How To Make Nut and Seed Cheese

Learn how to make nut and seed cheese with our step-by-step guide. Discover the secrets to creating dairy-free cheese alternatives bursting with flavor and nutrition, from soaking nuts to blending creamy textures. Whether you’re a vegan enthusiast or simply curious about plant-based cuisine, learn how to make nut and seed cheese at home and upgrade your culinary repertoire today!

Recipe by Angie Spuzak

Making Nut Cheese

I know that not eating dairy can be a struggle. Having delicious alternatives can definitely make the transition easier!

Whenever I ask my clients what they miss the most from dairy products, the answer is cheese… of course! I have the perfect solution for you – an absolutely delicious nut cheese! This homemade vegan cheese recipe is an easy and great recipe, and it makes perfect creamy cheese with a tangy flavor. 

I love cheese alternatives—only the ones made at home, though. The dairy-free cheeses at the store have way too many unhealthy ingredients. With homemade dairy-free cheeses, not only are you getting healthier ingredients, but you can also have a lot of fun playing with consistency, flavors, and texture. You will also transform nuts and seeds into creamy, savory cheeses that are super delicious!

First, let’s gather our star players – nuts and seeds. The options are plentiful, from cashews and almonds to sunflower seeds and pine nuts. Each imparts its unique flavor profile, allowing for endless experimentation.

Steps For Making Nut and Seed Cheese

Soaking: The Crucial Step

The recipes DO require some planning… 24 hours before making a recipe, you must soak your nuts and seeds. Once the cheese is made, ferment it for another 24-48 hours. The prep is so quick and easy, though, that it’s one of those recipes that seems to happen in the background, during which time you can do other things.

Soaking softens the nuts or seeds, making them easier to blend and enhancing their digestibility. Soaking also helps remove some of the phytic acid from nuts and seeds. Phytic acid prevents mineral absorption in the body. Simply cover them with water and let them soak for a few hours or, ideally, overnight. 


Once your nuts or seeds have reached their hydrated zenith, it’s time to blend them into creamy bliss. Drain the soaked nuts or seeds and toss them into a high-speed blender along with a dash of water, lemon juice, and salt. Blend until smooth, creamy texture,  adjusting the consistency as needed. This is where creativity flourishes – add garlic for a savory kick, nutritional yeast for a cheesy flavor, or herbs for an aromatic twist. The consistency should be similar to that of hummus or ricotta cheese.


Fermentation is the next frontier for those seeking an extra dimension of flavor and gut-friendly probiotics. Incorporating probiotic capsules or a dollop of probiotic-rich yogurt or juice from sauerkraut into your nut or seed mixture kickstarts the fermentation process. Allow the mixture to ferment in a clean, airtight container for 12 to 24 hours, tasting until it reaches your desired tanginess. The result? A nuanced, complex cheese that exceeds expectations.

Shaping and Aging

Pour the mixture into molds or ramekins, smoothing the surface for a polished finish. If patience permits, allow your cheese to age in the refrigerator for a few days to develop depth of flavor and texture. This aging process works wonders, transforming your creation into a bona fide culinary masterpiece.

Serving Suggestions

Now comes the moment of truth – savoring your homemade nut and seed cheese. Slice it onto crackers for an elegant appetizer, crumble it atop salads for a burst of flavor, or spread it onto sandwiches for a gourmet twist. The possibilities are as endless as your imagination.

What Nuts and Seeds To Use

You can use different nuts and seeds to make your cheese… raw almonds, pine nuts, hazelnuts, macadamia nuts, pistachios, raw sunflower seeds, pumpkin seeds, hemp seeds, and sesame seeds…. all make fantastic raw vegan cheese. My favorite – cashews – yield the best results when making neutral, basic-flavored spreads. You can always add fresh herbs, dried fruit, miso paste, fresh garlic, onion powder, onion, garlic powder, sun-dried tomatoes, superfoods, and other aromatics. All the nuts and seeds should be raw, which means not roasted. You can make one-nut cheese, such as almond cheese or cashew cheese, or combine a couple of different nuts and seeds. Enjoy your creativity and make different artisan nut cheeses.

How To Serve It?

  1. Crackers and Bread: Arrange slices or dollops of nut and seed cheese on a platter alongside various crackers, breadsticks, or freshly baked bread. 
  2. Crudité Platter: Serve nut and seed cheese as a dip for a colorful assortment of fresh vegetables such as carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes. The creamy cheese adds a savory element to the crisp, crunchy vegetables, making for a refreshing and nutritious appetizer or snack.
  3. Sandwiches and Wraps: Spread nut and seed cheese onto sandwiches, wraps, or pitas as a delicious dairy-free alternative to traditional cheese spreads. 
  4. Salads: Crumble or slice nut and seed cheese over salads to add a creamy and savory element to your greens. 
  5. Pasta and Grain Dishes: Stir nut and seed cheese into pasta sauces, risottos, or grain dishes to add richness and depth of flavor. The creamy texture of the cheese melts beautifully.
  6. Charcuterie Boards: Serve nut and seed cheese on a charcuterie board alongside an assortment of cured meats, olives, nuts, and dried fruits. The creamy, savory cheese complements the other flavors and textures on the board, offering a delicious and visually appealing spread for entertaining guests.
  7. Stuffed Vegetables: Use nut and seed cheese to fill for stuffed vegetables such as bell peppers, mushrooms, or zucchini boats. 
  8. Garnish for Soups: Add a dollop of nut and seed cheese as a garnish for soups and stews to add creaminess and flavor. The cheese melts into the hot broth, creating a rich and comforting addition to your favorite soup recipes.


Basic recipe:

2 cups raw macadamia nuts or raw cashews, soaked for 24 hours and well rinsed (for a firmer cheese, use more macadamia nuts; if you prefer a softer cheese, use more cashews)

1⁄4 – 1⁄2 cup water, enough to blend

1⁄2 teaspoon probiotic powder (1 to 2 capsules)

Blend all of the ingredients in a high-speed blender until smooth. Remove the mixture from the blender and place it in a strainer lined with cheesecloth. Cover the dough with cheesecloth, then put weight on top. The weight should be just heavy enough to press the liquid out gently.

Leave to ferment for at least 24, but no longer than 48 hours.

Once fermentation is complete, stir with:

1⁄4 teaspoon salt

2 teaspoons nutritional yeast

3/4 teaspoon lemon juice

Transfer the cheese to a ring mold.

For macadamia nut cheese, leave it in the fridge for 1 hour and remove the ring mold, then put it back in the refrigerator or place in a dehydrator for 24 hours to get a rind. For cashew nut cheese, put in the refrigerator in teh ring mold for 24-72 hours. Then, remove the ring mold.

This great, easy vegan cheese recipe can impress your friends and family! 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog

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Advanced Nut Cheese Fermentation Recipe

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Course: Breakfast, Condiment, Dessert, lunch, Salad
Cuisine: American, European
Keyword: cake, cheese nut
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 8
Calories: 11kcal
Author: Angie


Fermentation of liquid probiotic

  • 2 cups soaked nuts or seeds
  • 2 tbsp probiotic liquid you can use sauerkraut brine, pickle brine, Kimchi brine or water kefir
  • 6 tbsp water

Fermentation with probiotic powder

  • 2 cups soaked seeds or nuts
  • 1/4 cup water
  • 1/2 tsp probiotic powder
  • 1⁄4 tsp salt
  • 2 tsp yeast
  • 1⁄2 tsp lemon juice


  • Fermentation of liquid probiotic: 2 cups soaked nuts or seeds – you can try a combination of nuts for better flavor and texture 2 tablespoons probiotic liquid – you can use sauerkraut brine, pickle brine, Kimchi brine or water kefir 6 tablespoons water
  • Fermentation with probiotic powder: 2 cups soaked seeds or nuts 1⁄4 – 1⁄2 cup water, enough to blend 1⁄2 teaspoon probiotic powder Once done, stir with 1⁄4 teaspoon salt 2 teaspoons nutritional yeast 1⁄2 teaspoon lemon juice You can also make your cheese with a flavored recipe. Add any herbs, spices or flavorings you want. Enjoy and let me know how you liked it!


Serving: 8g | Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4072mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg

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