Laura's Vegan Table


  • 1 small sweet potato (you'll only need 1/3 cup baked sweet potato)
  • 1 1/2 cups raw cashews, soaked in water overnight, or soaked in boiling water for 20 minutes
  • 2 1/2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons nutritional yeast
  • 2 teaspoons smoked paprika
  • 3/4 teaspoons sea salt

Who doesn’t love cheese? But whether you’re vegan, or just like to, or need to avoid dairy, this is a satisfying dairy free substitute. It only takes a few minutes to prepare; then bake and then chill, and you have a savory, sliceable, spreadable vegan cheese. It has a slightly, but not over powering, smoky flavor with just a few ingredients. Cashews and sweet potato are the main ingredients, with some seasonings; that’s it. Less processed than store bought cheese and delicious too.


Pierce the sweet potato with a fork several times and microwave on high for about 4-5 minutes; turning halfway through cooking. Let it cool; then remove skin and scoop out 1/3 cup of the potato and set aside. Preheat oven to 325F. Drain the cashews and add them to a food processor along with all of the other ingredients. 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 to scoop out the mixture with a spatula. 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 several days, or it can be frozen.