Aquafaba Cheese Recipe Vegan: Easy Homemade Vegan Cheese

Welcome to the wonderful world of vegan cheese making! If you’ve ever thought that cheese was off-limits on a plant-based diet, think again.

Today, we’re diving into a fascinating and surprisingly simple recipe that uses aquafaba — the magical liquid leftover from cooking chickpeas — as the star ingredient. This aquafaba cheese recipe is creamy, tangy, and utterly satisfying, making it a perfect dairy-free alternative for all your cheese cravings.

Whether you’re vegan, lactose intolerant, or simply curious about plant-based cooking, this recipe will open up new horizons for your culinary adventures.

Not only is making your own aquafaba cheese budget-friendly and fun, but it also allows you to customize flavors and textures to suit your preferences. Imagine spreading your homemade vegan cheese on crackers, melting it on pizzas, or incorporating it into your favorite dishes.

Plus, it’s a fantastic conversation starter at gatherings! Let’s get started with why this recipe is an absolute keeper.

Why You’ll Love This Recipe

This aquafaba cheese recipe is a game-changer for several reasons. First, it uses simple pantry staples, making it accessible for most home cooks.

The use of aquafaba as a base mimics the texture and consistency of traditional cheese remarkably well without any animal products.

Secondly, it’s incredibly versatile. You can adjust the flavor profile by adding herbs, spices, or nutritional yeast, tailoring it for spreads, dips, or even slicing.

And best of all, it’s nutrient-rich and free from common allergens like dairy and soy.

If you enjoy recipes like this, you might also love trying out our Half Runner Beans Recipe or our Kodiak Banana Muffins Recipe for more wholesome plant-based treats.

Ingredients

• 1/2 cup aquafaba (chickpea cooking liquid or canned chickpeas liquid)
• 1/4 cup refined coconut oil, melted
• 1/4 cup raw cashews, soaked for 4 hours and drained
• 3 tablespoons nutritional yeast
• 2 tablespoons tapioca starch (for stretchiness)
• 2 tablespoons lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional for a smoky flavor)
• 1/4 teaspoon agar-agar powder (a vegan gelling agent)

Equipment

• Blender or food processor
• Small saucepan
• Measuring cups and spoons
• Mixing bowl
• Whisk or spatula
• Mold or container for setting the cheese (silicone mold or small bowl lined with plastic wrap)
• Refrigerator

Instructions

1. Prepare your ingredients: Soak the cashews in water for at least 4 hours or overnight for a creamy texture. Drain before use.
2. Mix dry ingredients: In a small bowl, combine the agar-agar powder and tapioca starch. Set aside.
3. Blend the base: In your blender or food processor, add the soaked cashews, aquafaba, nutritional yeast, lemon juice, apple cider vinegar, sea salt, garlic powder, and onion powder. Blend until completely smooth, about 1-2 minutes.
4. Melt the coconut oil: Gently warm the coconut oil until fully melted but not hot, then add it to the blender. Pulse to combine evenly.
5. Cook the agar mixture: In the saucepan, combine the dry agar and tapioca starch mixture with 1/2 cup water. Whisk constantly over medium heat until the mixture thickens and becomes glossy, about 3-5 minutes.
6. Combine all: Pour the thickened agar and tapioca starch mixture into the blender with the cashew and aquafaba blend. Blend again for 30 seconds to incorporate.
7. Pour and set: Immediately pour the mixture into your prepared mold or container. Smooth the surface with a spatula.
8. Chill: Refrigerate the cheese for at least 4 hours, preferably overnight, until fully set and firm.
9. Unmold and serve: Carefully remove the cheese from the mold. Slice, spread, or use as desired.

Tips & Variations

“For a sharper cheese flavor, add 1 tablespoon of white miso paste to the blender mixture before blending.”

• Customize your herbs: Mix in fresh basil, chives, or dill for a herbed cheese perfect for sandwiches or crackers.
• Spicy version: Add a pinch of cayenne pepper or smoked chipotle powder to give your cheese a subtle kick.
• Use chickpea broth wisely: Always use unsalted aquafaba from canned chickpeas or homemade chickpea water without added flavors or salt for best results.
• Texture tweaks: For a firmer cheese, increase agar agar by 1/8 teaspoon. For creamier cheese, add more soaked cashews.
• Serving temperature: This cheese tastes best chilled but can be brought to room temperature before serving for a softer texture.

Nutrition Facts

Serving Suggestions

This aquafaba cheese is wonderfully versatile. Serve it sliced on a fresh baguette or vegan crackers for a simple appetizer.

It also melts nicely, making it perfect for vegan grilled cheese sandwiches or topping your favorite homemade pizza.

For a delicious snack, try spreading it on toasted bread with sliced tomatoes and fresh basil. You can even crumble it over salads or mix it into pasta dishes to add a creamy, cheesy element without any dairy.

Looking for more delicious breads and baking ideas to pair with your vegan cheese? Check out our Green Chile Cheese Bread Recipe or try your hand at our Hamburger Bun Sourdough Recipe for a perfect homemade combo.

Conclusion

Making vegan cheese at home has never been easier or more satisfying than with this aquafaba-based recipe. It’s an excellent way to use up that leftover chickpea liquid, transforming a simple byproduct into a rich, creamy, and versatile cheese alternative.

This recipe not only supports a plant-based lifestyle but also encourages you to experiment with flavors and textures to create your own signature vegan cheese.

Whether you’re new to vegan cooking or a seasoned pro, this aquafaba cheese will quickly become a staple in your kitchen. Enjoy the process, share it with friends, and delight in the delicious results.

Don’t forget to explore more of our plant-based recipes like the sweet and comforting Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the fun and fluffy Glazed Twist Donut Recipe to round out your vegan culinary repertoire.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Aquafaba Cheese Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and tangy vegan cheese made using aquafaba as a base. Perfect for spreading or slicing.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1/2 cup aquafaba (chickpea brine)”, “1/4 cup raw cashews (soaked for 4 hours)”, “2 tablespoons nutritional yeast”, “1 tablespoon lemon juice”, “1 teaspoon apple cider vinegar”, “1/2 teaspoon salt”, “1 teaspoon agar agar powder”, “1/4 cup water”, “1/2 teaspoon garlic powder”, “1/2 teaspoon onion powder”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Blend soaked cashews and aquafaba until smooth.”}, {“@type”: “HowToStep”, “text”: “Add nutritional yeast, lemon juice, apple cider vinegar, salt, garlic powder, and onion powder; blend again.”}, {“@type”: “HowToStep”, “text”: “In a small saucepan, mix agar agar powder and water; bring to boil and simmer for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Quickly add hot agar mixture to blender and blend until fully combined.”}, {“@type”: “HowToStep”, “text”: “Pour mixture into a mold and refrigerate for at least 2 hours until firm.”}, {“@type”: “HowToStep”, “text”: “Remove from mold and serve chilled or at room temperature.”}], “nutrition”: {“calories”: “120”, “proteinContent”: “5g”, “fatContent”: “8g”, “carbohydrateContent”: “6g”}}