Vegan Cheese Recipe Book: Delicious Homemade Cheese Ideas

If you’ve ever craved that creamy, tangy, melt-in-your-mouth cheese but want to keep your meals 100% plant-based, a vegan cheese recipe book is your ultimate kitchen companion. Vegan cheese has come a long way from simple nut-based spreads to sophisticated artisan varieties that rival traditional dairy cheeses in taste and texture.

Whether you’re vegan, lactose intolerant, or just love experimenting with new flavors, mastering these recipes can transform your cooking and impress your family and friends.

In this blog post, we’ll dive into a comprehensive vegan cheese recipe that’s easy to make, packed with wholesome ingredients, and absolutely delicious. Plus, you’ll discover why vegan cheese is not only better for your health and the planet but also incredibly versatile for all your favorite dishes.

Why You’ll Love This Recipe

This vegan cheese recipe offers a perfect balance of creaminess and tang, resembling traditional cheese without the dairy. It uses simple, natural ingredients like cashews and nutritional yeast that provide rich flavor and essential nutrients.

The recipe is highly customizable, allowing you to tailor the herbs and spices to your preference.

What makes this recipe stand out is how quickly you can whip it up with minimal equipment, no complicated steps, and no need for fermentation or aging. It’s perfect for beginners and seasoned cooks alike.

Plus, it’s packed with protein, healthy fats, and vitamins, making it a nutritious addition to your vegan pantry.

Ready to elevate your plant-based meals with luscious homemade cheese? Let’s get started!

Ingredients

• 1 ½ cups raw cashews (soaked in warm water for at least 4 hours or overnight)
• ¼ cup nutritional yeast (for that cheesy umami flavor)
• ½ cup water (or unsweetened plant milk for creamier texture)
• 2 tablespoons lemon juice (freshly squeezed for brightness)
• 1 teaspoon apple cider vinegar (adds tanginess)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon sea salt (adjust to taste)
• 1 tablespoon refined coconut oil (melted, for firmness and richness)
• 1 teaspoon agar agar powder (optional, for a firmer, sliceable cheese)
• Optional herbs and spices: smoked paprika, dried oregano, chives, or black pepper

Equipment

• High-speed blender or food processor (for smooth blending)
• Small saucepan (if using agar agar)
• Mixing bowls
• Spoon or spatula
• Cheese mold or small container lined with parchment paper (for shaping the cheese)
• Measuring cups and spoons

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover with warm water. Let them soak for at least 4 hours or overnight for best creaminess. Drain and rinse before using.
2. Blend the base: Add the soaked cashews, nutritional yeast, water (or plant milk), lemon juice, apple cider vinegar, garlic powder, onion powder, and sea salt to your blender or food processor. Blend on high until completely smooth and creamy, stopping to scrape down the sides as needed. This may take 2-3 minutes.
3. Prepare agar agar (optional): If you want a firmer cheese, whisk the agar agar powder with ½ cup water in a small saucepan. Bring to a boil and let it simmer for about 2 minutes until it thickens slightly.
4. Combine agar agar with cashew mixture: Immediately pour the hot agar agar mixture into the blender with the cashew cheese base. Blend again briefly to combine well.
5. Add coconut oil: Pour in the melted coconut oil and pulse a few times just to mix it through. This helps the cheese firm up when chilled.
6. Customize your cheese: Stir in any optional herbs or spices like smoked paprika or chives for extra flavor.
7. Mold the cheese: Transfer the mixture into your prepared cheese mold or container. Smooth the top with a spatula.
8. Chill: Refrigerate the cheese for at least 4 hours or until firm. Once set, you can slice, spread, or crumble it as desired.

Tips & Variations

“For a nut-free cheese alternative, try substituting soaked sunflower seeds for cashews. The flavor will be different but still delicious!”

• Soaking cashews longer results in a creamier texture and easier blending.
• Use unrefined coconut oil for a slight coconut flavor, or refined for a neutral taste.
• Add a teaspoon of smoked paprika or chipotle powder for a smoky, spicy twist.
• For a blue cheese style, mix in a small amount of crumbled vegan blue cheese or a few drops of liquid smoke.
• Experiment with fresh herbs like dill, basil, or parsley to create unique flavor profiles.
• Store leftovers in an airtight container in the fridge for up to one week.

Nutrition Facts

Serving Suggestions

This versatile vegan cheese is fantastic in so many dishes! Spread it on crackers or toast for a quick snack, melt it over roasted vegetables, or use it as a creamy base for dips and sauces.

It’s perfect for sandwiches, wraps, and even vegan pizzas where you want that cheesy richness without dairy.

For more creative vegan meal ideas, check out our Vegetable Alfredo Recipes for Creamy, Healthy Dinners or try pairing your cheese with homemade breads like the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

If you love bold flavors, explore the Peruvian Vegetable Recipes for Flavorful Healthy Meals to complement your cheesy creations.

Conclusion

Making your own vegan cheese at home is easier than you might think, and the results are incredibly rewarding. This recipe book-worthy cheese offers rich flavor, creamy texture, and a healthy dose of nutrients that can elevate any plant-based meal.

Whether you’re new to vegan cooking or looking to impress your guests, this cheese recipe is a delicious staple worth mastering.

By choosing plant-based alternatives like this, you’re not only treating your taste buds but also supporting a more sustainable and compassionate food system. So grab your blender, soak those cashews, and start creating your own dairy-free delights today.

Happy cooking!

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