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Vegan Herb & Garlic Cashew Cheese

195 mins
Serves Makes 1 cheese
Savoury pancakes

This mouth-watering, 100% plant-based cheese recipe is a must try for every cheese lover. The recipe is from our Home Tried Favourites Recipe book.


  • ½ cup cashews
  • 3 tsp fresh herbs e.g. basil, oregano, thyme
  • ½ tsp salt
  • ½ tsp cornflour
  • ½ garlic clove
  • 3 Tbs savory yeast
  • 1 Tbs lemon juice or apple cider vinegar
  • 1 tsp maple syrup
  • 1 cup water, divided into two
  • 1½ tsp agar agar powder
  • oil, to brush the ramekin


  1. Soak cashews for 1 hour in hot water.
  2. If using herbs, finely chop basil, oregano and thyme. You can either add these herbs with the other ingredients in the next step (it will give your cheese a green tint), or wait until step 6.
  3. Drain cashews and place in a blender along with garlic, salt, cornflour, savoury yeast, lemon juice, maple syrup and ½ cup water.
  4. Process for 1 minute and set aside.
  5. In a saucepan combine ½ cup water and agar agar powder. Add cashew cream and bring to the boil for 3-4 minutes, stirring constantly.
  6. Add chopped herbs (if not already done) and mix.
  7. Pour into lightly-oiled ramekins (or whatever container shape you want the cheese to take) and refrigerate at least 2 hours.
  8. Remove by turning upside down onto a board.
  9. Garnish with some fresh herbs