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Vegan cashew cheese with herbs


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1/2 cup of cashews
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon fine salt
1.5 teaspoons cornstarch
1/2 garlic clove
3 tablespoons nutritional yeast flakes
1 teaspoon lemon juice or cider vinegar
1 teaspoon maple syrup
1 cup water, divided into two parts
1.5 teaspoons agar agar powder
oil, for greasing the bowl



A vegan cheese delicious and fragrant, created by a young Canadian Vegan Chef: The Buddhist Chef.

Try it and you won't go wrong! The fans of traditional cheese will appreciate it, too: one more reason and one less excuse to go vegan! :-)

Soak the cashews for at least an hour (4 are better).

Mix in a food processor with the basil, oregano, salt, cornstarch, garlic, nutritional yeast flakes, lemon juice (or apple vinegar), maple syrup and half cup of water.

In a saucepan pour the other half a cup of water with a teaspoon and a half of agar agar powder, add the cashew juice with herbs and bring to a boil on low heat for a couple of minutes, stirring continuously.

Grease a small bowl and pour the mixture.

Let cool for at least a couple of hours and your cheese is ready!

Bon Appétit!

P.s.: You can keep it in the fridge for a few days.

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Thanks to The Buddhist Chef - http://www.thebuddhistchef.com/recipe/vegan-cheese (VIDEO)

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C'è la variante senza cottura? E se no, quale è il motivo di portare ad ebollizione il composto?

- Pier Luigi -

@ Pier Luigi
Il composto viene portato brevemente ad ebollizione per consentire all’agar agar di svolgere il suo effetto addensante. Per la versione senza cottura si può omettere l’aggiunta dell’agar agar e la conseguente ebollizione, ma il risultato sarà quello di un formaggio molto meno compatto.

- Emanuela Barbero, webmaster di Vegan3000 -

Non l'ho ancora provato ma è talmente stuzzicante che lo farò presto

- Camilla -

@ Camilla
Provalo! E' davvero mooolto stuzzicante e mette d'accordo tutti, sia chi non mangia i formaggi sia gli estimatori di quelli tradizionali!

- Manu -

facile e buonissimo

- paola -

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