But You Can Still Eat Cheese!

But You Can Still Eat Cheese!

By Luke Elwin. Catch Luke's presentation at the AZVFF this year on Saturday, January 20, 1-1:45 and on Sunday, January 21, 1-1:45.

It’s now easier than ever to live a plant-based lifestyle. Restaurants, cafes, supermarkets and health food stores all cater to vegans in some way. And an increase of chefs and cooks alike making the switch to plant-based cooking and diets has seen an increase in restaurants and vegan eateries all over. It’s just fantastic!

One of the first things people tell me about moving to a plant-based diet is having to live without CHEESE!

I’m sharing one of my base recipes for making plant-based cheese right in your own home! It can be made into many different styles of cheeses from the base; it’s all up to your desires which way you take it!

Now, it’s important to remember with nuts, just like many other things, moderation is the key!


1 cup soaked macadamia

1 cup soaked cashews

1 probiotic pill (vegan)

¼ cup water

1 t sea salt

1 TB nutritional yeast

¼ t turmeric powder

1 TB lemon juice (I like to add a little zest too)

Blend first 5 ingredients in blender until smooth, transfer to a clean cheesecloth and wrap up into a nice little bundle and tie off. Place your bundle of joy into a strainer with a bowl underneath to catch any liquids, and leave in a warm place to ferment for 1-2 days.

Once it has fermented and it smells all funky, place into a vitamix with the remaining 3 ingredients and blend until smooth.

Transfer to a ring mould lined with baking paper and spoon down to make an even round. Leave for 24 hours to create a “rind”.

Once it’s firm enough after 24 hours, remove the ring mould and leave for a further 24 hours or longer to age.

I like to use this base to make a “goat cheese” flavored with herbs and garlic served on raw toast with marinated shitake mushrooms and arugula.