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Vegan Cashew Cheese

This creamy, delicious vegan cheese is a perfect spread, dip, and general cheese replacement. Personally, I don't care much for many non-dairy cheeses (in addition to the fact that they most always come in an abundance of plastic packaging), but this homemade alternative is great!

Makes 2 small cheese wheels


2 cups of raw cashews

1/3 cup coconut oil (melted)

3 Tablespoons of brine from green olives (liquid they're sitting in)

2 large peeled cloves of garlic

Salt, to flavor (1/2 teaspoon)

Seasonings (rosemary, lemon juice/zest, oregano, pepper, red pepper flakes, etc.)

In a medium pot, cover the cashews with water. Bring to a boil over medium heat. Boil the cashews for 10 minutes, and then drain and rinse with cold water.

Add the cashews, coconut oil, olive brine, and garlic to a food processor or blender. Pulse until smooth, scraping the sides as necessary. It should take around five minutes. Add in the seasonings and salt.

Next, use two small round molds (I used ramekins) to shape the cheese. Line them with a square of cheesecloth. Split the cheese between the two molds, smoothing the tops down with a spoon. Sprinkle the cheese with fresh herbs. Fold the corners of the cheesecloth over the top.

Place the wheels in the fridge for 4 hours to overnight. Unwrap gently, to keep the shape intact. Enjoy over bread, crackers, or as a universal cheesy spread!


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