Skip to Content

How to Make Vegan Cheese

How to Make Vegan Cheese

Plant Based Recipes

Last Updated on March 17, 2022

Learn how to make vegan cheese with 4 simple ingredients. Spread creamy vegan cashew cheese on crackers, slather it on homemade pizza, or add it to your favorite fixings to make a sandwich!

THE AVERAGE AMERICAN DIET

chart of foods consumed

Making your own vegan cheese instead of buying full dairy cheese is more sustainable and better for the environment. The key ingredients are cashews and rejuvelac, both of which are nutritious and good for you. I will explain the health benefits of rejuvelac. Plus, I will answer common questions like “What is vegan cheese?” and “Does vegan cheese taste like cheese?”

Americans consume way too many animal products. The average American diet is completely unsustainable. 

Only 4% of the American diet comes from fruits and vegetables. Just a quick scroll through my Facebook feed, and I see people proudly parading pictures of their dinner plates. Not a single one has vegetables. It’s all pasta and bread with meat stuffed in more meat and covered in cheese. It has to end. Our highly processed diet is killing us and the planet. 

vegan cashew cheese inspiration

I’m severely allergic to cow dairy. Sheep, goat, and buffalo are all fine, but practically impossible to find in bulk. So, we’re here with vegan cashew cheese. I checked out Artisan Vegan Cheese by Miyoko Schinner from the library, and it was amazing! I also really like her story which you can read here.  

After my research, I knew that there was a sustainable, vegan cheese for me, I just had to get busy and make it! I am proud to say, I got the flavor and texture I was looking for on the first try!

Now I am sharing it with you, and you can thank me later!

what is vegan cheese?

While there are many ways to make vegan cheese, they all have one thing in common. No animals or animal by-products are used during the process. Plus, because there is no dairy in vegan cashew cheese. It’s safe to eat if you are allergic to dairy.

My recipe is made with a combination of cashews and fermented rejuvelac.

health benefits of rejuvelac

There are several key benefits to eating fermented rejuvelac. If you’ve never heard of it, you might a be a little shy to give it a try, but trust me… it’s so good for you!

  • Increases good bacteria in your gut and is a natural probiotic
  • Packed with B vitamins, which give you a boost of energy
  • Reduces inflammation
  • Aids in digestion
  • Great source of antioxidants

items needed to make vegan cashew cheese

You’ll need a clean 16oz and 32oz mason jar, some cheesecloth or loose knit fabric or a mesh sprouting lid, and a cup of millet.

Millet is a common grain found in bulk. It’s gluten free, and has a lemony, cheesy flavor. You can use other grains, but please do research on the proper technique for fermenting it specifically. 

This is a long process and can be tricky. I did a lot of research on the topic, and I’m going be super detailed. This was my first time, and it turned out great. Don’t be discouraged.  

millet in mason jar

how to make rejuvelac

step 1: prepare the millet

Put the millet in the 16oz mason jar and fill with filtered water. Filtered water comes out of my fridge. If you don’t have access to filtered water, boil some and then let it cool. Let the millet and filtered water sit overnight.

step 2: dump, rinse, and repeat

In the morning, dump out the water. Rinse the millet, place back in the 16 oz jar, cover the top with the cheesecloth and turn the jar upside down to drain.

Repeat this step when you get home from work or before you go to bed.  Rinse the millet, place it in the jar, cover the top with the cheesecloth, and turn the jar upside down to drain. Repeat this twice a day until you start to see tiny tails sprout. 

straining millet with cheesecloth

step 3: move the sprouts

Move the sprouts to the 32 oz Mason Jar, and fill the jar almost all the way with filtered water. Place the lid and the top on, but don’t screw it down. Let it sit for 48 hours away from direct sunlight and where the temperature is constant. I kept it in the pantry. 

sprouts in hand

step 4: drain and serve

Congratulations, you have rejuvelac! Now drain the liquid into a glass container, and keep it in the fridge for up to 2 weeks. 

You can use the grains twice, but the second time it only takes 24 hours. After that, compost your grains.

Pro Tip: If at any time, you notice an odor, it tastes bad, or you notice mold: THROW IT OUT!!

jar of liquid

how to make vegan cheese

Now, how about that cheese!? This recipe makes around a pound and should fill up 3/4’s of a 32 oz Jar. 

            1/2 Cup of Rejuvelac

            2 Cups of Cashews soaked overnight

            3 Tablespoons of Nutritional Yeast           

            1 Teaspoon of Salt

step 1: combine ingredients

In a food processor, combine the cashews and rejuvelac. Let it blend for several minutes. Place the mixture in a glass bowl, cover, and leave on the counter for up to three days. I used a dish towel to cover it. 

Note: I didn’t experience any mold. But if there is any mold at this stage, it’s fine. Just scrape it off – we are making cheese. 

step 2: chill, add herbs, and serve!

Stir in the salt and nutritional yeast, and store in the fridge for at least 6 hours.

You can also add any herbs you like. Serve and enjoy!

vegan cheese

what do I serve with vegan cashew cheese?

Seriously you can devour it with anything! It’s so good. It tastes just like goat cheese. I like it on crackers, pizza, tarts, sandwiches – you name it!

how long does is last?

It will keep in the fridge up to a month!  Keep it airtight in a mason jar or other glass container for best results.

does vegan cheese taste like cheese? 

Yes, it does taste like cheese. The flavor resembles goat cheese, which is creamy and has a little bit of tanginess. Not as tangy as feta cheese.

I know this seems like a lot of work, but it’s not. Total active time may have been 30 minutes. It’s just a lot of waiting. But, it’s exciting, delicious, waste free, and great for the environment. It’s a total win. Now that you know how to make vegan cheese, it’s worth a shot! 

vegan cheese on a cracker
Yield: 8

How to Make Vegan Cheese

vegan cheese on a cracker

Learn how to make vegan cheese with 4 simple ingredients. Spread creamy vegan cashew cheese on crackers, slather it on homemade pizza, or add it to your favorite fixings to make a sandwich!

Prep Time 20 minutes
Additional Time 2 days 12 hours
Total Time 2 days 12 hours 20 minutes

Ingredients

  • 1/2 cup Rejuvelac
  • 2 cups cashews, soaked overnight
  • 3 tablespoons Nutrional Yeast
  • 1 teaspoon salt

Instructions

  1. Combine cashews and rejuvelac in a food processor. Blend until smooth and cover. Leave at room temperature for up to 3 days.
  2. Mix in salt, and nutritional yeast. Refrigerate for 6 hours. Mix in herbs, serve, and enjoy!

Notes

How to Make Rejuvelac

1. Put millet in a 16 ounce mason jar and fill it with filtered water. Let sit overnight.

2. Dump out water, rinse millet and place back in the jar. Cover with a piece of cheesecloth and turn jar upside down to drain.

Repeat this step 8-12 hours later.

3. Move the spouts to a 32 ounce mason jar and fill almost halfway with filtered water. Add the lid, but don't screw it down. Sit for 48 hour away from direct sunlight.

4. Drain the liquid into a glass container and refrigerate up to 2 weeks.

NOTE: You can use the grains twice, but the second time it only takes 24 hours.

            

5 Comments
Join The Conversation

Share Your Thoughts

Your email address will not be published.

    1. It tastes a lot like basic goat cheese. The type you find in a log shape in plastic wrap. I like to herb mine up and add a little lemon. With no flavoring, it tastes a little cashewy. But once you add some seasoning it’s so good. It’s creamy like the log cheese too. Spreadable and crumbleable. Just don’t bake it too long. It burns kinda easy and doesn’t melt.

  1. I didn’t see mention as to how much millet is used? I’m hoping and guessing a cup (bc that’s what I put in water). Thanks.

Skip to Recipe