The Creamiest Cheese Made The Vegan Way

A vegan take on one of France’s favorite food.

As for my defense, before I went vegan, one of the things I love the most is cheese. And I would be a hypocrite if I say that when I started my vegan journey, I did not crave or miss cheese. I would be totally lying to myself.

But then again, in this world and age we can basically make anything out of anything. And I literally mean anything. One very good example is this version of cheese from a site I came across. And thank you to the post owner, I can now enjoy having “cheese” with my snacks and dishes that require cheese without having to worry about harming any animal.

I actually enjoy making this raw vegan cheese as much I enjoying eating them. I love the fact that I only need 3 main ingredients and the spices and herbs are basically to my liking. So it makes me have this experimental mode in making my own flavors. Try it out and tell us what you think.

Check out the recipe below.






Cheese Cloth/ Nut Milk Strainer/ Nylon Mesh



Something heavy to weigh down the bowl (I used dry peas, but dumbbells or jugs with water will also work well)




1/2 Cup Macadamia Nuts

1/2 Cup Cashew Nuts

1/2 Cup + 2 Tbsp Pure Water (or just enough to cover all the nuts when in blender)

Optional: Herbs and Spices





Blend everything together (If you are not using a high speed blender, you may need to occasionally stop and scrape the mixture off the sides back onto the blade. Pulse from time to time, making sure there is always some mixture touching the blades). Make sure the nuts are well ground and the mixture is creamy.

Place the colander on a plate (this will stop the whey, which will be strained out in the process, from making a mess on the table). Place cheese cloth inside the colander.

Pour the mixture onto the cloth (on the right, you can see the consistency is blobby, not liquidy).

Place the bag inside another one, or if you only own one- try turn it over itself, just as long as no mixture can escape when placing a weight on top.

Place whatever you decided to use as a weight on top and put the stack in a place away from draughts (mine is inside the dehydrator with trays out).

Walk away for 24 hours. (I must admit I can never just walk away and readjusted the weight from time to time to squeeze more Whey out and also tasted the cheese in the process, but 24 hours seems to be the perfect time).

Transfer to the fridge for half an hour to harden, shape into logs and then roll into any herbs or spices you like (I had one log in Cracked Black, Red Pepper and Paprika and the other log in a Mix of Dried Herbs including Thyme, Marjoram, Parsley, Oregano, Sage and Basil).



A huge thank to Tanya of this amazing recipe!

Credits to the following for the amazing images: