What Are Some Vegan Cheese Recipes?

“I’ve recently transitioned to a vegan diet and I’m really missing cheese in my meals. I want to try making my own vegan cheese at home but frankly, I don’t know where to begin. What are some good vegan cheese recipes I can start with? Looking for recipes that are not overly complicated but still taste great.” Thanks, Patricia, Melbourne, Australia.

What Are Some Vegan Cheese Recipes?

Hey Patricia! Going vegan can be challenging, especially if you’re a cheese lover. But don’t worry, there are plenty of amazing vegan cheese recipes that will satisfy your cravings. Let’s make this fun and delicious, shall we? Here are some tried-and-true recipes that are perfect whether you’re a seasoned chef or just starting out.

Why Vegan Cheese?

Before we jump into the recipes, let’s chat about why vegan cheese is a great option. It’s not just for vegans; it’s also healthier for those looking to cut down on dairy for various reasons, be it lactose intolerance, cholesterol management, or ethical considerations. Additionally, making your own cheese ensures that no preservatives, artificial colors, or mystery ingredients sneak into your food.

Basic Ingredients You’ll Need

Most vegan cheeses base their recipes on a few key ingredients that mimic the texture and taste of dairy cheese. Here are the essentials:

• Nuts & Seeds: Cashews, almonds, and sunflower seeds are rich, creamy, and have a mild flavor base.
• Nutritional Yeast: Adds the cheesy flavor and a dose of B vitamins.
• Agar-Agar: A gelatinous substance derived from algae, great for firm cheeses.
• Arrowroot Powder or Tapioca Flour: Helps achieve that stretchiness in melted cheese.
• Lemon Juice: Adds tanginess and mimics the acidity of cheese.
• Salt & Spices: Sea salt, garlic powder, onion powder, smoked paprika—these flavors enhance the cheese taste.

1. Cashew-Based Vegan Cheese

Cashew cheese is creamy, versatile, and a fantastic introduction to vegan cheese making. Here’s a simple and tasty recipe:

Ingredients:

• 1 cup raw cashews (soaked in water for at least 4 hours or overnight and then drained)
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 clove garlic
• 1/4 cup water
• Salt to taste

Instructions:

1. Soak the cashews in water overnight or for at least 4 hours to soften them.
2. Drain and rinse the soaked cashews.
3. Add all the ingredients to a high-speed blender or food processor.
4. Blend until smooth, scraping down the sides as needed.
5. Adjust seasoning and consistency by adding more water, lemon juice, or salt as needed.
6. Transfer to a container and refrigerate. It will firm up a bit in the fridge but remains creamy and spreadable.

2. Almond Ricotta

This one’s perfect for lasagna, stuffed shells, or even dolloped on pizza. Here’s how you can make it:

Ingredients:

• 1 cup raw almonds (soaked overnight, drained, and peeled)
• 2 tbsp lemon juice
• 1 clove garlic
• 1/2 tsp salt
• 1/3 cup water

Instructions:

1. Boil water in a pot and add the almonds. Remove from heat and let sit for 2-3 minutes. This will loosen the skins so they can be easily peeled off.
2. Drain the almonds and remove the skins by pinching them off (time-consuming, but totally worth it).
3. Blend the peeled almonds, lemon juice, garlic, salt, and water until smooth and creamy.
4. Adjust the seasoning as needed.
5. Refrigerate in a covered container for up to a week.

3. Nutritional Yeast Sauce

Often called “nooch,” nutritional yeast gives this sauce a distinctly cheesy flavor. It’s great for vegan mac and cheese or as a nacho dip.

Ingredients:

• 1 cup unsweetened almond milk (or any non-dairy milk)
• 1/2 cup nutritional yeast
• 2 tbsp all-purpose flour (or gluten-free flour)
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp turmeric powder (for color)
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
2. Add the flour and whisk until it forms a roux.
3. Slowly whisk in the almond milk to avoid lumps.
4. Add nutritional yeast and turmeric powder, stirring constantly until the sauce thickens.
5. Season with salt and pepper to taste.
6. Use immediately, or store in the refrigerator and reheat before serving.

4. Firm Aged Cheese

This recipe involves a bit more patience but it’s worth it if you’re after a cheese that you can grate or slice.

Ingredients:

• 1 cup raw cashews (soaked overnight and drained)
• 1/4 cup melted coconut oil
• 1/2 cup water
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp agar-agar powder

Instructions:

1. Blend the cashews, coconut oil, water, nutritional yeast, lemon juice, and salt until smooth.
2. In a small saucepan, dissolve agar-agar powder in a little water and bring to a boil, stirring until it forms a gel.
3. Quickly combine the agar-agar gel with the cashew mixture in the blender and blend well.
4. Pour the mixture into a mold or bowl lined with plastic wrap for easy removal.
5. Allow to cool slightly at room temperature before setting in the refrigerator for at least 4 hours or until firm.
6. Unmold and enjoy!

5. Sunflower Seed Cheese

This one’s nut-free, making it a great option for those with nut allergies. It’s savory, creamy, and perfect for spreading on crackers.

Ingredients:

• 1 cup sunflower seeds (soaked for 2-4 hours and drained)
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 clove garlic
• 1/2 cup water
• Salt to taste

Instructions:

1. Soak the sunflower seeds for 2 to 4 hours, drain and rinse them.
2. Combine all ingredients in a food processor or blender.
3. Blend until smooth, stopping to scrape down the sides as needed.
4. If the mixture is too thick, add more water a tablespoon at a time until desired consistency is reached.
5. Transfer the cheese to a container, cover, and chill in the refrigerator.
6. Use within a week for the freshest taste.

Storing Vegan Cheese

Now Patricia, let’s talk about storage. Homemade vegan cheeses generally don’t have preservatives, meaning they should be stored with care:

• Refrigerate: Most vegan cheeses should be stored in an airtight container in the fridge. They will usually last about a week.
• Freezing: Some vegan cheeses, especially ones made with nuts or seeds, can be frozen. Wrap them tightly in plastic wrap and store in a freezer-safe bag. Thaw in the fridge before using.

Common Challenges and Tips

Transitioning to vegan cheese making can come with its own set of challenges. Here are a few tips to make the process smoother:

• Texture: Getting the right texture can take some experimentation. If the cheese is too thick, add more liquid. If it’s too runny, reduce the liquid or increase the thickening agents.
• Flavor: Taste as you go! Adjust the seasoning during blending to suit your palate. A bit more nutritional yeast or lemon juice can make a big difference.
• Patience: Recipes that require firming up or aging need time. Rushing won’t yield good results.

Why Homemade Vegan Cheese?

Makes more sense, doesn’t it, Patricia? Besides being healthier, homemade vegan cheese gives you control over the ingredients. You can experiment with different flavors, textures, and even the consistency to perfect your recipe according to your taste. Plus, it’s more economical in the long run than buying pre-made vegan cheeses, which can be quite pricey.

Final Thoughts…

Patricia, making vegan cheese at home is a rewarding venture. Not only do you get to enjoy delicious and healthy cheese alternatives, but you also get the satisfaction of making it yourself. Remember, the key is to start simple and gradually take on more complex recipes as you get comfortable. Thanks for sending in your question. Enjoy your tasty vegan cheese adventures!