nutcheese

Nutcheese is a dairy-free cheese substitute made from ground or blended nuts, most commonly cashews, almonds, or macadamias. It is typically prepared by soaking the nuts to soften them, then blending with liquid such as water or oil, lemon juice or vinegar, nutritional yeast for a cheesy flavor, and seasonings. Some recipes incorporate miso, garlic, herbs, or probiotic cultures; the mixture can be eaten fresh as a soft spread or cultured and aged to develop tang and a firmer texture.

Commercial and home recipes yield a range of textures from creamy spreads to slices or blocks. Soft nutcheeses rely on soaking liquids, blended oils, or thickeners such as tapioca or agar to achieve creaminess, while firmer varieties may be pressed and aged or cultured to create a cheese-like rind. Flavor profiles vary from mild, buttery cashew-based blends to tangy cultured styles reminiscent of aged cheeses.

Nutcheese is used as a dip with crackers or vegetables, as a sandwich spread, or as a cheese substitute in recipes such as sauces, casseroles, or baked dishes. Flavors commonly include herbs (parsley, chives), garlic, pepper, sun-dried tomato, or truffle.

Nutcheese is plant-based and typically free of dairy lactose. It may be gluten-free depending on ingredients, though nut content makes it high in fat and calories and unsuitable for those with tree-nut allergies. Nutritional content varies by nut type and preparation; cashew-based variants tend to be rich in fats and offer creaminess with modest protein.

Fresh nutcheese should be refrigerated and is usually best within several days to about a week, depending on culture use and ingredients. Some aged or cultured versions may keep longer under specific conditions.