RAW Aged Cashew Cheese - How to make !!

This is so much fun to make and so amazing in taste that the effort is worth the while. When I used to eat dairy I thoroughly enjoyed cheeses… especially some of the real rich and creamier styles like Camembert and triple cream Bries. But alas, my stomach wasn’t designed to breakdown such nutrient-dense animal fats.

To make two good cashew nut cheeses, take three cups of soaked raw cashews.  I soaked mine for more than 24 hours and became quite sticky, so I rinse them off before placing them along with two cups of water and two tablespoons of nutritional yeast in a blender.

I blended for a few minutes until the mixture was like a smooth paste. I then emptied the contents of the blender into a nut bag and began squeezing it over a bowl to collect about 750mls of the most luxurious and rich cashew nut milk which I am still using in small deserts and as a natural mayonnaise.  (Keeps well in a glass bottle in the fridge).  I then hung the bag over the bowl for a day at room temperature.

Once I gave the bag a final squeeze and all the milk had been released, I packed the cheesy mixture into glad wrap (clingfilm) lined small plastic containers. You can use a ‘cake form’ tin if you wish, which I have done, but do remember to line with glad wrap (clingfilm) otherwise it might stick to the sides.  Doing this is only to form the cheeses into something a little more respectable and traditional in appearance.  The cheese will cure out of the ‘form’ in the fresh air. By the way you can adorn your cheese with nuts. I used local pistachios or your can use walnuts. The pistachios are slow dried and just so delicious.

How to form a firm outer skin?  Easy.  Place the cheese in your dehydrator for 30 mins or so on low temp. I also set them outside in the sun for a few hours too. The rest of the time it sat on the bench and then in the cheese cooler in my refrigerator.

As they say… ‘a picture speaks a thousand words’.  In this case… ‘a thousand flavours and tastes.’.

I feature these recipe in my ‘RAW In The Kitchen Experience’ Message me if you’d like to be a part of a Raw Food preparation experience.

About Scott Mathias.

I am a Noosa, Australia based RAW Food and Integrative Health Coach. As I approach 60, my journey to excellent health began when I sought and found natural means to heal myself of a debilitating digestive disorder.   I founded iLifeFoods Pty Ltd, a 100% pure Australian Superfood Company and then proceeded to further change my lifestyle to support my ongoing excellent health by learning to prepare and serve the most amazing RAW food.  Do join me in knowing more.



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  1. I actually left it on my bench for a couple of weeks then placed it in the old cheese compartment in my refrigerator for another week…its up to you…I like my cheeses quite smelly ..so it can become a personal thing…you may also use the cheese straight away too…both ways are as good as each other interms of enjoyment…oh yes and only used the cling film to ensure the cheese didnt stick to the cake form…just made getting it out of the form so much easier too…has this helped you ??

  2. When you say “aged for 3 weeks,” do you mean that it sits on the counter in an open container for 3 weeks? I’m confused on what you do after placing the mixture in a Glad Wrap-lined container.

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