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Gourmet Dairy Free Cheese

One of my fave ways to make my cheeze, and eat it too, is the following recipe. It uses a technique I learned while training as raw food un-cook, and I make it almost weekly these days. I have actually snuck this awesome spread onto a platter alongside brie, goat, and blue cheese, with no one the wiser that my contribution was in fact of the plant-based variety! So why not give it a go, and see if you and your loved ones can't taste the difference!

Gourmet Dairy Free Cheese


  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1/4 raw Kombucha tea (I brew my own, learn how!)
  • 1 T fresh lemon juice
  • 1 t sea salt
  • 2 T fresh herbs of choice (I like basil & rosemary)


  1. In high powered blender or food processor, add all ingredients and process until a smooth, ricotta-cheese like consistency is reached.
  2. Using a spatula, scoop mixture into a strainer bag/nut milk bag and tighten bag around the cheese, forming a solid ball.
  3. Place the ball & bag into a bowl, and drizzle a little more Kombucha over top.
  4. Cover with a towel and leave on the counter overnight, and up to 3 days to “ripen”.
  5. Check cheese often to test flavor and ferment. Once happy, eat it!


Store in the fridge up to 1 week.




Meg Pearson embraces the title of "Nutri-tarian", finding it hard to label her food philosophy that focuses on the benefits of a plant-heavy, whole foods diet, and the importance of seeking total life balance in flexible ways. She is a passionate vegan/vegetarian cook, Culinary Nutrition Expert, certified Raw Food Chef and Instructor, yoga teacher, Reiki practitioner, and the owner of “MAP Wellness”. Twitter: @MAPWellness Facebook: https://www.facebook.com/MapWellness Web: http://www.meghanpearson.ca 



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27 comments on “Gourmet Dairy Free Cheese”

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1 Years Ago

I can\'t get hold of rejuvelac, and I can\'t have kombucha... Any other liquid which could be substituted? Or am I up the swanny without a paddle here?! :)

1 Years Ago

For those concerned with the cost of Cashews...if you have a Winco near you they sell raw cashew pieces for 2.86 a lb

1 Years Ago

Hi, quick question: can the Kombucha be replaced by any other liquid like soy milk? thanks!

Faviola Berrun
1 Years Ago

Ahahahaha.poor Yuliana Picazo well atleast you tried!

Yuliana Picazo
03 Jan 2014

The hell I did. And I love cheese.... And pizza... Mmmnmmmm

Nicole Marie
1 Years Ago

who decided that vegan cheese would be best made of cashews...?seriously, who can afford all of this stuff? I can't afford this diet as it is then I'm constantly having all this stuff flashed in my face that I can't afford to make.

03 Jan 2014

Look on the bright side. One would get rather tired of too many cashews anyhow. Unless they are your favourite. I made a bunch of cashew cheeses and creams and despite the great taste, my body was not saying, "Yes, I need this" And just about any nut can work to make cheeses. For cheapness I've heard you can try sunflower seeds, and they are probably more healthy and more likely to be truly raw too. Where there is a will there is a way :) Good luck

15 Jan 2015

I\'m right there with you. I\'m guessing the reason why Cashews are mainly used in recipes because of the sweet/nutty flavor & full body fat that acts like cream in recipes. I\'m going to try inexpensive sunflower seeds with a tablespoon of coconut oil to add more fat & sweet/nut flavor & see if it works that way.

Scooter Marinx
1 Years Ago

will try to make this...I'll let you know how it turns out

Samantha Valera
1 Years Ago


Joanne Murray
1 Years Ago

This is brilliant!

Katie Smalley
1 Years Ago

Lisa Humphries tell Joe I want to attempt this one!

Talia Roth
1 Years Ago

That reminds me, I haven't checked on my kombucha in 2 weeks!!


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