Vegan Recipe – Cashew nut cheese

With Rachel Jamison

Rachel’s recipe for April is sure to be a winner for everyone who is trying to follow a plant based diet but misses cheese. This cheese can be sliced to use in toasted sandwiches or to top a dish au gratin.


  • 1 cup of cashew nuts, soaked in boiling water – preferably overnight but for at least two hours
  • Juice of half a lemon
  • A little salt
  • 1/2 cup of nutritional yeast flakes
  • ½ tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • A few grinds of black pepper
  • 1 tbsp coconut oil


You can add your favourite flavourings – spring onions are great (in pic shown above left) or paprika – black pepper is good too.

Place all ingredients in a food processor and blitz until very smooth, keep scraping down the sides and taste for seasoning.

Place a piece of clingfilm on a worktop, spoon the mixture onto it and tighten until it becomes quite firm. Place in fridge to firm up overnight.

For advice on vegan/vegetarian cooking and nutrition call Rachel on 07929 203653 or email



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