Herb-Coated Cheese

Herb-Crusted Cheese

Herb-Crusted Cheese

Why go to the market to buy cheese when you can make it at home! Using a few probiotics, you can create a smooth and flavorful herb-crusted cheese wheel. This plant-based and dairy-free cheese is a great alternative and simple appetizer for any party. Your family or guests will surely be impressed when you pull this out of the fridge!

Herb-Crusted Cheese

Yields 4-6 servings



3 cups Vitacost organic cashews, soaked overnight 8-10 hours 

4 capsules New Chapter Probiotic All-Flora

1/2 cup filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Herb coating:

3 tsp. fresh thyme, chopped

3 tsp. fresh rosemary, chopped

4 Tbsp. fresh parsley, chopped

1-1/2 tsp. lemon zest

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper

Herb-Crusted Cheese


  1. In a bowl, cover the cashews with water for about 9 hours (or overnight). Drain and rinse the cashews. Set aside.
  2. In a blender, add the cashews, probiotic powder (from the capsules), and water. Blend ingredients until smooth in texture.
  3. Using two cheese clothes layered in a colander, pour the mixture into the lines colander- folding the cheesecloth on top.
  4. Place this in a warm spot to culture for roughly 24-36 hours.
  5. Mix salt into the cultured cheese and stir to combine. Press mixture into desired mold and refrigerate for at least 4 hours.
  6. Roll the cheese carefully in the herb mixture.
  7. Serve with your choice of crackers, veggies, or fruit.

Herb-Crusted Cheese

Chef’s tip: For maximum flavor, roll the cheese carefully into the herb mixture and refrigerate for a few hours to let flavors meld.