Cashew Cheese

Creamy cultured cashew cheese is vegan, paleo and keto

Cashew and miso cheese is a dairy-free cheese spread that can be flavoured with garlic, herbs or sun-dried tomatoes. See the section above five different ways to flavour this creamy cashew spread.




  1. Cover the cashews in water and soak for 24 hours.
  2. Drain the water and blend the cashews into a smooth paste. If you need to add water to help with blending, that’s fine. However, adding extra water will result in a slightly softer cheese spread.
  3. Stir in the miso, and pack the cashew cheese into a glass container. Leave on the counter to ferment for 12-48 hours.
  4. After fermenting, mix in the additional flavours. You may need to add salt depending on the saltiness of your miso.
  5. Store in the refrigerator until ready to serve.


Keywords: keto, paleo, gluten free, dairy free, probiotic, cheese spread, dip, sandwich filling, garlic, herb, olive, sun-dried tomato