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Baked Herb-Crusted Cashew-Almond Cheese [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This recipe for baked, sliceable cashew-almond cheese is unbelievable. Lemon juice combined with nutritional yeast give it a tangy, "authentic" flavor that's just begging to be served with sweet, fruity flavors. You can even alternate what flavors you serve this cashew-almond cheese with, so experiment to your heart's delight! The base of this cheese would also pair beautifully with dried cranberries, figs, and sun-dried tomatoes.

Baked Herb-Crusted Cashew-Almond Cheese [Vegan]


  • 3/4 cup raw cashews
  • 3/4 cup raw blanched almonds
  • 1/4 cup lemon juice
  • 1/4 cup nutritional yeast
  • 3 tablespoons olive oil, plus more for serving
  • 1 large clove of garlic, minced
  • Sprinkle fresh thyme (dried is okay)
  • Sprinkle dried basil
  • Sprinkle fresh rosemary (dried is okay)
  • Generous amounts of salt and pepper


  1. Soak the nuts in water overnight. When ready to begin making the cheese, drain and rinse the nuts.
  2. With a food processor, purée nuts until very smooth with lemon juice, olive oil, nutritional yeast, and spices.
  3. Place a strainer over a large bowl lined with cheesecloth. Carefully scoop out processed nut mixture into cheesecloth. Bring corners of cloth together, twist around cheese, and form a ball. Secure with a rubber band and lightly squeeze to get rid of excess water.
  4. Chill overnight with cheese resting on strainer, allowing water to drip out.
  5. Preheat oven to 390°F. Line baking sheet with parchment paper.
  6. Scoop out cheese from cheesecloth with a spatula and form a 1 1/2-inch log. Use your spatula or a spoon to smooth the sides.
  7. Finally, sprinkle with salt, pepper, and spices. Bake for 40-50 minutes, or until it is firm to touch and slightly browned.
  8. Turn off oven, open door and allow to cool completely before removing and serving.

Nutritional Information

Total Calories: 1376 | Total Carbs: 56 g | Total Fat: 119 g | Total Protein: 43 g | Total Sodium: 51 g | Total Sugar: 10 g


Cheese will last a couple of weeks in an air-tight container in the refrigerator. The flavor becomes more "fermented" with time.





Meredith is a Registered Holistic Nutritionist with a focus on plant-based health and wellness. Her blog pür body nutrition is a valuable resource to new or veteran vegans, or anyone looking to make vegetables taste a little more fabulous! Meredith's goal is to bring fun and whimsy to the vegan nutrition world- one over-the-top buddha bowl at a time.



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42 comments on “Baked Herb-Crusted Cashew-Almond Cheese [Vegan]”

Click to add comment
Will'm Barondeau
2 Years Ago

How can you call it cheese if there's no MOLD!?!?

Will'm Barondeau
14 Feb 2016

That's just a nutty food turd.

Edwina Mckay
2 Years Ago

Look I'm not anti vegan but don't like you calling a baked paste of nuts cheese or dishes like mushrooms meats or scrambled tofu eggs!!

Edwina Mckay
2 Years Ago

Look I'm not anti vegan but don't like you calling a baked paste of nuts cheese or dishes like mushrooms meats or scrambled tofu eggs!!

Sharon Braybrook
2 Years Ago

Mouth watering!

Angela Shelmerdine
2 Years Ago

Thank you for post - looks delicious

Joëlle Rizk
2 Years Ago

Myriam Mikhael

Lars Falkroth
2 Years Ago

And that's NOT cheese!

Savanah Avery
2 Years Ago

Gemma Allen

Dustin Bess
2 Years Ago

please stop calling it cheese.. it is a spread .. not a cheese.

Maria Fallon
2 Years Ago



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