Best Vegan Cheese Recipe UK: Easy Homemade Delight

If you’ve been searching high and low for the best vegan cheese recipe in the UK, your quest ends here! Whether you’re a committed vegan, lactose intolerant, or simply want to enjoy a delicious plant-based alternative, this recipe packs a punch in both flavor and texture.

Created with everyday UK-available ingredients, it’s easy to make, versatile, and perfect for spreading, slicing, or melting. Say goodbye to store-bought cheeses loaded with additives and hello to a wholesome homemade option that you can customize to your taste.

This recipe not only satisfies your cheese cravings but also supports a more sustainable and compassionate lifestyle. Ready to impress your friends and family with your culinary skills?

Let’s dive right into crafting a creamy, tangy, and utterly delightful vegan cheese that even non-vegans will adore.

Why You’ll Love This Recipe

This vegan cheese recipe is a game-changer for several reasons. First, it uses simple, natural ingredients you can find in most UK supermarkets or health food stores, including nutritional yeast, cashews, and agar agar.

The result is a cheese that melts, stretches, and tastes richly cheesy — without any dairy.

Secondly, it’s incredibly versatile. Whether you want to slice it for sandwiches, crumble it over salads, or melt it into sauces, this recipe adapts beautifully.

Plus, the fermentation step allows the cheese to develop a complex umami flavor, making it taste more authentic and satisfying.

Finally, this recipe is suitable for those with common allergies as it’s nut-based but can be adapted for nut-free diets using sunflower seeds or tofu. It’s a nutritious addition to your meals, packed with protein and healthy fats, and free from preservatives and artificial flavors.

Ingredients

• 1 cup raw cashews (soaked for at least 4 hours or overnight)
• 3 tablespoons nutritional yeast
• 1/4 cup refined coconut oil (melted)
• 1 cup water (or unsweetened plant milk)
• 2 tablespoons agar agar powder
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Optional: 1/2 teaspoon smoked paprika or mustard powder for extra flavor

Equipment

• High-speed blender or food processor
• Small saucepan
• Measuring cups and spoons
• Mixing bowl
• Spatula
• Mould or container for setting the cheese (silicone or small loaf pan works well)
• Refrigerator

Instructions

1. Prepare the cashews: Drain the soaked cashews and rinse them thoroughly under cold water. This softens them and makes blending easier.
2. Blend the base: Add the cashews, nutritional yeast, melted coconut oil, lemon juice, apple cider vinegar, sea salt, garlic powder, and onion powder into your blender. Pour in the water or plant milk. Blend on high until completely smooth and creamy, around 2-3 minutes. You want a silky, lump-free consistency.
3. Cook the agar agar: Pour the agar agar powder into the saucepan with 1 cup of water. Bring to a boil over medium heat, stirring frequently. Let it simmer for 3-4 minutes until the agar agar fully dissolves and the mixture thickens slightly.
4. Combine mixtures: Quickly pour the agar agar liquid into the blender with the cashew mixture. Pulse a few times to combine everything evenly.
5. Set the cheese: Pour the combined mixture into your chosen mould or container. Smooth the top with a spatula. Allow it to cool at room temperature for about 15 minutes before transferring it to the fridge.
6. Chill and firm up: Refrigerate the cheese for at least 3 hours or until fully set and firm. The agar agar will give it a wonderful sliceable texture.
7. Serve and enjoy: Remove the cheese from the mould and slice as needed. Use immediately or store in an airtight container in the fridge for up to one week.

Tips & Variations

To achieve a sharper cheese flavor, try fermenting the cashews overnight with a probiotic capsule before blending. This adds a tangy depth similar to aged cheese.

For a smokier twist, add smoked paprika or chipotle powder to the blend. If you prefer an herby cheese, finely chop fresh rosemary, thyme, or chives and stir them in before setting.

Want a nut-free option? Substitute cashews with soaked sunflower seeds or silken tofu.

The texture will be slightly different but still delicious. You can also experiment with different plant milks like oat or almond for subtle flavor variations.

If you want a creamier spread, reduce the agar agar to 1 tablespoon and use the cheese fresh without setting it in the fridge. This makes a perfect base for dips or sandwich spreads.

Nutrition Facts

Serving Suggestions

This vegan cheese is incredibly versatile and pairs wonderfully with many dishes. Slice it thinly and add it to sandwiches, wraps, or crackers for a quick snack.

Crumble it over fresh salads for a cheesy punch without the dairy.

It also melts beautifully — try it in grilled cheese sandwiches or on top of your favourite vegan pizza. For a comforting dinner, melt it into a creamy pasta sauce or use it as a dip for crispy vegetable sticks.

Looking for more plant-based inspiration? Check out our Magic Dough Recipe for a perfect pizza base, or try the Jamaican Minced Beef Recipes for some spicy vegan protein ideas.

Conclusion

Making your own vegan cheese at home is a rewarding and delicious experience that brings an authentic, fresh taste to your meals. This recipe is tailored for UK cooks, using accessible ingredients and straightforward techniques to create a cheese that’s creamy, tangy, and wonderfully versatile.

Whether you’re new to vegan cooking or a seasoned pro, this recipe will quickly become a staple in your kitchen.

Not only does it taste fantastic, but it also supports a healthier and more sustainable lifestyle. Experiment with the flavors and textures to make it truly your own, and enjoy the satisfaction of crafting a plant-based cheese that everyone will love.

For more creative recipes, don’t forget to visit our Lump Of Coal Recipe and Marzipan Challah Recipe pages to expand your culinary repertoire.

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