Basil & Sun-Dried Tomato Nut Cheese

Happy Sunday everybody! Today I’ll be walking you through how to make a homemade cashew nut cheese with sun-dried tomatoes and basil. As mentioned many times before, cheese was my favourite thing to eat before going vegan. And although buying store-bought vegan cheese is now easier than ever, it’s also way easier to drop $10 or more on a small block on nut cheese! However, if you actually read the ingredients on the back of a fancy artisanal vegan cheese, there are like 5 ingredients and most of them are vegan pantry staples that you’ll already have! The base of any good nut cheese starts off with whole raw cashews, lemon juice, and nutritional yeast which are all pretty neutral flavours. From there, you can add whatever seasonings you like to spice it up, so for today I went for sun-dried tomatoes and basil. Both the flavours go really well together and after letting your cheese sit over night, you’re left with a super creamy ball of nut cheese! The texture reminds me the Boursin brand cheese I used t0 eat at family dinner parties but the taste is slightly nuttier. I can’t wait to show you how to make this really easy dish that can be served as an appetizer at any meal. What can I say, I’m nuts about cheese (ba dum tss).

Basil & Sun-Dried Tomato Nut Cheese

Print Recipe
Serves: 6-8 Cooking Time: 15 minutes to prepare with a 24 hour rest time


  • 1 cup of soaked raw cashews (Let your cashews soak in cold water for 24 hours)
  • 1/2 of a juiced lemon
  • 1 tbsp of nutritional yeast
  • 1/4 tsp of pepper
  • 1/4 tsp of salt
  • 1/4 tsp of garlic powder
  • 5 chiffonade basil leaves
  • 3 whole sun-dried tomatoes (I used the ones packed in oil)
  • 4 tbsp of cold water
  • Cheese cloth



In a high speed blender, add in all your ingredients. Begin to blitz the cheese mixture. If the cheese is too dry, add in a tablespoon of water at a time. Be careful not to add in too much water, you want enough so that the mixture is still very thick, but well combined. While blending, you might have to stop every so often to scrape down the sides of the blender so everything is mixed well. Give the mixture a taste and see if it needs more salt.


With a sift resting in a bowl, lay down 2 layers of cheese cloth. Scoop your vegan cheese into the centre of the cheese cloth and then take in the access edges and bring together. Tie the access cheese cloth with a rubber band and let the cheese ball sit in the fridge for 24 hours.


After 24 hours, carefully remove the cheese cloth and serve on a platter. The cheese will still be soft but it makes a great cheese to serve with some crackers and fruit. Serve with some crunchy seedy crackers and get ready to impress your guests!

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