Your whole food, plant-based life.

Raw Vegan Cheese

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.




Cashew Cheese


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


  • 2 cups cashews
  • 1/2 cup rejuvelac
  1. Cover cashews with water and soak overnight. Drain off water.
  2. Place cashews in Vitamix and process with rejuvelac until a smooth paste forms. You can add a dash of celtic sea salt.
  3. Line a strainer with 2 layers of cheese cloth. Spoon mixture into the cloth.
  4. Set in a warm place and let set for 24 hours. Form into the shape you want. I coated the outside with cracked pepper.
  5. 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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  1. Amy wrote on October 23, 2014

    Hi Susan,

    I’ve read through all of the comments to see if anyone else asked my question, but couldn’t find that they had. My blended nuts and rejuvelac have now been sitting overnight in a strainer with cheese cloth under it, and a towel draped over it. Two questions: 1) Is it assumed that the nuts should be raw? I know that would be best, but raw nuts aren’t always as easy to come by. I assumed that soaking raw nuts beings a pre-sprout process? I had to use the traditionally found cashews which I’m know have been cooked or roasted. I soaked them anyway. Do you think it will greatly alter the results (beside the decreased nutritional benefit)? 2) So far, no liquid has come of out the cheesecloth, except for a few drops, which I think may have liquid I didn’t totally wipe off after washing my strainer. Should I see liquid coming out? 3) You mentioned in a response that you wrap the choose tightly in the cheesecloth, is that for the whole process including when it sits out for a day before refrigerating? I want to save my efforts if possible in case I can salvage what I’ve got. So far, it looks mousy, is starting to smell kind of pleasantly sour, and on the peaks it looks like the beginning of a browned meringue. (I did use quinoa and I think it smelled lemony-correct!) Thanks, look forward to using our site more! This is the first recipe that I’ve used.

  2. claudia wrote on August 26, 2014

    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

    • Susan wrote on August 30, 2014

      Claudia, I tend to compost the grains. Just a personal preference. Cheers!

  3. lizbeth wrote on April 14, 2014

    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.

  4. cate thomas wrote on December 5, 2013

    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!

  5. Nicole wrote on December 4, 2013

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

  6. Sharon wrote on August 8, 2013

    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.

  7. Sharon wrote on August 8, 2013

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

  8. julie wrote on July 18, 2013

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

    • Susan wrote on July 20, 2013

      I have not tried it. Anyone?

  9. Paul wrote on June 18, 2013

    Thank you for the recipe! We’ve been making rejuvilac on a regular basis and the cheese turned out awesome. Now we have a sensible replacement to dairy. So nice! Thank you.

  10. Jan Carpenter wrote on June 1, 2013

    For anyone who is interested, I see several comments about rejuvelac and making it. Some of the best rejuvelac comes from quinoa. The cashew cheese is quite good when you make it with quinoa. You might want to try this as a substitute for those of you who are trying to maintain a gluten free diet.


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