Easy Probiotic-Cultured Vegan Cheese

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Wood cutting board with gluten-free crackers and Cultured Vegan Cheese made two ways

We’ve made vegan cheese before (Vegan Garlic Herb Cheese + Spicy Pimento Cheese Ball), but not like this. This version has the good stuff in it – probiotics! That means you’re helping your gut while you’re indulging. How cool is that?

Wood cutting board displaying cashews, nutritional yeast, garlic, lemon, salt, and probiotics for homemade vegan cheese

The base for this 6-ingredient cheese is either soaked cashews or slivered almonds! That’s right – two ways. It’s magic.

Once soaked, the cashews are blended until creamy and smooth with delicious things like fresh garlic, lemon juice, nutritional yeast, and sea salt. Mmm, it’s already looking tasty.

Food processor filled with cashews, nutritional yeast, salt, and garlic for making homemade plant-based cheese
Food processor with freshly blended rich vegan cheese

Next come the probiotics!  You’ll add these in after blending and stir until combined.

Just as with our 2-Ingredient Coconut Yogurt, probiotics combined with liquids (or cheese in this instance) culture when left at room temperature. This means the good bacteria are mingling all up in it, intensifying the tanginess and flavor!

Once it’s mixed, simply wrap in a towel or cheesecloth and let it hang out on your counter for 24-72 hours. The longer it sits, the tangier and firmer it becomes. We found 48 hours to be our sweet spot.

Mixing ingredients for delicious cultured vegan cheese
Using a wooden spoon to flatten out homemade vegan cheese in a cheesecloth

We hope you LOVE this cheese!  It’s:

Easy to make
& Seriously delicious!

This would make the perfect appetizer for parties or friend dinners. It would also be a delicious snack or side to just about any meal!

If you’re into vegan cheesy things, also be sure to check out our Best Vegan Gluten-Free Mac ‘n’ Cheese, Roasted Jalapeño Queso, Vegan Mozzarella Cheese, Vegan Parmesan Cheese, Whipped Almond Ricotta Cheese, and 5-Minute Vegan Macadamia Cheese!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Spreading cultured vegan cheese onto a cracker for a delicious plant-based appetizer

Easy Probiotic-Cultured Vegan Cheese

Easy-to-make vegan cheese with probiotics for an extra tangy, cheesy flavor! Just 6 ingredients and simple methods required. The perfect party appetizer, snack, or spread!
Author Minimalist Baker
Cultured Vegan Cheese Wheels on a wood cutting board
4.88 from 41 votes
Prep Time 2 days 1 hour 30 minutes
Total Time 2 days 1 hour 30 minutes
Servings 12
Course Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 1 Week



  • 2 cups raw cashews or blanched slivered almonds
  • 1 Tbsp – 2 garlic cloves, minced
  • 2 Tbsp lemon juice
  • 2 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/2 cup water
  • 2 probiotic capsules*

FOR SERVING optional

  • 2 Tbsp finely minced fresh dill
  • Freshly ground black pepper or spice mix


  • Place cashews in a bowl and cover with cool water. Soak for at least 6 hours. In a pinch, soak in very hot water for 1 hour. If using almonds, no need to soak!
  • Once soaked, drain cashews thoroughly and add to food processor (if using almonds, add unsoaked to a high-speed blender for creamiest texture). Add minced garlic, lemon juice, nutritional yeast, and sea salt and process until very creamy and smooth, scraping down sides as needed. Add the water a little at a time until a creamy consistency is reached.
  • Taste and adjust seasonings as needed, adding more lemon juice for acidity, nutritional yeast for cheesiness, garlic for zing, or salt for saltiness.
  • Transfer mixture to a mixing bowl and add the probiotics (by pulling open the probiotic capsule and only adding the powder from inside the capsule). Stir to combine with a wooden or plastic spoon (not metal, as it can tamper with the effectiveness of the probiotics).
  • Place a fine mesh strainer (or colander) over a small or medium mixing bowl and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).
  • Use a spatula to scoop the cheese mixture over the cheesecloth. Then gather the corners and gently twist the top to form the cheese into a “disc.” Secure with a rubber band.
  • Leave to set on the countertop at room temperature for at least 24 hours, up to 72. We found 48 hours to be the sweet spot. The longer it sits, the firmer and tangier it will become.
  • Once the cheese has cultured enough for taste, transfer to the refrigerator to set for at least 6 hours to firm/harden and chill.
  • To serve, carefully unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed. Then coat with chopped herbs, black pepper, or spice mix (optional). It can be fragile, so handle gently.
  • Enjoy chilled with crackers or vegetables. Cheese will hold its form for several hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 7 days (sometimes longer) – you’ll know it’s bad when mold has formed or the taste is no longer appetizing.


*For probiotics like Renew Life 50 billion and Jarrow // make sure your probiotics don’t contain PREbiotics or the recipe won’t work.
*Nutrition information is a rough estimate based on 1 serving (~2 Tbsp) calculated with cashews (not almonds) and without optional serving ingredients.
*Prep time reflects quick-soaking the cashews for 1 hour and letting the cheese rest for 48 hours.

Nutrition (1 of 12 servings)

Serving: 1 serving Calories: 125 Carbohydrates: 7.3 g Protein: 4.7 g Fat: 9.5 g Saturated Fat: 1.7 g Polyunsaturated Fat: 1.69 g Monounsaturated Fat: 5.12 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 101 mg Potassium: 173 mg Fiber: 1.1 g Sugar: 1.3 g Vitamin A: 0.2 IU Vitamin C: 1.26 mg Calcium: 10.17 mg Iron: 1.51 mg

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  1. Aden says

    Hi, I’ve been researching probiotics before attempting this recipe. I’ve found a brand with 10 billion cfu – 8 billion Lactobacillus Acidophilus and 2 billion Bifidobacterium animalis ssp. lactis. Basically all lactis??? Do you think this would require just one capsule?

  2. CommodoreCait says

    Made two of these for Thanksgiving and they were a HIT for everyone (vegan and not). I followed the recipe to a T and it was perfect, making sure I had the correct probiotics and I used blanched slivered almonds, too. It was pretty soft still, but held its own as a ball and surrounded in dill. Can’t wait to make it again and maybe play with flavors. A stellar recipe!

  3. MaryEllen says

    I have another fermented cheese recipe that says to not use fresh garlic because it’s not safe in cultured recipes. This leaves me concerned about using it in this recipe. Do you have any thoughts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi MaryEllen! We haven’t heard that about garlic, but you can certainly omit it if you’re feeling unsure!

      • Kristene Rodrigues says

        Fresh garlic is subject to botulism in fermented products, according to some sources…using powdered or granulated garlic eliminates that risk and keeps the flavor.

  4. Ellyse says

    Was wondering if you could use a fermented food brine as the culture, like from homemade sauerkraut or pickled vegetables?

      • Sil Loney says

        Hi !
        I’m experimenting with your cultures cheese recipe and wanted to pick your brain .

        When I leave it out 48 hrs , a lot of it is sticking to the cheesecloth 😑
        There is a “rind “ but it all sticks to the cloth .
        I am using a cheesecloth and probiotics not prebiotic

        Have you ever dealt with this ? How did you fix

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jill! We haven’t tried making vegan cheese from non-dairy milk before, we’ve always preferred the method and flavors that come from using whole nuts. I’m sure there are some great ideas online, though! Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kavita, you can enjoy it as a spread or leave it in the fridge in a cheesecloth set in a colander for longer than 6 hours to help draw out more moisture. Hope that helps!

  5. Olivia says

    I Googled this recipe because I was playing around with Jarrow 3M with FOS (prebiotic) and found that it smelled like sourdough starter and grew a fuzz…so throwing that out and will try one without prebiotic and with higher cell count!

  6. Manon says

    Love this recipe! We had purchased a container of cultured vegan cheese at the beach that was great and have been trying several recipes to try to replicate at home. This is the best! I love it on my gluten-free bagel for breakfast and we also love it with black bean chips.

    Because my kitchen is very cool, I tried turning on my Ninja Foodi to the lowest setting, then turning it off and waiting a few minutes before putting the wrapped cheese inside the basket to culture. Thus seemed to help speed up the culturing process.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Manon! Love that idea to serve on a bagel. Thank you for sharing! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Milly, it can be frozen, but the probiotics probably won’t be active anymore.

      • Avry says

        In what way can metal tamper with the culturing process?? I left mine in the food processor to culture. (With the blade in🤦‍♀️) It tasted awesome after 18 hours, but after 40 hours, I think it’s tasting more sour than tangy 😩. I think I ruined it… 😰

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Avry, we’d suggest checking out the video and troubleshooting tips above the recipe for ideas for next time!

          • Kathy says

            The bacteria produce acid during the fermentation, so you stop the fermentation at the point that you like the flavor. Even if you begin with a mix of bacteria such as in a probiotic capsule sprinkled in there, the dominant bacteria changes as the hours go by, and so does the pH. Is there anything that would inhibit fermentation that you should not add until its finished? Salt?

  7. Dzung Ng says

    I am trying to make vegan cheese at home from cashew nut (soaked, blended and then mixed with probiotic culture). The whole process is aerobic. The final product is nice creamy cultured vegan cheese. The problem is that the fermentation (and the acidification) continue even after the product is put in a refrigerator. It becomes too sour afterward. Is there any practical way to stop that acidification without messing with the texture (quite creamy) and taste (mildly tangy) of the base cheese? I am thinking of heating it at 70-80C.

  8. Denise says

    I’ve read a lot of recipes on fermenting vegan cheese but I’m still confused about the type of probiotic to use. Many recipe developers say you have to use live probiotics, not shelf stable ones. The links you provide seem to be for shelf stable probiotics. Can you clarify if the probiotics I use have to be live (refrigerated) or if they can be shelf stable? Love your recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      the higher quality the probiotics the better! We tend to use the refrigerated ones, but others have mentioned having success with shelf stable ones, too!

  9. Fem Fern says

    Are there any probiotic strains that will not work?
    /Can I use any probiotic?

    And do they all need to be 50 billion?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      They don’t have to be 50 billion, but somewhere around there (~30-50 billion). It’s best to include strains that produce lactic acid (lactobacillus species, for example).

  10. Rina says

    Not knowing anything about probiotics, which prebiotic ingredient(s) is one looking for the probiotic to NOT have? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rina, prebiotics would be things like inulin or oligosaccharides. Sometimes abbreviated as FOS or GOS. Hope that helps!

      • Rina says

        Looking at a lactobacillus acidophilus one with 100 million. Would you think that would work? There’s no inulin or FOS/GOS listed.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Rina, we’re not sure that’s enough bacteria. We’d suggest one with a larger amount of strains (billions, not millions), if possible.

  11. Lee Weingast says

    I’m making this cashew probiotic cheese in a hot climate (Rio de Janeiro) where room temperature is 87F/31C. Any idea how long it should “cure” before going in the fridge? Thx!

  12. A.J. says

    This turned out beautifully! Delicious. I don’t think the non-dairy eaters are missing out at all when we have a delicious cheese alternative like this!

  13. Isis Harrington says

    My partner and I are going to start making our own vegan cheeses and bread now that we have more time at home. We love all of your recipes and always go to your page when we need a recipe. We were looking over this one and wondered if you had anyone mentioned that to make sure to read the labels on the probiotic supplements. Many contain whey, making them not vegan :(. We should all be reading our labels on EVERYTHING but not every one knows!

  14. Heea says

    I am currently making this for the first time. I have been wondering if it is possible to ferment/culture the cheese by setting the wrapped cheese in the colander inside of an instant pot with the yogurt setting. It gets up to 110 degrees. I am worried that may be too high of a temperature. Any thoughts? I have never made fermented cheese before.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heea, that might be slightly too warm, but we haven’t tried it and aren’t sure. Let us know if you try it!

  15. Cathy C says

    This cheese recipe is amazing. I am going to reference it in my upcoming book. How would I reference credit to you? Thank you. I sent a more detailed message on Instagram @bakingcuisinetravel

  16. Jessica says

    While sitting on the counter the cheese got a brown “rind” almost. I figured it was fine, I’ve eaten it a couple times and store it in the fridge now, but I started to wonder because you didn’t mention this ☺️ Is the brown ok?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It should be fine! It’s just the color it gets as it’s exposed to air. As long as it tastes and smells good it’s fine!

      • Lisa says

        This is the first time I’ve tried a cultured vegan cheese and it came out fantastic! I wanted to make plain cream cheese so I omitted the garlic and herbs. I made sure to sanitize everything and had no issues with mold – it was perfect after 48 hours! Highly recommended!

        • Lisa Urraro says

          Hi Lisa, I’m Lisa as well. I was wondering if you have used your plain cream cheese in any baking recipes? If so, how’d it turn out?

  17. Robyn says

    Hi Dana. Thank you for all your wonderful recipes. Your blog has been my go-to since becoming vegan. I was wondering if you think this recipe could be used to make a marinated type cheese that would last longer. What do you think?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Robyn! I haven’t tried that. I wonder if you could do that with some type of tofu perhaps? Let us know if you give it a try!

  18. Robyn says

    Thanks for another great recipe!

    I’ve made this a few times as written and have loved it with crackers. This week I baked cinnamon raisin sourdough and decided to make this but omit the garlic for a more neutral “cream cheese” flavor to go with the bread. It turned out great!

    This recipe is such a good base and easy to adapt.

  19. Jodi says

    Amazing! Taste and texture is exactly like a cheese ball. The dill definitely elevates it. Thanks for another outstanding recipe!

  20. Angelique Desilva says

    I have a question. I’ve made this probiotic cashew cheese recipe more than once. The first time delicious and perfect. I was using Garden for life Mood+ Probiotic with 16 probiotic strains, which at first caused no issues. In fact, I like it tangy, so I used 3 probiotic pills. The second time I made it, mold developed quite quickly after the 72 hour period that I let it sit for fermentation, so I changed to a more simple probiotic, Digestive Advantage advanced probiotics. The former appears to have many ingredients that could be considered prebiotics, the latter, is just the Digestive Advantage probiotic restore blend. This last version actually developed mold before the 72hr period. I applied 2 probiotic pills. I am wondering now if the molding is coming from having added the fiber of the lemon with the juice. I did not add any of the Lemon peel. Not sure if Lemon fiiber, is considered a prebiotic or not, and if it could be the cause of the molding. Also, I wash my cheese cloth in washed and reuse. Is that a problem? I wash my hands thoroughly before handling the cheese, and I in fact only make it with the soaked cashews, lemon juice with fiber, salt, turmeric, and the probiotic pills. I blend in my vitamix small container, which has been washed through the dishwasher. What do you think? Any ideas? Love the recipe. Want it to work. Thanks in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angelique, so strange! We wouldn’t think lemon pulp would be an issue. Is it possible the room temperature varied with the different batches?

      • Angelique DeSilva says

        Dana, thank you for responding to my question. I received your email, but I have not be able to respond to you on your blog. I think I figured out what went wrong with my previous attempts to make this cultured cheese. It could have been one of two things. The first suspicious element could have been the cashews. I soaked them for a 24 hour period, but I did not use them in the recipe that same day or the next. In fact, I let them sit in my refrigerator for about 6 to 7 days. Even with several rinses during that period, I believe the cashews were past their prime. The second suspicious element of mold could have been the cheese cloth. I washed it with the laundry, but I realized we haven’t been able to keep it 100% free of mold. So, there in lies the rub. The last batch I made was amazing by the way, having used fresh soaked cashews and a new cheese cloth! Yeay! I love this recipe! This vegan cultured cashew cheese tastes just like real cheese. Love your blog. Thank you for your work!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thank you so much for the update and kind words, Angelique! We are so glad you were able to troubleshoot!

          • Kathleen says

            I have used the brown bamboo coffee filters with good success, I just set them in a conical fine mesh strainer over a bowl. I grew tired of cutting cheese cloth, and they work well. When done I transfer the product into plastic wrap and toss the coffee filter.

  21. Dean Moss says

    Can you explain why the Prebiotics wreck the recipe? I am just looking at my probiotic capsules and it says that it has 50mg of Prebiotic fibers whatever that is.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It promotes mold in this recipe, for whatever reason. Apparently prebiotics aren’t bacteria – they are dietary fibers that are food for the good bacteria in your gut. So perhaps they are unproductive at this stage in the process.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We would guess it would culture much faster. So maybe leave it out for less time? Let us know if you try it!

  22. Lauren K. says

    Hey! Is it okay to let it sit for the allotted time in my oven with the light on (along with my 2 ingredient coconut yogurt ?)??
    I will post my review once it’s set in a couple of days!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that, David! Perhaps the mixture was too wet or bad bacteria got introduced at some point? Or, did your probiotics have prebiotics?

  23. Lisa says

    I didn’t have time to let it firm up before a party, but that’s okay because I was aiming for more of a cream-cheese-esque texture like the Spread’Ems brand dip/spread (which I loooove but are pricey). So, I left it out for more like 24 hours. Nice tang but definitely not firm. I added a bit more lemon juice and some flake salt to brighten up the taste. Delish!

  24. Amanda G says

    Hi, it tastes delicious, but there was some black mould on the outside of the cheese bag after the 48 hours were up. Is this normal? I followed the recipe exactly.
    No visible mould on the cheese itself. Is this normal and is it safe to eat? Bacterial contamination can be very dangerous! Please advise.
    Thanks Amanda

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’d say that isn’t normal. I’d definitely toss it. In the instance of mold it’s better safe than sorry.

  25. Erin says

    Just unwrapped my first go at my own probiotic cheese and it’s great! I halved the entire recipe, subbed AVC for lemon juice, and added another probiotic powerhouse: about 1T of sauerkraut (no juice), as I’d seen some other recipes for vegan cheeses suggest this for added oomph. End result reminds me of ricotta with a funky tang, which we are digging. Seems like it’ll go well with apples, honey, or on a bagel with everything seasoning. Thanks for the idea!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Erin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Kira says

    This is such a delightful vegan cheese! I love being able to introduce probiotics into food, and having it in a “cheese” is perfect! I’ve made it twice now and played with the proportions a bit the second time, but it was wonderful both times! About to make it again! Great recipe :)

  27. Shelaki says

    I have made this numerous times and it really does get better the longer its sits, even in the fridge! It is very important to chill the cheese thoroughly before you attempt to remove the cheesecloth though, other wise it sticks to the cheesecloth. Also I find that removing the cheesecloth after the minimum culturing time is optimal. Then I just put it back out at room temperature without the cheesecloth and let it culture further. It developes a nice rind this way.
    The last time I made it I reduced the fat by using a combo of 1.5 cups cashews and 0.5 cup cooked quinoa with no noticable difference in taste.
    All in all a great recipe – thanks Dana!

  28. Lu says

    Hi Dana–first off, I LOVE your recipes! Thank you for sharing! I’m sorry if you have already answered this question, but I skimmed the replies for a while and found nothing. Do you recommend a specific brand of vegan probiotic capsules for this recipe? Thanks in advance! Cheers! _Lu

  29. Crystal says

    Could I just use a couple spoons of my local fermented coconut yogurt blended with pure coconut milk, let it sit out & ferment … without the need for probiotic capsules..??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Crystal, we haven’t tried it, but another reader mentioned doing so with success! Let us know if you give it a try!

  30. Lyubka Simeonova-Hopkins says

    Hi Dana, I cannot rate your recipe because I haven’t done it, but I would like to share my experience with cashew and other nuts cheese.
    The one I made several times years ago was similar to your recipe but had some differences and you may like to try this version also.
    Unfortunately the web pages of the author no longer exist or I can’t find them and I lost track of the precise proportions.
    I am going to outline the differences.
    The soaking is only in cold water, no hot water, I guess to preserve the enzimes of the nuts.
    As a culture beside the probiotic, there was also some miso, perhaps a table spoon for the same amount of cashews. It replaces some of the sea salt and gives a nice taste, with maturing it also replaces the acidity of the lemon juice.
    The other difference is that after the initial 48 hrs or so at a room temperature, the cheese is supposed to mature in the fridge (if you don’t eat it straight away!) for a couple or more months. It needs to be returned often on the plate so that both or all sides (depending on whether you chose a flat, cylindrical or cubic shape) could dry and it has to be uncovered. Eventually you end up with a product which can be more or less hard and could be used as feta or cheddar. There has never been mold regardless of the length of the maturing period.
    The spices I used were dry pepper corns, paprika, rosemary, basil etc, I don’t know how fresh herbs would behave during the maturing period.
    The almonds for the same recipe had to be soaked as well and the skin taken off. It is my understanding that nuts and grains leave the growth inhibitors in the water and thus improve quality.
    Macadamias make a very sticky cheese but sunflower seeds and peanuts could be added to the cashews. I found that the cheese made solely from cashews or with a big proportion of them was the most suitable to my taste.
    I used to make a big batch so that we had some fresh cheese to consume while waiting for the other portion to mature.
    I hope this helps.

  31. Abby says

    I’ve made this recipe twice now – the first time I swapped ACV for lemon juice and used the full amount of water, let the cheese sit out for a little over 48 hours. It was SUPER vinegary, okay texture but not what I wanted. The second time I used half the amount of cashews, did not add any lemon juice or ACV, used significantly less liquid, blended for much longer, added more garlic/salt/nutritional yeast, and did one probiotic capsule and a little bit of homemade coconut yogurt. I dipped the cheesecloth layer touching the cheese in ACV and then tightly wrapped it around the the cheese with two more tightly wrapped layers on top. Hung over a bowl suspended by a spoon for a little over 48 hours. The flavor and texture were much better, I did lose a little rind to the cheesecloth but not much. I’m going to try again a few more times experimenting with how long I leave it out for!

    • dev says

      how have you done since? I am almost certain this is the recipe I will be experimenting with, but want to know if you have any more suggestions.

  32. Nick says

    Is there a minimum number of cultures needed? I realized the probiotics I bought were only 5 Billion (365 Daily Probiotic). Is this going to be a problem? I’ve left mine out a little over around 55 hours.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, how is it behaving? Did you try any to see if it’s tangy yet? I think a minimum of 10 billion is ideal.

      • Nick says

        I just unwrapped it after chilling and tried a bite. It’s very tangy and delicious! I should clarify that I used 2x of the 5 billion CFU probiotics.

        As another commenter mentioned, a rind formed that stuck to the cheesecloth and couldn’t be salvaged. Otherwise it’s one of the best cashew cheeses I’ve ever made. Covering it in dill made it great!

  33. Harrison says

    Hey there, excited to try this. Do you open the capsules before adding? Or just throw them into the mixture in their casing?

  34. Anita says

    I just bought a batch of fresh chives – are they pungent enough to use in this recipe? If not, is Parsley okay? Just curious – I will get fresh dill if it is necessary. This looks yummy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anita, we haven’t tried that, but think chives sound lovely! Let us know if you give it a try!

  35. Siri says

    Hi, I was so excited to make this, but noticed my probiotic capsules contain psyllium. Do you think this will work or rather to go buy another probiotic.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I don’t think that should interact, but I’m also not sure. Let me know how it goes!

      • Michelle says

        I love Treeline’s cheese and wanted to save a little money and add my own flavorings. This cheese works perfectly.

        Psyllium should not affect the taste and will likely make the cheese firmer. It might be a lucky addition if a firmer product is what you’re going for.

        As an aside, anytime I’m looking for a specific recipe for a good foundation (e.g. cashew cream, nacho cheese, etc.) I come to this site. Never fails to deliver!

  36. Haley Portell says

    This cheese is so delicious!! I let mine sit for 4 days (I live in a dry climate where it’s still really cold at night) and the flavor/tanginess was perfect. It formed a rind but the rind stuck to the cheesecloth so I couldn’t salvage that part. Going to try not wrapping it and just covering the container with cheesecloth instead ??

  37. Tatyana says

    I only have a 5 billion probiotic. Do you think it would work if I added a lot of them? I feel like 20 ( to equal what the recipe calls for) would be too many. Thoughts?

  38. Elena says

    Another question, sorry! I have some probiotics that are a little old and have been left out of the fridge, do you think these will work or should I buy some more?


  39. Elena says

    Very keen to make this but we’ve run out of nutritional yeast. Do I need to go out to get some or can I crack on and hope for the best?

  40. Pablo says

    Hmm been wondering about trying water kefir grains whizzed into the mix as the probiotic. Will report back after experimentation.

    • Jocelyn says

      How did it turn out? There is a company here in southern Ontario, Healing Spirit Nutrition that uses water kefir to make a spreadable vegan quasi-cheese, and I find it to be delicious.

  41. Courtney Meijer says

    I have been playing with making cashew cheese lately and I am curious to see how it turns out by adding probiotics. I wonder, could I also use agar in this recipe to make the cheese firmer?

  42. Robin says

    Outstanding. I made it and tied it to the middle of a wooden spoon that I then suspended over a bowl between two tall jars. Then I transferred it to the wine cooler that is my cheese cave. I’ve left it in there for a week – wow. I made it before but this time it’s even better. As well as herbs, I’ve sprinkled sumac on it – yum. And I adjust the garlic, nutritional yeast etc. Oh by the way, cashews are definitely easier to blend and come out smoother than almonds. I’d add a bit more liquid to almonds next time and then let the excess liquid drip when it’s hanging. A little seasalt sprinkled all over the cheese adds flavour and inhibits mould – I think.

    • BEE says

      I also made ir with almonds, bit there’s no liquid.. Am I missing something?
      I added a bit more water but just enough to be able to blend it.. Is resting inside my microwave and I made the disc with cheesecloth… Anything I need to know?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kay! It doesn’t melt like real cheese and I would think of it more as a soft cheese for serving with crackers, but you could definitely try adding it to pastas and burritos!

  43. Joys Maclaurin says

    This looks delicious and I’ll for sure be making it in the next couple of days. I had a question. I make my own cultured vegan butter using few tbsp of cultured vegan yogurt to get the ‘culture’. It works like a dream. Wondering how you think that would work for the cheese as sub for probiotic caps.
    Would love to know your opinion.


  44. Trishizle says

    I just made this, had it sitting on the bench for 48 hrs, wrapped in a tea towel. It seems fine And doesn’t smell but i have noticed that some mould grew on the tea towel. I am wondering if it is safe to still eat? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there! I haven’t tried making this recipe with anything other than almonds and cashews, but I would guess that seeds such as sunflower or hemp may work! If you try beans, let us know!

  45. Christina says

    This looks so good! I’ve made a similar cheese before and coated it in herbs de Provence. I’m trying to find a recipe to do one with cranberries and walnuts on the outside for thanksgiving. I feel like this is a good base recipe but just may want to leave out the garlic. Thoughts? Maybe add a bit of honey or maple syrup to sweeten?

  46. Randi says

    Hello, I’m wondering if when we set it out for 2-3 days at room temperature, do we leave it uncovered, resting on the colander? Thanks.

  47. Premo says

    I am so excited, just made the recipe, I don’t have final results yet, will let you know in 48 hours!

    P.S. wanted to post picture, but don’t see the option

  48. Jennifer says

    Wow! This is fantastic! I followed your recommendation and let it cure on the counter for 48 hours. It was delicious! I followed your recipe, but added partially dried chives to the mixture prior to curing. This is as good as gormet bought vegan French-style cheese, just slightly different texture. Would definitely recommend. Thank you

  49. KATIE says

    Help please! I have the cheese in the cheesecloth and I’m ready to remove it but it’s so so stuck! The rind is in the mesh and the rest of the cheese is goopy stuck to the rind. I feel like I’ll lose half the cheese trying to get it out. (I’ll add my rating after I get it out!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie! We’ve heard that if you soak the cloth in vinegar before putting the curds in, it helps decrease sticking. We haven’t tried this ourselves, but if you test it out, report back! Good luck!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried and can’t say for sure but if you experiment with it, report back! Good luck, Meg!

  50. Sophia Van says

    Hello! May I ask if we can sub the probiotic capsules for non-diary yogurt? Since yogurt does have some strains of bacteria as well!


  51. Jill Robertson says

    No dill to be had in this town so I sprinkled this with za’atar after having it dry for about 15 hours. Seriously good. I may add chilli next time because I am an addict. There will be a next time, time after that and again. So much better tasting than any cheese spread I have had.

  52. Katrina says

    I’ve just made it, followed the recipe and it’s been sitting in cheesecloth in a metal colander on top of a bowl for about 18 hours. It smells really strongly – I’ve never made anything like this before – is there a chance it’s going off and isn’t fermenting properly or is it supposed to have a strong smell?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katrina! If it smells ‘off’ or like its gone bad, we don’t recommend you consume it. Perhaps the mixture was too wet or bad bacteria got introduced at some point? Or, did your probiotics have prebiotics?

      • Katrina says

        Hi, thanks for your reply! I wasn’t sure if it was off, or just a normal smell by it was a strong smell! In the end after about 40 hours i smelt it again and determined it was strong but probably not off. I tasted it and it was delicious and I covered it in dill and served it at a party and it was the biggest hit there!!!


  53. Lindsay says

    Hi there, I LOVE your blog. Im having a hard time not loosing a lot of the vegan cheese to the cheese cloth, any tricks you could let me in on so I don’t feel as though Im loosing my expensive purchase of organic nuts. Thanks so much, keep creating, its such an inspiration.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsay! I recommend doubling up your cheesecloth (fold it over) to ensure that all of the good stuff stays where it should stay! Hope this helps.

  54. suzie says

    Thank-you so much for this recipe. I have been buying Kite Hill Cream Cheese and that can get to be expensive on a retiree budget. I am so excited about this recipe. I am off to order probiotics.


  55. Pamela says

    I just made this… well, 48 hours ago. I left it on the counter for 24 hours then placed it into the refrigerator because, um, just a tiny bit scared about bad bacteria creeping in. Plus, the good bac continue to work even when the temp is lower. Anyway… SO GOOD! This cheese will work well on a cheese and appetizer platter or crumbled like cotija or queso fresco. Definitely putting it on my vegan tacos tonight.

  56. Erin says

    This cheese was so satisfying! I went with a cashew base and wrapped the finished product in dill. I used acidophilus probiotic capsules. Mine only contain about 2.4 billion cultures per two capsules, so I put about nine or ten into the mixture. It wasn’t near the 50 billion that the recipe called for, but the cheese still had a wonderful tang to it. I let it sit out for around 40 hours before removing it from the cheesecloth and wrapping it in dill.
    I made this as a special treat for my family (not plant-based) a month ago and they continue to rave about how delicious it was and how they couldn’t believe it was vegan!

  57. Olivia Canlas says

    Just made this and it’s now going to sit on my counter for the next two days. Anyone have advice on how to make time go by faster so I can taste this creation??

  58. Ashley Adams says

    I just made this, it is currently sitting in cheese cloth. I realized after that my Jarrow probiotic contains FOS at natural prebiotic. What has been the results if a probiotic with FOS was used? I am crossing my fingers it turns out.

  59. Emily says

    Love your site! I made this a few days ago and the bottom of the cheese has big mold spots—is there any way to avoid this in the future? I followed the recipe exactly. Looking forward to giving it another try.

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily! Perhaps the mixture was too wet or bad bacteria got introduced at some point? Or, did your probiotics have prebiotics?

  60. Nicole says

    I let it sit for 72 hours after testing the taste at 48 hours and wanted more tanginess. I used cashews and love it! Actually ate so much that I couldn’t eat dinner.

  61. Tara says

    I just made this, and it is very yummy. However, I found that getting it out of the cheesecloth is quite difficult. The cheese, while sitting out forms a rims on it, so wouldn’t it be better to form first, then wrap in cheesecloth? Not sure, but seems like it may be less messy.

    Unfortunately the rind kind of mixes in with the rest of the cheese. Do you have any suggestions for dealing with this? I like the rind, but creates an uneven texture in the end.

  62. jessica LEVIN says

    As my friend commented on the slice I took her to taste, “insane!” This was so delicious, I will definitely be making it again. I don’t know why I was surprised. I have never been disappointed with any of your recipes. I have a jar of coconut yogurt fermenting on the kitchen counter as I write this…

  63. steph c says

    I left mine out for 48 hours and it developed a rind (I live in a very dry region & it’s been pretty warm lately). The flavor is amazing and I just didn’t eat the rind (I guess this could be akin to “vegan” parmesan cheeze). Next time I might add more water so it doesn’t develop the rind, but overall I am very pleased with my first cultured cheeze experience!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The rind is a good thing in our opinion! But if you didn’t like the rind, yes, maybe add more water next time.

  64. Cree says

    I can’t wait to try this. I tried your vegan sour cream recipe, and it was awesom. My question is this, would running the nuts through a spice grinder before soaking create a a smoother textured cheese, or would it make it more rubbery? Thanks!

  65. Barbars says

    I made this over the weekend, and it is really very tasty. I’ll be sure to make it again. Thanks for the recipe. The next time I make it, I’ll try rolling it into little balls like mozzarella balls. That way I can just pop one in my mouth.

  66. Brittany says

    Made this recipe this afternoon and used RenewLife Ultimate Flora Saccharomyces Boulardii 6 Billion. After reading up on saccharomyces boulardii I’ve learned it’s actually yeast and not bacteria. Is this still going to turn out okay? Mostly concerned about mold or any safety issues, especially so because I’m pregnant. I’ve tried doing some research online without much luck for this specific scenario. Hoping you might have some insight. Thanks!

    • Brittany says

      Also, I have it elevated on a metal cooling rack instead of a colander and the bottom of the cheese is getting dark lines and a few dark spots.

  67. Mandy says

    Yes, I recently tried Kite Hill’s almond cream cheese and that blew my mind (delicious!). And then I made this recipe and, wow, delicious! Easy, brilliant. Again, delicious. Doesn’t matter if you dairy or not: deeee-lish.
    Many thanks for crushing out a perfect recipe.

  68. Chelsea says

    Hi! I followed the recipe exactly, used cashews and left it on the counter for 48 hours. Put it in the fridge in a container (still wrapped in cheese cloth) over night. Just took it out this morning and it tastes AMAZING!! Will definitely be making again!! Thank You!!

  69. Jacky says

    Hi! Thanks for this. Would whole blanch almonds work as wellas slivered? Do they need to be soaked?
    So excited to try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried and can’t say for sure but report back if you give it a try!

      • BEE says

        Hi Dana,
        I used whole blanched almonds. I am waiting for the results. Since literally I just finished. I blended them in high but it was not smooth creamy.vit looked like your picture.. Smooth enough.. A cheese texture… I had to add a little bit of water… I’ll let you know.. ?

    • michelle LaFayette says

      Yes I let then sit in really hot “really hot” for an hour or two due to there density, you want it to be as creamy as possible and not have to blend forever, You can also use the ones with the skins. Dump boiling water on them, let them sit awhile and the skins will pop right on off.

  70. Cassie Thuvan Tran says

    Vegan cheese and I are not THAT close, but we’re more-so like acquaintances. I love me a good vegan cream cheese, but I wouldn’t buy or make vegan cheese. However, I am a sucker for tackling on new projects when it comes to making my own homemade creations! I recently got into making my own baguette bread and I am OBSESSED. So, I’m feeling ambitious and thinking about trying to make vegan cheese, nut milk, or kombucha!

  71. Aubree says

    Hi! I’m 24 hours in..was just wondering if it needs to stay in the colander? Looks and smells great so far!

  72. Paige Liberski says

    Great recipe! To be clear, would we break apart the probiotic capsules before adding? Or will they somehow dissolve while soaking?

  73. Ruth says

    Have never used probiotics. Bought some for this recipe. They are RenewLife 15 billion. How many capsules would I use? Thanks.

  74. Rachel says

    Hello! Another fabulous recipe once again. Is there a “nut free” substitute/version of this that could work?

  75. Jana du Plessis says

    This might be a stupid question, but would different brands of probiotics produce a different flavour? I once tried making your coconut yoghurt recipe and it turned out horrifically – a weird chemical-like taste. Could it be because of the specific brand I used?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I suppose so! Try using one of the ones I recommended (or a comparable high quality brand) for best results.

  76. David A says

    Are the probiotics needed for the recipe or only for the purpose of providing probiotics? I make several fermented foods and drink that has them it.

    • Shannon says

      Mike, I use the Puradyme, LiyfBiotic probiotics. They are vegan. Other post on how well it works in making dairy-free yogurts (however, it does have prebiotic, but it doesn’t seem to deter anyone). It is also approved by Dan the Man (he is a raw vegan on Instagram). Hope this helps you.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Shannon, make sure not to use any probiotics with PREbiotics – it affects the fermentation and the cheese likely won’t turn out.

  77. Tony S. says

    Could you substitute the nuts for chick peas? My son has a nut allergy. I want to make the cheese for me, but I’d rather not use nuts. Thanks!

    • Karin Druckenmiller says

      I was thinking the same. I’m going to try raw sunflower seeds in this recipe. My son’s girlfriend is highly allergic to nuts, too.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hi there! I haven’t tried making this recipe with anything other than almonds and cashews, but I would guess that seeds such as sunflower or hemp may work! If you try beans, let us know!

    • sandy says

      I have used sunflower seeds , pumpkin seeds mixed withe cashews . So don’t see why not using cashews wouldn’t work for you. PS I make rejuvelac from quinoa for the inoculator. wash the saponins off the quinoa, soak overnight ,rinse, then soak/ ferment for another day and use 1-2 TB of it per batch. toss the quinoa water unless you used it fast. It turns sour fast. this adds a nice tang and good bugs

  78. Liz says

    Hey Dana! I buy 30 billion probiotics from Trader Joe’s that don’t need to be refrigerated. If I use 3 capsules do you think that’ll work?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so! Just make sure they’re capsules and not pills (which require to be crushed).

  79. Cate says

    Do you think it’s cheese could be frozen? I’m going to be the only one eating it so that’s a lot of cheese!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so, but we haven’t tried it yet. If using out of the freezer, let thaw for at least 1 hour, or until soft.

  80. Lindsey says

    Hi Dana! this looks so so yummy. I’m currently avoiding lemon, garlic, and yeast— which is half the recipe, haha! i’m assuming lemon is essential for acidity reasons, but how substitute-able are the others? Thanks :) i love all your recipes btw!

  81. Maribeth says

    I look forward to trying this. One question- would 1/2 cup Kombucha instead of water provide probiotics? I make my own kombucha and am trying to find additional ways to use it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      hmm, I’d think it would infuse a unique flavor, but would most likely produce the tangy fermented flavor you’d desire in “cheese.” Let us know if you give it a try!