Best Vegan Nut Cheese Recipes for Delicious Dairy-Free Snacks

Discovering the world of vegan nut cheeses is like opening a treasure chest of creamy, tangy, and delightfully rich flavors that rival traditional dairy cheeses. Whether you’re vegan, lactose intolerant, or just curious about plant-based alternatives, homemade nut cheeses offer a versatile and nourishing option that can be tailored to your taste buds.

From soft spreads perfect for crackers to firmer varieties ideal for slicing, these recipes bring the magic of fermentation and blending into your kitchen. Plus, they’re packed with wholesome ingredients like cashews, almonds, and nutritional yeast that boost flavor and nutrition.

In this post, I’ll share the best vegan nut cheese recipes that are simple to make and absolutely delicious. Each recipe is crafted to help you enjoy cheese without compromise, with tips on texture, flavor variations, and serving ideas.

Ready to elevate your vegan cheese game? Let’s dive into these creamy creations!

Why You’ll Love This Recipe

Making your own vegan nut cheese is incredibly rewarding. You’ll love the fresh, rich taste that comes from real nuts and natural fermentation.

These recipes are:

• Nutritious: Packed with plant-based protein, healthy fats, and probiotics.
• Customizable: Adjust flavors easily with herbs, spices, and aging methods.
• Allergy-friendly: Dairy-free, soy-free, and gluten-free options available.
• Impressively versatile: Use as a spread, dip, sauce, or main ingredient.

Plus, homemade nut cheeses beat store-bought versions in freshness and quality, giving you full control over ingredients and flavor profile.

Ingredients

Basic Cashew Cheese

• 1 ½ cups raw cashews (soaked for 4 hours or overnight)
• ¼ cup water (adjust for desired consistency)
• 2 tablespoons nutritional yeast (for cheesy flavor)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 garlic clove (minced)
• ½ teaspoon sea salt
• Probiotic capsule (optional, for fermentation)

Almond Herb Cheese

• 1 ½ cups raw almonds (soaked overnight, skins removed if desired)
• ¼ cup water
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh chives (chopped)
• 1 tablespoon fresh parsley (chopped)
• 1 teaspoon garlic powder
• ½ teaspoon sea salt

Macadamia Nut Blue Cheese Style

• 1 ½ cups raw macadamia nuts (soaked 4 hours)
• ¼ cup water
• 2 tablespoons nutritional yeast
• 1 teaspoon white miso paste
• ½ teaspoon activated charcoal powder (for blue-vein effect, optional)
• 1 tablespoon lemon juice
• ½ teaspoon salt
• Probiotic capsule (optional)

Equipment

• High-speed blender or food processor
• Mixing bowls
• Nut milk bag or cheesecloth (for straining if desired)
• Glass jars or containers for fermentation
• Spatula
• Measuring cups and spoons
• Optional: dehydrator or oven (for aging and drying)

Instructions

Basic Cashew Cheese

1. Soak the cashews: Place raw cashews in a bowl and cover with filtered water. Let them soak for at least 4 hours or overnight to soften.
2. Drain and rinse: Drain the soaked cashews and rinse them under cool water.
3. Blend ingredients: In a high-speed blender or food processor, combine the soaked cashews, ¼ cup water, nutritional yeast, lemon juice, garlic, and sea salt. Blend until smooth and creamy, scraping down the sides as needed. Add more water a teaspoon at a time if the mixture is too thick.
4. Add probiotics (optional): Open a probiotic capsule and add the powder to the blend. Pulse briefly to incorporate.
5. Ferment: Transfer the mixture to a clean glass jar or container, cover with a cloth or loose lid, and let it ferment at room temperature for 24-48 hours to develop tanginess.
6. Refrigerate: After fermentation, refrigerate for at least 4 hours to firm up before serving.

Almond Herb Cheese

1. Soak and prep almonds: Soak almonds overnight, then peel skins if preferred for a smoother texture.
2. Blend: Combine almonds, water, apple cider vinegar, garlic powder, sea salt, chives, and parsley in a blender or food processor. Blend until smooth but slightly textured for a rustic feel.
3. Adjust seasoning: Taste and adjust salt or herbs as desired.
4. Chill: Transfer to a container and refrigerate for 2 hours before serving to meld flavors.

Macadamia Nut Blue Cheese Style

1. Soak macadamia nuts: Soak for 4 hours and drain.
2. Blend base: Blend macadamia nuts, water, nutritional yeast, miso paste, lemon juice, salt, and charcoal powder until smooth.
3. Add probiotics (optional): Stir in probiotic powder for fermentation.
4. Ferment: Place in a jar, cover loosely, and let ferment for 48 hours at room temperature.
5. Age and serve: For a firmer texture, dehydrate or bake at very low heat (100°F/40°C) for 4-6 hours. Store in refrigerator and slice to serve.

Tips & Variations

“Always soak your nuts well to achieve the creamiest texture and aid digestion.”

• Flavor boosters: Add smoked paprika, turmeric, or chipotle powder for smoky versions.
• Fermentation: Using probiotics or whey (if not strictly vegan) adds tang and complexity.
• Texture tricks: Blend nuts with soaked sunflower seeds or tofu for firmer nut cheese.
• Herb blends: Experiment with dill, basil, or rosemary for unique herbaceous notes.
• Nut alternatives: Try Brazil nuts or pecans for different flavors and textures.
• Storage: Store in airtight containers in the fridge for up to 1 week or freeze for longer shelf life.

Nutrition Facts

Note: Nutritional values are approximate and per total batch. Serving size varies depending on use.

Serving Suggestions

• Spread cashew cheese on crackers or fresh bread for a quick snack.
• Use almond herb cheese as a dip for crudités or a savory sandwich spread.
• Slice macadamia nut blue cheese style on a vegan cheese board alongside olives and fruit.
• Stir nut cheese into pasta sauces for creamy, dairy-free Alfredo-style dishes.
• Try pairing with Magic Dough Recipe for a perfect pizza topping alternative.
• Enjoy with fresh salads like the Kosher Sushi Salad Recipe for a complete meal.

Conclusion

Creating your own vegan nut cheeses at home is a delightful journey that opens up a world of taste, texture, and creativity. These recipes prove that you don’t need dairy to enjoy rich, creamy, and tangy cheeses that complement any meal.

From the versatile cashew base to herb-infused almond spreads and the adventurous macadamia blue cheese style, there’s a nut cheese here for every palate.

Not only do these recipes offer a healthier alternative, but they also empower you to control every ingredient, ensuring freshness and purity. If you’re inspired to explore more vegan delights, check out other creative recipes like the Jamaican Minced Beef Recipes or the indulgent Marzipan Challah Recipe.

Happy cheese making!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Nut Cheese”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy, tangy vegan nut cheese perfect for spreading or cooking. Made from soaked cashews and a blend of herbs for rich flavor.”, “prepTime”: “PT15M”, “cookTime”: “PT0M”, “totalTime”: “PT15M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups raw cashews, soaked overnight and drained”, “1/4 cup water”, “2 tablespoons nutritional yeast”, “2 tablespoons lemon juice”, “1 tablespoon apple cider vinegar”, “1 garlic clove”, “1/2 teaspoon salt”, “1/2 teaspoon onion powder”, “1 tablespoon fresh chives, chopped”, “1 tablespoon fresh dill, chopped”, “1/4 teaspoon probiotic powder (optional for fermentation)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Soak cashews overnight and drain.”}, {“@type”: “HowToStep”, “text”: “Combine cashews, water, nutritional yeast, lemon juice, vinegar, garlic, salt, and onion powder in a blender.”}, {“@type”: “HowToStep”, “text”: “Blend until smooth and creamy.”}, {“@type”: “HowToStep”, “text”: “Stir in fresh chives and dill.”}, {“@type”: “HowToStep”, “text”: “If using probiotic powder, mix it in and let sit at room temperature for 12-24 hours to ferment.”}, {“@type”: “HowToStep”, “text”: “Refrigerate for at least 2 hours before serving.”}], “nutrition”: {“calories”: “150”, “proteinContent”: “5g”, “fatContent”: “13g”, “carbohydrateContent”: “6g”}}