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Handmade vegan herb cheese made from leftover cashew pulp using Almond Cow

Vegan Herb Cheese

Prep: 20 minutes, Wait: 24 hours

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, on a cheese board, or however you desire!

Servings: 2-3


  • 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)


Step 1

Add all ingredients (except dried herbs) to a food processor and blend until completely smooth.

Step 2

Once smooth, add in the dried herbs and blend just until incorporated.

Step 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.

Step 4

Remove from heat and transfer into a lined dish of your choice.

Step 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.

Step 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, on a cheese board, or however else you’d like!