If you miss slicing into a log of cheese to spread on bread or crackers, this fermented cashew cheese brings that experience back — creamy, sliceable, and delightfully tangy.
If store-bought vegan cheeses have left you disappointed or you don’t have access to them, this simple homemade recipe is a lovely alternative.
This recipe starts by blending soaked cashews with apple cider vinegar, lemon juice, coconut oil, nutritional yeast, water, and seasonings until smooth. The mixture ferments for 16–48 hours, then is chilled and shaped into logs that slice and spread easily — similar to a goat cheese log, but plant-based and fermented for extra depth of flavor.
Want more vegan cheese inspiration?
Check out my complete guide to vegan cheese for recipes and tips on choosing the best store-bought options. It covers many styles, from tangy feta alternatives to melty queso-style sauces.
Why you’ll love this recipe
Sliceable and spreadable. Many homemade vegan cheeses are either spreadable or firm, but this version achieves both. A modest amount of coconut oil and minimal liquid lets the cheese set firm enough to slice while remaining soft enough to spread.
Simple ingredients and easy prep. You’ll only need about 10–15 minutes of hands-on time and seven pantry-friendly ingredients. Then the fermentation and chilling do the rest.
Complex, gourmet flavor. Nutritional yeast provides classic cheesy notes, while fermentation adds tang and umami that lift the flavor beyond typical vegan cheeses.
Make-ahead friendly. Because it’s fermented, the cheese keeps well in the fridge for weeks if it lasts that long.
Wholesome yet indulgent. This cashew-based cheese captures familiar dairy-like flavors using whole-food, plant-based ingredients. The fermentation also supports beneficial microbes.
If you love what cashews can do, try other recipes that use cashew cream to recreate comfort foods like vegan spinach artichoke dip or a plant-based moussaka.
How to make this recipe
Drain and rinse soaked cashews. Combine them in a high-powered blender with apple cider vinegar (with the “mother”), lemon juice, water, and refined coconut oil. Blend on medium-high, scraping the sides as needed, until the mixture is relatively smooth.
Add nutritional yeast, garlic powder, onion powder, and salt. Blend again until completely smooth and creamy. Because there is very little liquid, a powerful blender and frequent scraping will help achieve a silky texture.
Transfer the mixture to a clean glass jar, seal, and place in a warm spot to ferment for at least 16 hours and up to 48 hours, depending on temperature and desired tang. After fermenting, stir and refrigerate for at least 4 hours to firm up.
When the mixture is chilled and solid, scoop half onto parchment paper and shape into a log with a spoon. Roll the parchment and use your hands to press and refine the log shape. Repeat with the remaining mixture. Chill the logs for at least 2 hours to set before slicing.
Slice and serve the chilled logs as desired.
Tips for making this cheese
Soften raw cashews
Soak cashews overnight in cool water, or boil them for about 15–20 minutes. Because this recipe uses very little liquid, fully softened cashews are essential for a smooth result.
Use a clean glass jar
Wash and dry your jar and lid before fermenting to avoid unwanted contaminants.
Use a high-powered blender
A strong blender yields the smoothest texture. If your container is large, expect to scrape the sides several times as the mix is thick.
Shake the apple cider vinegar
Shake the bottle first so some of the “mother” is distributed; those microbes help kickstart fermentation.
Let it soften before serving
If the cheese is straight from the fridge, let it sit at room temperature for a few minutes to make spreading easier.
Where and how long to ferment
Ferment in a warm, stable place. In summer a countertop or a shaded outdoor spot works; avoid direct sunlight. Placing the jar in an oven with only the light on creates gentle warmth. Warmer conditions need less time (often 16–24 hours); cooler conditions require longer—up to 48 hours. Monitor the flavor and stop fermenting when it reaches the tang you like.
Frequently Asked Questions
Coconut oil helps the cheese set because it solidifies when chilled. If you want an oil-free version, try other oil-free vegan cheese recipes. Olive oil may be used in a pinch, but it won’t produce the same firm, sliceable texture because it remains liquid at room temperature.
No. Storing fresh garlic in oil at room temperature can create conditions that encourage botulism. Use garlic powder for safety and shelf stability.
Wrap logs tightly in parchment paper and place them in an airtight container in the refrigerator. Properly wrapped, they will keep for at least two weeks; if not tightly wrapped the edges can dry out.
Yes. After shaping and once the log has started to firm, press mix-ins into the surface with your hands. Ideas include sundried tomatoes and oregano, chopped dill and parsley, dried cranberries with walnuts, or pomegranate seeds with crushed pecans. Chill again to set.
How to use this cashew cheese
There are many delicious ways to enjoy this cheese. Here are a few ideas:
- Spread thickly on crusty bread and top with ripe tomatoes, salt, and pepper.
- Use as a dip for raw vegetables or as a spread for crackers.
- Include it on a vegan cheese board with fruit, olives, and crackers.
- Use it as a sandwich spread in place of mayonnaise.
- Spread on pita or flatbread, add toppings, and bake for a quick plant-based pizza.
If you try this fermented cashew cheese and enjoy it, please leave a rating and share your feedback or tag me on Instagram with your remakes.
Fermented Cashew Cheese
Ingredients
- 1 1/2 cups (200g) raw cashews, soaked overnight or boiled 15–20 minutes
- 2 tablespoons apple cider vinegar with the “mother” (shake bottle first)
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons water
- 1/3 cup (67g) refined coconut oil
- 1/2 cup (25–30g) nutritional yeast
- 3/4 teaspoon garlic powder (do NOT use fresh garlic)
- 3/4 teaspoon onion powder
- 1 1/4 teaspoons sea salt, more to taste
Instructions
- Drain soaked cashews and rinse. Wash and dry a glass jar and lid.
- Add cashews, apple cider vinegar, lemon juice, water, and coconut oil to a high-powered blender. Blend on medium-high, scraping down the sides, until relatively smooth. Add nutritional yeast, garlic powder, onion powder, and salt; blend until completely smooth.
- Pour into a glass jar, seal, and ferment in a warm place for 16–48 hours, depending on temperature and desired tang.
- Stir after fermenting, then refrigerate for at least 4 hours to firm.
- Scoop half onto parchment and shape into a log, roll tightly, and chill for at least 2 hours. Repeat with remaining mixture. Store wrapped in parchment in the fridge for up to two weeks.
Notes
* Do NOT use fresh garlic. Storing fresh garlic in oil at room temperature can create conditions that promote botulism.
** Warmer fermenting conditions speed fermentation. In a gently warmed oven (light on) 16–24 hours is often sufficient; cooler countertops may require more time.
Nutrition
Nutrition information is an approximation.