Chocolate vegan cheese
Prep time
Total time
  • 1 cup (160 g) cashews, soaked over night
  • 25 g dark & sugar free chocolate, roughly chopped
  • Dash of chili, salt
  • 1 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 3 tablespoons nutritional yeast
  • 7-8 tablespoons lemon juice
  • 1 spring onion chopped
  • ½ teaspoon agar powder or 1 teaspoon agar flakes (helps the cheese to firm)
  • 30 ml water
  • 10-12 walnuts, roughly chopped
  • 10 g dark & sugar free chocolate, chopped
  1. Place cashews in a bowl and cover with water. Cover with plastic wrap and refrigerate to soak overnight.
  2. When ready, drain cashews and add to a food processor. Add chili, garlic powder, onion powder, lemon juice, nutritional yeast and salt.
  3. Process until the mixture becomes very creamy and smooth, scraping down sides as needed. Then add chopped chocolate, spring onions and process for 1 minute.
  4. Add 30 ml water and agar powder or flakes in a small saucepan. With a spoon whisk the mixture together and bring it to boil on medium-high heat, being careful not to let the liquid to be over boiled.
  5. When the agar powder or flakes are dissolved, pour immediately the mixture in the food processor with the cheese and process for a minute scraping down the sides.
  6. With a spatula scoop all cheese in a bawl. Close with clean film and refrigerate for at least 4-6 hours.
  7. To serve, shape the cheese with hands into a ball and gently coat with chopped walnuts and chopped chocolate.
  8. Enjoy chilled with crackers, vegetables, fresh and dried fruits.
Recipe by - Delicious & Nutritious at