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Baked Almond and Cashew Cheese

Baked Almond and Cashew Cheese

Baked Almond and Cashew Cheese

Preparation time: 15 minutes + 12 hours to rest
Cooking time: 40 minutes
Servings: 1 cheese

Making your own nut cheese doesn't have to be complicated. There are plenty of recipes for "cheese" to be found on, like the delicious raw vegan parmesan or the creamy cashew "cheese" with fine herbs. Whether it's served with pasta, in a sandwich, as a dip, or simply sliced or spread onto a baguette, there's a nut cheese for every craving or taste. These recipes can be made with almost any kind of nut. Cashews add a truly soft and creamy texture that's tough to beat, but you can also use almonds, pumpkin seeds, sunflower seeds, walnuts, or hemp seeds. Each will give a different flavour and texture, so try out a few different ones and enjoy the adventure!


  • 1 cup PRANA organic non-roasted cashews
  • ½ cup PRANA organic raw European almonds
  • ¼ cup lemon juice or apple cider vinegar
  • ½ cup water
  • 3 tbsp olive oil
  • 2 cloves garlic
  • 3 tbsp nutritional yeast
  • ½ tsp sea salt
  • 1 tsp fresh minced parsley, rosemary or dill (to taste)
  • Vegetable oil (for cooking)


  1. Grind almonds into a powder in a food processor. Add remaining ingredients, except vegetable oil, and mix at high speed. 
  2. Line a sieve with cheesecloth and pour in mixture. Squeeze cheese inside cheesecloth and place over a bowl to drain. Refrigerate 12 hours. 
  3. Preheat oven to 350°F (180°C).
  4. Remove cheesecloth and transfer cheese to an oiled baking dish. Bake 30 to 40 minutes.
  5. Drizzle with olive oil and serve with fresh bread or raw veggies.
Tip: Prepare this cheese in the morning to have at night, or in the evening to enjoy the next day. 
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