Easy Probiotic-Cultured Vegan Cheese

Wood cutting board with gluten-free crackers and Cultured Vegan Cheese made two ways

We’ve made vegan cheese before (Vegan Garlic Herb Cheese + Spicy Pimento Cheese Ball), but not like this. This version has the good stuff in it – probiotics! That means you’re helping your gut while you’re indulging. How cool is that?

Wood cutting board displaying cashews, nutritional yeast, garlic, lemon, salt, and probiotics for homemade vegan cheese

The base for this 6-ingredient cheese is either soaked cashews or slivered almonds! That’s right – two ways. It’s magic.

Once soaked, the cashews are blended until creamy and smooth with delicious things like fresh garlic, lemon juice, nutritional yeast, and sea salt. Mmm, it’s already looking tasty.

Food processor filled with cashews, nutritional yeast, salt, and garlic for making homemade plant-based cheese

Food processor with freshly blended rich vegan cheese

Next come the probiotics!  You’ll add these in after blending and stir until combined.

Just as with our 2-Ingredient Coconut Yogurt, probiotics combined with liquids (or cheese in this instance) culture when left at room temperature. This means the good bacteria are mingling all up in it, intensifying the tanginess and flavor!

Once it’s mixed, simply wrap in a towel or cheesecloth and let it hang out on your counter for 24-72 hours. The longer it sits, the tangier and firmer it becomes. We found 48 hours to be our sweet spot.

Mixing ingredients for delicious cultured vegan cheese

Using a wooden spoon to flatten out homemade vegan cheese in a cheesecloth

We hope you LOVE this cheese!  It’s:

Easy to make
& Seriously delicious!

This would make the perfect appetizer for parties or friend dinners. It would also be a delicious snack or side to just about any meal!

If you’re into vegan cheesy things, also be sure to check out our Best Vegan Gluten-Free Mac ‘n’ Cheese, Roasted Jalapeño Queso, Vegan Mozzarella Cheese, Vegan Parmesan Cheese, Whipped Almond Ricotta Cheese, and 5-Minute Vegan Macadamia Cheese!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Spreading cultured vegan cheese onto a cracker for a delicious plant-based appetizer

Easy Probiotic-Cultured Vegan Cheese


Prep time

Total time


Easy-to-make vegan cheese with probiotics for an extra tangy, cheesy flavor! Just 6 ingredients and simple methods required. The perfect party appetizer, snack, or spread!


Recipe type: Side, Snack

Cuisine: Vegan, Gluten-Free

Serves: 12



  • 2 cups (240 g) raw cashews or blanched slivered almonds
  • 2 garlic cloves, minced (1 Tbsp or 6 g)
  • 2 Tbsp (30 ml) lemon juice
  • 2 Tbsp (6 g) nutritional yeast
  • 1/2 tsp sea salt
  • 1/2 cup (120 ml) water
  • 2 probiotic capsules (we like Renew Life 50 billion and Jarrow // make sure your probiotics don’t contain PREbiotics or the recipe won’t work)

FOR SERVING optional

  • 2 Tbsp (8 g) finely minced fresh dill
  • Freshly ground black pepper or spice mix


  1. Place cashews in a bowl and cover with cool water. Soak for at least 6 hours. In a pinch, soak in very hot water for 1 hour. If using almonds, no need to soak!
  2. Once soaked, drain cashews thoroughly and add to food processor (if using almonds, add unsoaked to a high-speed blenderfor creamiest texture). Add minced garlic, lemon juice, nutritional yeast, and sea salt and process until very creamy and smooth, scraping down sides as needed. Add the water a little at a time until a creamy consistency is reached.
  3. Taste and adjust seasonings as needed, adding more lemon juice for acidity, nutritional yeast for cheesiness, garlic for zing, or salt for saltiness.
  4. Transfer mixture to a mixing bowl and add probiotic capsules. Stir to combine with a wooden or plastic spoon (not metal, as it can tamper with the effectiveness of the probiotics).
  5. Place a fine mesh strainer (or colander) over a small or medium mixing bowl and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).
  6. Use a spatula to scoop the cheese mixture over the cheesecloth. Then gather the corners and gently twist the top to form the cheese into a “disc.” Secure with a rubber band.
  7. Leave to set on the countertop at room temperature for at least 24 hours, up to 72. We found 48 hours to be the sweet spot. The longer it sits, the firmer and tangier it will become.
  8. Once the cheese has cultured enough for taste, transfer to the refrigerator to set for at least 6 hours to firm/harden and chill.
  9. To serve, carefully unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed. Then coat with chopped herbs, black pepper, or spice mix (optional). It can be fragile, so handle gently.
  10. Enjoy chilled with crackers or vegetables. Cheese will hold its form for several hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days (sometimes longer) – you’ll know it’s bad when mold has formed or the taste is no longer appetizing.


*Nutrition information is a rough estimate based on 1/12 of the recipe calculated with cashews (not almonds) and without optional serving ingredients.
*Prep time reflects quick-soaking the cashews for 1 hour and letting the cheese rest for 48 hours.

Nutrition Information

Serving size: 1 (of 12 total servings) Calories: 125 Fat: 9.5 g Saturated fat: 1.7 g Carbohydrates: 7.3 g Sugar: 1.3 g Sodium: 100.5 mg Fiber: 1.1 g Protein: 4.7 g



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