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How To Make Cashew Cheese

Ilene Godofsky
Written by Ilene Godofsky

Looking for a delicious, homemade, dairy-free alternative to cheese? This recipe not only tastes great but it's full of protein and vitamin B12 as well.

Vegan Cashew Cheese


  • 1 cup raw cashews, soaked at least 4 hours
  • ¼ cup nutritional yeast
  • 2 teaspoons dijon mustard
  • 1 tablespoon tamari
  • 1 tablespoon olive oil
  • ⅛ teaspoon salt
  • ground black pepper to taste
  • water, added as needed
  • dry herbs of choice (optional)


  1. Drain and rinse cashews.
  2. Combine all ingredients in blender or food processor until smooth. Add just enough water to help things blend smoothly.
  3. Line a strainer with cheesecloth. Pour cheese mixture over cheesecloth. Place in refrigerator and let sit overnight.
  4. Form mixture into two rolls. For a flavored cheese, roll the cheese in whatever dry herbs you desire. Place rolls on a baking sheet lined with parchment paper.
  5. Bake for 40 minutes at 250°, until edges are firm and slightly darkened. Let cool completely before enjoying.

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