Cheese is one of the most difficult things to substitute when opting for a dairy-free or vegan diet. This recipe is the simplest of the cashew cheese recipes that I found, adapted from Dr. Alejandro Junger’s “Clean Eats” cookbook. Cashews, are a very versatile nut, and after soaking and blending them, they’re truly creamy. Who would have thought? Nutritional yeast (aka “Nooch”) is an inactive yeast grown on molasses, basically a fungi that is dried with heat. It’s a good source of vitamin B12, folic acid, zinc, and protein. Low-fat and gluten-free, this addition gives a cheesy flavor and richness to any dairy-free dish (think mac ‘n cheese!)


1 1/2 cups raw cashews

2 Tbsp filtered water

1 capsule probiotic powder

4 tsp fresh lemon juice

1 Tbsp nutritional yeast

1/4 tsp sea salt

3 Tbsp fresh herbs, finely chopped (optional)


  • Soak cashews for 3 hours. Drain and discard the soaking water.

  • Blend the cashews, water, and probiotic powder. Blend until smooth and thick, like a paste. Use as little water as possible. Form into a ball and wrap in a cheesecloth and let this sit on top of a strainer overnight at room temperature. 

  • Evenly incorporate the lemon juice, nutritional yeast and salt. Form into a ball again with plastic wrap and refrigerate until ready to eat. 

  • When ready to eat, roll the ball in the chopped fresh herbs and evenly and gently press into the cheese.





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