Who says great cheese can't be plant-based? This creamy, dreamy spreadable cheese is made from raw cashews and hemp seeds and flavored with fresh herbs and a touch of lemon juice. It's a perfect spread for crackers, sandwiches, bagels, or a dip for veggies.

Spreadable Herb Cashew-Hemp Cheese [Vegan]

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Cooking Time



  • 1 3/4 cups raw cashews, soaked for 2-4 hours
  • 1/4 cup hemp seeds
  • 3/4 cup water
  • 1/2 teaspoon miso paste
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon chopped chives
  • 1 tablespoon finely chopped parsley


  1. Add the cashews, hemp seeds, water and miso to a blender (ideally a high-speed blender) and process until very smooth.
  2. Transfer to a bowl and cover with a piece of cheesecloth.
  3. Let ferment for at least 10 hours or overnight.
  4. Remove the cheesecloth and mix in the lemon juice, salt, chives and parsley.
  5. Transfer to desired container and refrigerate for 12 hours, covered.


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