!
Cadry says
April 17, 2017 at 12:24 pmThat’s the spirit, Karly! I hope you enjoy it. 😀
Sarah says
November 24, 2017 at 12:44 pmHow long does this dip last in the fridge? I wish to make it as a present.
Thanks!
Cadry says
December 4, 2017 at 12:32 pmI can’t say for sure, because I usually eat it all within 5 days. If you’re planning on making it a long ways out, I’d recommend freezing it. It freezes & thaws very well.
Shanna says
May 24, 2018 at 10:50 amWhat a great recipe….just so good. Making it again this afternoon. Thanks!
Cadry says
May 30, 2018 at 9:17 amI’m so glad to hear that! Thanks for letting me know, Shanna!