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Cashew Dill Cheese [Vegan]

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If you're looking to make some easy, healthy, delicious, vegan cheese, this recipe is for you. With all of the artisan vegan cheeses popping up, I thought it was time to join in the fun and was so shocked at how easy and cheesy the whole experience was.

Cashew Dill Cheese [Vegan]


  • 1 cup water
  • 1 teaspoon agar powder
  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/4 cup chopped fresh dill



  1. Lightly grease 6 spaces in your muffin tin using vegetable oil like sunflower or safflower.
  2. Place the cashews, nutritional yeast, salt and onion powder in a blender or food processor and process until you have a fine cashew texture (not a cashew butter).
  3. Heat water in a small saucepan to a boil and add the agar. Stir with a whisk and reduce the heat to a simmer continually stirring for 5 minutes.
  4. Add the cashew mix into the agar and water mix and stir with whisk to fully combine. Then add the dill and stir a few times.
  5. Now spoon the mixture into the 6 muffin tins spaces and place in the fridge.
  6. Let the cheese set for about an hour uncovered in the fridge and then turn out the cheese onto a plate and enjoy!

Nutritional Information

Total Calories: 693 | Total Carbs: 49 g | Total Fat: 44 g | Total Protein: 30 g | Total Sodium: 2240 g | Total Sugar: 6 g





Deb Gleason is a Certified Holistic Nutritionist, Vegan Lifestyle Coach and Founder of Wellness Warrior Coaching. As a former Homicide Detective, she now knows that cheeseburgers are more deadly than guns. She’s chosen to dedicate her life to helping people secure their health through a clean and powerful diet as they lighten up their impact on the planet and the animals we all share it with.



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13 comments on “Cashew Dill Cheese [Vegan]”

Click to add comment
1 Years Ago

I know this recipe is years old, but I wanted to tell you that I made it twice, and it worked much better, got firm, when I increased the agar to a tablespoon.

3 Years Ago

I am not very fond of dill, but a person can substitute rosemary or chives for the dill

Mikki Jazeker
3 Years Ago

I have them in the fridge right now, but they don\'t quite look like in the picture here... I think the cashews weren\'t blended well enough, but we\'ll just have to wait and see what they look like after they\'ve been in the fridge for a while. If anything, it\'ll still make for a tasty spread!

Lillian Kennedy
3 Years Ago

Jonathan We have to make this :D

William Islands
3 Years Ago

Victoria Rubies

Shirley Furgoch
3 Years Ago

Just made some today...wrapped it in black pepper and Old Bay Seasoning...delicious! I also used macadamians

Tara Pike-Nordstrom
3 Years Ago

Making this!!!!!!

Bobbi Hale
3 Years Ago

This recipe sounds so easy. Must try it soon.

Davina Griego
3 Years Ago

David Cashew Cheeeeeese:)

Amelie St-martin Simard
3 Years Ago

Coralie Guindon


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