This mild, cashew-based cheese has a smooth, melt-in-your-mouth texture. It’s easy to slice and also soft enough to spread. You don't have to miss cheese on a plant-based diet!

Herb Crusted Cashew Provolone Cheese [Vegan, Gluten-Free]

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Cooking Time



  • 1 cup raw cashews
  • 1 cup filtered water
  • 1/4 cup refined coconut oil, plus more for greasing the pan
  • 1/4 cup modified tapioca starch
  • 2 drops beta-carotene, squeezed out of the gel cap
  • 1 teaspoon white truffle oil
  • 1 teaspoon Himalayan salt
  • 1 1/2 teaspoons agar agar powder or 2 1/2 tablespoons agar agar flakes
  • 1 tablespoon garlic herb seasoning mix (optional)


  1. Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.
  2. Lightly oil a 4-inch spring form pan.
  3. Drain the cashews. In a high-speed blender, place the cashews, one cup filtered water, modified tapioca starch, beta-carotene, coconut oil, truffle oil, and agar agar.
  4. Blend on high-speed for one minute or until smooth.
  5. Transfer the mixture to a small saucepan over medium-low heat and stir continuously until it becomes thick and cheese-like in consistency.
  6. Pour the cheese into the prepared springform pan. Let cool. Cover with parchment paper, then transfer to the refrigerator to set overnight.
  7. Turn the cheese out of the mold and place on a serving plate.
  8. Roll cheese in garlic herb seasoning (optional).
  9. Using a sharp knife, slice, and enjoy with your favorite crackers.


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  1. What is modified tapioca starch and beta carotene. I have regular tapioca flour but have never heard of beta carotene unless it\’s carrot juice.
    thank you
    elizabeth shipley