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Vegan Tahini Cheese
Prep Time
10 mins
Fridge Time
4 hrs
Course: Snack, Starter
Keywords: Tahini Cheese, Vegan cheese
  • 1/2 cup tahini (unhulled is better for this recipe)
  • 1/2 cup cashews (soaked for at least 3 hours prior)
  • 1/2 teaspoon fine salt
  • 50 grams cocoa butter *see note
  • 2 tablespoons nutritional yeast
  • 2 teaspoons miso paste (gluten free)
  • 3 tablespoons soy milk (or your fave plant milk)
  • 1/3 cup warm water
  1. Place cocoa butter into a heatproof bowl over a small pot of boiling water and stir until melted

  2. Place all other ingredients into a single-serve blender or small food processor

  3. Add the melted cocoa butter and blend away, till it's silky smooth

  4. Pour into moulds lined with greaseproof paper or foil (I used little square-shaped ramekins)

  5. Refrigerate for at least 4 hours before releasing from moulds and serving.  

Recipe Notes

*If you can't find cocoa butter at a regular supermarket, you'll nearly always find it at a health food store. I used cocoa butter melts which saves time in the melting process as opposed to buying it in a brick. A word of warning though - don't be fooled by it's delicious white chocolatey appearance - raw cocoa butter tastes nasty on its own! However it makes for a gorgeously smooth final texture in this recipe.

This vegan tahini cheese will keep for up to 5 days in the fridge.