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Vegan cashew cheese with herbs


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For 4 people

100 g of raw cashew nuts

3 tablespoons nutritional yeast flakes






lemon juice

Recommended equipment: a blender or a food processor


With this recipe we will reveal how to prepare easily and in a short time a very interesting variation of cheese, which does not include, of course, the use of cow's milk or other animal derivatives.
You will see that not only have fun in preparation, but that the end result will be very flavorful and almost overwhelming (I personally I think it is far superior to the cow's or sheep's milk cheese, and definitely lighter and also suitable for those who suffer from lactose intolerance).

Come on, then, to prepare our vegan cheese! In this particular case we will focus on the preparation of the cashew cheese.

The ingredients are calculated per 100 grams of cheese but you can, of course, increase or decrease as you please.

Cashew nuts should be soaked in a bowl containing cold water for about 5 or 6 hours.
We recommend you to put them to soak the night before preparation, so that it reaches the right consistency.
At that point you can drain them and pour them into a blender or in a food processor.
Add a teaspoon of lemon juice in a blender, nutritional yeast, salt, chilli and fennel, tarragon and parsley (n.b. the spices can also be adjusted according to your personal tastes, the vegan offers wide variety of spices).
Add in last even 20 or 30 ml of water (add more water if you want a more liquid consistency and vice versa if you desire a creamier consistency).
At that now operate the blender or food processor, making sure to mix well all ingredients (use possibly with a wooden spoon for easy preparation).
Once all the ingredients are very dense and uniform cream smoothies, you should get a very similar to the spreadable cheeses.
At this point you can decide whether to consume your cheese of cashews on time or if you let it ferment overnight, so as to obtain a creamier taste stronger.

We recommend, in addition, to accompany him to the vegan vegetable crudités. The flavor of this cheese, in fact, goes very well with the carrots and fennel.

We are confident that there will be difficult to make this yummy vegan recipe, which at the same time it is very easy to make and inexpensive. In addition, the cashew cheese can be kept in the fridge for about a week, as the classic cheese course, and this will allow you to avoid waste, but also to use it in the preparation of pasta dishes or other recipes.

Enjoy your meal!

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Se state pensando di diventare vegani, ma siete frenati dal pensiero che mangiare vegano sia monotono, allora siete capitati sulla ricetta giusta.
Questa credenza, infatti, è totalmente errata perché la cucina vegana, al contrario di quello che molti pensano, offre tantissime possibilità di preparare pietanze interessanti e gustose, evitando l’utilizzo di carne o di derivati animali. Inoltre rappresenta una scelta intelligente anche per le persone che vogliono stare attente alla linea, perché gran parte delle pietanze vegane hanno un apporto calorico molto basso.
Basterà, dunque, imparare a riconoscere gli accostamenti giusti per diventare degli chef provetti, con davanti a voi vastissime possibilità di preparazione di pietanze e di ricette.

È importante, però, conoscere bene i procedimenti e gli accostamenti di ingredienti giusti per riuscire nel vostro intento. Ma non abbiate paura! In questa ricetta, infatti, avete visto come preparare facilmente e in poco tempo un’interessantissima variante del formaggio, che non prevede, ovviamente, l’utilizzo di latte vaccino o di altri derivati di origine animale.

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