Raw Vegan Cheez 101

One of the first things people worry about when going raw vegan is giving up cheese. It’s creamy, salty, savory and pretty hard to walk away from. The good news is that raw vegan “cheez” is a real thing, it’s surprisingly satisfying, and once you make it at home, you might not miss the dairy version as much as you thought.

The most popular base for raw vegan cheez is cashews. Soaked raw cashews blend into an incredibly smooth, creamy paste that takes on flavors beautifully. Add the right seasonings and you get something that scratches the same itch as real cheese.

Here’s a simple beginner recipe for a spreadable cashew cheez:

1 cup raw cashews, soaked for 4+ hours
2 tablespoons lemon juice
2 tablespoons nutritional yeast (this is the key — it adds a cheesy, umami flavor)
1 garlic clove
1/4 teaspoon salt
2–4 tablespoons water to blend

Blend everything until completely smooth, adding water a tablespoon at a time until you reach your desired consistency. Taste and adjust; more lemon for tang, more nutritional yeast for cheesiness, more salt if needed.

This basic recipe is just the starting point. From here you can go in lots of directions: add fresh herbs and black pepper for an herb cheez, blend in sundried tomatoes for a rich red pepper version, or mix in smoked paprika for a smoky flavor.

For a firmer cheez that you can slice, some raw vegans add rejuvelac (a fermented liquid) or probiotic powder (I use this one) and let the cheez culture at room temperature for 24–48 hours. This creates a tangier, more complex flavor. It’s a fun project once you’re comfortable with the basics.

Spread your raw cheez on cucumber slices, raw crackers, or stuff it into celery sticks for a satisfying snack. It keeps in the fridge for up to five days. Welcome to the wonderful world of dairy-free cheez!