Cashew Cheese Base

A delicious, fluffy cultured cashew paste that can be turned into various vegan cheeses or used in place of cream cheese or sour cream.
Yield about a pound
Time 10 minutes, plus time to soak and culture
  • colander
  • Vitamix or other high-speed blender
  • rubber spatula
  • glass or ceramic container with lid
  • 2 c raw cashews, soaked for 4-8 hours
  • ¼ to ½ c rejuvelac
  • salt
Directions Drain cashews and transfer to blender.

Add ¼ c rejuvelac and a pinch of salt, and blend until perfectly smooth. If it’s too dry, add a bit more rejuvelac, 1 t at a time.

Transfer to container, cover, and let culture at room temperature for 8 to 36 hours, tasting occasionally until it’s as sharp as you like it.


VeganOnce this basic recipe is ready, you can use it like cream cheese or sour cream, or turn it into a flavored cheese like Sun-dried tomato and basil cream cheese.

Recipe for “Basic cashew cheese” from Artisan Vegan Cheeseread my review.

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More: Mock cheeses | Mock dairy recipes

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Vegan cheese base