Fermented, cultured, and aged entirely from whole plant foods—this recipe is a game-changer. These cheeses take patience and daily care, but the result is a living, umami-rich, firm cheese that impresses everyone—vegans and non-vegans alike.

These are the same cheeses I make for the Reconnect Retreat, and they’re always the most talked-about dinner. Why? Because they taste alive. Because they carry time and love. And because they reconnect people with how food used to be made.

Let’s get into it step by step.

🥜 Step 1: Choosing Your Base Ingredients

Different nuts and seeds give different flavors and textures.

A. Creamy Base Nuts (50–75%)

• Cashews – Sweet, smooth, perfect for fermentation.

• Macadamia – Rich, buttery, high in saturated fat for a melty mouthfeel, but also helps with shaping

• Pili nuts – Extremely soft and creamy (if you can find them), absolutely perfect for cheese, because of the high saturated fat content, which helps SO much with shaping the cheese when cold.

B. Structured Supporting Nuts (25–50%)

• Almonds – Dry, fibrous, creates a firmer structure.

• Brazil nuts – Oily and balanced.

• Sunflower/pumpkin seeds – Earthy and great for spreads.

• Walnuts/hazelnuts/pistachios – Complex, flavorful, ideal for bold cheese.

💡 Basic Formula:
Use a mix like 1.5 cups cashews + 1.5 cups soaked, peeled almonds.

💧 Step 2: Preparing the Nuts

• Soak almonds overnight (8–12 hours). Peel for smoothness.

• Do not soak cashews or macadamias—they blend well, but then they soak up the water and firm up.

• Rinse and drain everything before blending.

🌀 Step 3: Blending the Cheese Base

Ingredients (for 2 medium cheeses):

• 1.5 cups raw cashews

• 1.5 cups soaked, peeled almonds (or unsoaked macadamias)

• 1 cup filtered water (or less—adjust as needed) 

Method:

1. Blend in a high-speed blender.

2. Use just enough water to get it moving—start with less than 1 cup.

3. The mixture should be very thick but still smooth, not grainy.

🌿 Step 4: Fermenting the Cheese

A. Add a Culture:

Choose ONE:

• 1–2 capsules of vegan probiotics

• ¼ cup sauerkraut juice or fermented pickle brine

• ¼ cup kombucha or ginger bug

Optional: For Brie or Blue cheese, add ⅛ tsp mold spores now.

B. Fermentation Process:

1. Transfer to a bowl lined with cheesecloth or a breathable cover.

2. Place a small weight on top to let it drain.

3. Let ferment at 22–26°C (72–79°F):

   • Warm weather: 12–24 hours

   • Cooler: 36–48 hours

4. It’s ready when tangy, bubbly, and pleasantly sour.

🧂 Step 5: Seasoning the Cheese

After fermentation, mix in flavorings:

Basic Seasoning:

• ½ to 1 tsp fine sea salt

• 1 tbsp nutritional yeast

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp white pepper (optional)

Optional Additions:

• Herbs: rosemary, thyme, oregano

• Whole spices: cumin, caraway, mustard

• Chili flakes for heat

Mix thoroughly and taste.

❄️ Step 6: Cooling & Shaping

Chill First:

• Refrigerate the mixture overnight to solidify fats—this makes it easier to mold.

Shape Using:

• Ring molds, ricotta baskets, or containers lined with damp gauze.

• Pack mixture tightly, then unmold onto parchment on a bamboo mat.

• Let it sit with parchment paper underneath for the first 24–48h to prevent sticking.

🧂 Step 7: Salting & Dry Curing

A. Salt the Outside:

• Sprinkle sea salt on top, bottom, and sides.

• Salt helps form a rind and preserve the cheese.

B. Air Dry in Fridge:

• Place on a bamboo mat in a clean fridge.

• Flip daily for the first 3–7 days to ensure even drying.

• After 2 weeks, flip every 2–3 days.

⏳ Step 8: Aging the Cheese

Let the cheese sit uncovered in a cold, dry fridge.

Aging Time:

• Soft cheeses: 3–7 days

• Semi-firm: 3–5 weeks

• Hard aged: 6+ weeks

The rind will firm up, and the cheese will shrink slightly. Once fully aged, wrap in parchment and store for up to 4 months.

🧫 Step 9: Mold-Ripened Cheeses (Brie or Blue)

• Inoculate during fermentation with Penicillium camembertii (Brie) or Penicillium roquefortii (Blue).

• Follow same shaping and curing method.

• Transfer to a vented container (not airtight) for humidity.

• Flip every 1–2 days.

• Mold starts in 5–10 days, and fully ripens in 3–6 weeks.

🥄 Optional: Use as Soft Cheese

Not ready to age it? After fermentation, use it as:

• Spreadable cheese

• Herb cheese rounds

• A base for sauces, dips, or even dressings

✅ Final Notes

• Flip daily at first, then every few days.

• Watch for mold or excess moisture.

• The longer you age, the more complex and flavorful the result.

🔗 Want to Go Deeper?

This recipe is just one small section of what I teach at my Chef Training Retreats in Spain.

If you loved this and want the full step-by-step process with photos, tips, and aging techniques, you can:

✅ Download the full cheese-making guide for free
✅ Or grab the entire 300+ page Chef Training Workbook with nearly 200 plant-based recipes, fermentation methods, sauces, plating, mocktails, and more

→ [Get the free guide]
→ [Buy the full workbook – 33€]

You’ll also find details inside on how to apply for the next retreat.

No fluff. Just real food. Real skills. Real connection.