The Art of Raw Vegan Cheese Making: A Master Guide

Crafting Healthy Vegan Meals with Cultured, Nut-Based Cheeses

Raw vegan cheese is a game-changer for healthy vegan meals, offering probiotic benefits, rich flavors, and gourmet versatility. Inspired by pioneers like Miyoko Schinner, Julie Piatt, and Cashewbert, this guide covers everything from quick spreads to aged artisan wheels.

🍃 Why Raw Vegan Cheese?

✅ Probiotic-Rich (supports gut health)
✅ No Cholesterol (heart-healthy fats)
✅ Versatile (soft spreads, firm slices, meltable shreds)
✅ 100% Plant-Based (dairy-free, cruelty-free)

Science Note: “Fermented nut cheeses contain live cultures comparable to dairy yogurt.” — The Plant-Based Cheese Bible by Karen McAthy

🧀 Essential Equipment

• High-Speed Blender (for ultra-smooth textures)
• Cheesecloth or Nut Milk Bag (for straining)
• Glass Containers (fermentation-safe)
• Dehydrator (for aged cheeses)

Pro Tip: “Use Irish moss or agar-agar for sliceable cheeses.” — Miyoko Schinner, Artisan Vegan Cheese

5 Raw Vegan Cheese Recipes

1. 🧈 Quick Cashew Ricotta

(Ready in 10 minutes)
Flavor Profile: Mild | Creamy | Lemony
🌟 Perfect for: Lasagna, stuffed shells, toast

Ingredients:

• 1.5 cups cashews (soaked 2+ hours)
• 2 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1/2 tsp sea salt
• 1/4 cup water

Method:

1. Blend until smooth.
2. Adjust thickness with water.

Fermentation Option: Add 1 probiotic capsule, ferment 12 hours for tang.

2. 🧀 Aged Almond Cheddar

(Inspired by Miyoko’s Creamery)
Flavor Profile: Sharp | Nutty | Umami
⏱ Prep Time: 15 mins + 3 days aging

Ingredients:

• 2 cups almonds (soaked, peeled)
• 2 tbsp miso paste
• 1 tbsp apple cider vinegar
• 1/2 tsp turmeric (for color)
• 1 probiotic capsule

Method:

1. Blend ingredients, pour into cheesecloth-lined mold.
2. Ferment 24 hours at room temp.
3. Air-dry in dehydrator (90°F) 2 days.

Serving Idea: Pair with raw crackers and fig jam.

3. 🧂 French-Style Brie (with Rejuvelac)

(Like Café Gratitude’s artisan cheeses)
Flavor Profile: Buttery | Earthy | Rind-Developed
⏱ Prep Time: 20 mins + 5 days aging

Ingredients:

• 2 cups macadamia nuts
• 1/4 cup rejuvelac (fermented quinoa water)
• 1 tsp sea salt
• 1/2 tsp garlic powder

Method:

1. Blend nuts + rejuvelac into paste.
2. Ferment 2 days in glass jar.
3. Form wheel, age in fridge 3+ days.

Pro Tip: “Brush with white miso for rind development.” — This Cheese is Nuts by Julie Piatt

4. 🌶 Smoked Gouda (with Liquid Smoke)

(A Euphoria Loves RAWvolution favorite)
Flavor Profile: Smoky | Firm | Sliceable
⏱ Prep Time: 30 mins + 2 days dehydrating

Ingredients:

• 1.5 cups Brazil nuts
• 1 tbsp liquid smoke
• 1 tbsp agar-agar (for firmness)
• 1/4 cup water

Method:

1. Blend nuts + water, heat with agar until thickened.
2. Pour into mold, chill 4 hours.
3. Dehydrate 48 hours at 95°F.

5. 🍯 Honeycomb Labneh (Raw Vegan)

(Inspired by Noma’s fermentation techniques)
Flavor Profile: Tangy | Sweet | Spreadable
⏱ Prep Time: 5 mins + 12 hours straining

Ingredients:

• 2 cups cashew yogurt
• 1 tbsp raw agave
• 1/2 tsp vanilla

Method:

1. Strain yogurt in nut milk bag overnight.
2. Mix with agave/vanilla.
3. Serve with raw honeycomb (vegan sub: date syrup).

🧪 The Science of Fermentation

• Rejuvelac = fermented grain water (full of probiotics)
• Probiotics = strain-specific cultures (use L. acidophilus for tang)
• Aging = develops depth (enzymes break down proteins)

Safety Note: “Always use sterilized jars to prevent mold.” — The Art of Fermentation by Sandor Katz

📚 Cited Sources

1. McAthy, K. (2021). The Plant-Based Cheese Bible. Page Street.
2. Schinner, M. (2012). Artisan Vegan Cheese. Book Publishing.
3. Piatt, J. (2017). This Cheese is Nuts. Penguin.
4. Katz, S. (2012). The Art of Fermentation. Chelsea Green.

Ready to culture your first wheel? Tag us with #HealthyVeganMeals!