I'm not really keen on calling this cheese because if you do eat dairy, this isn't the same texture as cheese, it's more of a spread.  It is however incredibly delicious and once you start playing with nut and seed cheeses, they are not only tasty but also good for digestion which is equally important.

I like to use a blend of cashews and sunflower seeds purely because I find cashews too sweet to use them alone.  If you are avoiding nuts althogether, you can make this only using sunflower seeds and if you are watching your blood sugar levels, you can use macademia's instead of the cashews. Either way, this will give you a good base to start making nut cheeses.


  • 50g cashew nuts
  • 100g sunflower seeds
  • 1 x pro-biotic capsule
  • Approximately 60ml filtered water
    (a nice variation is to use lemon juice or kombucha instead of water)
  • 1 tsp engevita
  • 1/2 tsp tamari
  • 1/4 tsp salt
  • 1/4 tsp turmeric powder
  • 1 tsp baobab powder
  • additional extras - 5 or 6 olives / 1 sun-dried tomato (soaked & sliced)
cashew cheeze.jpg


Soak nuts and seeds for 2-3 hours then rinse.
Place in blender and add contents of 1 pro-biotic capsule then blend with filtered water until smooth
Place the mix in a glass bowl and cover in clingfilm making sure the clingfilm covers the mix.
Leave somewhere warm to ferment for 24 hours.
Remove the clingfilm and stir in the rest of the ingredients
Additional extras - ◦ 5 or 6 sliced olives ◦ 1 sun-dried tomato, soaked and sliced.
Cheese can be served as it is. It will easily last a few weeks.
To enhance flavour and create a rind, place the mix into a chef ring and dehydrate for a few hours then remove the ring and dehydrate overnight.