August 5, 2022

Best Fermented Vegan Cashew Cheese Wheel with Herbs and Pink Peppercorn


Hi friends! I'm not sure who still references this page but it feels so vintage and novel to have a cooking blog without ads and without a thousand photos showing one how to whip Earth Balance with sugar. So here you go! I'm back to tell you about this mainstay sample in my little house in New Mexico. A fermented cheese wheel hardened with coconut oil into a delicious spreadable and meltable cheese that's great on pizza, enchiladas, sandwiches, and more!

This recipe is a mash-up of a few methods from Miyoko, maximized for total ease. I recommend all of her books if you are interested in learning how to make a wide variety of nut cheeses and staples. She is a gift to us all! 

Things you need


6 inch round cake pan or cheese mould or glass container



Ingredient list

2 cups raw cashews

pinch salt

2 Tbs. vegan cashew yogurt (I use Foragers brand)

1/4 - 1/2 cup water

1 Tbs. nutritional yeast 

1 cup coconut oil (melted)

1/4 tsp. salt

Red peppercorns, fresh herbs (for topping)


First make your ferment. Soak 2 cups raw cashews in water overnight (or 8 hours). Drain and blend the cashews with a pinch of salt and 2 Tbs. cashew yogurt. Stream in 1/4 - 1/2 cup of water as to not completely kill your blender. Try to get the mixture as smooth as possible and add more water if needed.

Put into a large jar and cover with cheese cloth. Let sit at room temperature for 24 - 48 hours, tasting periodically for a bit of sharpness. The mixture may develop some bubbles, this is natural!

Once fermented, add the mixture back to the blender and combine with 1 cup melted coconut oil, 1/4 tsp. salt, and 1 Tbs. nutritional yeast. Mix until very smooth. 

Line your cheese mould with cheesecloth. I use a 6 inch metal cake pan and use multiple layers of cloth. Next cover the bottom in delicious toppings. I use fresh garden herbs when available (dill, oregano, thyme) and pink or green peppercorns. Pour in the cheese mixture.

Place in refrigerator for 6 hours until firm then turn out onto a plate and peel back the cheesecloth. This can be cleaned and reused over and over again. Cover loosely with plastic or wax cover and keep in fridge for up to 2 weeks. 

Wishing you all joy wherever you are. I've been thinking about Mariame Kaba's phrase "Hope is a Discipline" and have been trying to keep up the practice.

Yours from under a sunbeam,