Raw Vegan Nut Cheese

This recipe makes a healthy cholesterol free cheese which tastes amazingly like dairy cheese. It needs to be made before hand as it takes 2 or more days to get the mature cheese. This cheese bakes well, works well on pizzas and cheese toast too.


  • Rejeuvelac
  • 1 cup whole or broken raw cashews
  • salt, pepper and herbs to taste


Grind the raw cashews to form a powder (it does not need to be absolutely fine) and then put this into a jar, which is at least twice the volume of the cashews. Pour Rejeuvelac over the cashews so that they are covered. Extra rejeuvelac can be drunk or thrown away. The whole mixture will now ferment and grow so if the jar is too small it can overflow. Cover the jar lightly so that it’s not airtight.
After about 6 – 8 hours the cheese is ready. Mix well and roll together. Add salt, pepper and herbs or other seasonings. Mix again. Serve or store in the refrigerator. This will last in the refrigerator for at least 10 days.

Ideal for grilled cheese sandwiches, baked or grilled chilli cheese toast and baked dishes or even just as a spread on toast.


You can make different tasting cheeses by fermenting different substances

  • Instead of cashews try soaked almonds/sesame/sunflower seeds/other nuts for stronger and different tasting cheeses.
  • Tofu – tofu is blended with rejeuvelac and allowed to stay outside for 8 – 24 hours. Add salt and herbs if desired. This is a great substitute for ricotta cheese.

Serves 2-3