Vegan Nut Cheese

This nut cheese convinces with its creamy consistency and intense flavor. The recipe can be prepared with the nuts of your choice. Recipe by Alexis Goertz, Edible Alchemy.

05/03/2026

Ingredients

Ingredients for 4 portions

Rejuvelac

120 g Buckwheat (or another germinable grain such as oats, rye, quinoa, barley, millet, or rice)

500 ml Water

1500 ml Water

Nut Cheese

250 g Nuts (pine nuts, cashews and/or walnuts)

60 ml Fresh, active rejuvelac (see recipe above)

50 g Nutritional yeast flakes

1 teaspoon Salt

10 g Garlic powder

or several drops of liquid smoke (optional)

Spices of choice, e.g., oregano, thyme, or green peppercorns

Garnishes of choice, e.g., dried edible flowers or sprigs of fresh herbs

Preparation

Prepare Rejuvelac

Soak buckwheat in a jar with 500 ml of water for 8–12 hours.

Drain the water, rinse the container, and return the buckwheat kernels to the container. Place the container in a warm place out of direct sunlight. Make sure the kernels remain moist in the jar.

Rinse the kernels once or twice daily to prevent unwanted yeasts or molds from forming.

After a few days, sprouts will grow from the grains. Rinse the sprouted grains one last time.

Cover the grains with 1500 ml of water (preferably filtered) and let stand for 1–3 days until the water becomes cloudy and smells pleasantly lemony. The finished rejuvelac has a sharp, slightly spicy taste and a mild, earthy aroma. Note that the flavor can vary from grain to grain.

Pour off 60 ml of the liquid for further processing for the probiotic nut cheese.

Pour the remaining rejuvelac into a jar. This can be used as a digestive aid, for example in smoothies. The sprouted grains can be used to make crackers or as a seasoning for salads, soups, or compost.

Make the Nut Cheese

Toast the nuts in a pan until they turn golden brown.

Set aside to cool.

Place the nuts in a large container, cover with water, and soak for 12–24 hours. Soaking allows the nuts to be processed into a wonderfully creamy mass.

Add the nuts, rejuvelac, and nutritional yeast flakes to the blender and blend until a very thick mass forms. Depending on the nuts used, you may add a little more rejuvelac (to make it smoother) or another tablespoon of nutritional yeast flakes (to make it firmer).

Place the finished mass in the refrigerator for 30 minutes so it becomes firmer and easier to shape. Then form as desired.

Prepare a plate with the spices and carefully roll the nut cheese over the spices until it is completely covered.

Store in the refrigerator overnight before eating so the rejuvelac can exert its probiotic effect and release nutrients and nut flavor.

Garnish with dried flowers or herb sprigs. Done!

Rejuvelac will keep for 6–8 weeks in a sealed bottle in the refrigerator.

Probiotic nut cheese should be stored in a sealed container in the refrigerator and consumed within 10 days. It can also be dried in a dehydrator at 30 °C for 24 hours to form a rind and make the cheese firmer. This way it can keep for up to 2 months.

Cashews Oregano

For this recipe, you will need

Oregano