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Cashew Cheese

Looking for the perfect non-dairy recipe to satisfy your cheese craving? Turn your Cashew Milk pulp into this yummy plant-based sliceable Cashew Cheese. Pair this recipe with our Gluten-free Seed Crackers and Beet Hummus to make the ultimate snack plate!

Serves: 4
Prep time: 20 mins active, 28 hours inactive

homemade vegan Cashew Cheese


  • 1 cup cashews, soaked
  • 1 cup cashew pulp (from cashew milk)
  • ½ tbsp apple cider vinegar
  • 1 lemon (squeezed juice)
  • 200 mL filtered water
  • 1 tsp sea salt
  • 3 tbsp nutritional yeast
  • 2 tbsp tapioca starch


  1. Place cashews in a medium bowl and soak for a minimum of four hours or overnight.
  2. Once they are soaked, drain and rinse. In a food processor add all of the ingredients.
  3. Blend until completely smooth for about 5-10 minutes, depending on your food processor, scraping down the sides with a spatula. Add salt if needed and transfer cashew mixture into a small-medium sized pan.
  4. Continually fold mixture with a spatula over medium heat until it begins to thicken and come together. This should take about 5-10 minutes. It should turn into an almost solid gooey mass.
  5. Take off the heat and transfer into a lined porcelain dish of your choice.
  6. Gently ease it to the sides and smooth the top with a spatula. Cover with parchment paper and let sit in the refrigerator for at least 24 hours until completely firm.
  7. Peel away the top layer of the parchment paper and flip cheese onto a small plate. Enjoy on a cheese platter with some fresh fruit and gluten-free seed crackers.

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