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Vegan Aged Herbed Cheese

This delicious and simple recipe for vegan aged herbed cheese is a wonderful way for you to get the tangy, salty goodness of cheese in your life while remaining completely plant-based.
Prep Time30 mins
Total Time30 mins
Servings: 16 portions
Calories: 126kcal
Author: Adriana Z.


...for the dry herb mix...


  • Place the cashew nuts into a heat proof bowl, boil some filtered water and pour it over the cashews. Cover with a plate and allow to soak for 45 minutes.
  • Drain the cashews and allow them to cool down to room temperature.
  • Add the cashews to a food processor bowl along with a couple of tablespoons of filtered water. Start blending on high speed, scraping down the sides from time to time, until you get a very smooth and thick mixture. This step can take up to 10 minutes, depending on your blender. Try not to add to much water at this stage, however, if your mixture doesn’t smooth up add more filtered water until the desired consistency, one tablespoon at a time.
  • Add the garlic and onion powder, the salt and the content of the probiotic capsules. Blend on high speed for another 20-30 seconds.
  • Transfer the cashew mixture to a clean glass bowl and cover with plastic film to touch.
  • Leave the bowl at room temperature for 24 hours day to start the fermentation process.
  • Place a generous sheet of cling film into a 4-inches hinged cake tin and scoop into it half of the cheese mixture, press it down filling the bottom of the tin evenly, then sprinkle a tablespoon of the herb mix. Cover with the remaining cheese mixture and compress onto the first layer.
  • Place the tin over a plate and cover with a glass or plastic bowl upside down over it.
  • The next day, carefully remove the cheese from the mold and sprinkle some salt over the top of it, then carefully flip it by lining a plate with parchment paper and sprinkle it again with salt. Sprinkle the top with another tablespoon or so of the herb mixture and place it back into the fridge with the bowl on top.
  • Continue flipping the cheese everyday or every other day for 2 weeks, always handling with a layer of parchment paper, cling film or simply use gloves to prevent touching the cheese directly.
  • After the first 2 weeks the cheese will be harder and ready to be consumed, although, if you prefer it even harder and crumbly you can wrap it into parchment paper and store in the fridge for longer.


Try not to exceed 4 weeks in total.
The cheese will be good to be enjoyed within a month and half from the start.
It is suitable for home freezing.


Calories: 126kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg