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This is an incredibly simple recipe, but when making this, work quickly and without interruptions if possible. The cheese sets fast and needs your complete attention!


1/2 package Pomona’s Pectin (must use this brand, otherwise it won’t set!)
1 tsp agar powder (optional, makes for an even firmer cheese)
1 cup water
2 tbsp lemon juice

1 cup raw cashews
2 tbsp nutritional yeast
1 tsp sea salt
1/2 tsp onion powder
1 tsp garlic powder

1/2 to 2 tsp crushed red pepper flakes (depending on your heat-o-meter)



Lightly oil 5-6 muffin cups or other small round moulds.

Use your blender to combine 1/2 package of the dry pectin (about 4.5 teaspoons) and the agar powder (optional) with the water and lemon juice. Pour water mixture into a small sauce pan and bring to a boil over medium high heat while stirring constantly. It will thicken and lumps should dissolve with stirring. Set to low heat and let simmer while you grind cashews, nutritional yeast, salt, garlic powder and onion powder until very fine in food processor or blender. Do not overprocess and make nut butter.

Mix 1/4 cup water (not included in amount above list) with 1/2 the small calcium packet from the Pomonaäó»s Pectin package, set aside. Pour the boiled water/juice mixture over the ground cashew mixture in the blender and process until smooth and creamy. (You will have to scrape into the corners and hand mix/pulse. It will thicken quickly, so immediately add HALF (1/4 cup) of the calcium water and the crushed red pepper flakes and pulse until all combined. Immediately pour the hot cheese into the prepared cupcake tin(s).

Refrigerate uncovered for an hour. Turn mini cashew cheeses out onto a plate (upside down) and let set uncovered in the fridge for another 4-5 hours. One serving of cashew cheese is half of one mini round, which is the perfect amount for one grilled cheese sandwich or one quesadilla. This recipe makes 12 servings of cheese. Donäó»t forget to store the rest of your pectin and calcium water for the next batch. Calcium water stores well in the fridge and the pectin will store in your pantry indefinitely. Cashew cheese keeps for about 3 weeks in the fridge and freezes well.

Fair Trade

Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.

No Food Waste

Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.

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