Baked Almond and Cashew Cheese

Prep Time 15 minutes + 12 hours to chill
Cook Time 40 minutes
Servings 1 block of cheese

Making your own nut cheese doesn't have to be complicated! There are plenty of recipes for "cheese" to be found on, like the delicious raw vegan parmesan or the creamy cashew "cheese" with fine herbs. Whether it's served with pasta, in a sandwich, as a dip, or simply sliced or spread onto a baguette, there's a nut cheese for every craving or taste. These recipes can be made with almost any kind of nut. Cashews add a truly soft and creamy texture that's tough to beat, but you can also use almonds, pumpkin seeds, sunflower seeds, walnuts, or hemp seeds. Each will give a different flavour and texture, so try out a few different ones and enjoy the adventure!


How It's Made


  • 1 cup of cashews
  • 1/2 cup of almonds
  • ¼ cup of lemon juice or apple cider vinegar
  • ½ cup of water
  • 3 tablespoons of olive oil
  • 2 cloves of garlic
  • 3 tablespoons of nutritional yeast
  • 1/2 teaspoon of salt
  • 1 teaspoon of minced parsley, rosemary, or dill to taste


  1. Make the almonds into a powder with the help of a food processor. Add the rest of the ingredients to the food processor and mix at high speed. 
  2. Cover a sieve with cheesecloth and pour the mixture into it. Tighten the cheesecloth over the cheese and place the sieve over a bowl to drain. Refrigerate for 12 hours. 
  3. Tip: prepare the cheese in the morning to have at night, or prepare in the evening to have the next day. 
  4. Preheat the oven to 350°F and bake for 30 to 40 minutes. Drizzle olive oil over it and serve with fresh bread or raw veggies.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.