Raw Vegan Cheese

by Susan on February 4, 2009


Life got exciting today. I made my raw food recipe for raw cashew cheese and it turned out great! I have been preparing raw food for some time now but the cheese, the ones that you  have to make and set-up for a day, seemed a little daunting. Well, as my friend Michael often says, sometimes you just have to pull the bands back and let them fly. I’m glad I did. A few handfuls of cashews, some rejuvelac, and a little patience turned out a delightful cheese spread that is a welcome addition to any raw diet.

If you are wondering what rejuvelac is, it is a fermented liquid made from sprouting wheat berries that is said to be high in enzymes, friendly bacteria, vitamins and minerals. It is known as a health drink. If you have been following this site,  you know I am sprouting a lot of wheat berries these days. I decided to put some of those sprouted wheat berries to work, make some rejuvelac and then, the cheese.


  • 1/2 C sprouted wheat berries (sprouted just until tails start)
  • 4 C filtered water

Place the wheat berries and the water in a jar. Leave in a warm place for 24-48 hours. You will see a little fizz. The liquid should be a little tart but not smell off.


Cashew Cheese

  • 2 C Cashews
  • 1/2 C rejuvelac

Cover cashews with water and soak overnight. Drain off water. Place cashews in Vitamix and process with rejuvelac until a smooth paste forms. You can add a dash of celtic sea salt. Line a strainer with 2 layers of cheese cloth. Spoon mixture into the cloth. Set in a warm place and let set for 24 hours. Form into the shape you want. I coated the outside with cracked pepper. Put in refrigerator to finish setting. Store in the refrigerator for about a week. Serve with Onion Sunflower Seed Flat Bread.

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{ 108 comments… read them below or add one }

julie July 18, 2013 at 7:14 pm

Can you use water kefir starter? I make kefir pop and thought it might work> anyone try it yet?

Susan July 20, 2013 at 12:23 pm

I have not tried it. Anyone?

Sharon August 8, 2013 at 5:56 pm

Susan do I leave the cheese in the cheese cloth when I put it in the refrigerator to set up?

Sharon August 8, 2013 at 6:06 pm

Hi Susan, what can I use to shape the cheese and do I leave it in the cheese cloth? Enjoying your recipes. Thanks for your help on this journey.

Nicole December 4, 2013 at 5:23 am

What is the consistency like? Like mozarella? Because it looks like mozarella.

cate thomas December 5, 2013 at 7:34 pm

hi:)) great! when I make rejuvelac from sunflower seeds and that just be accident has been in the frig for 10 days, is it simply ”more probiotic’ or not to use? doesn’t have bad odor, am highly allergic to mold, mildew, chemical sensitive… thanks for thinking!

lizbeth April 14, 2014 at 1:32 pm

Has anyone tried this sans the rejuvlac and just left it out at room temp? I just made a cashew-sunflower blend. All i added was water,salt, and a touch of vinegar. I’m pretty certain i’ve made vegan cheeses like this before but then it’s been a long time since i’ve done this.

claudia August 26, 2014 at 9:54 pm

I have made quinoa rejuvelac before and loved that the quinoa sprouted so fast! But organic quinoa is a little expensive and it was just so sad to through away the grains after making rejuvelac. Thats why I decided to sprout organic brown rice (cheaper). Can you eat the sprouted grains after making rejuvelac? In all the recipes that I have read, it says to dispose of them but I dont understand why you cant just toss them in a salad.

I would appreciate if the help

BTW I am totally and absolutely obsessed with your roasted garlic cashew cheese :) <3

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