I bought cashews months ago because I wanted to make cheese. My favorite cheesemaker was ousted from her own company and they’ve decided just to stick to basic cheese spreads and butter.

Just here for the recipe? Scroll down to “The Recipe.”

So why not make my own?

I took a basic recipe I found and added my own little twists along the way. First, I boiled the cashews for 20 minutes because I was too impatient to soak overnight.

Then I got out the trusty Vitamix and got to work. The cashews went in, then some nutritional yeast, garlic powder, and onion powder. I blended it until it was smooth and then added the insides of two probiotic pills (I don’t recommend putting the whole pill in there…I feel like it wouldn’t end well).

After adding the probiotics, I blended just a little. For a reason I don’t know yet, you don’t want to blend those in too much.

It took forever to scrape out the cheese mix, but I finally got it into a cheesecloth-lined strainer, which was then laid over a bowl. Since I have cats, I put the bowl into a cabinet and set a reminder to check it in 20 hours, since my house tends to be pretty warm.

Twenty hours later, I tasted it. It still tasted a lot like nutritional yeast, so I left it for a few more hours. It could have fermented longer but again, since my house is warm, I decided my first attempt could be a milder cheese.

I divided the cheese in half so I could make one regular and one with an herb crust. I rolled both into a log (it was so sticky…), then rolled one through a layer of dill (unfortunately not dill I grew myself, but hey, I can’t do everything). Finally, I laid the logs on a piece of parchment paper laying on a plate and stuck it in the back of the fridge.

Five days later…

I was nervous.

It smelled amazing, but until I actually took a bite, I wasn’t convinced I’d made anything that tasted remotely like cheese…or even anything edible. I’d also somehow managed to shape the logs into something that looked like my very first Play-Doh project from kindergarten.

But it was good.

Really good.

The dill-coated cheese was my favorite. And even better…the household liked both.

Ready to make your own?

The Recipe

This is the recipe I used for my first successful batch. I already have a few ideas for improving it, but it turned out well enough that I’m writing it down before I inevitably start tinkering.

Cultured Cashew Cheese (no miso)

Ingredients:

• 2 cups raw cashews
• water for soaking
• 2-4 tbsp fresh water (for blending)
• 2 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• 1 tsp salt
• 2 probiotic capsules (or 1/2 tsp probiotic powder)
• 1 tsp garlic powder (optional)
• 1/2 tsp onion powder (optional)

Optional coatings:

• thyme, rosemary, oregano, chives, dill

Equipment:

• high-speed blender or food processor
• cheesecloth or clean tea towel
• fine-mesh strainer or colander
• bowl
• parchment paper
• small plate or wire rack

Instructions:

• Soak: soak cashers 4-8 hours or boil 20 minutes. Drain and rinse.
• Blend: Blend cashews with nutritional yeast, lemon juice, salt, optional garlic and onion powders, and 2 tbsp water until very smooth and thick. Add a little more water only if needed.
• Add probiotics: Open capsules and stir or briefly pulse into the mixture. Do not blend for long after adding them.
• Ferment: Line a strainer with cheesecloth over a bowl. Transfer mixture, cover loosely, and leave at room temperature for 24-48 hours. Taste after 24 hours; ferment longer for more tang.
• Shape: Form into a wheel or log and roll in herbs or spices if desired.
• Age: Refrigerate uncovered or loosely covered on parchment or a rack. Flip daily. 3 days = soft and sliceable; 5-7 days = firmer; 10-14 days = tangier and more aged.

Storage:

• Refrigerate in an airtight container after aging. Best within 1-2 weeks. Freeze up to 3 months.

Serving Ideas:

• Crackers, toasted sourdough, sandwiches, wraps, salads, stuffed mushrooms or peppers, bagels, or a vegan charcuterie board.

Lessons Learned

The next time I make it, I’ll let it ferment a little longer for a tangier flavor and figure out a better way to shape the logs (the preferred shape in this house). I’d also like to pick up some white miso, which is a common ingredient in cultured cashew cheese and should add even more depth. Eventually, I’m going to try recreating the volcanic ash cheese the household misses.

For a first attempt, though, I’m calling this one a success. Homemade vegan cheese has officially joined the list of things I never expected to make…right alongside growing my own herbs, saving seeds, and making infused oils.

I have a feeling this won’t be my last batch.