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Kombucha Cashew Cheese


Make your own dairy free cashew cheese with a little bit of Kombucha tea. Serve with crackers, or use in recipes that call for a cream cheese.

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Rate this recipe 3.9/5 (12 Votes)


  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1/4 cup raw Kombucha tea (I brew my own, learn how!)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sea salt
  • 2 tablespoons fresh herbs of choice (I like basil & rosemary)


Servings 6
Preparation time 15mins
Cooking time 4500mins
Adapted from


Step 1

In high powered blender or food processor, add all ingredients and process until a smooth, ricotta-cheese like consistency is reached.

Using a spatula, scoop mixture into a strainer bag/nut milk bag and tighten bag around the cheese, forming a solid ball.

Place the ball & bag into a bowl, and drizzle a little more Kombucha over top.

Cover with a towel and leave on the counter overnight, and up to 3 days to “ripen”.

Check cheese often to test flavor and ferment. Once happy, eat it!

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