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:

& 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
Dill Garlic Vegan Cheese Wheel on a wood cutting board with crackers
4.67 from 100 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



  • 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


  • 2 Tbsp finely minced fresh dill


  • 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.



*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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My Rating:

    • Teresa says

      I love this recipe! I’m really into garlic so I doubled up! It has almost the consistency and flavor of Boursin. I don’t quite understand what you mean by keeping it refrigerated as every time I make this cheese it seems to disappear immediately:-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erin, we don’t think it would lend a pleasant flavor. It might be better to just leave it out, but we haven’t tried that. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jill, That might work, depending on the blender. But you might have to stir often and/or add more water to get it to blend. A food processor is best here.

  1. june says

    I made this recipe this morning. currently it is in the fridge for the 6 or so hours. Everything seemed to have come out OK except the mixture did not look as smooth as yours. Granted I halved the recipe because the amount of cashews was just 1 cup that’s what I had on hand but y food processor is the regular size so don’t know if that contributed to it not being smooth as yours. It tasted just how I wanted it. BTW I did not use lemon juice I used lime instead and reduced the amount. The lime zest added a wonderful flavor. So I am going to give it a 4.5 rating just because the finishing touch is yet to come

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi June, Thanks for sharing your experience! Making a half batch can definitely cause it to not come out as smooth.

  2. CJ says

    I would love to try this recipe, but your web site is much too difficult to read. The ads keep flashing, changing, and making the page move up and down. I’m sure you have other recipes I’d love to try, as well, but I won’t be returning to your web site, but I won’t be returning to your web site because it’s too difficult and annoying to use.

    • kjb says

      I respectuflly disagree – I think your website is absolutely beautiful and is so helpful for me to navigate. I have new allergies and cooking has been a pain, until I found your site!! I also love how you don’t try to write a whole novella before each recipe. Thank you so much for all of your effort and attention to detail!!

  3. Joe says

    Oh my, this is the recipe I’ve been looking for for a long time. This cheese is just heavenly with my homemade artisan bread mmmm. Thank you so much!

  4. 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!

  5. 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

  6. 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?

  7. 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.

  8. 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.

  9. Ricky says


    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?

  10. 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

  11. 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!

  12. 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!

  13. 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.


    • CastleDark says

      OR try some mashed potato flakes maybe?
      i was just making a creamy sauce and it was too runny so i threw in a handful of mashed potato flakes and boy did it thicken up!
      it SET UP beautifully, as ive heard Canadian youtubers say!
      i even did the classic… hold the blender jug upside down over your head trick, and it stayed in the jug, didnt move a bit!
      So i dolloped a big glossy scoop of it on top of both the crumbed & baked faux-chicken fillets, & the red chilli flaked baked spud wedges!
      ~It was just for something different~instead of the usual thin cream sauce drizzle. And it was super YUMMY! Reminded us of 20 years ago when we’d go out for a steak and theyd put a giant cube of cold butter on top of the hot steak.

  14. 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!

  15. 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 ^^

  16. 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!

  17. Marisa Cuenin says

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

    • 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!

      • Peggy Leblanc says

        I just adore your website and recipes, what do you think about using avocado oil or a flavored olive oil?
        Thank you

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Aw, thanks Peggy! A flavored olive oil (such as garlic or herb-infused) would be delicious! Avocado oil might be okay, but for best flavor, we’d recommend olive oil.

  18. Sam says

    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?

    • 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!

  19. Shanti says

    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!

  20. 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.

  21. 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

  22. 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

  23. 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.

  24. 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!!

  25. 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.

  26. OV says

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


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  27. 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!

  28. 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.

  29. 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

  30. 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 ?

  31. 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 ?

  32. 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.

  33. 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!

  34. 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!

  35. 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.

  36. Harprit says


    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.

  37. 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”.

  38. 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!

  39. 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!!!

  40. 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!

  41. 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!

  42. 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!!

  43. 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 $$$

  44. 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!

  45. 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.

  46. 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 :)

  47. 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.

  48. 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!

  49. 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

  50. 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!

  51. 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!

  52. 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.

  53. 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.

  54. Jennifer Burns says

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

  55. Daniela says

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

  56. 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?

  57. 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!

  58. 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!

  59. 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!

  60. 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.

  61. 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!

  62. 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.

  63. 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! ?

  64. 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!

  65. 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!

  66. 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.

  67. 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.

  68. 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!

  69. 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.

  70. 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)!

  71. 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