Want cheese without the dairy? We’ve got you covered! This creamy herbed cashew cheese with a toasted walnut pepper crust will satisfy even the pickiest of palettes.

Using cashews as a base make it very versatile to add whatever flavors you like. I added a mixture of fresh dill, parsley, rosemary, and sage for the herb portion of this recipe. Feel free to play around with whatever fresh or dried herbs you have on hand.

This does require a high powered blender or a food processor otherwise the cheeze will turn out a bit chunky. It will still taste great though!

When it comes to the miso paste I prefer to add a lighter miso, which just means it is lighter in flavor. Light miso is usually white or yellow in color and is made with less soy and more grains, like white rice. I like white or brown rice miso but for those avoiding soy, I would opt for chickpea miso.

Make sure to use refined coconut oil. Virgin coconut oils tend to leave a lingering coconut taste that we don’t want in our savory cheeze. The coconut oil will also help stabilize this cheeze so it will take any shape you mold it into.

Last but not least, you don’t have to roll the finished product into the walnut mixture. You can opt to change it up by using any coating you like, sweet or savory, the options are endless. Enjoy! 😁

Ingredients:

Cheeze

2 cups cashew soaked at least 2 hours

2 tsp Dijon mustard

1/2 tsp salt

1/4 cup lemon juice

1/2 tsp fresh lemon zest

2 small clove garlic, peeled and crushed

6 tbsp nutritional yeast

2 tbsp miso paste, I prefer lighter miso

2 tbsp mixed fresh herbs or 2 tsp mixed dried herbs

3 tbsp refined coconut oil so it doesn’t have that coconut smell

Crust

1/2 – 1 tsp cracked black pepper, depending on how much spice you like

3/4 cup chopped walnuts

1 tbsp nutritional yeast

1/4 tsp salt

Procedure:

Strain cashews and discard soaking water. In a blender or food processor, blend all cheeze ingredients together except for the mixed herbs and coconut oil. Blend until you have a creamy consistency. This will take a little over a minute in a high powered blender. You will probably have to use a tamper to help this blend. If using a food processor, you will have to stop a bit more frequently to scrape down the sides of the bowl.

Once the cheeze is smooth add coconut oil and blend until fully incorporated, making sure to scrape down the sides of the blender. Add the herbs and blend briefly until combined or just stir them in with a spoon or spatula.

Lay a piece of plastic wrap into a small bowl.  Spoon cheese mixture directly onto plastic wrap. Use wrap to shape cheese into a ball or log shape and fully cover with the wrap. Place in the fridge for at least an hour.

While the cheeze is setting in the fridge make the crust. In a shallow frying pan, toast walnuts and black pepper over medium heat. Toast for 1-2 minutes or until everything starts to smell toasty but not burnt. Add salt and nutritional yeast. Remove from heat.

On a plate scatter the curst mixture. Remove cheese from the fridge and use the plastic wrap to help shape the cheeze into your desired shape. Roll directly into the crust mixture. Completely cover the cheese with this mixture.

Serve right away or store in the fridge for up to a week in an airtight container. This cheese can also be stored in the freezer for up to 3 months.