Cashew Cheese Wrapped in Seaweed Flakes

Cashew Cheese Wrapped in Seaweed Flakes

A pretty instant and creamy cashew cheese with a sophisticated twist – rolled in dried seaweed flakes or fresh herbs if you prefer! Thanks very much to Viva! podcast presenter Helen Wilson for this one! Check out her other recipes/news 🙂

Easy recipeEasy Gluten free Wheat freeFreezable recipe
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 4 / 5. Vote count: 1

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

Cook time


  • vegan-desserts
  • lunches
  • sides-light-meals-and-salads




  • 240g/2 cups raw cashews
  • 2 garlic cloves, minced
  • ½ tsp garlic powder plus more to taste
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 180ml/¾ cups water
  • 2 tbsp nutritional yeast
  • ½ tsp sea salt
  • 2 tbsp olive oil
  • 2 tbsp dried seaweed flakes


  1. Place cashews in a bowl and cover with cool water. Cover and soak overnight.
  2. Once soaked, drain cashews thoroughly and add to food processor.
  3. Add garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
  4. Process until very creamy and smooth, scraping down sides as needed. Then taste and adjust the seasonings if needed.
  5. Place a sieve over a large mixing bowl and lay down two layers of cheesecloth.
  6. Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese round.
  7. Place in refrigerator to set for at least 6 hours so it can set.
  8. To serve, unwrap from cheesecloth and gently invert onto a serving platter.
  9. Reform with hands or cheesecloth as needed, then coat with the seaweed flakes. Serve with lemon slices (optional).

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Jackurkey​ ​with​ ​Apple​ ​Sauce

Add to favourites
Enjoy for Christmas dinner, Boxing Day sandwiches, Sunday roast or just whenever you fancy! Jackfruit creates a fantastic texture and if you haven’t used it before, you’ll be really pleasantly…

Black Forest Gateau Smoothie

Add to favourites
This smoothie is so incredibly indulgent and delicious, you can’t believe it’s made from fruit – you can have it for dessert it’s so yummy! One of our team adds…

Roast Parsnip & Cashew Curry

Add to favourites
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it’s definitely a crowd-pleaser. This recipe was inspired by one of the old favourites…

Baked Biscoff Cheesecake

Add to favourites
This cheesecake is the ultimate indulgence! You’ll only need a small bite so there’ll be lots to go around – perfect for a big Christmas dinner 🙂

The Ultimate Satay Sauce

Add to favourites
This incredible satay sauce takes no time at all and is the perfect addition to so many dishes – stir fries, Buddha bowls, tofu/’chicken’/vegetable skewers, vegetable spring rolls and basically…