Cheese is one of those things that I miss the most about not being able to have dairy. The alternatives out there are limited. Tofu, soy or rice. While browsing on, I found a recipe for dairy-free soft cheese posted by Michelle Schoffro Cook. It uses a cashew base instead of soy, rice or tofu. I’ve used cashew base before in substitute of a milk product and it turned out tasting quite lovely. It’s really simple to make, but if you’re planning to make it for a party, you’ll want to start about a day ahead.


2 cups raw, unsalted cashews, soaked over night (approx 10-12 hours)

1 teaspoon probiotics powder* dissolved in 1 cup pure water

1 teaspoon Celtic sea salt or Himalayan crystal salt (more to taste if desired)

1-2 teaspoons of onion powder

1/4 teaspoon ground nutmeg


Step 1: In a blender or food processor, blend the soaked cashews with the probiotic powder and water mixture. Place in glass bowl, covered with a clean cloth and let rest for 10 to 14 hours to ferment.

Step 2: Stir in salt, onion powder and nutmeg until well mixed.

Step 3: Form cheese into a ball or press in a spring form pan and serve with crackers, pita bread, or cut vegetables.


1. You can add a teaspoon or two of your favorite herbs (like rosemary, thyme and oregano) to flavor the cheese once it has fermented.

2. You can add chopped almonds or other nuts and herbs to coat the outside of a cheese ball.

3. You can serve drizzled with a balsamic vinegar reduction.

*NOTE: Or 2 capsules of probiotics. Probiotics are available in most health foods stores or vitamin isle at your local grocer. You’re looking for L. Acidophilus.

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