And I thought my cheese days were over.
Yeah, right. Vegan cheese to the rescue!
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?!
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.
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.
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!
Easy Garlic & Herb Vegan Cheese
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)
- 1/2-2/3 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. The longer it sits in the fridge the more it will firm up.
- 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
*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).
Noreen Diaz says
I would like to get a printed copy of your cookbook, can you advise as to how?
Hi! You can find it here!
Michael says
Have you tried resting it on counter for a few days to let it ferment?
We have a recipe for that here: https://minimalistbaker.com/easy-probiotic-cultured-vegan-cheese/
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!
Hannah says
Is this cheese sliceable or grateable
Not really, no.
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?
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.
Susan Vullo says
Do roasted cashews instead of raw change the texture?
Hi Susan! Yes they do!
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?
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!
ZOE says
Hi! Thank you for the recipe! How long would you say that it lasts in the fridge?
Hi Zoe! Leftovers keep well covered in the refrigerator up to 5 days!
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!
Kaitlin says
Could I use a blendtec blender instead of a food processor you think?
Hi Kaitlin! That should work!
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.
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.
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.
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?
Hi! We haven’t tried it, but let us know how it turns out if you do!
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!!
Emilie St.Hilaire says
25 hours of active prep time?!!! Hahah
Hi Emilie, the prep time includes soaking the cashews, so it is actually minimal active time!
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.
Jules says
Any comments from people who have actually made this and loved it rather than people just loving the idea? ??
Me says
I did it was delicious,I’m making it again tomorrow
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!
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?
Great idea, Susan! Perhaps omitting the garlic and using a sweetener such as maple syrup? We will add it to our ideas list.
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!
Nicole says
How long will this cheese last? I am VERY new to the vegan lifestyle.
Hi Nicole! Leftovers keep well covered in the refrigerator up to 5 days.
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!
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!
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.
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
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.
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!
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.
Brian says
I just made this and it’s awesome. I added turmeric for color mmmmm
Jenifer says
Forgot to rate this!
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.
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!
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….
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….
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!
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!
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! : )
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.
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
Bethany says
Does it freeze and thaw well?
Hi! We haven’t tried, but if you do, let us know how it turns out!
Lisa says
Any idea how long this keeps in the refrigerator?? Thx!
Hi! Leftovers keep well covered in the refrigerator up to 5 days.
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!
Michelle says
I made this for Thanksgiving appetizer 2016. It was excellent and enjoyed by vegan and non-vegans. Super easy and pretty.
Thanks for sharing!
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.
Cath says
very tasty recipe .can you make it ahead of time and freeze it?
That should work!
Mariam says
Mine doesn´t seem to be setting after 12h in the fridge?
Regards.
Hmm, that’s odd! Must’ve added too much liquid?
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!
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!
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 :)
That would be fine! Just leave it out. Best!
Britgirl says
Can you advise me on whether the soft cheese would work in spaghetti pie instead of cheese?
We haven’t tried that and aren’t certain, but it might! Let us know if you give it a try!
Amber says
Hi there,
Can you freeze this recipe?
Thank you.
We haven’t tried it Amber but if you do, let us know how it turns out!
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.
Yay! Thanks for sharing your experience!
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.
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!
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!
Olivia says
Would almonds work instead of cashews?
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.
Diane says
I don’t use oil. Can I leave it out? What does it add to the dish except fat? Thanks
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!
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!!
I did mean it keeps its shape! Not a dumb question.
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. ;)
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. :)
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!
Jenn says
I’m trying it with manicotti tomorrow. It goes so well with tomato sauce.
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.
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 : )
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.
Erin says
This sounds so delicious!!! Can’t wait to try it!
Linda says
Delicious! Bright, springy, fresh and pretty! Tried adding pic, unsuccessfully.
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?
Sorry to hear that! Next time, try using less water and/or allow to sit in the refrigerator longer.
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.
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!!!!
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!
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!
Sara says
This looks amazing!! Any alternative herb suggestions for someone who doesn’t like dill?
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.
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.
Me says
Do sunflower seeds need soaking? Or as is work?
Nirta says
I made this for my vegan friend but I myself is loving it like crazy.Thank you so much.
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.
kelsey says
I love nut cheese. a good variation for this is macadamia nuts, makes more of a mozzarella replacement but nevertheless is delicious.
Felicia says
This was soooo good!! I’ve been vegan and without cheese for so long I don’t even know what to do with it haha.
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
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 :-)
I think it could be done subbing apple cider vinegar for the lemon juice, and omitting the zest. Good luck!
trish says
Thank you for this recipe! I’ve been really missing cheese and I’m going to give this a try :)
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!!
Carly says
Can you freeze almond cheeses?
I haven’t tried that, but I would assume so!
Mollie says
Did you try freezing this in the end? If so, how did it go?
Carly says
I never did, I was too scared to try!
Kathleen J Irion says
I’m freezing half today– update next week!
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!!
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.
Ooh, great tip!
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!
Colleen says
I have never drooled over vegan cheese before! This looks delicious…I really need to start playing with nutritional yeast!
Cassie Tran says
Awesome! This would look beautiful on a cheese and wine plate!
Tanya K says
2 Tbsp (8 g) finely minced fresh *drill*
yummo! ? ??
ha! It’s been amended.
Amber Harding says
Wow, this is actually awesome!
Yay!
Em says
omg that looks incredible! Those crackers also look amazing – did you make them or buy them? If so what brand? xx
Those are some from Trader Joe’s, I believe the pita crackers ;D
Mary Jo says
I wish the crackers were vegan :( Are there any vegan ones you recommend?
This would be good with our Vegan Gluten-Free Crackers: https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/
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
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.
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?
Yes! Try this recipe: https://minimalistbaker.com/easy-probiotic-cultured-vegan-cheese/
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!
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!!
Thanks lady love! xoxo
Aubrey says
This looks so beautiful and amazing.
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.
Hmm, that’s tough because nutritional yeast is what makes it taste cheesy…I don’t have any substitutions that come to mind! Sorry!
daniela says
Miso?
meso says
indeed my brother
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.
oh so ethical says
I just ate it with some toast IT’S SO GOOD! Thanks Dana!
monica Puri says
amazon!!
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) :-)
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!
I do think it will work, as long as it’s an absorbent material that’s quite thin and breathable.
Megan says
Great thank you!!
Rebeca says
My nut milk bag worked perfectly fine!
Franziska says
This kind of garlic-lemon-y cheese also works really well with rosemary and thyme as herbs, instead of dill! :)
KJ | Om Nom Herbivore says
Way to make a cashew cheese wheel look delicious!! :)
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.
Nice! I’d LOVE some vegan sour cream in my life ;D
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!
Stephanie says
Would it be weird or awesome if I added the contents of a probiotic capsule to this recipe?
Rowdy Bedsaul says
Makes different types of cheeses. You should look into rejuvalac made from rye grains.
charlotte m carlin says
or sprouted quinoa Rejuvalac!
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.
Cassidy Snyder says
By capsules do you mean otc oral supplements?
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
Lacey Okonski says
I make all the time with probitics and it really enhances the cheese flavor <3
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. :)
Wonderful! Let me know if you give it a try!
Allison says
Yesss..more cheese. I always need more cheese.
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.
Thanks Dorothy!
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 :)
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*
Right? SO GOOD!