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25 Amazing Vegan Cheese Recipes

Vegan Cheese Recipes

One of the hardest things about being vegan is missing out on cheese. It goes so well with so many vegan sauces, plus you have to miss out on being able to have wine and cheese nights with your friends. But not anymore. Now, with veganism rising in popularity, there are more options than ever for vegan food. These vegan cheese recipes will ensure that you never have to miss out on one of the best dairy products again.

By creating a substitute, you won’t be tempted, and you can enjoy cheese in all its glory – but with none of the animal products. Cooking up these vegan cheese recipes is a surefire way to convince your friends that being vegan is really not so tough after all.

Vegan Cheese Recipes

These amazing Vegan Cheese Recipes will give you back one of the simple joys of culinary life, in completely dairy free vegan style.

1. Swiss Cheese

Swiss Cheese
This lovely vegan Swiss cheese is full of holes and flavor.

Ingredients:

1/3 cup of blanched almonds
1/2 cup of raw cashews
1/3 cup of blanched almonds
1 tablespoon of vegetable oil
1 tablespoon onion powder
3/4 teaspoon garlic powder
1/3 cup of non-dairy milk
1/3 cup of yeast flakes
1 tablespoon of light miso
3 tablespoons of lemon juice
1 tablespoon of dijon mustard
1/4 teaspoon salt
1 1/2 cups of water
1/3 cup of agar-agar flakes

Blend the oil, almonds and cashew in a food processor until they form a smooth paste.Add all the other ingredients and blend for one minute.Simmer water and agar-agar flakes slowly over low heat for 5 minutes, then add to the food processor. Blend for another 2 minutes.

Sparsely oil your container of choice and add the mixture. Chill overnight. Enjoy the cheese by grating or slicing and serve with fruit or crackers!

2. Flavorful Garlic Cheese

For a little garlic punch to a standard vegan cheese recipe, just follow this easy recipe.

Garlic Cheese

Ingredients:
240g cashews (unprocessed)
1 tablespoon of crushed garlic
A teaspoon garlic powder
1/2 teaspoon of salt
Zest of 1 lemon
Juice of 2 lemons
2 tablespoons olive oil
180ml of water
6 g yeast

Soak cashews in water for 12 hours. Drain well and place in food processor along with all other ingredients. Blend until smooth and creamy, then taste and add more ingredients as required. Strain through colander or mesh and 2 layers of cheesecloth into mixing bowl. What remains in the cheesecloth is the cheese. Move the cheesecloth to make the cheese the right shape, then refrigerate for 12 hours or until it holds a cheese shape without the cheesecloth. Coat with chopped herbs as you serve.

3. Vegan White Cheese

Vegan White Cheese

This white cheese is plain and simple but will taste great when you add a little spice or herbs.
Ingredients:
1/2 Cup Cashew Nuts
1/2 Cup Macadamia Nuts
Water

Place all ingredients together in a food processor and add enough water to cover the nuts. Blend until smooth and creamy. Place the colander over a bowland put cheese cloth inside the colander. Strain the mixture through the cloth and colander. Seal the bag by placing another over the top, so no mixture escapes. Place something heavy on top and leave to sit for 1 day. Refrigerate for 1 hour and shape into desired form. Add any herbs or spices for flavor.

4. Vegan Pizza Cheese

Vegan Pizza Cheese

Perfect for melting over your next pizza creation, this will also work on top of pasta and mixed in with some delicious salads.
Ingredients:

1/4 cup unprocessed cashews (soak in water for 12 hours first)
Just over 2 tablespoons of tapioca starch
1 cup of hot water
1 teaspoon lemon juice
1 tablespoon olive oil (optional)
3/4 teaspoon of salt
A tablespoon of crushed garlic

Blend all together in a food processor until smooth and creamy. Heat at medium in a saucepan while constantly stirring. Do so until the mixture becomes very thick and starts to stretch. Remove from heat and cool. Refrigerate for twelve hours and grate or slice. It will taste just like cheese, proving that vegan cheese recipes don’t have to be boring!

5. Macadamia Cheese

Macadamia Cheese
Another nutty recipe, this one is sure to go far. With loads of flavor, including the special ingredient of maple syrup, it will become a staple in your cupboard.

Ingredients:
1 cup of unprocessed macadamia nuts (soak for 4 hours in water first)
1 cup of boiling water
1 tablespoon of yellow miso
2 tablespoons of tapioca flour
1 tablespoons of rice vinegar
1 tablespoon of pure maple syrup
2 tablespoons of tahini
1/2 packet of sugar-free pectin
1 teaspoons dijon mustard
2 tablespoons of vegan butter
1 teaspoons of salt

Oil the dish you plan to have the cheese in. Take half the pectin and add to the water. Blend all ingredients except these in a food processor until mixture is smooth. Add pectin and water to the mixture and blend until the mixture becomes thick. Scoop into the dish and refrigerate for 3 hours, then serve up onto a plate to eat with crackers or cook a meal.

6. Vegan Peppery Cashew Cheese

Cashew Cheese

For some peppery punch in your cheese, try this recipe. Flavorful and smooth, it goes down a treat.

Ingredients:
1/2 packet of strong pectin
1 cup of water
1 cup of unprocessed cashews
2 tablespoons of lemon juice
2 tablespoons of nutritional yeast
1 teaspoon of salt
1/2 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of red pepper flakes, crushed(adjust depending on spice preference)
1 teaspoon of agar powder

Oil the container you intend to have your cheese in. Combine the pectin with agar, water and lemon juice in a food processor. Bring to the boil in a saucepan, stirring constantly. Once boiled, simmer as you carry out the rest of the instructions. Grind the rest of the ingredients except the chili flakes in a food processor until very fine but not buttery.

Add the saucepan contents to the blender and blend until smooth and creamy. Now add the chili, blend and then add to the container. Refrigerate for 3 hours or until firm. The cheese is now ready to serve, and you’ll love the taste of this vegan cheese recipe!

7. Basic Nut Cheese

macadamia nuts

A basic nut cheese with a little citrus zing, you can enjoy this easy recipe which simply involved a food processor and a little cheese cloth.

Ingredients:
200g macadamia nuts
Water
1 tablespoon of lime juice
Pink Himalayan salt

Just cover nuts with water in the food processor and blend in 30 second blasts with breaks in between until nuts are fluffy. Add lime juice and salt. Mix together with a spoon. Strain the mixture into a bowl through cheesecloth over a colander. The solid mixture left in the cheesecloth is your cheese. Fold the cloth so that the mixture is sealed inside and place a heavy weight on top of your cheese. Leave for at least 1 day and add weight as needed. Your cheese is now ready for eating!

8. Gourmet Savory Cheese

Savory Cheese

Savory cheese is a lovely addition to any vegan pantry, and it goes well with crackers and fruit for a wine and cheese night.

Ingredients:
1 cup of unprocessed cashews
1/4 cup of nutritional yeast
1/4 kombucha tea
1 tablespoon of lemon juice
1 teaspoon salt
2 tablespoons herbs as desired

Using a food processor, blend all ingredients until the texture is like ricotta cheese. Place mixture in strainer bag and squeeze into a ball. Place in a mixing bowl, adding more kombucha tea on top of the bag. Over the top of the mixing bowl, place a tea towel and leave to sit for up to 3 days. Check flavor and if happy, your cheese is finished.

9. Sweet Potato Cheese Dip

sweet potato

For a yummy dip just like nacho cheese, this one is based on the super healthy and delicious sweet potato.

Ingredients:
1 sweet potato, diced and peeled
1/4 cup of coconut milk
2 tablespoons of soy sauce
3 tablespoons of yeast flakes
2 tablespoons of lemon juice
1 tablespoon of sriracha
3 tablespoons of vegetable oil
1/2 teaspoon of garlic powder
1/4 teaspoon of salt

Put diced sweet potato in a saucepan of water and bring to the boil. Turn down heat and simmer until soft. Drain and cool. Blend all remaining ingredients in a food processor until creamy. Serve with corn chips for a fantastic vegan nacho cheese experience.

10. Nut Free Nacho Cheese Slices

Nut Free Nacho Cheese Slices
With no nuts or dairy, this recipe is easy to slice for your sandwiches and can even be combined with peppers for extra spice.

Ingredients:
1/2 cup of chickpea flour
1 tablespoon of crushed garlic
Pickled jalapeno
2 tablespoons of roasted pimento pepper
2 tablespoons of chopped tomato
1/2 teaspoon of mustard powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
¼ tsp of cumin powder
⅓ teaspoon of salt
1/2 teaspoon of smoked paprika
2 tablespoons of yeast
Juice of1/2 lemon
1 chipotle pepper
1/2 teaspoon of white vinegar
1 cup water
Extra spice: jalapeno or pepper flakes

Blend all ingredients except extra spices in a food processor until smooth. Heat in the large saucepan, stirring constantly. Heat until mixture becomes very thick, like custard and continue heating for another 4 minutes. Season to taste. Add extra spices if required and mix together. Move mixture to greased container. Use a rolling pin to smooth the top of the mixture down. Refrigerate for 1 hour and slice to serve!

11. Vegan Parmesan

parmesan

Parmesan is perfect with pasta, and this yummy recipe will add some vegan flavor to your next pasta dish.

Ingredients:
1/2 cup of unprocessed cashews
1/2 cup of blanched almonds, sliced
¼ cup of yeast
¼ teaspoon of garlic powder
1/2 teaspoon of salt

Combine all ingredients in a food processor until fine but not buttery. Add extra ingredients if desired. Chill for 2 hours. Should form a powdery, flavourful cheese that can be sprinkled on top of pasta dishes!

12. Goat Cheese (Vegan)

Vegan Goat Cheese

As well as looking good, this vegan cheese is tasty and has the texture of real goat’s cheese.

Ingredients:
Juice of small lemon
1/2 cup of unprocessed cashews (soaked for 2 hours)
1 tablespoon coconut oil
1/3 cup of water
1 teaspoon white vinegar
1/2 teaspoon of salt

Line 2 ramekins with cling film. Blend all ingredients until smooth in a food processor. Place mixture into the ramekins. Add topping such as tomato chutney or pesto if desired. Serve with cheese or in salads, this flavourful vegan cheese recipe is the perfect substitute.

13. Vegan Almond Feta

Vegan Almond Feta

For a crumbly texture that is just like real feta, try this yummy vegan substitute for your salads and dinners.

Ingredients:
1 1/2 cups of ground almonds
3 tablespoons of vegetable oil
¼ cup of lemon juice
2 tablespoons of crushed garlic
1 1/2 teaspoons of salt
1/2 cup of water

Place all ingredients in a food processor and blend until smooth, with a cream-like consistency. Place colander over mixing bowl and cheesecloth (2 layers) in colander. Strain through mixture. The remaining solid is your cheese. Refrigerate in the mixing bowl and cheesecloth for 12 hours. Heat oven to 180C and bake with the flat side up for 35-40 minutes. Should crack slightly on top. Serve with salads or just with crackers.

14. Vegan Yellow Cheese Slices

Vegan Yellow Cheese Slices

Another sliceable vegan cheese, these slices will ensure you never have to buy a block of vegan cheese! Easy to make and convenient, they should be a staple for all vegans.

Ingredients:
1 cup of unprocessed cashews
Juice of 11/2 lemons
1/2 cup of water
¼ cup of tahini
2 tablespoons of vegetable oil
1 peeled carrot
1 cup of water
2 1/2 teaspoons agar powder
2 teaspoons of yeast flakes
1 teaspoon powdered garlic
1 tablespoon of powdered onion
2 1/2 teaspoons of salt

Oil the dish you plan to place the cheese in. Place all ingredients except agar and cup of water in the food processor. Blend until creamy. Place agar and water in a saucepan, mix and heat until boiling. On low heat, simmer for 1 minute and then remove. Add agar mix to the food processor and blend thoroughly. Scrape down sides to ensure all is combined. Pour into container and chill for at least 5 hours until set.

15. Cashew Cream Cheese

Cashew Cream Cheese
Ingredients:
2 cups of raw cashews (soaked for 8 hours)
2 tablespoons of plain nondairy yogurt
Salt to taste
Water (for consistency)
Prep a glass container in which you intend to put the cheese by oiling thoroughly. Blend the cashews in a food processor until smooth and buttery. Add filtered water as needed to give a smooth, creamy consistency. Add yogurt and salt and blend.

Transfer to container and leave to sit for 1 day. Let sit for longer if necessary for flavor development, or add more salt. This mixture can be stored in the fridge for 2 weeks. Vegan cheese recipes have never been so easy!

16. Vegan Buffalo Mozzarella

Vegan Buffalo Mozzarella

Ingredients:
1 cup of plain non-dairy yogurt
1 cup unprocessed cashews (soaked for 5 hours)
1 1/2 teaspoons of salt
1 cup water
1 tablespoon of agar powder
3 tablespoons of tapioca flour

Combine the yogurt, cashews, salt and half of the water in a food processor. Blend until thoroughly combined. Place in a container and let sit for 1 day, before whisking in the tapioca flour. Mix together the agar and water in a saucepan and bring to the boil. Simmer for almost 5 minutes.

Add the container of yogurt mix and cook in the saucepan on medium until the mixture becomes stretchy. Make an ice bath and add spoonfuls of the mixture, one at a time, to achieve the same consistency as buffalo mozzarella.

17. Smoky Gouda

Smoky Gouda

Ingredients:
¼ cup water
1/2 teaspoon marmite
1 small can of coconut milk
2 tablespoons of yeast
1 1/2 teaspoons of sea salt
1 teaspoon white vinegar
2 tablespoons of Kappa Carrageenan
3 tablespoons of tapioca starch
1 tablespoon of liquid smoke

Add all ingredients except vinegar to a saucepan and whisk until creamy. Heat gently to medium heat for just under ten minutes, until the mixture is glossy and thick. Pour cheese into a container and leave to set for 30 minutes before refrigerating for 3 hours or so. Use in the place of gouda cheese with crackers, in recipes, or just for eating straight! Vegan cheese recipes are convenient to make and delicious to eat.

18. Garlic Tomato Nut Cheese

Garlic Tomato Nut Cheese

Ingredients:
2 cups of cashews (soaked for eight hours)
1/2 cup of rejuvenate
1 head of roasted garlic
1/2 cup sun-dried tomatoes (sliced)
Salt and pepper to taste

Add cashews and rejuvenate to a food processor. Blend until butter. Place colander over mixing bowl, with a layer or two of cheesecloth inside the colander. Strain through the cashew mixture. Leave for 12 hours to drain. Place cheese in a mixing bowl, and stir in tomatoes and chopped garlic. Place in a container of the shape you want and refrigerate to set for 1 day.

19. Vegan Cheddar

Vegan Cheddar

Ingredients:
2 tablespoons agar agar
1 1/2 cups of water
1/2 cup of unprocessed cashews
¼ cup of yeast flakes
2 tablespoons of tahini
3 tablespoons of fresh lemon juice
3 teaspoons of smoked paprika and onion powder (each)
1/2 teaspoon of garlic powder
¼ teaspoon of cayenne and dry mustard (each)
1 1/2 teaspoons of salt

Grease the dish you intend to put your cheese in. Mix together agar and water in a saucepan and bring to the boil. Simmer for 5 minutes on a lower heat. Add this and all other ingredients to a food processor. Next just blend until smooth and creamy. Without covering, refrigerate mixture for 3 hours. Now cover and refrigerate for 1 day or until set. Serve however you want!

20. Yummy Vegan Cheese Ball

Vegan Cheese Ball

Ingredients:
1 1/4 cup cashews (soaked for 2 hours)
Almost 4 tablespoons of white wine
1/2 tablespoon of coconut oil
3 tablespoons of yeast
1 red pepper (of the chili variety)
1 finely chopped red onion
6 garlic cloves
6 chopped sun-dried tomatoes
1 sliced green onion
Sliced almonds
Salt and pepper for seasoning

Cook the garlic, tomatoes, onions and half of the chili in a saucepan with olive oil. Stop once the onions are browned. Add the other ingredients (except the almonds and half chili) to a food processor and blend until thick but smooth. Stir the mixtures together and season with salt and pepper. Place in the deep freeze for 20 minutes to set.

Cook the almonds in the saucepan until brown and chop the half chili. Spread together on a plate. Remove the mixture from the freezer and shape with your hands. Roll in the almonds and chili, pressing them into the cheese. Wrap in cling film and refrigerate until the desired consistency.

21. Herby White Cheese

Herby White Cheese

Ingredients:
1 cup unprocessed cashews (soaked for 4 hours)
tap water
2 tablespoons of lemon juice
2 tablespoons of yeast
2 tablespoons of water
1 tablespoon of crushed garlic
1 teaspoon of apple cider vinegar
1/2 tablespoon of fresh basil, oregano and thyme (each)
Salt and pepper to season

Add all ingredients except the herbs to a food processor and blend until smooth and creamy. It should take around 4 minutes to reach the right stage. If desired, strain through a cheesecloth. Refrigerate for 1 day. Unwrap and garnish with more spices and herbs if desired.

22. Yellow Vegan Cheese

Yellow Vegan Cheese

Ingredients:
2 cups of steamed cauliflower
1/2 cup yeast
1 tablespoon of lemon juice
1/2 cup of agar powder
1/4 cup of coconut butter
1 tablespoon of white wine vinegar
1 teaspoon of salt
Pinch of onion powder and garlic powder each

Blend the cauliflower in a food processor until it becomes a puree. Add the gelatin as you continue to blend the hot cauliflower, and then the yeast. Add all the other ingredients and blend until smooth and creamy. Line your desired container and pour in the cheese mixture. Set for 1 day in the refrigerator, and this will be another easy but delicious vegan cheese recipe.

23. Cheese Ball with Beer

Cheese Ball with Beer

Ingredients:
1 1/2 cups of unprocessed cashews (soak in beer for 2 hours)
1/4 cup of yeast
Splash of extra beer
1 red pepper
1 tablespoon of tahini
1 tablespoon of apple cider vinegar
1 teaspoon of salt
1 teaspoon of onion powder
1/2 teaspoon of mustard powder and smoked paprika (each) 1/4 tsp. turmeric, optional
cayenne pepper
1/2 cup of coconut oil
sunflower seeds to coat

Add all the ingredients to the food processor and blend until smooth and creamy ( You . Place lots of cling film over the bowl or another container that you wish to shape your ball in. You may need two if the containers are small (this will also help it to set in the middle). Freeze for 1 hour and then roll in the sunflower seeds. Refrigerate for 1 day and serve with crackers or chips.

24. Garlic Herb Creamy Cheese

Garlic Herb Creamy Cheese

Ingredients:
1/2 tablespoon of crushed garlic
4 tablespoons of fresh herb mixture
1 cup of unprocessed cashew (soaked for 8 hours)
1/4 cup of coconut butter
1/4 teaspoon of salt
Garlic powder to taste
3 tablespoons of fresh lemon juice

Place cheesecloth inside 2 ramekins and place a layer of herbs (not all) in the bottom of the ramekins. Add coconut butter, cashew and salt to food processor and blend until a hummus-like consistency is achieved. Add lemon and garlic and blend until combined.

Place the mixture into the two ramekins, pressing herbs into the top of the cheese to add flavor and texture. Stack up the ramekins, with a weight on top, to press the cheese into the cheesecloth. It will strain as you refrigerate overnight and be ready to eat the next day.

25. Pepper Surprise White Cheese

pepper white cheese

Ingredients:

1 cup water
2 tablespoons agar powder
1/2 cup of unprocessed cashews (soaked for 4 hours)
1/2 cup of almond milk
2 tablespoons of tahini
¼ cup of yeast
1 teaspoon of sea salt
3 tablespoons of lemon juice
1 teaspoon of onion powder
1/2 teaspoon of garlic powder
1 cup peppers (jalapeno or bell)

Choose the container you want to shape the cheese in and set aside. Add ingredients other than agar, water, and peppers and blend in a food processor. Mix agar and water and bring to the boil in a saucepan, then simmer for 5 minutes. Add agar to cashew mix slowly as you blend, then blend in peppers. Refrigerate for 1 hour, until completely set. Enjoy the ideal vegan cheese recipe!

Sources :
http://www.chooseveg.com/11-vegan-cheese-recipes-that-will-change
http://www.onegreenplanet.org/vegan-recipe/10-vegan-cheeses-that-will-knock-your-socks-off/
http://minimalistbaker.com/garlic-herb-vegan-cheese/
http://veganfoodlover.com/vegan-cheese-recipes-that-melt/
http://itdoesnttastelikechicken.com/2016/03/09/16-life-changing-vegan-cheese-recipes/
http://paleoleap.com/dairy-free-paleo-cheese-substitutes/
http://www.brit.co/diy-vegan-cheese-recipes/

PS…We hope you liked our vegan cheese recipes. Please share it with your friends who are vegan.

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