Vegan Soft Cashew Cheese

Quick Vegan Soft Garlic and Herb Cashew Cheese

This recipe is based on a full bag of cashew nuts of 200g and makes quit a lot of cheese. I make this amount as I split it in half to for cheese and biscuits and the other half makes a cheesey sauce for lasagna.

  • Prep Time5 min
  • Cook Time1 min
  • Total Time6 min


For the Cashew Cheese

  • 200 grams Cashew Nuts, soaked or not
  • 380 ml Water
  • 7 Tablespoon Nutritional Yeast
  • 3 Tablespoon Garlic Infused Olive Oil, or plain
  • 3 Tablespoon Lemon Juice
  • 1/2 Teaspoon Dried Garlic Powder, couple of pinches
  • 1/2 Teaspoon Salt
  • 8 Grams Agar powder
  • 1 Tablespoon Basil
  • 1/2 Tablespoon Oregano


Preparing Nuts


Soak or not soaked Cashew – I find it becomes a finer cheese if you soak the cashews but will be a grainy texture if I don’t soak but we like it.


Add all cheese ingredients into a blender –

Note: Following Agar Powder Instruction

Note: If you want bigger pieces of herbs in your cheese add then after blending rather than before blending. Also if you prefer less herby reduce the amounts


Blend until you get a smooth texture


Pour the mixture into a pan, heat up and cook for 3 minutes while stirring continuously and becomes thicker.


Then let it chill in the fridge


Agar Powder – Put a small amount of the water from the recipe into a cup and add the Agar Powder and blend into a smooth paste the add back into the blender.

Louise Burton-Payne

Passionate about feeding my body a plant-based vegan food to benefit my health, save the planet and protect animals.

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