To live for!

This vegan cheese is so easy to make, requires only staple simple ingredients, and takes little time and zero effort to make, it's unbelievable! It also melts beautifully so it can be used for pizzas, pasta, cheese sauces, and grilled cheese sandwiches!

Enough chitchat! Here is the recipe!


• 1 cup of raw peanuts, without the skin
• 3 tablespoons of Provenzal (2 cloves of minced garlic, parsley, and 2 tablespoons of olive oil)
• 1 cup of unsweetened vegan milk
• 1 cup of water
• A pinch of turmeric
• 2 teaspoons of salt
• 2 green olives or 1 1/2 tablespoons of nutritional yeast
• 1/4 teaspoon ground white pepper
• 3 tablespoons of sour starch (cassava) or potato starch


  • 1.
    Add the peanuts to a bowl and cover them with water, cover and allow them to rest in the fridge overnight, or, simmer them in water for about 6-7 minutes.
  • 2.
    Once the peanuts are soft, add them to a blender along with the water or unsweetened vegan milk, turmeric, salt, starch, nutritional yeast or olives, and white pepper and blend very well.
  • 3.
    Meanwhile, make the herbs mix by chopping fresh parsley and mincing the garlic, then add to a bowl along with the olive oil, then mix until combined. Set aside.
  • 4.
    Once the cheese is blended, add it to a medium-sized pot and stir it under medium-low heat for about 6 minutes or until you see that the cheese thickened up considerably.
  • 5.
    Grease the mold with olive oil or place a cling film on it, and add about one tablespoon of the Provenzale sauce all around the mold. Reserve.
  • 6.
    Turn off the heat and add the cheese to the mold, cover it, and put it in the fridge for at least 6 hours, but for better results, allow it to be in the fridge overnight.
  • 7.
    Remove the cheese from the mold, place it on a plate, and keep refrigerated. Lasts for up to 5 days.
  • 8.
    The mold I used is 12 cm in diameter and 6 cm in height
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