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Cashew Cheese log

Cashew Cheese log

Cashew Cheese log

Cashew Cheese log

Cashew Cheese log

Whether you’re a vegan who is fed up of boring flavoured supermarket vegan cheeses, or are a keen dairy consumer who wants to add a little spice to your cheese board, this cashew cheese log is sure to meet your cheesy cravings.  

When you blend soaked cashews, they turn into a creamy, tasty dairy cheese like delight. You can turn soaked cashews into pretty much any dairy like product, with the cashews providing the richness needed to match the flavour of their dairy counterparts. Soaked cashews can be used for cashew cheese logs, cashew cheese sauce, desserts, and so on…  

When ground cashews are whipped, they can be shaped into the almost-like-the-real-thing “cheese”, and when rolled into savoury or sweet toppings, you’ll be reminiscing of your days eating tangy goats cheese, or even for the dairy eating readers of this recipe you’ll think about swapping to cashew cheese logs when you next make your goats cheese tartlet.  

This recipe is packed with cashew nuts, and seeds, allowing for you to meet your daily protein and fat needs. Therefore, giving you the energy you need to get through your lockdown day. With its easy preparation, and long shelf life, this recipe is accessible to even the lowest skilled home kitchen chef. We guarantee that one portion of this cashew cheese log will get you coming back for more. Make sure to stock up on some healthy crackers; we recommend our Rude Health Chickpea and Lentil Crackers, allowing you to get even more nutrients from your lunch or afternoon snack.  

Cashew nuts are, in fact, seeds. They are the flowering seed on the cashew plant, which was discovered in Brazil in 1558. Today, cashew nuts are consumed all over the world, being admired for their taste, nutrient density, and multiple uses in different recipes.  

Did you know that cashews are naturally low in sugar, and are rich in fibre; allowing you to feel fuller for long, prevent constipation, as they are great at aiding digestion. Cashews are also a good source of copper, magnesium, and manganese, which are nutrients important for energy production, brain health, immunity, and bone health. Choosing foods like cashews, which are high in fibre, are associated with lower risk of heart disease, stroke, type two diabetes, and bowel cancer.  


For the cheese 
300g ofRaw cashews   
15g of Engevita Nutritional Yeast  
4 garlic cloves 
2 tablespoons of Raw Vibrant apple cider vinegar   
Zest of 1 lemon 
Juice of 1 lemon  
2 teaspoons salt   
1 teaspoon ground pepper   


For the toppings  
1 tbsp of Raw Vibrant chia seeds 
2 tbsp of Sunflower seeds  
2 tbsp of Pumpkin seeds  



  1. Place cashews in a bowl and cover with water; let soak at least 8 hours or overnight.  
  2. Drain and rinse nuts, then add to a food processor. Pulse until nuts are crumbly and start to get creamy. 
  3.  Add all remaining cheese ingredients, and blend until fully combined and creamy. 
  4. Arrange 3 rectangular pieces of plastic on the counter. Equally split cashew cheese onto the centre of each piece.  
  5. Roll up the cheese into a log, wrapping the sides tightly.  
  6. Freeze for 1 hour or until firm. 
  7. Place chia seeds, pumpkin seeds and sunflower seeds on a plate. 
  8.  Roll the log into the cheese toppings, pressing toppings onto logs as needed. Serve with bread or crackers. 

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