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Vegan Herb Cheese

Use your leftover cashew pulp in our Vegan Herb Cheese recipe. Creamy and full of flavorful herbs like basil, parsley, and chives. Enjoy with crackers, fruits, or whatever you desire!

Total Time: 20 minutes active time, 24 hours waiting time
Servings: 2-3

vegan herb cheese


  • 1 cup cashew creamer pulp
  • 1 cup cashews
  • 1 tbsp apple cider vinegar
  • juice of 1 lemon
  • 1 cup water
  • 1 tsp salt
  • 3 tbsp nutritional yeast
  • 2 tbsp arrowroot
  • dried herbs of choice (we used basil, parsley, and chives)


  1. Add all ingredients (except dried herbs) to a food processor, and blend until completely smooth.
  2. Once smooth, add in the dried herbs and blend just until incorporated.
  3. Transfer mixture into a small-medium sized pan, and fold the mixture using a spatula over medium heat until it begins to thicken and come together. This should take about 5-10 minutes. It should end up looking pretty solid and gooey.
  4. Remove from heat and transfer into a lined dish of your choice.
  5. Gently press it to the sides and smooth the top with a spatula. Cover with more parchment paper and let it sit in the refrigerator for at least 24 hours, or until completely firm.
  6. When ready, peel away the top layer of the parchment paper and flip cheese onto a small plate, removing the rest of the parchment paper. Enjoy with crackers, fruits, or whatever else you’d like!

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