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Herbed Cashew Cheese

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Herbed Cashew Cheese

raw vegan Herbed Cashew Cheese served on crackers

~ raw, vegan, gluten-free ~

Have you ever wondered what the difference is between a herb and a spice? No? The thought never crossed your mind?  I bet it has, you’re just too embarrassed to say. ;)

In simplest of terms… herbs are grown and used for their green parts, the leaves, and stalks. Often times, people end up using them dried for convenience but when used fresh, they can bring euphoric flavors and seductive aromas to a dish.  By combining different herbs together, you can create many wonderful unique flavors.

Spices, on the other hand, are grown for the roots, bark, seeds, fruits and flowers. Spices are concentrated and have a powerful flavor profile which, when used properly, can electrify a dish and please the palate. However, there is such a thing as using too much which can overpower a dish and render it unrecognizable or unpalatable.

Feel free to use whatever fresh herbs you have in your kitchen or garden.  The key is to mince them up nice and small… well mince and small pretty much mean the same thing… but you get the idea.  Make them the perfect size that loves to get stuck in your teeth giving you some “green bling bling” throughout the day.

If you can, make this recipe up a day ahead of time.  This will give the herbs time to meld together, developing a nice rich tasting cream cheese spread.  The crackers in the photo are some baked gluten-free crackers that I made for my husband.  The recipe isn’t on this site but do know that this “cheese” tastes amazing on just about any cracker.

Nutritional Data

Whole recipe ~ Calories  575 / Fat 42 g / Carb 29.4 g / Fiber 13.4 g / Protein 21.6 g

Per Tbsp ~ Calories 36 / Fat 2.6 g / Carb 1.8 g / Fiber 0.8 g / Protein 1.4 g


yields 1 cup (16 Tbsp)

  • 1 cup Cashew Cream Cheese base
  • 1 Tbsp shallot, minced
  • 1 Tbsp fresh chives, thinly sliced
  • 2 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh basil, chopped


  1. Place the cashew cheese, shallots, chives, parsley and basil in a small bowl.   Mix well.
  2. Store leftovers in the fridge for about 3-5 days.


raw vegan Herbed Cashew Cheese being squeezed on crackers

raw vegan Herbed Cashew Cheese in a squeeze bottle


raw vegan Herbed Cashew Cheese on herbed crackers

32 thoughts on “Herbed Cashew Cheese

  1. Carmen Parise says:

    I do ‘relish’ this website. Really! Hard to be in ‘that’ place to prepare ahead, but I will get some nuts soaking and be so happy the next day – like I loved on myself! Cashews are that perfect lifeline for this too! So, I thank you Amie Sue, very much, for keeping us all moving on with treating ourselves in such creative ways and simple directions!

    • amie-sue says:

      Oh thank you Carmen. What you shared here really means a lot. :) We owe it to ourselves to feed the best possible foods we can and there is something special about preparing our food… gives us a deeper connection to how we nourish ourselves. Have a blessed and wonderful day, amie sue

  2. Nancy says:

    Any chance of getting the cracker recipe? They look amazing!

    • amie-sue says:

      Hello Nancy… I have been a few requests. :) I wasn’t quite sure how to share it since it isn’t a raw vegan cracker that I made. (it has eggs). I shall ponder upon that. have a blessed day, amie sue

  3. Jan says:

    Hello Amie. I love all your recipes. I was wondering what crackers you used in this picture. They look so yummy.
    Thank you

    • amie-sue says:

      Hello Jan. Thank you so much. They are a baked cracker that I made (which includes egg) Wasn’t sure how to share it since all the recipes on my site are raw vegan. :P

      • The Bushman says:

        My first time visiting this website…I am so happy I logged on today, wow you have my “engines” revved up. Just wanted to share: I replace eggs in my baking recipes with arrowroot powder (2tsp arrowroot + 1Tbs water, mixed together = 1 raw egg). Try it out.

        Stay amazing, Amie-sue! Now excuse me while I wipe off my droll!

        • amie-sue says:

          Thanks for the tid bit of egg info. :) Happy to have you here. I hope you find much inspiration throughout the site. Many blessings and keep in touch. amie sue

  4. Rita says:

    Amie Sue,

    If you are ever interested in sharing the cracker recipe that you have with this Squeeze Cheese, it would really be appreciated. They look absolutely delicious! Like what I want people not familiar with raw to experience and really enjoy. The picture looks like comfort food at its best. Thanks for all your creativity in your recipes.
    Be well…

    • amie-sue says:

      Hello Rita… I will dig for my recipe but I will say that I use egg in it…not sure if you are vegan and I haven’t tried it with flax-eggs or anything like that.

      Thanks for all your sweet words. Have a happy day, amie sue

  5. mykietoraw says:

    Maybe you should just avoid using crackers with eggs in them for posting to your Raw Vegan website? Just a thought from a passer byer

  6. Elena Muraviov says:

    The cheese looks great but so do the crackers. Would you share the cracker recipe even though it is not raw? I have a lot of non-gluten people around me and would love to make those crackers.
    Have a great day! and thanx for your site, I love it!

    • amie-sue says:

      Good evening Elena. I am going to email you the recipe. I will be sharing it on my Facebook page as well :) Enjoy, amie sue

  7. Elena Muraviov says:

    I left a comment and put in the right name and email. but it is not responding. What else can I do since that is the correct name and email?

  8. constance m says:

    well I for one dont mind having to judge a recipe for myself-eggs or no eggs I guess that is up to the individual just saying its your sight so post accordingly we can sort things out
    personally I would love to have the recipe EGGS and all LOL so feel free to email this one to me if you would be so kind
    I’m not a passer by I’m a resident and I love and respect everything you do for us especially donating your valuable time
    yours truely
    a huge fan
    constance m

    • amie-sue says:

      Thank you Constance, that really touched me and means a lot that you shared that. :) I sent you an email. Blessings and hugs, amie sue

    • Gayle says:

      I don’t do eggs but agree with Constance. I will try with flax egg!

      • amie-sue says:

        Hello Gayle,

        I am going to try my recipe with flax eggs today. I will keep you posted and share! Blessings my friend. amie sue

  9. constance m says:

    ok tell me what is this strange new thing called flax egg everyone keeps talking about
    I have never heard of this

    • amie-sue says:

      Hello Constance,

      I flax-egg is what vegan bakers use in place of eggs. You take 1 Tbsp of ground flax and mix with 3 Tbsp of water. Let it rest to create a gel. That is a flax-egg. :)

  10. J'Marinde says:

    Just curious. Has anyone made any cheeses using nut butters? What about cheese from peanuts? I have been searching the web for two days and nothing… Thanks

    • amie-sue says:

      Hello J’Marine,

      I haven’t tried it myself. Let us know if you try experimenting. :) I am sure that there is a way for sure. Have a great day, amie sue

  11. Treasure H says:

    Hi Ami-sue, I just absolutely love your website. We are new to all this, adding more raw in our diet. Thank you sooo much for sharing and putting so much time into this. You have helped me to understand a lot of this. I have tried several of your recipes. Today I made both the Ranch dressing and Thousand Island. Oh My,oh so yummy! I’ve made your Cashew Cheese with rind and several of your crackers. It is hard when you have children, one hates the dehydrated food, says everything has a weird after taste. One loves to help me make these recipes but likes about half the food we make. I’m so happy I ran across your website. Those crackers look so yummy! I would love to have that recipe, Please! Of course when you have time. Speaking of time where do find the time to do all this? I have so much trouble keeping up. I wanted to say, Raw or No Raw this is your site. You post anything you want cooked or not. Those that don’t want cooked do have to use the recipe. It’s about eating as healthy as possible, enjoying what you eat and enjoying life! You could have a section for cooked foods! Thanks so much for being you and all you do. Oh, I just got Sunflower Lecithin today, can’t wait to try it in my nut milk! Treasure

    • amie-sue says:

      Good afternoon Treasure :)

      Thank you for this precious comment. I always means the world to me when people leave comments as they navigate through the site and try the recipes. :) I love sharing my passion and in helping others bring more healthy dishes to the table. I don’t have children but I do understand your challenges. Just don’t give up on them. You are planting healthy little seeds of life and nutrition in their lives… you will be reap the benefits of that throughout time.

      Let me go find that recipe… one sec… Back… lol I am typing to you as through we are on the phone or something. haha Here you go:

      Nutritional Data:
      Per cracker ~ Calories 33 / Fat 2.8 g / Carb 1.2 g / Fiber 0.6 g / Protein 1.4 g
      Whole recipe ~ Calories 724 / Fat 61 g / Carb 27.2 g / Fiber 12.4 g / Protein 31 g

      Ingredients: yields 22 (1 1/2 ” square) crackers
      1 cup almond flour
      1 egg white
      1/4 tsp sea salt
      1 tsp onion powder
      1/4 tsp ground black pepper
      2 tsp dried dill


      Preheat the oven to 325 degree (F). Line a cookie sheet with parchment paper and set aside.
      In a mixing bowl, combine the almond flour, salt, onion powder, black pepper and dill. Whisk together making sure it the seasoning are well incorporated.
      Add the egg white and mix everything together.
      Place a piece of parchment paper on the counter and, put the dough in center and cover with another piece of parchment. Lightly spray each piece of parchment with spray coconut oil. With a rolling-pin, roll the dough out to desired thickness.
      You can score the crackers by making lines in the dough or you can use cookie cutters. Have fun and be creative with it!
      Transfer to the cookie sheet and bake for 10-20 minutes. Just long enough for them to get a golden color on the edges. At the 10 minute marker, start checking them every few minutes so find the perfect cook time with your oven. Document it for future baking.
      Once done, turn the oven off and keep the oven door cracked. Let them cool in the oven.
      Store in air-tight container.

      Thank you for your encouragement to share this recipe… I whole-heartily agree with you! I have another site that I have been working on that is for cooked foods… but my main focus has been here. :) Please do keep in touch and have a blessed evening, hugs. amie sue

  12. Treasure says:

    Thank you so much! Looking forward to making these. Bless You! Have a Wonderful weekend!
    Treasure ;)

  13. Treasure H says:

    Hi Amie sue,
    I hope you had a great weekend. You mentioned a website for cooked foods you’ve been working on, is that site up and running? If so, may I have that URL address? We are interested in eating healthy uncooked and cooked.
    Thank You
    Treasure ;)

  14. Judy Groveman says:

    I make this herbed cream cheese so often that I’ve got it down by heart.

    I love to put the ingredients together in the blender as I recall them, and then, to be sure, I check back to the recipe tosee if I’ve got it just right!

    I love doing this with my favorites.

    A lot of times I end up stuffing celery sticks with this herbed cream cheese as a quick snack.

    It’s so good.

    • amie-sue says:

      That’s so awesome Judy. I just made a similar cheese dish for Bob yesterday and he just finished it off for dinner. Thanks for sharing Judy. I hope you are enjoying the day. Blessings, amie sue

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