I recommend aging your cheese a couple weeks before you want to serve it. Age it that whole time. For the first 2 days, leave it on top of your fridge, then for the rest of the 2 weeks keep it sealed in the fridge. The day you want to serve it, warm it up in the oven or dehydrator to give it a firmer exterior and creamy center. As for the type of nut to use, it depends on what you want. Cashews make a really creamy, smooth consistency. Almonds aren't so smooth, but they give it more texture and a different flavour. I can't afford pine nuts or macadamias, but apparently they're incredible for cheese.

How to Make Aged Raw Nut Cheese



  • 1 cup mixed raw nuts
  • 1-2 cloves garlic
  • Pinch of salt and pepper
  • 2-3 tablespoons sun-dried tomatoes (optional)
  • 2 tablespoons olive oil
  • 2-3 tablespoons lemon juice
  • 3/4 cup water, as needed
  • Other herbs and spices, as desired


  1. Blend all ingredients in food processor until smooth.
  2. Put in cheese cloth that's draped in a colander, sitting in a bowl. Let this sit on top of your refrigerator for 2 days, then store it in glassware and keep in refrigerator for about 2 weeks, more or less.
  3. Dehydrate or warm in oven before serving to make a firmer exterior.

Nutritional Information

Total Calories: 945 | Total Carbs: 30 g | Total Fat: 88 g | Total Protein: 21 g | Total Sodium: 580 g | Total Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.