Easy Garlic & Herb Vegan Cheese

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Wood cutting board with crackers and our Easy Creamy Vegan Cheese wheel

And I thought my cheese days were over.

Yeah, right. Vegan cheese to the rescue!

Food processor with cashews and other ingredients for making our easy Vegan Cheese recipe

This recipe is a reader request, and I’m so glad I gave it a try.

Vegan cheese has somewhat eluded me since going completely dairy-free. And to be honest, I’m perfectly content with all my dairy-free alternatives, especially now that I have a trusty Vegan Parmesan Cheese recipe (which I put on practically everything these days).

But there is something to be said for a soft cheese. And what better time to try it than now, especially with Valentine’s Day right around the corner?!

Food processor filled with freshly whipped homemade vegan cheese

This recipe is simple, requiring just 8 ingredients! And the method is easy as well: Soak cashews, blend with seasonings to flavor, wrap in cheesecloth to absorb liquid, and chill – that’s it!

This cheese does involve a bit of planning ahead, since it requires soaking cashews and then chilling your cheese. But the prep is so simple and quick that it’s one of those recipes that happens in the background while you’re doing other things.

Our easy soft vegan cheese releasing liquid over a cheese cloth

So, where does the flavor come from? Good question.

Minced garlic and garlic powder add ‘zing’ and depth;
Lemon zest adds tart and brightness;
Lemon juice adds acidity;
Nutritional yeast adds cheesiness;
Salt adds flavor and, you know, saltiness.

Once it’s done chilling in the fridge, unwrap and coat with fresh dill. Serious yum, and so flavorful.

Our Easy Vegan Cheese Wheel topped with fresh dill and lemon zest on a cutting board with crackers

I hope you all love this cheese! It’s:

Creamy
Soft
Cheesy
Savory
Garlicky
Lemony
Herb-infused
& Entirely delicious

This would make the perfect cheese for a party or a romantic night in for two (cheese, wine, chocolate, strawberries, anyone?). Though it’s best chilled, it does well for a couple hours out of the refrigerator, and keeps for almost a week when properly stored, so you can keep enjoying it for days.

Spread it on crackers, vegetables, and sandwiches. Dollop it on top of soups. Add it to salads, pastas, and everything in between – you can’t go wrong.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Close up shot of our homemade spreadable vegan cheese with crackers

Easy Garlic & Herb Vegan Cheese

EASY, creamy vegan cheese infused with lemon, garlic and dill, and nutritional yeast for that extra cheesy flavor. Soft, spreadable, delicious.
Author Minimalist Baker
Print
Dill Garlic Vegan Cheese Wheel on a wood cutting board with crackers
4.7 from 84 votes
Prep Time 1 day 1 hour
Total Time 1 day 1 hour
Servings 32 (1-Tbsp servings)
Course Appetizer, Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

CHEESE

  • 2 cups raw cashews
  • 2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
  • 1/2 tsp garlic powder (plus more to taste)
  • 1 medium lemon, zested
  • 1/4 cup lemon juice (2 medium lemons yield ~1/4 cup or 60 ml)
  • 1/2-3/4 cup water
  • 2 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 2 Tbsp olive oil

FOR SERVING

  • 2 Tbsp finely minced fresh dill

Instructions

  • Place cashews in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours*. If you can’t get to them right away, drain, place back in bowl, and cover with plastic wrap. They will keep refrigerated for 24-36 hours.
  • Once soaked, drain cashews thoroughly and add to food processor. Add minced garlic, garlic powder, lemon zest, lemon juice, water (starting with lesser end of range), nutritional yeast, salt and olive oil.
  • Process until very creamy and smooth, scraping down sides and adding additional water as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavor + balance.
  • Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).
  • Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a “disc.” Secure with a rubber band.
  • Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth.
  • To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently.
  • Enjoy chilled with crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days.

Video

Notes

*If you’re in a hurry, you can quick-soak the cashews by covering with boiling hot water and letting soak for 1.5 hours. Drain and proceed with recipe as instructed. However, for this recipe long soaking (for 12 hours in cool water) is best because the cashews slowly soften rather than being shocked, yielding a softer, creamier cheese.
*Recipe adapted from Maple Spice and RawMazing.
*Nutrition information is a rough estimate.
*I use both garlic powder + fresh garlic because they offer different flavors (dried is more intense + fragrant, fresh is more intense + spicy).

Nutrition (1 of 32 servings)

Serving: 1 one-Tbsp servings Calories: 55 Carbohydrates: 3.1 g Protein: 1.8 g Fat: 4.4 g Saturated Fat: 0.7 g Polyunsaturated Fat: 0.73 g Monounsaturated Fat: 2.53 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 38 mg Potassium: 70 mg Fiber: 0.5 g Sugar: 0.6 g Vitamin A: 3.4 IU Vitamin C: 2.5 mg Calcium: 4.8 mg Iron: 0.5 mg

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  1. Tricia says

    Made this and it was YUMMY!! My batch tasted like an elevated version of hummus.

    I did not have cheesecloth, so I tried the coffee filter idea another poster suggested. I ended up with a hummus consistency. But it was delicious.

    Aside from using cheesecloth and perhaps less water, I wonder if adding some agar agar would firm it up. Thoughts?

    Thanks for a great recipe. I am new to your site and just spotted the GF, DF, Brussel sprout, garlic, wine, cheese sauce concoction. That’s my next adventure. Yeeeesssss!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the taste, Tricia! Thanks so much for sharing! We’re not sure whether agar agar would work. Let us know if you try it!

  2. Emanuela says

    This was amazing!! Subbed 1tbsp apple cider vinegar for the lemon rind and lemon juice and added chives, paprika and dill to the mixture. Put also more nutritional yeast and cashews as I wanted a stronger taste. Really hard not to finish it in one go!! Thanks Dana

  3. Kristen says

    Hi! What is the purpose of putting it in the cheesecloth? Is it just so it will form into a disc? Or do you do it so that the extra liquid will get strained? Is it necessary? Can’t I just put it in a container afterwards?

  4. Lindsay McNavage says

    This was really good! I wouldn’t exactly describe this as “cheesy”, but it was a delicious spread on crackers or toast. Even my non-vegan family members liked it, which is really saying something! I would recommend leaving out some of the lemon if you want less of a pronounced lemon flavor.

  5. Luke D says

    Hi! I’m looking to try this recipe, but am on a relatively tight schedule. If I don’t have time to refrigerate the cheese after blending for 6-12 hours, would it be possible to refrigerate it for a while (maybe 5 hours) and then freeze it for a little bit? What would the effects of this be on the firmness? Thank you in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Luke, we haven’t tried that, so we can’t say for sure. But it might work! Let us know if you try it!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Unfortunately that won’t work. The nutritional yeast adds a “cheesy” flavor that regular yeast doesn’t. It would probably be better to omit it.

  6. Ricky says

    Hello,

    Thank you so much for the recipe, sounds delicious, I’m looking forward to making it for the first time.

    I’m curious to know why some vegan cheese recipes add Agar Agar powder?

  7. Dana says

    Hi, this looks great though I am wondering if there is a way to prolong the shelf life after making it? Is there a preservative I could add? I don’t eat vegan cheese everyday so would love to be able to stretch out the shelf life somehow. Thanks in advance :D

  8. Galina Noskova says

    I made it without using the last stage of shaping it with cheese cloth. Just satisfied with it as dip. Fantastic! It has cheese texture! It is easy to make. Thank you for the recipe!

  9. Hemangi S says

    So unfortunately, I achieved to gain a runny texture after blending it. How can I improve the texture ? How can I fix my mistake ?
    And if it can not be repair it, how can I use the same for making something else ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hemangi, you could try blending it with more cashews to help it thicken. Hope that helps!

  10. Heather says

    Great recipe! Good flavor, and great with crackers and wine.

    NOTE: if you spread the cheesecloth out the wide way (vs. keeping the fabric doubled) the “cheese” may start to fall through the cloth when you place it in there. This happened to me. I did damage control and had and extra piece, so I placed it under two existing pieces and then tied it. Cashews are expensive, so making another one would have been a waste and a royal pain… just a heads up.

    Best,
    Heather

  11. Helena says

    I didn’t have a cheesecloth so I subbed with a nut milk bag, but after ~16 hours it did not set very well. I do have a nice spread I could use for breads and crackers. Next time I would probably line it with paper towels or a cotton cloth.

    As for the taste, it’s more on the lemon-y side than cheese-y even though I added 2 more teaspoons of nutritional yeast while blending. I might skip the zest next time.

    Thank you for the recipe regardless Dana!

  12. Lauren says

    Hello~ I would like to try this recipe. Do you think I can use raw cashew butter instead of whole raw cashews that a re soaked? If so, what would be the equivalent. This is my first time making vegan cheese and I want to do it well ^^

  13. Amy says

    I’m very new to vegan recipes. Can I sub plain old roasted cashews instead of raw cashews? If yes, would I still treat them the same way? Thanks!

  14. Marisa Cuenin says

    Hello,
    I wondered if there was a substitute for the oil for the Garlic Herb Vegan Cheese recipe? Thank you in advance!
    Marisa

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marisa, We’ve found that the olive oil just adds a richness and creaminess that we would suggest keeping but you could definitely try it without! Let us know how it goes!

  15. Sam says

    Hello
    Would it be alright if i were to bake the cheese ball after straining it? And would roasted garlic also work instead of raw garlic clove?
    Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think roasted garlic would be delicious! But not sure about baking it- we’ve never tried that. If you do some experimenting, let us know how it goes!

  16. Shanti says

    Hi,
    I just watched the instructional video on your YouTube channel. It looks delicious.
    How can I make this with plain, raw cashew butter? How much cashew butter do I use? How much water? Does anything else in the ingredients or the instructions change?
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shanti, we haven’t tried making this with cashew butter and aren’t sure it would work. The texture would be much more creamy. Let us know if you do some experimenting!

  17. Elizabeth says

    YUM. I have made this recipe a number of times for parties and it always disappears quickly. It’s fun to experiment with flavors – this last time I subbed the dill with fresh rosemary, added a few drops of liquid smoke, and a little macadamia nut milk to offset an increased amount of nutritional yeast. After shaping and garnishing I left it uncovered in the fridge for a few hours. The extra drying seemed to help it hold it’s shape – it looked great all evening.

  18. Julie Lance says

    I made this recipe for a work do. All the non vegan staff members want the recipe. It was delicious. Thank you is was so easy to make and tasty.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Julie. We are so glad everyone 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

  19. Grace says

    I made this recipe for Thanksgiving and everyone loved it! It was super easy to make and did not disappoint. Instead of dill I used chopped pecans and fresh thyme and it worked out really well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Grace. 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

  20. Jill says

    Yum. I made this recipe twice, once as a half batch to test for thanksgiving and again as the full recipe. Both were super tasty and loved by all. I noticed the texture on the half batch was firmer, less moist and held it’s (mozzarella ball size) shape better. Im guessing the smaller volume dried out better in the fridge because it’s well, smaller. The full batch was yummy and did hold together but it made me nervous it would “melt.” I think if I make it again I will either do a half batch or split the full batch into two balls.

  21. Tamika says

    I made this and served it as the centerpiece on a vegan Thanksgiving charcuterie board. It was fabulous and received rave reviews by vegans and non-vegans. After reading the reviews, I only used 1/2 cup of water. The only changes I made were to increase the nutritional yeast by 2 tablespoons, and an extra squeeze of lemon. After soaking the cashews for 12 hours, I drained them in a strainer for about 1/2 hour to make sure they were really dry. I used 2 layers of cheesecloth, tied it tightly with a rubber band, and placed it in a strainer over a bowl. I let it sit for 24 hours, and re-tightened it twice. It was firm, held it’s shape perfectly and was absolutely delicious!! It was so good I’m going to make it again for another event this weekend!!

  22. Mark says

    I used 1/4 cup of lemon juice (one big lemon) and just shy of 1/2 a cup of water in mine and processed it within an inch of its life with a 1200-watt food processor. It didn’t drain any liquid at all over eight hours of refrigeration even thought I had weighted it like I would paneer. I wouldn’t call the results “cheese” because it neither tastes like nor has the consistency of cheese, but taken on its own terms as cashew spread, everyone else liked it (although I thought it tasted too strongly of nutritional yeast). Nevertheless, if I want a spread or a dip, I’ll stick with hummus.

  23. OV says

    Does this need storing in the fridge, or could it be sent to someone as a Christmas present if properly packaged?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we think it would need refrigeration. Unless you are overnight shipping with ice packs, perhaps?

  24. Dannielle Heraclides says

    Hey Dana, I made your cashew, oat and coconut milk. On Instagram someone suggested using the pulp to make a vegan cheese recipe. Would this recipe work do you think? Thanks!

  25. Emmanuel Garces says

    Good day!
    I followed all directions but the resulting mixture seems to be abit watery. How do I solve this. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting! What equipment did you use to blend the cheese? Sounds like maybe due to a slightly less powerful blender it required more water? Did you wrap it in cheesecloth and set it in the fridge to dry out?

    • Jilly says

      Every few hours I take the cheese out and wrap it in Several layers of paper towel to soak up any water, eventually the paper is dry and you get a firm cheese.

  26. Margaret Birnie says

    Even forgetting the water in the processing part, it worked so well
    I’d like to post the photo but can’t see how

  27. Margaret Birnie says

    I have searched for a vegan cheese using raw peanuts. Do you think it would work if I used them here? It’s mostly that they are so much less expensive. If not, can you let me know why ?
    Thanks

  28. Margaret Birnie says

    I have just processed it and it’s in the fridge in cheesecloth as directed. Love the flavour so far. I added extra nutritional yeast.
    Can this be frozen at all ?

  29. Meg says

    Great recipe! I’ve made others but find these exact ratios to yield the best cashew cheese. I followed as written but will add that I recently found Bob’s Red Mill Nutritional yeast – historically, I’ve not been a huge fan of nutritional yeasts flavor – but this stuff is good straight up.

  30. Kathleen says

    I followed this recipe exactly, and unfortunately my cheese didn’t set either. :( I soaked my cashews for 12 hours, drained them, and then added 3/4 cup water along with 1/4 cup lemon juice. It’s been sitting in my fridge on 2 layers of cheese cloth on a strainer, and some liquid has drained off, but it hasn’t hardened/set nearly enough after 12 hours to keep its shape at all. I’ll try using it more like a cream cheese this time (although it’s even more liquidy than you would expect for that) and next time I’ll try using less water. Not sure what could be the issue here!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, sounds like maybe too much water was added! But if you keep straining / letting it set in the fridge it should firm up.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but think macadamia nuts or almonds might work. As for hazelnuts and other nuts, we think the flavor may be too strong. Let us know if you do some experimenting!

  31. Madison Meyer says

    Mine is currently in the fridge firming up, but it tastes absolutely delicious! I added some tahini as I saw that in another recipe and I think that and some extra lemon juice gave it the goaty tang it needed. I’m excited to try it in salads and on toast!

  32. Justin says

    A lot of vegan recipes involve soaking cashews and blending them with a high power blender. I’ve been using Wellbee’s Cashew Flour with a few other recipes and so far it works great and cuts out a lot of time (and the need for an expensive appliance!). I’m going try it with this recipe, I’ll let you know how it goes.

      • Justin Smith says

        Meri, it worked very well but I also changed a few things in the recipe. After blending the ingredients together I also pan fry it with olive oil (using a spatula to constantly break it up and fold it over) and it gives it a clumpy waxy consistency that’s a little more cheese-like and a little less hummus-like.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried it! But let us know if you do! You can also check other reader comments by using the “control+F” find function.

  33. Harprit says

    Hello,

    Is there a way to sub the lemon and nutritional yeast? I am allergic to both of those but would like to try out this recipe somehow.
    Thanks

  34. Michelle says

    My third time making it- maybe some time I will vary the recipe e.g. with caramelized onions or other herbs but have not yet. This is alway a hit with vegan friends and “non”.

  35. Elaine says

    Hi! I made this today for a dinner engagement tomorrow evening. The directions were superb – thank you so much for that! I’m a stickler for clear directions with recipes. The finished product tasted terrific, but I have a quick question. What will happen if I leave the cashew cheese wrapped in the cheesecloth for a full 24 hours and unwrap before transporting it tomorrow evening/late afternoon? Would that be okay? Thanks a lot…I’m really glad I found your website. It’s right up my alley! Elaine

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      The longer it is left in the fridge, the more cheese-like and firm it will get, so that should be great! Hope that helps!

      • Elaine says

        Thank you! That’s good to know…next time I make this I’ll try doing it with the probiotics.
        Thanks for your wonderful ideas, thoughtful responses, and quick reply!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, sorry to hear it didn’t work out for you! Is it possible that your lemons yielded more juice than the recipe recommends? That would add more liquid. Hope that helps!

      • Cristina Ivory says

        Think I have the same problem! I added the 3/4 cup to the cashew recipe, instead of understanding it was for the soaking. If the water is for the soaking part, it could be omitted from the recipe as most will use enough water to cover the nuts. If water is for soaking only as well, it should be the 2nd ingredient and stated in the instructions to cover nuts with 3/4 cup of water, or “the water.” Mine is a sludge ball :( not firm at all. going to try using the dehydrator….

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Christina, the 3/4 cup is for adding to the recipe, not for soaking. We aren’t sure what went wrong! It is meant to be a little wet, but not liquid. When putting it in the cheesecloth and suspending it over a mixing bowl, that’s when the excess moisture will wick away and the cheese will harden. Hope that helps!

    • justaddh20@me.com says

      During my first time making this – just a few days ago – I also thought 3/4 cup water looked like too much. I thought I could always add more if needed, so I used just 1/2 cup water and I measured the lemon juice (1/4 cup as in recipe.) Turned out beautifully! Since I had to drive over rough roads to transport to a dinner engagement, I put the cheese in a pretty scalloped porcelain bowl. It was luscious and well-liked – especially by my meat-eating, cheese loving (and lactose intolerant) husband!

  36. Marta says

    I came across your blog just recently, mostly because I started making my own milk (with that “cow” in my kitchen giving coconut or almond milk :) ). And I never seem to know what to do with the leftover squeezed almond pulp. I don’t really feel good throwing it away. Do you think I could use it for this cheese (or cashew pulp obviously, I just haven’y tried cashew milk yet)?
    BTW, I totally love your blog. Thank you!!!

  37. Cat says

    I followed the recipe exactly, and wrapped the “cheese” up in 2x layers of thin muslin cloth. It was oozing out through the cloth a bit so I put a third (thicker) cotton tea towel around it as well. It hasn’t set in the fridge though, it’s still pretty runny (it’s been about 48 hours now). Any ideas what went wrong?

    It tastes absolutely divine though thanks!

  38. Tamz says

    I made a half batch of this a couple days ago. It didn’t set, which was very disappointing, hence the reason for the 4(.5) star rating. Thinking back, my cheesecloth was 4 layers because otherwise it would have leaked through. I guess that could be my issue. Nonetheless, I used it as garlic cream cheese (oh yes she did), and it was amazing! So whatevs, I wouldn’t worry if it doesn’t set, the taste is fantastic and it can be changed up, I was thinking it would be a great addition to stuffed mushrooms perhaps or add a bit more water and use it as a dip or dressing. Great recipe, I will attempt it again as a cheese ball and if it sets, it will be 5 stars for me!

  39. Karen says

    Hi! I love your website! Question, I see links to Amazon for a nut milk bag, nutritional yeast, etc… can you recommend one for the cheesecloth? Thanks!!

  40. Heidi says

    Just “unfolded” my cheese and topped it with the fresh dill…it is delish!!! I wish it had been ready to take to a NYE party last night…where I could have fooled everyone…but I didn’t start the soaking early enough. But this way we get it all to ourselves! Thanks for a great recipe. I was at our local farmer’s market this weekend, and one vendor wanted $9.00 for a tiny container of cheese…so I was so happy to find your recipe later that day…and now I have my own for way less $$$

  41. Vanessa says

    First, I CAN’T WAIT TO TRY AND MAKE THIS! I love all of your recipes!
    Second, is it possible to try this with walnuts? I have an abundance of them at the moment, and most stores are closing for New Years! Would not mind trying it tomorrow!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, Vanessa! We think the flavor might be too strong, but if you do some experimenting, we would love to hear how it goes!

  42. Gina says

    Is there an alternative ingredient to replace the nutritional yeast? I’d really like to make this but I’m not a fan of NY.
    Thank you.

  43. Alice says

    I saw this posted on Twitter again and have to say–I actually made something similar by accident by processing the Ricotta Cheese Sauce for the Cheesy Spaghetti Squash recipe too long in my Cuisinart and not adding more water! I used part of the sauce for the squash (was still good!) and then saved the sauce-turned-spread and have been using it for crackers and toast! I’m sure it’s pretty similar to this and doesn’t involve the long soak or cheese cloth :)

  44. Cat Allen says

    I made this for my meat eating friends and glad to report they all liked it! I didn’t have a cheese cloth so I used two Veggio bags instead and that seemed to work well. I didn’t put as much lemon rind as in the recipe but it was still plenty lemony enough. I also found quick soaking the cashews worked fine. Good to know there is a cheaper and healthier alternative to shop bought vegan cheese.

  45. Caroline says

    I just made this, it is now setting in the fridge. It’s unbelievably delicious already! I will be travelling overseas in a few days and was wondering if it freezes well? I’d love to take some with me on the plane so that I don’t have to eat what they are serving on-board. Thanks! :)

    PS. Your blog is the best!

  46. Ina says

    I make it now and then. It’s delicious! I even won a prize at my husband’s work with this cheese :)
    I leave it as a spread, omit garlic powder putting more fresh garlic instead and don’t use still at all

  47. Amanda Scott says

    This was a huge hit! Very yummy, the lemon and dill go so well together and super easy to make with my food processor! Love it!

  48. Kelly says

    Can this be made without the oil? Or will that affect the consistency? I would love to serve this for Thanksgiving, but I am trying to be oil-fee.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly! We’ve found that the olive oil just adds a richness and creaminess that I would suggest keeping but you could definitely try it without! Let us know how it goes!

  49. SingingMoon says

    This is insanely delicious, Dana! I halved the oil, left out some of the water, added about a half TBS of fresh chopped parsley and the green portion of scallions finely minced, juiced one lemon since mine was absurdly juicy, and used a Microplane grater for the garlic to eliminate chunky bits. I used a very thin cotton kitchen towel to drain my cheese since I couldn’t find cheesecloth, and mine is still kind of wet on the top after sitting overnight, but I’m not planning to display it on a cheese plate so no one needs to know. :) Had it on an English muffin this morning and it was totally out of this world! Mine has kind of a cream cheese consistency, and let me tell you, I am going to make some killer cucumber tea sandwiches with this later this week. The lemony, garlicky, and somewhat grassy notes of the parsley and scallions are absolute heaven. I’ll have to try it with the dill next time, I just didn’t have any on hand. My only real note is it makes A LOT, so if you are one person and not planning to gorge yourself on vegan cheese – it’s pretty rich and garlicky for my sensitive tummy, so I’m not going to have more than a portion at a time – or throw a party, consider halving the recipe.

  50. Jill Robertson says

    It is currently in the fridge draining, but one has to taste test. I added a bit more yeast and garlic and scraped the bowl clean with a cracker, or two.

    Cream cheese is an okay base, but by itself is bland. Not this, great as a dip. I’m already planning different flavourings, middle-eastern most likely. It tastes great, thank you. Moderation will be a problem so I’ll be giving some to a friend.

    I’ll call it bobby-calf cheese because it was after seeing poor little calves taken from their mums that I had to make the leap away from dairy.

  51. Jennifer Burns says

    I need to use up other herbs that I have.. cilantro & parsley? Could either of these work instead of fill?

  52. Daniela says

    Thanks so much for this amazing recipe!!! It worked just perfect in my birthday party. Great cheese taste and very satisfying.

  53. Amanda says

    I have hella parsley in my garden. How do you think this would taste with some chopped fresh parsley rolled on the outside instead of dill?

  54. Jade says

    Hey I made this with a Mexican twist and stirred in corn kernels, jalapeños, cilantro and Cajun spice before refridgerating. It was amazing and even the non vegans loved it. Thanks for the great recipes!

  55. Anne - Marie Churchill says

    Can’t wait to try this going to buy cheese cloth ? (no idea where from)

    Ya ya ya
    Thank you for your website it’s inspiring

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melanie! We have found that the olive oil just adds a richness and creaminess and would suggest keeping but you could definitely try it without! Let us know how it goes!

  56. Hayley says

    Do you think I could add agar agar to this recipe to make it a harder cheese? Have you tried this? If so, how much would you recommend and what changes would you suggest to make this work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hayley! We haven’t tried but if you do, report back on how it goes!

  57. Steph S says

    This was my first ever attempt at making a vegan cheese, and I halved the quantities because I didn’t want to end up eating all of it myself if my husband took a dislike to it…. but I needn’t have worried!
    It’s delicious and easy to make. It also set beautifully (after about 4 hours wrapped in the cheesecloth in the fridge).
    I didn’t have any lemons, so I couldn’t add any zest, only lemon juice from a bottle. When I make it again, I’ll try including zest to see if this tweak will make it even better.
    Great recipe. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I would try blanched almonds soaked overnight or in hot water for 1 hour! Haven’t tried it this way but it’s worth a shot.

  58. Tina says

    I made this recently and like many others mine didn’t get firm. It still tasted good. I did end up freezing half and it was still good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tina! Did you let it set for the recommended time? The disc should set up for at least 6 hours, preferably 12, or until the moisture has been wicked away and it holds form. Hope this helps!

  59. Liskula says

    So I am in the process of making this… seems like there is loads of liquid to wick away? And I couldn’t “form” this into any shape, it just a wet blob. Is this normal or am I throwing this in the garbage? Maybe some “in the process pictures would help? Cause what I am looking at is a mess lol.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Did you follow the instructions or change anything? This shouldn’t have been the case if you strained it using cheesecloth but let us know and we’ll do our best to help you figure out what went wrong!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Liskula, you can see pictures of the process above, including the blending and when the mixture goes in the cheesecloth. It is meant to be a little wet, but not liquid. When putting it in the cheesecloth and suspending it over a mixing bowl, that’s when the excess moisture will wick away and the cheese will harden. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I would try blanched almonds soaked overnight or in hot water for 1 hour! Haven’t tried it this way but it’s worth a shot.

  60. Autie RonRon says

    My sister-in-law helped me make this at Christmas time last year and now I’m making it bu myself. It was sooo good! Hope it turns out as good on my own! ?

  61. R. says

    This made my Christmas magical! All my cheese peeps enjoyed it and it was fun to make. Over time the cheese became more flavorful and yummier! Thanks a lot! I will definitely make again and again!

  62. Dave Hemsley says

    This is my second attempt at making a Vegan Cheese (We won’t even discuss my first failure). This however is fantastic. I followed the directions then added another tablespoon of Nutritional Yeast and one half a teaspoon of salt, adjusting the recipe to my tastes.
    I could not be happier. Thanks so very much for the great recipe. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jb! Hmm, that’s tough because nutritional yeast is what makes it taste cheesy… I don’t have any substitutions that come to mind! Sorry!

  63. Tanya says

    This is outstanding! Once it firmed up, we added dried parsley, chives, & dill (some fresh dill too). Thank you so much for this amazing recipe.
    I didn’t have cheesecloth so I used a tea towel. It was still gooey at about 12 hours so I twisted it tighter and left it there for about 24 hours, it came out firm and more solid and perfect.

  64. Karen says

    I made this today. I use my Vitamix. It would not get going so I added more water. Probably 1/8 c. and it finally moved. It was very creamy. I followed the rest of the directions an it is not setting up. Can I save it or is it gone? Thank you.

  65. Livia says

    This cheese is sooo delicious and easy to make by non-experienced cooks like me! My husband and have recently decided to become vegan and we both love cheese. All the vegan store bought vegan cheeses have so far been a major disappointment, so we decided to make our own. This cheese is wildly superior to any vegan cheese I’ve tasted. It has such a complex flavor, it’s rich yet not too heavy. It’s just perfect. Can’t wait to try your other cheese recipes! I’m so happy I came across your website as it’s the perfect guide for our newly vegan family. Thank you!

  66. Allie says

    So flavorful and easy to whip up. Even my carnivore family and friends like it. I haven’t had Boursin in awhile but I imagine this to be the best vegan comparison. I find that I only need 1/2 cup water instead of the full 3/4 cup.

  67. Casey says

    I’ve made cashew cheese sauce before with nutritional yeast, garlic, mustard, and onion powder. I was excited to try this more “solid” version of cashew cheese, usually love your recipes. However, this is missing that “cheesey” flavor. I even added quite a bit more nutritional yeast than called for, but I mostly get a lot of lemon, almost too much. I’m not sure what I did wrong. I just wanted to ask if this was supposed to be that more traditional cashew cheese flavor or really meant to be more lemony? It almost reminded me of your lemon bars which I’ve made and LOVE (just not when wanting a savory cheese ball)!

  68. Martha says

    Hey Dana, can i replace the dill for another herb. If yes which would you think would be lovely with the cheese ball. My husband doesn’t like dill so have to replace it

  69. Mats Svensson says

    I’m a flexitarian living in France and made this last night. This morning I’m in awe just staring at it, with my italian Mascarpone-Gorgonzola and french Compté left sidelined and untouched, not to mention my homemade hummus. Wow! I added beer yeast as well which gave it a darker color and deeper taste that I like. Thanks, I woke up to brave new world today. Oh, and the parmesan is excellent!

  70. kalyss joseph says

    Can you make more free ebooks so we all can read plz?

    And also, how do you register for daily emails and updates? If not, Can you make a link where we can all get subscribed to?

    Do you also have a youtube channel?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kalyss! Yes more are on the way. You can register for updates on our home page, 3 new recipes a week. Yes we do, here is the link.

  71. Shawn says

    This is way to lemony, I would cut the recepi in half next time and only put half a Tble spoon of lemon juice.
    It was actually perfect after I blended it but after it sat for 6 hours the lemon flavour took over. wasted 15$ worth of cashews?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shawn, we’re sorry to hear that was your experience! Perhaps your lemon was on the larger size? We will revisit the recipe to see if we can make improvements!

  72. Brianna says

    Have made this several times, last year for Thanksgiving and Christmas and a time or two after that, it is sooooo good! While I like the firm cheese shape, a few times i’ve Been too impatient to wait for it to firm up and have used it as a dip instead… still delicious! If you are looking for a vegan cheese to try this one is it!

  73. Kristyna says

    Just made this last week, it was SO easy and SO good!! Wow, I had my non-vegan friends try it and they LOVED it. Great on toast with avocado and tomato or solo on a cracker. I felt a little intimidated making my first time vegan cheese but holy smokes it was amazing! Great confidence boosting recipe ;)

    Note: I was seeking the cheesy taste of the nutritional yeast, I added a little more, maybe ~1/2 tsp. I think I will use a little less lemon in my next batch, I noticed that each day the lemony flavor became more and more prominent.

  74. Heather says

    I’m new to making vegan cheese and this was very easy. Due to limitations at my local grocer, I substituted chives for the dill and used a flour sack towel instead of cheese cloth. The result is expectedly not as firm. It tastes good, but more like a rich hummus. If I try this again, I’d probably double the nutritional yeast.

  75. Sandy says

    This was the very first thing I ever made with cashews. It was really easy. Turned out amazing and delicious! I think next time I might leave it in the cheese cloth for longer, I found it was a little soft. Thanks so much for the recipe, I will definitely be making it again.

  76. Jenn Werner says

    I just made this and it’s chillin’ in the fridge. It smells awesome and the texture seems very similar to ricotta. Do you think I could use this cheese as a substitute for ricotta in manicotti or lasagne?

      • Jenn says

        I made a sample manicotti with tomato sauce. It’s awesome!! I cannot believe how well it compliments tomato sauce and the texture is truly impressive. This is coming from a former cheese fanatic. Well done!!
        Tomorrow I’m making the real deal for the family and will be adding parsley and basil to it. Wish me luck!!

  77. Lesley Larose says

    Last week I made my first vegan cheese using your recipe! Absolutely delicious. I was going to skip the cheesecloth step, but decided to go all of the way. So glad I did! I am going to make a second one today using sun dried tomato (and the oil from it) to make a different flavour (omitting the dill). Thank you for this great recipe. No wonder you have so many positive comments.

  78. Jules says

    Any comments from people who have actually made this and loved it rather than people just loving the idea? ??

    • Lesley Larose says

      I did! I agree with you on comments posted without trying the recipe. My pet peeve. I read the comments to see if the recipe turned out well & if there are any tweaks needed. This recipe is delicious & definitely can be made with varying flavours – but, do try it as written. My husband and I both loved it!

  79. Susan says

    Made this last night to have on my bagel this morning and it was delicious. I topped it with chives and dried dill, so went great with a savory bagel. I’d love an option that was more tangy sweet (rather than tangy garlicky/herby) to go on a cinnamon raisin or blueberry bagel. Any hints to get this result?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great idea, Susan! Perhaps omitting the garlic and using a sweetener such as maple syrup? We will add it to our ideas list.

  80. Steph says

    Has anyone tried this with roasted cashews? Could it be done? I can get them so much cheaper then raw…?? For some reason. Super excited to try this! Cashews are soaking at the moment. will update later how it goes.

    • Steph says

      Sorry for asking dumb questions! I’ll just experiment another day and try with roasted. BUT I did make a half batch with raw cashews and loved every bite. Its sooooo good. Mad I didn’t make a full batch so I could eat more! I’m new to this dairy free cheese, so I kept an open mind on it’s taste, obviously without the milk it’s not going to taste exactly the same as dairy cheese. But wow! I love this whole new world of flavors! Heck it might even be better… To me anyway. Love love love it! Keep up the good work! Love lots of your other recipes too!

  81. Fern Freud says

    Hi there! I am trying this recipe and it tastes DELICIOUS! I am currently at the scooping it out of the blender part and have scooped it into some muslin, but on gently twisting the muslin with cheese inside, it has all splurged out of the sides! Is there any way to stop this or is it just what’s meant to happen? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Fern! Yes, upon twisting, you’ll have a little bit of splurging, but I recommend twisting softly to avoid it coming out in excess. Hope this helps!

  82. Jenny says

    This is absolutely delicious. I’ve made it now several times using different herbs. The original recipe is the best, in my opinion, but it’s also good with basil or parsley. I use your recipes at least three times a week! Always good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your support and for sharing your experience, Jenny! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers! xo

  83. Julia says

    I just made this and it is in my fridge in an uncovered glass bowl.. I don’t have a cheese cloth..Can I just leave it in the fridge in the bowl uncovered for it to harden up? I can try to wrap it in paper towels but it is like a hummus consistency so I don’t think that would go over well. I also have a nut bag but it is not absorbent. Please let me know what the best next step would be to get it to harden.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia! I wouldn’t recommend leaving your cheese uncovered as it may begin to dry out, and I think that paper towel would absorb quite a lot of the moisture and break up into a paper-mess! But if need be, I’d recommend using a clean kitchen cloth/towel and that should work okay. Let me know how it goes!

  84. Tess says

    I intend to make this. Thanks for the recipe. I bought cashew cheese at the health food store just to try it. They said it can be frozen.

  85. Jenifer says

    I’ve made this (halved the recipe actually) and was totally chuffed about the results!!!! Soooooo good! And so much like Boursin cheese (just smoother and less crumbly)! The hardest part was finding where to buy the cheese cloth. I’ve tried a few of your recipes (we love them!) but this one just had me so – well – if I were a cat I’d probably have my tail stick straight up in the air. I added a bit of dehydrated onion flakes and a few chopped chives from the garden to be more “Boursinny”. You are so creative! And my husband is really appreciating having the nutritional information with each recipe.

  86. Sebastian says

    3/4 cup of water seems a bit much to me. The stuff came out rather runny and I couldn’t form a disc. How do I get rid of excess of water?

    • Annette says

      Hello!
      I love the flavour combination in this recipe – thanks so much for sharing your talents! I would agree that there is a typo in the recipe re amount of water. Most similar recipes call for 2 tbsp of water, not 3/4 cup. Mine was nowhere near scoopable – it was going to have to be poured out of the food processor and I did not have cheese cloth to strain with – but nonetheless there wouldnt have been much left in the cheesecloth I fear. So rather than throwing out $10 worth of cashews, I added 2 tbsp tapioca starch, processed this, then cooked the liquid on the stove to get a thickened mixture, then put it in a small crock in the fridge for the afternoon. It turned out great – terrific flavours! Thank you!

  87. Natalia says

    I had the same problem as the others where the cheese was not pulling away from the cheesecloth or hardening after sitting all night in the fridge.
    What are we missing? It doesn’t look like this issue was address-although I did see someone write that they kept their cheese in the fridge for 3 days before serving….
    Help! the taste was on point but I really wanted to serve this cheese on a cheese platter with herbs, but instead had to serving in a bowl as more of a dip….

  88. paul bramwell says

    Sounds great, can’t wait to try it. I normally buy vegan cheese but there is something to be said about making your own, sort of the same principle as taking your health in your hands….

  89. Emma says

    Made this using sunflower seeds (soaked) and probably some extra noch and salt. It is AWESOME!!! Into the lasagna it goes.

    Thanks for another winner, Dana!

  90. Jenny says

    I have made this cheese several times and it is wonderful. I add chives and some other herbs & use it on wraps, crackers & sandwiches. Delicious! Thanks for all of your wonderful recipes!

  91. Helaine says

    Dana, I am new to eating vegan – mostly health dictates this new approach to eating. I thought I’d jump right in and make something both comfortable to my taste buds and challenging. Also wanted my family to experience what this food choice offers on the hope it might pursued them to join me…lol. Your easy garlic and herb cheese was my first attempt at challenging. Quite the opposite was true – it was both easy and delicious. My family would have devoured it if I didn’t put the halt on their consumption; they loved it to say the least! I even took it to the office to share with some of my friends and they loved it. I’m feeling freed up now for vegan adventure. Thank you for sharing your delights with us. I’m a fan! : )

  92. Melissa says

    I am practically giddy because it doesn’t have some crazy ingredient that you have to hunt for.
    Thank you for your recipe. I am making it this tomorrow.

  93. Debbie says

    I made this and it’s so good! I added old bay seasoning and stuffed mushrooms and sprinkled with Panko bread crumbs. So good

  94. Amanda says

    Love your blog, Dana! I’ve been following a while but this cheese is so good I had to actually comment. Made this for Christmas dinner and boy was it a HIT! My family also makes a lemon pasta w/ parmesan for the holidays (non vegan) that’s super delicious. Decided to make a vegan version w/ this cheese and YUM it’s just as good.

    Thank you for this super tasty recipe!

  95. Michelle says

    I made this for Thanksgiving appetizer 2016. It was excellent and enjoyed by vegan and non-vegans. Super easy and pretty.

  96. Jessica says

    Hello!

    So the only thing I changed was using a bunch of coffee filters to make smaller discs to avoid finding a cheese cloth, and it’s very good! Thank you for this recipe!!

    I would highly recommend that anyone else making this start out with half the lemon juice suggested and adjust to their tastes, though.. I regret adding so much lemon juice, haha.

    • Jules says

      This is the comment I was looking for! I was wondering if coffee filters would work and whether I could ease up on the lemon juice- I hate the taste of lemon.

      • Mariam Darai says

        Yeah, I think I must have. I’ll try it again and not add the extra water. I want to master making my own vegan cheese! I love this website so much, Dana. I use it all the time. Thanks for being an inspiration!

  97. Jessica says

    This looks so AMAZING! I tried making it and the mixture stuck really bad to the cheese cloth and is all goopy in the middle. It’s didn’t form into a ball at all. I at it anyway because it still tasted delish! I’m just wondering what I did wrong. The only thing I did different was to not soak the cashews because I was pressed on time. I put them in my vitamix till everything was creamy and followed everything else. Would that make that huge of a difference?

    Thanks for your help!

  98. Malvika says

    I’m vegan and this would be PERFECT for an upcoming cocktail party I’m hosting. Unfortunately, I recently developed an allergy to garlic (I know, right?! :( ) How do you think this cheese would go down sans garlic? Too risky? I can’t think of anything that could sub for that flavor. Thanks for your help, always love your recipes :)

  99. Carol says

    I made this cheese and at first thought it was going to be hard to do and that it wouldn’t look like the picture…I was totally wrong. It was super easy, delicious and looks exactly like the picture. I let my cashews soak in the fridge for 3 days because I wasn’t ready to make this and then I let the cheese sit in a towel in my fridge (in the disk form) for about 3 days. when I opened up the towel, I was so surprised it was firm and looked like an actual block of cheese. I couldn’t believe it. My husband loves it (we are dairy & gluten free) and I love it and it lasts a long time in the refrigerator. Thanks for the awesome recipe. I would feel totally comfortable serving my non vegan guests with this. Oh, I went a little bit less on the lemon because I didn’t overdue it and it was perfect.

    • Kathryn Tate says

      I just made my cheese loaf and put it in the refrigerator to sit.
      Thanks for posting this!! –so the trick might also be in the amount of time
      you let it sit in the refrigerator.
      I also added several shakes of cayenne for spiciness.
      Thank you again Minimalist!!! I will continue to follow you!!

    • Kathryn Tate says

      Thanks for the towel tip!! I wrapped mine in cheesecloth then a small kitchen
      towel and let it sit 15 hours in the refrigerator. It is magnificent!!
      I now have a segment of the cheese in my mini stovetop smoker with hickory
      chips. I also saw that some others are putting theirs in a dehydrator.
      Thank you so very much for this!!!!
      I bought both the cheese cloth and the mini smoker at amazon.com.

  100. Maude says

    HELP!!! I soaked the cashews overnight, mixed everything up today and it will NOT firm up. The ball is leaking through the cheesecloth and it’s been in the refrigerator for over 6 hours now. I think it needs some type of firming agent added to work. Has anyone else had luck with this recipe? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maude, the disc should set up for at least 6 hours, preferably 12, or until the moisture has been wicked away and it holds form, so, take heart, be patient and let it do its thing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would try blanched almonds soaked overnight or in hot water for 1 hour! Haven’t tried it this way but it’s worth a shot.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I found the olive oil just adds a richness and creaminess that I would suggest keeping but you could definitely try it without! Let us know how it goes!

  101. Claire says

    This recipe looks awesome!! I’m thinking of making it as part of a foodscape series I’m putting together for an art show this weekend. The star of this particular foodscape is a beet-cured salmon, so I wanted to serve it with some soft dairy-like product similar to cream cheese— but it also has to sit out for at least 4 hours. I’ll be layering it onto parchment-paper-covered table with a thick brush. So, I was wondering if this vegan cheese “separates” in any way after sitting out for some time? I know you said it “keeps its shape” for a couple hours, and I wanted to check you meant the round shape, and not just that the ingredients stay together. Sorry if this is a stupid question, I’m totally unfamiliar with non-dairy cheese so just want to be sure! Thanks so much!!

  102. Ria says

    I was wondering if i can substitute something for the nutritional yeast I’m 15 and recently went vegan but it’s extremely hard to find any nutritional yeast in my area, and I really want to make this. Thank you.

    • Christie says

      Try buying it through Amazon. I would defiantly use the nutritional yeast because that is what gives it the cheese taste. Trust me, this will be a staple ingredient if you are vegan. Plus it tastes amazing on popcorn. ;)

  103. Ellery says

    This was delicious!!! I’m hesitant to use cashews as they’re not always my favourite but this was so tasty and creamy. I served it to many people who were not vegan and they all loved it, the whole thing was gone after an hour. :)

  104. Alexis says

    I made this (used basil instead of dill) as a substitute for ricotta in a vegan lasagna-SO Good! The lasagna had those creamy bites that bring the savory. Thanks for another inspriring recipe!

  105. Jen says

    Am I supposed to leave the “cheese” in the cheesecloth in the mesh strainer over the bowl in the fridge while it’s setting? Thank you!

    • Maude says

      Yes. That’s what the recipe says and what I did but it hasn’t firmed up. Just a gooey mess. Better to use as a dip than a spread.

  106. Riya Seth says

    WWoow..I will make this this weekend. I just love cheese. my mom call me a very cheesy person in my family.
    Thanks for sharing this wonderful recipe. keep sharing : )

  107. Ronda says

    Excellent! I did not soak the cashews and used only one lemon and it turned out great. Nice flavor. Everyone loved it. It was creamy even without soaking the cashews. Way cheaper than store bought.

  108. Jessie says

    The taste was phenomenal. The combo of the lemon and dill was bang on! But it didn’t form into a ball :( I ended up putting it into a bowl and served as a dip. It was a winner. But what did I do wrong? Maybe something with the cheesecloth? I refrigerated overnight. Any suggestions?

  109. Lacey says

    I am surprised by how much I love this; it’s definitely one of my favorite recipes on the site. I’ve made it four times in a row, and will make it a fifth once my current batch runs out. The only modification I make is I add chives to the mix (sometimes scallions as well) and I use slightly less water.

    I smear it on multi-grain crispbreap and top it with fruit (strawberries, blackberries, peaches, or apples). Perfect for a light lunch.

  110. Natalia says

    I’ve just made this, it’s sitting on the fridge and I have to stop myself from licking the whole bowl, it’s amazing!!!! I’ve added a jalapeño for spice and it’s wonderful!!!!

  111. Caroline says

    Wow. Amazing!! I was thrilled with how this came out. I would say that the day after you make it , it definitely improves in flavor and texture. Thank for saving me from my near-constant cheese cravings. 5 stars!

  112. Tracy | Pale Yellow says

    I’m trying to reduce my dairy and am incredibly sad whenever I see a beautiful cheese platter to go with wine and I cannot partake. This recipe will be my savior!

    • Kristin says

      It is lovely with a mix of chives and parsley! I ground them both together with an old fashioned mortar and pestle, but you can also do it in a Ziplock or between paper towels with the back of a spoon. I also toss in some crushed garlic cloves. Red pepper flakes make a nice addition too.

  113. Angela says

    Hi Dana! My daughter is vegan after a terrible illness and most of us have followed suit. She loves cheese, but she can’t eat cashews. So, I am have not tried this recipe, but I thought I would ask if the soaking changed any properties of the nut that that irritate people. She’s not allergic, it’s more of a digestion issue. What do you think? I would love to make something cheesy for her, but I am fearful of the cashews. Any advice is welcome!

    • Kristin says

      I’ve substituted sunflower seeds for the cashews and it turns out just as well. We have severe nut allergies in the family,so any vegan cheese recipes that calls for cashews, I replace with the seeds.

    • Dawn DeNeve says

      Wow! This vegan cheese is delightful! Lots of garlic and lemon creating a creamy soft cheese that even the finickiest will enjoy!

      I just started trying your recipes and each one was easy and delicious!

      Thank you for all the hard work you put into discovering these delicious foods.

  114. kelsey says

    I love nut cheese. a good variation for this is macadamia nuts, makes more of a mozzarella replacement but nevertheless is delicious.

  115. Alexis says

    This is really good-the texture and flavor are so nice! I think it tastes similar to Boursin cheese spread-highly addictive. This is thicker. I made it and split it into 3 parts, lined plastic wrap with the dill and made three pretty cheese balls. Giving 2 to Veggie/Vegan friends bc it’s a lot of cheese to consume in 5 days for a small family, even as a yummy sandwich spread. This is easy and really tasty for a party-it’s about 2x the amount of a party cheese ball.

    Looking forward to making with green onions and a tuscan sun-dried tomato version! Very versatile recipe. Great for entertaining and snacking.

    Thanks again

  116. Susanne says

    Hi Dana
    Wow it looks so great.
    I would really love to try this recipe but I can’t have lemons (citrus fruits), can I use something else instead ?

    Best wishes
    Susanne

    • Susanne says

      I experiemented and added apple cider vinegar instead and more nutritional yeast- the taste is great so far so I hope it’s great too, when it’s firm :-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think it could be done subbing apple cider vinegar for the lemon juice, and omitting the zest. Good luck!

  117. Holly says

    I never imagined I could make cheese! It was so creamy and yummy. I also sprinkled with your vegan Parmesan cheese. Thank you for the recipe, I cannot wait to get your book!!

  118. Tara says

    I made this last night for my hubby and I to enjoy on our stay at home Valentine date. I served gluten free crackers, an assorted olive plate, Spanish almonds and wine. YUMMY!!! What a special treat! This was my first go at vegan cheese. I am no longer scared. Thanks for the great recipe!!

  119. daniela says

    Just FYI, if you miss mozzarella, look for a vegan food blogger that created a vegan moxarella similar to your recipe but with pomona universal pectin to thicken it. It will knock your sox off! I’m sure Google will help you find it.

  120. Rebeca says

    I’d made vegan cheese out of cashews before and the result was so-so…This, however, is freaking delicious! I made it for a party and halved the recipe thinking many people wouldn’t touch it – it’s gone!

  121. Colleen says

    I have never drooled over vegan cheese before! This looks delicious…I really need to start playing with nutritional yeast!

  122. Diantha Crystal says

    This cheese sounds divine! I must try it!

    I just need to find where I can get 2 Tbsp of finely minced fresh drill. X3

  123. Linzy says

    I love cashew cheeses, especially since I had to give up dairy. I’m pretty sure cheese is just as addictive as any drug. I just want to spread this on a sandwich with some sliced apples and tempeh bacon.

    I do think that you dill for serving, not drill.

  124. Robin says

    I had a friend make cashew cheese way back in the day and they left it out overnight to ferment. More of a cheesy taste. Anyone know anything about this and is it safe?

  125. Emily @ Robust Recipes says

    I am curious to give this a try. I am a huge cheese lover, but I am trying to cut back my cheese intake. Thanks for sharing!

  126. Sarah | Well and Full says

    I’m going to echo all the other commenters here and just say that this looks AMAZING! The texture of this cheese looks perfect!!

  127. sofia says

    Hi! Dana this looks amazing like everything you make. I just have a quick question is there any substitute for nutritional yeast? There’s no way to find this ingredient in the country where I live.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s tough because nutritional yeast is what makes it taste cheesy…I don’t have any substitutions that come to mind! Sorry!

    • oh so ethical says

      I halved the recipe above and I used apple cider vinegar instead of nutritional yeast. I also added about a dessert spoon of almond powder (maybe more) and about a half a cup of coconut milk and 2 tablespoons of coconut oil. It taste’s like cheese to me but I’ve ordered nutritional yeast online as it doesn’t seem to be available locally.

    • cmd says

      Just a thought….. Do you know someone in the US that could send you some? It does have a unique flavor and is VERY nice in vegan cheeses…..

    • Evelyn says

      @ Sofia’s comment from Feb 2016:
      Hi Sofia
      I have made nut cheese with ‘organic yeast flakes’ which turned out really well. If you ask for yeast flakes, the shops in your country may be able to help you.
      Cheers (cheese) :-)

  128. Megan says

    I don’t have cheese cloth but I have a nut bag for making nut milk, do you think I could use that in its place? Or should I just go buy some cheesecloth.
    Thanks!

  129. Celeste | The Whole Serving says

    Yum, this looks so deliciously good. I’ve tried my hand at sour cream but I haven’t made any soft cheeses. This is so easy, I can hardly wait to give this a try. Thanks to the reader who made the request.

  130. Chana Rae says

    This looks truly amazing. I can’t wait to try it. I can assume the lemon zest and the dill are going to nock this one out of the park! Look out tastebuds you’re about to get your dancing on!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I have tried adding probiotics to vegan yogurt (which didn’t turn out, btw), and I think it is possible! If you’re looking for a little guide on how to do so, there’s some great info in the My New Roots cookbook.

      • Jason says

        I have made vegan coconut yogurt with probiotics and it worked great. Equal parts raw cashews and young coconut meat with water, adding just a little more water. Used 1/4 – 1/2 of a probiotics capsul. Left it in my dehydrator on lowest setting overnight and in the morning it was alive. Best yogurt ever. I miss my Vitamix and Excalibur dehydrator.

    • Michele says

      I have always added probiotics to my nut cheeses, because then when you let them sit 12-24 hours (or more) the cheese becomes more cheesy in my opinion, and it multiplies the probiotics in a big way, which is a really healthy add to the cheese! For one recipe I’ll usually open 2 capsules of a high-quality probiotic into the mix.

    • Kidus estifanos says

      Yeah it’s make it cultured cheese and also adds that little bit of a zing that normally comes with cheese or fermented stuff

  131. Laura says

    I’m not vegan, but I did give up dairy for Lent (and sweets… yikes). This recipe came at just the right time! Thank you so much– can’t wait to try it. :)

  132. Dorothy S. says

    One thing that vegans miss the most in their daily meals is a variety of dairy-free alternatives. Vegan cheese is definitely the most essential and mouth-watering product. Your recipe has helped many vegan food lovers, which includes me too.

    • Tom ~ Raise Your Garden says

      And I have to add, this is the first vegan cheese I’ve seen on a blog that didn’t look absolutely disgusting! I mean that makes a difference. If something looks gross, there’s no way I’m going to back it, duh Tom. This looks really good. My wife is trying to convince me to eat less cheese for my health, so although we’re not strictly vegan we’re making steps for the good of everyone in that direction. (And yes, we love all the animals.!!!) One last thing, I really like the addition of the dill. great tip.

  133. Mel @ The Refreshanista says

    Oh yes!!! This cheese looks so delicious! I actually love the long process of making vegan cheeses, it makes the end result much more exciting :)

  134. krystal says

    YYYYAAAASSSSS! I am so making this cheeze this weekend. I may also eat a whole box of TJ’s pita crackers. *heart eyes emoji*