If you miss the pleasure of slicing into a log of cheese and spreading it on bread or crackers, this fermented cashew cheese delivers that exact experience—creamy, tangy, and satisfyingly sliceable.
If you’ve been disappointed by store-bought vegan cheeses or don’t have reliable access to them, this recipe is a fantastic homemade alternative. It’s simple, dependable, and full of rich, savory flavor from fermentation.
Start by blending soaked cashews with apple cider vinegar, lemon juice, coconut oil, nutritional yeast, and a few seasonings until smooth. The mixture ferments for 16–48 hours, depending on temperature, then is shaped into logs and chilled so it firms up. The final result slices cleanly and spreads beautifully—perfect for sandwiches, crackers, or a plant-based cheese board.
Hungry for more vegan cheese ideas?
This recipe is one of many ways to make plant-based cheeses at home. Try other cashew-based preparations for dips, spreads, and baked dishes to expand your repertoire.
Why you’ll love this recipe
Sliceable and spreadable. Many homemade vegan cheeses are either spreadable or crumbly, but this fermented cashew cheese achieves both textures. A modest amount of coconut oil and careful blending create a firm, sliceable log that still spreads smoothly at room temperature.
Minimal, pantry-friendly ingredients. The recipe requires only a handful of ingredients and about 10–15 minutes of active prep time. Most of the work is hands-off while the cheese ferments.
Complex, gourmet flavor. Fermentation adds tang, umami, and depth beyond what nutritional yeast alone provides. The result tastes rich, tangy, and satisfyingly cheesy.
Make-ahead convenience. Fermented cashew cheese keeps well in the refrigerator for several weeks when wrapped and stored properly—handy for entertaining or quick snacks.
Wholesome yet indulgent. This cheese captures many familiar dairy flavors using whole, plant-based ingredients. The fermentation process also produces live cultures, which may be beneficial for gut health.
Cashews are remarkably versatile in vegan cooking. If you enjoy this cheese, consider experimenting with cashew-based dips, sauces, and savory bakes for more comforting plant-based recipes.
How to make this recipe
Drain soaked cashews and add them to a high-powered blender with apple cider vinegar, lemon juice, coconut oil, and a little water. Blend on medium-high, scraping down the sides periodically, until the mixture is very smooth. Add nutritional yeast, garlic powder, onion powder, and salt, then blend again until fully incorporated.
Transfer the blended mixture into a clean glass jar, seal, and place in a warm, draft-free spot to ferment for a minimum of 16 hours and up to 48 hours. Once fermentation is complete, stir the mixture, refrigerate for at least 4 hours to firm up, and then form into logs.
Scoop half the chilled cheese onto a sheet of parchment paper, press into a rough log, then use the parchment to roll and shape the cheese. Repeat with the remaining mixture to make a second log. Chill the logs for at least 2 hours to set before slicing.
When the logs are firm, slice and serve. The cheese slices and spreads beautifully, making it versatile for many uses.
Tips for making this cheese
How to soften raw cashews
Soak cashews in cool water overnight or for at least 8 hours. If you need a shortcut, simmer them for about 15–20 minutes until tender. Because this recipe uses very little added liquid, fully softened cashews are essential for a silky texture.
Use a clean glass jar
Wash and dry the jar and lid thoroughly before filling. Clean equipment helps ensure a predictable, safe fermentation.
Use a high-powered blender
A powerful blender gives the smoothest result. If your container is large, you may need to scrape down the sides frequently because the recipe has little extra liquid.
Shake the apple cider vinegar
Shake the vinegar to distribute any sediment or the “mother” evenly before measuring. This helps jump-start fermentation.
Let it come to room temperature
Chilled cheese firms up in the refrigerator. Allow slices to sit at room temperature for 5–10 minutes before spreading for a softer texture.
Where and how long to ferment the cheese
Ferment in a warm, stable environment. In warm weather, a countertop or pantry works well; avoid direct sunlight. In cooler weather, an oven with only the light on provides gentle warmth. Warmer conditions shorten fermentation time—16–24 hours is usually enough when the ambient temperature is warm. Cooler conditions may require closer to 48 hours. Taste as you go to find the tang level you prefer.
Frequently Asked Questions
Coconut oil contributes to the firm, sliceable texture because it solidifies when chilled. If you prefer oil-free recipes, try nut- or starch-based spreads instead. Replacing coconut oil with liquid oils like olive oil will likely produce a softer, less sliceable result.
Avoid fresh garlic in this recipe. Storing fresh garlic in oil or in low-acid, room-temperature conditions can create an environment that risks botulism. Use dried garlic powder for safety.
Wrap logs tightly in parchment paper and store in an airtight container in the refrigerator. Properly stored, the cheese will keep for at least two weeks; wrapping prevents the edges from drying out.
Yes. After shaping the log, press in chopped herbs, sun-dried tomatoes, nuts, seeds, or dried fruit and refrigerate again to set. Popular combinations include sundried tomatoes with oregano, chopped dill and parsley, or dried cranberries with crushed walnuts.
How to use this cashew cheese
There are many delicious ways to enjoy this cheese. Here are a few suggestions to get you started:
- Spread a thick slice on crusty bread and top with ripe tomatoes and a sprinkle of sea salt for a simple open-faced sandwich.
- Use it as a dip for raw vegetables or a spread for crackers.
- Add slices to a vegan charcuterie board with fruit, olives, and crackers.
- Replace mayonnaise with a smear of cashew cheese in sandwiches and wraps.
- Spread on pita or flatbread, top with ingredients of your choice, and bake for a quick, satisfying pizza.
If you try this fermented cashew cheese, enjoy exploring variations and serving ideas. It’s a versatile, flavorful addition to plant-based cooking and a great way to recreate classic cheese textures at home.
Fermented Cashew Cheese
Ingredients
- 1 1/2 cups (200 g) raw cashews, soaked overnight or boiled 15–20 minutes
- 2 tablespoons apple cider vinegar (with the “mother”), shaken
- 1 tablespoon fresh lemon juice
- 3 tablespoons water
- 1/3 cup (about 67 g) refined coconut oil
- 1/2 cup (25–30 g) nutritional yeast
- 3/4 teaspoon garlic powder (do NOT use fresh garlic)
- 3/4 teaspoon onion powder
- 1 1/4 teaspoons sea salt, more to taste
Instructions
- Drain and rinse soaked cashews. Clean and dry a glass jar and lid.
- Add cashews, vinegar, lemon juice, water, and coconut oil to a high-powered blender. Blend on medium-high, scraping down the sides, until smooth and creamy.
- Add nutritional yeast, garlic powder, onion powder, and salt. Blend until completely smooth.
- Pour the mixture into the glass jar, seal, and ferment in a warm place for 16–48 hours, depending on temperature and desired tang.
- After fermenting, stir the cheese, refrigerate at least 4 hours to firm up, then form into logs on parchment paper. Chill logs for 2 hours or longer to set.
- Slice and serve. Store wrapped in parchment and kept in an airtight container in the refrigerator for up to two weeks.
Notes
* Do not use fresh garlic in this recipe. Fresh garlic stored with oil or in low-acid, room-temperature conditions can pose a risk of botulism.
** Warmer fermentation temperatures require less time; cooler conditions require more. Taste the mixture after the minimum ferment time to determine your preferred level of tang.
Nutrition (approx. per serving)
Calories: 111 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 10 g | Saturated fat: 5 g | Sodium: 184 mg
Nutrition information is an estimate and should be used as a guideline.