Your whole food, plant-based life.

Raw Vegan Cheese

Life got exciting today. I made my raw food recipe for raw cashew cheese and it turned out great! I have been preparing raw food for some time now but the cheese, the ones that you have to make and set-up for a day, seemed a little daunting. Well, as my friend Michael often says, sometimes you just have to pull the bands back and let them fly. I’m glad I did. A few handfuls of cashews, some rejuvelac, and a little patience turned out a delightful cheese spread that is a welcome addition to any raw diet.




If you are wondering what rejuvelac is, it is a fermented liquid made from sprouting wheat berries that is said to be high in enzymes, friendly bacteria, vitamins and minerals. It is known as a health drink. If you have been following this site,  you know I am sprouting a lot of wheat berries these days. I decided to put some of those sprouted wheat berries to work, make some rejuvelac and then, the cheese.




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  1. Robin wrote on February 11, 2020

    Hi. I have a couple of rejuvlac cashew cheese: 1. After the cheese sits in a warm place for 24 hours, just before you transfer to the refrigerator, is that when you shape the cheese and add a crust like coarse black pepper?
    2. Then ater you put the cheese into the refrigerator for a week to finish the process, do you keep the cheese uncovered and open in the cheesecloth in the strainer OR do you place the cheese in a covered container?

  2. Susan Boxwell wrote on April 6, 2016

    Can any nut be used? Pecans etc.?

    • Billie wrote on November 19, 2016

      Hi Susan, I’ve used Brazil nuts and a combination of Brazil nuts/sesame seeds with great success. I say try it with whatever but you like best.


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