Stuffed Cherry Tomatoes with Herbed Cashew Cheeze

by | Updated: May 18th, 2018

This light appetizer is perfect for any occasion whether it’s for an upbeat summer party or a low-key afternoon snack. Impress your taste buds with a creamy homemade vegan cheeze spread snuggly stuffed inside your favorite variety of tomato. Once you’re done stuffing, save the remaining cheezy goodness for dipping, spreading and more!

Homemade Vegan Cheeze Stuffed Cherry Tomatoes on Serving Dish | 4-5 people


2 lbs. cherry tomatoes (I used heirloom cherry tomatoes)
1 cup raw cashews, soaked in filtered water overnight, rinsed & drained
1 Tbsp. lemon juice, freshly squeezed
1/8 tsp. Himalayan salt
1 Tbsp. nutritional yeast
1 Tbsp. vegetable seasoning
1 Tbsp. miso paste
2 Tbsp. filtered water
1 green onion, thinly chopped


  1. In high-speed blender, combine rinsed cashews, lemon juice, salt, nutritional yeast, vegetable seasoning, miso paste and water. Note: Because this makes a small amount, it’s best to continue blending on the lowest setting until all cashew pieces are incorporated into a smooth cheese (10-15 minutes).
  2. Spoon cashew cheeze into bowl. Fold in green onion. Set aside.
  3. Slice a small piece off the bottom of each cherry tomato, so it can easily stand on a plate without falling over. Be careful not to pierce tomato to prevent insides from leaking.
  4. Slice a slightly larger piece off the top of each cherry tomato.
  5. Use knife to slice around the inside of each cherry tomato. Remove inside contents. Tip: Save it for a salad!
  6. Use teaspoon to stuff each cherry tomato with cheeze. Place sliced tomato tops on cheeze. Arrange on platter and serve.

Note: Use leftover cheeze for dipping veggies, pita rounds, crackers and more!