How to Make Raw Vegan Cheese - Raw. Vegan. Not Gross.

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Added by Serg


  • 2 C cashews, soaked overnight
  • 6 sun-dried tomatoes
  • 1/4 C nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 2 cloves garlic
  • 1/2 C olive oil
  • Juice of 2 lemons
  • Zest of 1 lemon


  1. Drain soaked cashews thoroughly and add to blender or food processor along with all the other ingredients. Blend until smooth, stopping to smoosh down the sides as needed.
  2. Get a large bowl, put a colander or strainer inside, and then lay down two layers of cheesecloth (this is “the situation” I refer to in the video.)
  3. Use a spatula to transfer the cheese mixture into the cheesecloth, then grab the excess fabric and twist it to form the cheese into a tight little package, securing with a rubber band.
  4. Place in refrigerator for 8-12 hours to allow the excess moisture to drip into the bowl underneath.
  5. Remove from cheesecloth and plop it down on to a cutting board or serving platter. Form it into a ball with your hands.
  6. Keep it in the fridge until you’re ready to serve — it’ll keep its form for a couple hours outside of the fridge.
  7. If you’d like a rind, dehydrate overnight or bake 350F for 1 hour until the cheese slightly golden and cracked on the surface.
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