Tingly Crusted Cashew Cheese

There are snacks that sit quietly on a board — and then there are ones that start conversations.

This cashew cheese is soft, creamy, and bright with lemon — but what makes it memorable is the crust: a layer of chopped 50Hertz Tingly Cashews that adds crunch, depth, and that unmistakable electric lift.

It’s rich without dairy, simple without being boring, and just a little unexpected.

Chef Doug Heilman developed this as a plant-based centerpiece — something that feels at home on a cheese board, but holds its own in both flavor and texture.

It takes a little time (mostly hands-off), but each step is straightforward — and the result is worth it: a spreadable, tangy cheese wrapped in a nutty, citrusy, gently buzzing crust.

Serve it with crackers, toast, or crisp vegetables — and watch it disappear.

Let’s make it.

Ingredients

Makes one small wheel

Base:

1½ cups raw cashews (unroasted, unsalted)
4 tablespoons fresh lemon juice (about 2 lemons)
3 tablespoons nutritional yeast
1–2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper

Crust:

3.5 oz 50Hertz Tingly Cashews, finely chopped

Method

1. Soak the cashews
Place the raw cashews in a bowl and cover with water.

Refrigerate overnight, or at least 8 hours, until fully softened.

2. Blend the cheese base
Drain the cashews and transfer to a blender or food processor.

Blend until smooth and creamy.

Add:
• lemon juice
• nutritional yeast
• garlic
• salt and pepper

Blend again until fully combined.

If needed, add 1–2 tablespoons of water to loosen the mixture.

Taste and adjust seasoning — more lemon for brightness, more salt for depth.

3. Drain & set
Line a sieve or strainer with cheesecloth and set it over a bowl (so liquid can drain).

Transfer the cashew mixture into the cloth.

Refrigerate overnight to firm up and develop structure.

4. Form & crust
The next day, invert the cashew cheese onto parchment paper.

Gently shape into a round or log.

Press the chopped Tingly Cashews evenly over the surface, forming a full crust.

5. Serve
Transfer to a serving board and let sit at room temperature for 10–15 minutes before serving.

Serve with:
• crackers
• toasted bread
• crudités

Enjoy.

Why This Works

Cashews blend into a naturally creamy, dairy-free base with just enough richness

Lemon and nutritional yeast bring brightness and savory depth

Straining firms the texture into something sliceable and spreadable

Tingly Cashews add crunch, aroma, and that signature citrusy buzz

Soft inside. Electric outside.

Make It Your Own

Add herbs like chives, dill, or thyme to the base

Roll the cheese in mixed nuts or seeds for a different crust

Drizzle with olive oil or chili crisp before serving

Shape into small rounds for individual portions

A Cheese Board — Rewired

Whether you’re building a full spread, hosting friends, or just want something snackable but a little elevated, this Tingly Crusted Cashew Cheese brings contrast, texture, and just enough surprise to keep people coming back for another bite.

If you make it, tag us — we love seeing where the tingle shows up. ⚡