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What you need: 

1 cup cashews
1/2 cup nutritional yeast
1 tablespoon tapioca flour
1/2 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon rice vinegar
8 ounces vegan cream cheese (I use Tofutti)
2 tablespoons tahini
0 to 4 tablespoons extra virgin olive oil

What you do: 

1. Put cashews, nutritional yeast, tapioca flour, salt, and turmeric into food processor and process until the mixture starts sticking to the sides. Scrape the sides to remove sticking mixture.
2. Put vinegar, imitation cream cheese and tahini into a large Pyrex measuring cup and heat in microwave (or low stovetop) until steaming. You will have to stir occasionally to get uniform heating. Don't let it get so hot that it starts breaking down (curdling). The idea is to get it as hot as possible so that it will act on the starch and reduce viscosity while processing. While still hot, add it to the food processor and process until smooth, which should be quite along time.
3. Here is where you add the olive oil slowly. Keep processing with the olive oil until very smooth. The more olive oil you add, the richer, smoother, but softer the cheese and one with a lower the melting point. If you add none you will end up with a cheese you can slice. Add a lot and you will wind up with nacho dip.
A soft cheese is suitable for mixing directly with freshly boiled (still hot) pasta for macaroni and cheese. A harder cheese you can grate but it won't be as smooth or melt as easily. If you are going for a hard, sliceable cheese, rub the inside of container (with tapered sides) with some olive oil and spoon the warm mixture into it. The tapered sides are so you can knock it out as a block. With a soft cheese you can just spoon it out. Either way, place the final mixture in the refrigerator until cooled and set.
Either way you wind up with sharp tasting cheese. A little will go a long way.
Source of recipe: This is my own recipe

Preparation Time: 
Cooking Time: 
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my boyfriend just came over and tried the cheese,
he gave it a lousy look thinking it would taste like "peanut butter" (what he calls my other cheeses)
he thought it was freakin awesome too.
"WOW, It actually tastes like cheese" -Wes
:)>>> :)>>> :)>>>


;)b ;)b ;)b
THIS is my new cheese recipe to keep forever! thank you so much! I don't know why more people haven't commented but it's the best fake cheese I've ever had, and SO cheesy!
See, I was trying to find a cheese recipe I could make into a block because recently staying at my boyfriends house I had been eating a lot of real cheese, and it made me soy cheese at home taste not so awesome anymore. He ruined my soy cheese! But this is better then the cheese I ate at his house! I'm a sharp chedder cheese kinda person and this hit the spot! I will never feel the need to eat his real cow cheese again. Thank you so much! I'll keep this forever,
I'm surprised this isn't a bible vegan cheese recipe that everyone has.
By the way, the other person that commented mentioned having trouble grinding everything up. I had the same problem but that's because I've got a lousy blender. I blended up the dry ingredients the best I could, I'm sure I'll have a few tiny bits of cashew in my cheese but it's worth it.
Also, I used arrow root powder instead of tapioca, and soy sauce instead of tahini.
I also added a little bit of chili powder into the dry mix.
Once I put the cream cheese into the blender it didn't want to mix at all, so I mashed it up in a bowl and WOW IT IS AWESOME!
:)>>> :)>>> :)>>>


Really, really thick. I made the mistake of trying to blend the dry ingredients with an immersion blender (with its measuring glass) rather than a food processor, and found out too late that not all the cashews got blended in. Even so, it tasted pretty strongly of cashews, though also cheesy.

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