Vegan Cashew Cheese

Vegan Cashew Cheese


• 2 cups raw cashews (I used peeled almonds).
• 2 garlic cloves, minced⠀
• 1 lemon, zested⠀
• 2 lemons, juiced (1/4 cup)⠀
• 3/4 cup water⠀
• 2 Tbsp nutritional yeast⠀
• 1/2 tsp sea salt⠀
• 2 Tbsp olive oil⠀


  1. Soak nuts overnight in filtered water.
  2. Next day drain and wash, add to a food processor with all the ingredients, process until very creamy & smooth.
  3. Place in your Bigger Better Nut Milk Bag twist the top gently, fold it over and secure with the draw string.
  4. Place it in a bowl lined with paper towels to absorb the moisture.
  5. Place in the fridge for a minimum of 6 hours up to 12, or until the moisture has been wicked away and it holds its form.
  6. To serve, unwrap nut milk bag and gently invert onto a serving platter. Reform as needed, then coat with chopped herbs and  lemon zest (optional). It is fragile, so handle gently.

    Enjoy with crackers or anything else!

    *Best when chilled. Leftovers keep in the refrigerator for up to 5 days.

    Recipe and photo contributed by @bakeandtone


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