Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Naturally Fermented Cashew Herb Chevre [Vegan, Grain-Free]

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!

Cheese, cheese, cheese ... It’s one of the things people miss the most when transitioning to a plant-based diet. Learning how to make your own vegan cheeses is a great skill to have up your sleeve! This soft cashew chevre is easy to make, contains healthy probiotic strains of bacteria and is great with crackers. Here, it's paired with chives and fresh herbs, plus a recipe for homemade apple pear compote!

Naturally Fermented Cashew Herb Chevre [Vegan, Grain-Free]




For the Chevre:

  • 2 cups cashews
  • 1/2 cup probiotic liquid (like rejuvelac or coconut kefir. You can also use water if you don’t have any of these)
  • 1 probiotic capsule
  • 1 teaspoon sea salt
  • 1 tablespoons nutritional yeast
  • 1 teaspoon lemon juice
  • 1 teaspoon each dill, chives and parsley, chopped

For the Pear and Cranberry Compote:

  • 4 pears, washed and diced
  • 1 cup dried cranberries
  • Juice of 2 oranges
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon arrowroot powder
  • A pinch of salt


To Make the Chevre:

  1. Process in a food processor and place in a colander inside some cheesecloth. Weigh down the covered cheese and allow to drain and ferment for 8-36 hours (depending on how sharp a flavor you like).
  2. After fermenting 8-36 hours add the sea salt, nutritional yeast, lemon and lemon juice and form into a log shape wrapped in parchment paper. Allow to set up on your refrigerator a few more hours to 3 days before serving.
  3. Roll in chopped herbs before serving.
  4. Serve on toasted baguette topped with the pear and cranberry compote.

To Make the Pear and Cranberry Compote:

  1. Place all the ingredients together in a medium saucepan, and bring to a simmer.
  2. Simmer on low for 20-30 minutes or until the fruit is tender and the liquid is thick reduced.


Calories: | Carbs: g | Fat: g | Protein: g | Sugar: g | Sodium: mg





Rachel Carr has been a vegan / vegetarian chef for over 10 years, working at many different restaurants in Los Angeles. She’s been blogging about vegan cuisine since 2014 with her blog Plantcraft. She gets inspired by seasonal produce and cuisines from all over the world!



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Chocolate and Butterscotch Pudding Pie [Vegan]

Chocolate and Butterscotch Pudding Pie

Vegetable Rose Tart With Cheesy Sun-Dried Tomato Filling [Vegan, Gluten-Free]

Vegetable Rose Tart With Cheesy Sun-Dried Tomato Filling

Potato Tacos with Homemade Salsa [Vegan]

Potato Tacos

Falafel Wraps with Vegan Tzatziki Sauce [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

4 comments on “Naturally Fermented Cashew Herb Chevre [Vegan, Grain-Free]”

Click to add comment
8 Months Ago

You do not specify in Step 1, but I assume that you process the (soaked?) cashews with the probiotics and liquid. Do you let it sit at room temperature for the fermentation to occur? Thank you

Ally McLaughlin
25 May 2018

Hi Isabelle, I'm Ally, the Recipe Coordinator here. Thank you for your comment. We really value your input and want to make sure that your dish comes out wonderfully! I'll be more than happy to send this feedback to the recipe author and as soon as I have a reply, I'll be sure to get in touch with you. Thanks for bringing this to our attention and for being part of our plant-based food squad! :-) Yay!

9 Months Ago

Looks very beautiful! Also I \'d like to show my favorite non dairy one. "Rosemary Almond Milk " This is also very amazing one!

10 Months Ago

Do you soak the cashews first?


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×