Herbed Cashew Cheese

fermented herbed cashew cheese (dairy-free, vegan)

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.


  • 2 cups raw cashews, soaked 8 hours and strained*
  • 12 cup sauerkraut juice (I prefer Bubbie's)
  • 1 tbsp gluten-free white miso
  • 18 tsp fine sea salt
  • 4 tsp Herbs de Provence


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!


*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