Laura's Vegan Table


  • 1 1/2 cups raw cashews, soaked in water overnight, or soaked in boiling water for 20 minutes
  • 3 tablespoons lemon juice
  • 2 1/2 tablespoons rice vinegar
  • 2 tablespoons water
  • 2 cloves garlic
  • 3/4 - 1 teaspoon sea salt
  • 1/2 teaspoon dijon mustard
  • a sprinkle of turmeric powder for color (don't add too much or the color will intensify to a weird, bright yellow)
  • 2 teaspoons cumin seeds

This vegan cheese is so easy to make and you don’t need any unusual ingredients or equipment to make it! Leyden (Leidse kaas) is a Dutch cheese that is characterized by it’s cumin seeds and unique flavor. I was first introduced to this cheese by my husband’s Dutch family. My husband Dave even brought some Leyden cheese back from Holland years ago when he visited. It was a delicious, distinct flavor. Many years later, I decided to try making a vegan version. This dairy free version is also delicious. Is it exactly the same as the traditional version? No. The texture is different; but the flavor is wonderful. I think you’ll enjoy this one too! Great with crackers or on a sandwich.


Preheat oven to 325F. Drain the cashews and add them to a food processor. Add all of the other ingredients except for the cumin seeds. Process until super creamy smooth. You’ll have to stop and scrape down the sides of the bowl to make sure everything is incorporated. Process for about five minutes or so until very smooth. Carefully remove the blade, and either add the cumin seeds to the processor bowl, or place everything into a separate large bowl. Mix the cumin seeds in by hand with a spatula or spoon until well combined. Take two small pieces of parchment paper and line two ramekins with the parchment to cover all sides. Divide the mixture into the two parchment lined ramekins and smooth the tops with a spatula. Bake for 28 minutes. Allow the cheese to cool before cutting, or place in the refrigerator. It will cut very nicely and can stay in the fridge for up to a few days.