• 1 cup cashews soaked for 3 – 8 hours, and drained photo-7
  • 1/2 cup nutritional yeast flakes
  • 1/4-1/3 cup rejuvelac
  • 2 tbsp oil of choice
  • 2 tbsp medium brown miso
  • spices of choice (garlic powder, onion powder etc.)
  • 1/3 cup vegan gelatin substitute (agar agar flakes)
  • 1 tsp xanthan gum


  1. Process all ingredients except vegan gelatin and xanthan gum. photo-8
  2. Culture the cheese: transfer mix to glass bowl, cover and let sit at room temperature for 24 – 72 hours (the longer you wait, the sharper the flavour)
  3. Thicken the cheese: transfer mix to a sauce pan, stir in agar powder and xanthan gum. Sitr on medium heat until mixture pulls away from the pan. (approximately 3-5 minutes)
  4. Transfer to clean bowl, and let cool (uncovered!)
  5. Cover and refrigerate until firm (at least 6 hours)


* this is a spreadable cheese

*If you don’t have time to soak, you may boil the cashews for 15 minutes instead!