If you’re new to vegan cheese-making, or fermentation techniques, this is the perfect introductory recipe. All ingredients are easily found in most conventional grocery stores and the process is 99% passive. In just a few days, you’ll have a delicious wheel of cheese to share.
This spreadable and creamy cashew cheese is the perfect addition to any vegan charcuterie board. Pair with your choice of gluten-free crackers, fruit, crudités, or fair-trade, vegan chocolate.
The generous coating of Herbs de Provence gently complements the sharp tang of the fermented cheese. Though this combination is heavenly, feel free to swap the coating with your favorite herb blend, seeds, dried flowers, chopped nuts, etc.
If you want to elevate your next vegan cheese board, try these flax crackers, this dark chocolate bark, or a few of these luxurious carob truffles.
PrintHerbed Cashew Cheese
This spreadable, herbed cashew cheese is dairy-free and the perfect addition to any vegan charcuterie board. Pair with gluten-free crackers, fruit, crudités, or fair-trade, vegan chocolate.
- Prep Time: 20 minutes
- Passive Prep Time: 1 to 3 days
- Total Time: 13 minute
- Yield: 1 - 5" cheese wheel
- Category: Cheese, Savory
- Method: no-bake
- Cuisine: vegan
- Diet: Vegan
Ingredients
- 2 cups raw cashews, soaked 8 hours and strained*
- 1⁄2 cup sauerkraut juice (I prefer Bubbie's)
- 1 tbsp gluten-free white miso
- 1⁄8 tsp fine sea salt
- 4 tsp Herbs de Provence
Instructions
Blend all ingredients, except Herbs de Provence, in a high-powered blender or food processor until smooth. Stop to scrape down sides every now and then to incorporate all of the mixture.
Scoop cheese blend into a glass container and cover with lid or plastic wrap. Keep at room temperature** for 1-3 days, tasting with a clean spoon every day, until desired flavor is achieved. (I love a pungent cheese, so 3 days is typical for me.)
Transfer to refrigerator for 2 hours. This will firm the cheese, making it easier to handle.
Sprinkle 2 teaspoons of the Herbs de Provence onto a big square of parchment paper. Scoop out and roll the cheese in the herbs and shape into a 5" diameter cheese wheel. Sprinkle with remaining herbs to coat evenly. Wrap the wheel in the parchment and return to the fridge to set the cheese before serving.
Serve with a small butter knife for spreading on crackers, breads, or crudités. Pairs well with fruits, nuts, preserves, even your favorite fair trade, vegan chocolate. Enjoy!
Notes
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 8 hours. Then strain and discard the water. Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, check out Unconventional Treats.
**Room temperature is typically 68°F-77°F. If your kitchen is cooler, you can leave the container in an oven with the oven light on only to get to an ideal temperature. If your kitchen is very warm, fermentation will go more quickly.
Keep leftover cheese refrigerated in an airtight container for up to 2 weeks. Can be frozen to preserve longer.
Keywords: cashew cheese, plant-based cheese, fermented nut cheese, dairy-free cheese, herbed cashew cheese, vegan charcuterie
Chris Collins says
If you don’t have sauerkraut juice would ACV work ? Love your posts .
Janel says
Hi Chris! So glad you're enjoying the blog. I haven't tried apple cider vinegar for this particular recipe but if you're feeling adventurous you can try replacing the 1/2 cup of sauerkraut juice with 1/4 cup raw ACV + 1/4 cup water and see how it goes! Remember to check the cheese daily for flavor. Since vinegar can be much more sharp and pungent, I'd guess a 3 day ferment would be too long but only time will tell. Let us know how it goes!