Meat Free Monday 2 – Vegan Cashew Cheese


  • 250g cashews
  • 2 garlic cloves (minced)
  • 1/2 tsp garlic powder
  • 1 zested lemon,
  • 2 lemons, juiced
  • 180 ml water
  • 2 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 2 Tbsp olive oil


  1. Put your cashews in a bowl of cold water the night before cover with cling film.
  2. The next morning drain them and place in the food processor with the water, nutritional yeast, minced garlic, garlic powder, zest of lemon, lemon juice, salt and olive oil.
  3. Blend until creamy.
  4. Place an absorbent towel over a colander and place the colander over a mixing bowl.
  5. Place the cheese into the towel and gather the corners, form the cheese into a disc and seal with a bag tie.
  6. Place in the fridge for ~12hours.
  7. Unwrap and coat with herbs of choice.


5 Comments Add yours

  1. Sheree says:

    I recently made vegan cheese for a lasagne and was surprised at how good it tasted. I’ll certainly try your recipe too.

    Liked by 1 person

  2. Sounds great! Does it stay together well?

    Liked by 1 person

    1. pieor2 says:

      It really does. Works good on burgers or sandwiches with some rocket


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s