Melt it, slice it or grate it. Either way – enjoy!

There are three things that I love about this cashew cheese recipe. First and most important one: it tastes great! Second thing is that it looks amazing, kind of smooth with perfect consistency. And the third thing is that it’s super simple. So if you were looking for an easy, simple recipe for tasty, great looking, sliceable cashew cheese, then no need to go further.

You will need 8 ingredients (no soy, no oil), a little bit of your time and your goodwill to bring this thing into life. Once you’ve done it, I’m sure you will do it again. Because when you try your pizza, pasta, sandwiches, quesadillas or crackers with it, you will want it in your fridge all the time!

Be careful, because once you ‘dive in’, it can be gone in seconds. Well, I guess you can always make more!

So, be sure to try this cashew cheese recipe and enjoy!



Raw Cashews-1/3 cup [Soaked overnight in a cup of water]

Nutritional yeast-1 heaped Tbsp+1.5 tsp

Garlic-1 clove (you don’t want this to be a garlic cheese)

Starch of your choice (Tapioca/Arrowroot/Corn)-1.5 tsp

Agar Agar powder- 1.5 tsp

Juice from Lemon-1 Tbsp + 2 tsp

Water-1/2 cup +1/2 cup

Salt-to taste



In a saucepan, mix agar agar in ½ cup water. Keep aside.

Discard the water from cashews. Rinse them really well. Add cashews to a food processor with nutritional yeast, garlic, starch, salt, lemon juice & ½ cup of water. Make a very very smooth paste.

Add the cashew paste to agar agar mixture.

Bring this to boil on a low-medium heat until it forms a thick pancake-batter consistency.

Quickly transfer to ramekins. This quantity makes one full ramekin and another ½ ramekin sized cheeses.
Refrigerate for an hour. Carefully remove from the ramekin and enjoy.

Recipe from Yes, I am vegan