This is a pretty good non dairy cheese. I am reasonably fussy but is not bad at all. Very solid but easy to cut and grate. I have also used this in an oven and it holds up very well.


2 tins of coconut cream

2 Tbsp lemon juice

1/2 tsp quality unrefined salt

pinch of turmeric for colour


Separate the coconut cream from the water in the tin. A good quality cream will already do this. If not done simply put it in the fridge for about 2 hours and it will separate. Place the hard cream in a bowl and discard the water. Add the lemon juice and salt and mix.

Next you will need a cheesecloth or paper coffee filter on a wire strainer. I used the cloth. Put the mix in the ccoconut cheese - coveredloth with a bowl underneath. Cover appropriately and leave at room temperature for 2 days. The longer you leave it the stronger the flavour will become. It will end up having a slight tang like cream cheese.

Once done, discard the water in the bottom of the bowl and put in the fridge.

You could easily experiment with some herbs and spices with this cheese as well. Ground peppercorns or some infused garlic would really make this a nice cheese to enjoy with a good wine!


Clearly there are no live cultures in this recipe as the culturing process happens through lacto-fermentation.

If you want to explore another non dairy alternative, check out our homemade ricotta cheese made from raw cashews.


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