Swiss (non-dairy) Cheeze

Your tastebuds and your eyes won’t believe it! This cashew based cheese is heavenly. It also melts and slices really well.

Original Recipe from Amie Sue at Nouvea Raw

Prep Time: 10 minutes (excluding cashew soaking time)

Cook Time: 10 minutes

Set Time in the Fridge: at least 1 hour, 2-4 is better


  • 1/2 cup water
  • 1/2 cup cashews, soaked 2+ hours*
  • 1/4 cup nutritional yeast
  • 4 Tbsp lemon juice
  • 2 Tbsp tahini
  • 2 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1 Tbsp dried onion flakes or powder
  • 1/4 tsp ground dill weed
  • 1 cup water
  • 5 Tbsp agar flakes or 1 1/2 Tbsp agar powder

In a pinch, you can add the cashews to enough boiling water just to cover and then simmer for 10 minutes.


  1. Set aside a medium sized mold container for the cheese.
  2. In a high-speed blender add water, cashews, nutritional yeast, lemon juice, tahini, mustard, salt, garlic, onion flakes, garlic powder and dill. Blend until completely smooth.  It can take a couple of minutes, depending on the strength of your blender.
  3. In a small sauce pan bring 1 cup of water to a boil.  Slowly begin to add the agar, stirring with whisk. Reduce heat to simmer, whisking often, for about 8-10 minutes, or until completely dissolved. You’ll know it’s completely dissolved when the mix looks cloudy.
  4. Slowly pour a little at a time, the agar liquid back into blender and keep blending until completely smooth, scraping down the sides of the blender as necessary.
  5. Pour into your container or mold, and cool uncovered in the fridge.
  6. When completely cool, cover and chill for several hours.
  7. To make the “swiss holes”, use a drinking straw and poke the cheese mold in at different angles.
  8. To serve, turn cheese out of the container and slice.
  9. Cheese can be stored covered in refrigerator for 5 to 7 days.