How to make Cashew Cheese

Cashew Cheese on a plant-based Cheese board

When we first started to transition to a plant-based diet, I learned quickly that cheese was my Achilles heel. I used to enjoy making my own cheese and found that I missed both the taste and texture. From time to time, the cheese aisle continued to beckon and I even feared that I might never be able to truly say I’d given up dairy completely. Then I learned how to make cashew cheese, and even better, it was incredibly easy to make. This homemade cashew cheese is the perfect dairy-free addition to any plant-based platter, stuffing for a peppadew or serving on canapes.

Plant-based platter of homemade pickles, hummus, fresh bread and seeded crackers with a glass of wine

Cashew Cheese


  • 400g raw cashew pieces
  • 2 probiotic capsules
  • 1 tsp sea salt
  • 12g ( 4 Tbsp) nutritional yeast
  • 2 – 3 tbsp lemon juice


Soak the cashew nuts, preferably overnight or for a minimum of 4 hours. Drain the cashews, rinse the put in a high-speed blender with 1/2 cup of fresh water and blend until smooth.

Break open 2 probiotic capsules and add the contents to the blender. Blend briefly and leave overnight at room temperature to ferment.

Finishing cashew cheese is easy, add the nutritional yeast, salt, lemon juice to the blender and blitz. Depending with the motor running, slowly add water until you have a thick smooth paste.

For a shaped cheese, line a mould with muslin or cheesecloth, spoon in the mixture and wrap the muslin over the top.

Let the cashew cheese rest in the fridge, within a day it should be firm enough to hold it’s shape. For a firmer cheese with a more cultured flavour store in the fridge for a few days. The longer it’s left the more moisture will evaporate and it will become firmer.

Cashew Cheese is perfect in these delicious salads – Zucchini Ribbons, Turtle Bean and Butternut or spread under a  pâte on crostini. Home made preserves are perfect for a cheese board, pickled walnuts or turnips or some fresh basil pesto.






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