Vegan Cheez Whiz — a creamy, vibrant spread inspired by a raw-food wrap I tried at Crudessence in Montreal. It tasted so good I set out to recreate it at home, and the result is a simple, wholesome alternative to processed cheese spreads.
This version works beautifully as a sandwich filling, a wrap spread, or scooped onto celery boats with a few raisins. It won’t melt like dairy-based cheese, but it delivers a rich, savory flavor and smooth texture. Compared to the original Cheez Whiz, this homemade recipe is lower in fat and calories and is made from whole-food ingredients rather than a long list of additives and preservatives.
The recipe uses just a few core ingredients: roasted butternut squash for body and color, soaked cashews for creaminess, nutritional yeast for that cheesy note, lemon for brightness, and simple seasonings. It’s vegan, gluten-free, dairy-free and easy to make with basic equipment.
To view, print or email this recipe, visit the original recipe page on the author’s site.
- 1/2 lb. cubed and peeled butternut squash
- 1 teaspoon melted coconut oil
- 1/2 cup cashew halves, soaked in water for 12 hours, drained and rinsed
- 5 tablespoons freshly squeezed lemon juice
- 1/4 cup nutritional yeast
- 1 tablespoon non-dairy milk
- 1 teaspoon yellow mustard
- 1/2 teaspoon turmeric
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Sea salt, to taste
- Preheat the oven to 400°F (200°C). Spread the cubed butternut on a small baking sheet, drizzle with coconut oil and toss to coat. Roast for 25–30 minutes, until the squash is very soft.
- While the squash roasts, add the soaked and drained cashews, lemon juice, nutritional yeast, non-dairy milk, mustard, turmeric, onion powder, garlic powder and a pinch of sea salt to a high-powered blender or food processor.
- Add the roasted squash to the blender. Puree until completely smooth, about 3–5 minutes. You may need to pause and push the mixture toward the blades with a spoon or tamper. The recipe has minimal liquid, so patience helps achieve a silky texture.
- Spoon the cheez whiz into a clean jar, cover and refrigerate for at least 12 hours to let the flavors meld. It can be used immediately if you prefer a fresher taste.
- Store in an airtight container in the refrigerator for up to one week.
- Makes about 500 mL. Serving size: 2 tablespoons; yields approximately 8 servings.
View nutrition information (once on page, scroll down)
The recipe notes include helpful tips for success. If you don’t have a high-powered blender, add a little extra non-dairy milk or water to help the mixture blend smoothly; soaked cashews will also improve the texture.
Some people concerned about candida follow sources that discuss nutritional yeast tolerance. If that applies to you, consult trusted guidance for your specific diet before using nutritional yeast.
If you make this cheez whiz, it will brighten sandwiches and snacks and provide a satisfying, dairy-free alternative to processed spreads.
I’d love to hear about your experiences: have you faced fear or rejection and pushed forward? What steps did you take to move past it? Share specific actions—your story might encourage others in the community.