The Redemption of Vegan Cheese

For years, vegan cheese has carried an unfortunate reputation—often seen as a poor substitute for the real thing. Let’s face it: achieving the complex, comforting satisfaction of a traditional cheese without animal products is a tall order. Plant-based alternatives are frequently too rich, too rubbery, too bland, or aggressively flavoured—missing the delicate balance that makes cheese such a joy to eat.

As someone raised on fresh, tangy goat cheese served at my mother’s table in Provence, I never thought a plant-based cheese could recapture that memory. The soft texture, the gentle acidity, the perfume of thyme and rosemary wafting through warm air—these were elements tied to tradition, to terroir, and, I assumed, to dairy.

But I was WRONG.

After years of experimenting, I’ve created a cashew-based fresh cheese that genuinely surprised me. Creamy, light, and subtly tangy, it mirrors the texture and elegance of the chèvre I once adored. Infused with garlic, fresh rosemary, and thyme—fragrant herbs of the Provençal hills—it’s more than a substitute. It’s a celebration in its own right.

What makes this cheese special isn’t just that it’s vegan. It’s that it offers the same emotional and sensory satisfaction I thought was exclusive to dairy. A gentle aging process, a coating of aromatic herbs, and a final bath in good olive oil unlock flavors that are deep, nostalgic, and undeniably delicious.

Vegan cheese doesn’t need to mimic. It needs to inspire. And this one does.

I need to share this with the world so this my recipe- use, enjoy, share and convince people around you that no goat needs to be abused to achieve deliciousness.

Fresh Cashew Nut Cheese with Rosemary & Thyme

Preserved in Olive Oil

Ingredients:

Cheese base:

• 225 g raw cashew nuts (soaked in water for 4–6 hours, then drained)

• 30–45 g lemon juice (2–3 tbsp, to taste) This is where you are going to be putting as much input as you want in the recipe. I like subtle acidity but you might like it more intense.

• 15 g apple cider vinegar (1 tbsp)

• 1–2 garlic cloves (about 5–10 g)

• 5 g salt (approx. 1 tsp)

• 30–60 ml water (2–4 tbsp, added gradually)

• 7 g nutritional yeast (1 tsp)

Herb crust:

• 5 g fresh rosemary, finely chopped (about 1 tbsp)

• 5 g fresh thyme, finely chopped (about 1 tbsp)

• 2 g cracked black pepper (optional)

Preserving:

• 250–300 ml extra virgin olive oil (enough to fully submerge the cheese)

• And a few sprigs of fresh rosemary and thyme for flavour in the jar

Instructions:

1. Blend the cheese:
   In a high-speed blender or food processor, combine soaked cashews, lemon juice, apple cider vinegar, garlic, salt, and nutritional yeast (if using). Blend until completely smooth, adding water gradually until it reaches a thick, creamy consistency.

2. Shape:
   Transfer the mixture onto parchment paper or cheesecloth. Shape into a small round or log. A ring mold or ramekin can help create a neat form.

3. Chill to firm up :
   Refrigerate for about 1 hour to help the cheese firm and hold its shape better.

4. Add herb crust:
   Mix chopped rosemary, thyme, and optional pepper. Roll or press the cheese into the herb mixture so it’s evenly coated.

5. Dry the cheese:
   Let the cheese air-dry uncovered in the fridge for 24–48 hours, or use a dehydrator at 40°C for a quicker dry. The surface should feel dry to the touch.

6. Preserve in olive oil:
   Place the dried cheese into a sterilized jar. Cover with olive oil, making sure the cheese is fully submerged. Optionally add fresh herb sprigs. Seal and refrigerate for 2–5 days before serving to let the flavors infuse.