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Dairy free, vegan cashew cheese on a stack of crackers.

Cultured Cashew Cream: A Simple Vegan + Dairy Free Recipe

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  • Author: erin wysocarski
  • Total Time: 12 hours 10 minutes
  • Yield: 1 cup
  • Diet: Vegan


Is vegan dairy free? Absolutely, and this cultured cashew cheese recipe proves it with its rich, tangy flavor. Perfect as a spread on bagels, crackers, or crusty bread, this dairy-free cheese is easy to make and full of probiotic goodness, ensuring a healthy and delicious addition to your vegan diet.


  • 1 cup whole raw cashews, soaked overnight
  • 1/3 cup water
  • 2 probiotic capsules (use the powder only)
  • 4 teaspoons coconut vinegar*
  • couple pinches of salt
  • pinch of sugar
  • 12 tablespoons unsweetened canned coconut milk (use the thick part from the top)


Blend Cashews:

Rinse the soaked cashews in cold water, then transfer to a blender or food processor. Add the water and puree until very smooth. The mixture is ready when it feels smooth between your fingers with no grit.

Fermentation Preparation:

Transfer the cashew mixture into a sanitized glass jar or container. Stir in the probiotic powder until fully incorporated.

Fermentation Options:

  • Dehydrator: Scrape the mixture into a nut milk bag and place in a dehydrator at 115°F for 6 hours. The final result is an intense flavor and slightly darker color.
  • Room Temperature: Cover the jar with a tea towel and secure with a rubber band. Place in a dark spot (like a kitchen cabinet) for 12 hours. The final result is a mild and tangy flavor with a bright white color.
  • Refrigeration: Cover the jar and refrigerate for 12 hours. The final result is a mild and subtle flavor with a white color.

Add Flavorings:

After the fermentation, transfer the mixture back to the blender. Add the coconut vinegar, salt, sugar, and coconut milk. Blend until smooth.

Final Steps:

Adjust any additional flavorings to taste** or leave it plain. Transfer the cheese to a clean container, cover, and refrigerate for an additional 12 hours to allow the flavors to develop.


Enjoy on bagels, crackers, crusty bread, with fruit and vegetables, or as a vegan goat cheese substitute.



The cheese will last a couple of days in the refrigerator.

Quick Soaking:

If you forget to soak the cashews overnight, you can soften them by simmering in water for 10-15 minutes.

Additional Flavorings:

Try adding herbs (dill, tarragon, chives), olives, crushed nuts, minced garlic, nutritional yeast, tahini, sun-dried tomatoes, or mellow miso. Season with salt and pepper to taste.

  • Prep Time: 10 minutes
  • Culturing Time: 12 hours
  • Category: Appetizer, Snack
  • Method: Cultured, Blended
  • Cuisine: American