Vegan Cashew Cheese – Recipe of the Month

Many people who are trying to turn vegan feel very nostalgic about cheese. I am asked over and over again if I can give a recipe on how to make vegan ‘cheese.’ There are various recipes for this and this one coming from Chef Made, founder of Moksa Restaurant in Bali is one of the best.


2 cups cashews, soak for 2 hours, rinse and drain

1 or more cups purified water

¼  teaspoon probiotic liquid or powder


Blend the cashews, water and probiotic in a high-speed blender, adding more water if necessary to achieve a smooth, creamy texture.

Select a pint size plastic basket and cloth; place the blended cheese in it, in a warm location for 8—12 hours.

After the ‘cheese’ has fermented, it may be stored in a sealed glass container in the refrigerator for up to one week. Season or sweeten as desired before using.

 Savoury version: Season with 2 ½ tablespoons of nutritional yeast, ¼  teaspoon white pepper powder / 1 ½ tablespoons of light miso

Sweet version: sweeten with honey or coconut nectar if using this cheese for a dessert.

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