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Vegan cashew cheese recipe freshly made using Almond Cow almond milk machine

Cashew Cheese

Soak: 4 hours, Prep: 20 minutes, Set: 24 hours

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

Servings: 4


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


Step 1

Place cashews in a medium bowl and soak for a minimum of four hours or overnight.

Step 2

Once they are soaked, drain and rinse. In a food processor add all of the ingredients.

Step 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.

Step 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.

Step 5

Take off the heat and transfer into a lined porcelain dish of your choice.

Step 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.

Step 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.