Cashew & Herb Cheese

  • Creamy, delicious and very moreish.
  • Vegan and gluten-free cheese alternative.
  • Can be enjoyed on its own or spread onto bread or crackers.
  • Can be used as a cheese base on a vegan pizza.
  • Easy to make.
  • Makes two medium size cheeses.

Other Ingredients

  • Water.


  1. Cover cashews with water and leave to soak for at least 5 hours.
  2. Place cashews, yeast flakes, onion powder and salt in the bowl of a food processor or blender and blend until smooth.
  3. Mix oat milk with rapeseed oil in a big pan, add agar flakes and bring to boil over high heat.
  4. Change heat to low-medium, cover and simmer, stirring occasionally for 10-15 minutes.
  5. Gradually add milk to the cashew mixture. Add lemon juice and miso, stir until all ingredients combine into a creamy paste.
  6. Pour your cheese mix into the two medium-sized bowls and allow to cool.
  7. Refrigerate for at least 6 hours (best to do it overnight).
  8. Remove cheese from the bowl and cover in Herbes de Provence.