Herb and Onion Nut Cheese

Fermenting a cashew nut and herb pate for 24 hours creates this tangy and wonderful vegan cheese.

1 cup

Updated: Mon, 05/13/2019 - 9:10pm


  • 1 cup cashews, soaked overnight and rinsed
  • ¼  cup fresh herbs or ½ tablespoon dried, parsley, sage rosemary and thyme, coarsely chopped
  • ½ cup green onions, coarsely chopped including greens
  • 1 Tablespoon yellow miso or ¼ teaspoon salt


  • Place cashews and miso (or salt) in food processor and blend, scraping down sides until you have a fairly smooth consistency.
  • Add onions and herbs to processor and blend until desired consistency, can be left chunky or well blended depending on your preference.
  • Transfer mixture to glass jar no more than ¾ full.
  • Place jar on counter or cabinet for approximately 24 hours. Cheese will expand and rise as it ferments.
  • Taste after 24 hours, should have a tangy cheese taste.
  • Store in the fridge. Enjoy!