20 Vegan Cheese Recipes That Are Delicious and Easy

Vegan cheese has come a long way from its humble beginnings, evolving into a delicious and versatile staple in plant-based kitchens worldwide. Whether you’re vegan, lactose-intolerant, or simply curious about dairy-free alternatives, these 20 vegan cheese recipes will open up a world of creamy, tangy, and savory flavors that rival traditional cheese.

From soft spreads to firm slices and even melty mozzarella alternatives, each recipe is crafted to satisfy your cheese cravings without compromising your dietary choices.

In this comprehensive guide, you’ll discover a variety of cheese styles made from nuts, seeds, tofu, and nutritional yeast, along with tips for customizing flavors and textures to your liking. These recipes are perfect for enhancing sandwiches, topping pizzas, or simply enjoying with crackers and fruit.

Plus, they’re easy to make at home with accessible ingredients and straightforward techniques. Ready to dive into the delicious realm of vegan cheeses?

Let’s get started!

Why You’ll Love This Recipe

These vegan cheese recipes offer a perfect balance of taste, texture, and nutrition, making them ideal for anyone looking to reduce or eliminate dairy from their diet. They are:

• Versatile: Use them in cooking, baking, or as spreads and dips.
• Nutritious: Made with wholesome ingredients like cashews, almonds, and nutritional yeast.
• Customizable: Easily tailor flavors from tangy and sharp to mild and creamy.
• Cost-effective: Save money by making your own cheese without expensive store-bought alternatives.
• Allergen-friendly options: Many recipes are soy-free, gluten-free, and nut-free.

Plus, mastering these recipes will elevate your plant-based cooking game and impress friends and family alike!

Ingredients

Since these 20 vegan cheese recipes vary widely, here’s a consolidated list of commonly used ingredients across them:

• Raw cashews (soaked) – 2 to 3 cups
• Almonds (blanched or raw) – 1 to 2 cups
• Macadamia nuts – 1 cup
• Sunflower seeds (hulled) – 1 cup
• Firm tofu – 1 block (14 oz)
• Nutritional yeast – 1/4 to 1/2 cup
• Apple cider vinegar – 1 to 3 tablespoons
• Lemon juice – 1 to 3 tablespoons
• Garlic – 1 to 3 cloves
• Onion powder – 1 teaspoon
• Salt – 1/2 to 1 teaspoon
• Coconut oil (refined) – 2 to 4 tablespoons
• Agar agar powder – 1 to 2 teaspoons (for firm cheeses)
• Probiotic capsules (optional for cultured cheese) – 1 to 2 caps
• Turmeric – a pinch (for color)
• Ground black pepper – to taste
• Fresh herbs (chives, dill, basil) – 2 tablespoons chopped
• Smoked paprika – 1 teaspoon
• Cashew or almond milk – 1/4 to 1/2 cup
• Arrowroot powder or cornstarch – 1 to 2 tablespoons (for thickening)

Equipment

• High-speed blender or food processor
• Mixing bowls
• Nut milk bag (optional for straining)
• Measuring cups and spoons
• Small saucepan (for agar agar or melting coconut oil)
• Cheese mold or small bowls (for shaping firm cheeses)
• Spatula
• Glass jars or containers (for storing cultured cheeses)
• Dehydrator or oven (optional for drying or aging)
• Thermometer (optional for culturing)

Instructions

1. Prepare nuts or seeds: Soak raw cashews, almonds, or sunflower seeds in water for 4-6 hours or overnight to soften. Drain and rinse well before use.
2. Blend base ingredients: Add soaked nuts/seeds or tofu to a blender. Include nutritional yeast, lemon juice, apple cider vinegar, garlic, salt, and spices. Blend until completely smooth and creamy.
3. Adjust consistency and flavor: Add cashew milk or water to thin out the mixture if too thick. Taste and adjust acidity or seasoning as needed.
4. Set or culture: For spreadable cheeses, transfer directly to jars or containers. For firm cheeses, heat agar agar in water over medium heat until dissolved, then stir into cheese mixture. Pour into molds and refrigerate until set (about 2-4 hours).
5. Culture (optional): For aged or tangy cheeses, add probiotic powder or a small amount of vegan yogurt, then leave covered at room temperature for 12-48 hours to ferment, depending on recipe.
6. Store: Keep vegan cheeses refrigerated and consume within 7-10 days. Firm cheeses can be sliced or shredded as needed.

Tips & Variations

“Don’t be afraid to experiment with different nuts and seasonings – sometimes the best cheeses come from unexpected combinations!”

• Cashew-based cheeses are creamy and mild, perfect for spreads and soft cheeses.
• Almond and macadamia nut cheeses offer a firmer texture, ideal for slicing or melting.
• Use probiotics or ferment for 1-2 days to develop authentic tang and complexity.
• Try adding smoked paprika or liquid smoke for a smoky flavor reminiscent of smoked cheeses.
• For mozzarella-style cheese, blend in tapioca starch and heat the mixture gently to achieve stretchiness.
• Store cheeses in airtight containers and keep refrigerated to prolong freshness.

Nutrition Facts

Note: Nutritional values vary depending on specific recipe and portion size. Always check ingredient labels for accuracy.

Serving Suggestions

• Spread cashew cream cheese on bagels or toast for a rich, dairy-free breakfast.
• Use tofu ricotta in lasagna or stuffed shells for a creamy, protein-packed filling.
• Top pizzas with melty vegan mozzarella for that classic cheesy pull.
• Serve firm almond or sunflower seed cheeses alongside crackers, olives, and fresh fruit for a delightful cheese board.
• Incorporate flavorful herbed vegan cheeses into sandwiches or wraps for an extra punch.

20 Delicious Vegan Cheese Recipes

Classic Cashew Cream Cheese

• 2 cups soaked raw cashews
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1/4 cup water or cashew milk
• 1 tsp garlic powder
• 1 tsp salt
• 2 tbsp nutritional yeast

1. Blend all ingredients until smooth and creamy.
2. Transfer to an airtight container and chill for at least 1 hour.
3. Enjoy as a spread or dip.

Almond Feta Cheese

• 1 1/2 cups blanched almonds, soaked
• 1/4 cup lemon juice
• 1/2 tsp salt
• 1/4 cup water
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tbsp apple cider vinegar
• 1 tsp agar agar powder

1. Blend almonds, lemon juice, salt, water, oregano, garlic, vinegar until smooth.
2. Heat agar agar in 1/2 cup water until dissolved, stir into mixture.
3. Pour into mold and refrigerate until firm (2-3 hours).
4. Slice and crumble as feta cheese.

Tofu Ricotta

• 1 block firm tofu, drained
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 clove garlic
• 1/2 tsp salt
• 1 tbsp olive oil
• Fresh basil or parsley chopped (optional)

1. Crumble tofu into a bowl.
2. Mix in nutritional yeast, lemon juice, garlic, salt, and olive oil.
3. Fold in fresh herbs if using.
4. Use as a lasagna filling or spread.

Vegan Mozzarella

• 1 cup raw cashews, soaked
• 1 cup water
• 2 tbsp tapioca starch
• 1 tbsp nutritional yeast
• 1 tsp apple cider vinegar
• 1 tsp salt

1. Blend cashews, water, nutritional yeast, vinegar, and salt until smooth.
2. Pour mixture into a saucepan, whisk in tapioca starch.
3. Cook over medium heat, stirring constantly until stretchy and thickened.
4. Shape into balls or slices and use immediately or refrigerate.

Sunflower Seed Cheese

• 1 cup soaked sunflower seeds
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 cup water
• 1 tsp agar agar powder (optional)

1. Blend sunflower seeds, lemon juice, nutritional yeast, garlic, onion, salt, and water until smooth.
2. If using agar agar, dissolve in hot water and stir into mixture.
3. Pour into mold and refrigerate until firm.

Cashew Herb Cheese Spread

• 2 cups soaked cashews
• 2 tbsp lemon juice
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 cup water
• 2 tbsp fresh parsley
• 2 tbsp fresh chives

1. Blend all ingredients except herbs until smooth.
2. Fold in chopped herbs by hand.
3. Serve as a spread on crackers or sandwiches.

Coconut Oil Cheddar

• 1 cup soaked cashews
• 1/4 cup coconut oil, melted
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tbsp agar agar powder
• 1 cup water

1. Blend cashews, nutritional yeast, lemon juice, smoked paprika, and salt.
2. Heat agar agar in water until dissolved, then pour into blender with coconut oil and cashew mixture.
3. Blend briefly, then pour into molds.
4. Refrigerate until firm.

Vegan Blue Cheese

• 2 cups soaked cashews
• 1 tbsp apple cider vinegar
• 1/4 cup water
• 1 tsp salt
• 1 probiotic capsule
• 1 tbsp nutritional yeast
• 1 tsp blue cheese flavoring (optional)

1. Blend cashews, vinegar, water, salt, and nutritional yeast until smooth.
2. Stir in probiotic powder.
3. Transfer to a jar, cover with breathable cloth, and ferment at room temperature for 24-48 hours.
4. Refrigerate and enjoy as a spread.

Almond Parmesan

• 1 cup raw almonds
• 3 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp salt

1. Pulse almonds in a food processor until fine.
2. Add nutritional yeast, garlic powder, and salt.
3. Pulse again until combined but not powdery.
4. Use as a topping for pasta and salads.

Vegan Brie

• 2 cups soaked cashews
• 1 tbsp lemon juice
• 1/4 tsp white miso paste
• 1 probiotic capsule
• 1/2 tsp salt
• 1 tbsp coconut oil
• 1/4 cup water

1. Blend cashews, lemon juice, miso, salt, and water until very smooth.
2. Add probiotic powder and mix thoroughly.
3. Pour into a mold lined with cheesecloth.
4. Ferment at room temperature for 2-3 days.
5. Refrigerate before serving.

Vegan Cream Cheese Frosting

• 1 cup soaked cashews
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

1. Blend all ingredients until completely smooth.
2. Use immediately or chill for a thicker consistency.
3. Perfect for topping cakes or cupcakes.

Smoked Vegan Cheddar Spread

• 1 1/2 cups soaked cashews
• 3 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 cup water

1. Blend all ingredients until creamy and smooth.
2. Chill for 1 hour before serving for flavors to meld.
3. Serve as a dip or sandwich spread.

Vegan Goat Cheese

• 2 cups raw cashews, soaked
• 2 tbsp lemon juice
• 1 probiotic capsule
• 1/2 tsp salt
• 1 tbsp olive oil
• Fresh thyme or rosemary (optional)

1. Blend cashews, lemon juice, salt, and olive oil until smooth.
2. Add probiotic powder and stir well.
3. Transfer to a jar, cover, and ferment at room temperature for 24 hours.
4. Mix in fresh herbs before serving.

Vegan Ricotta with Tofu and Almonds

• 1/2 block firm tofu
• 1/2 cup soaked almonds
• 2 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1/2 tsp salt
• 1 tsp garlic powder

1. Blend all ingredients until crumbly but creamy.
2. Use as a filling in pasta dishes or on toast.

Vegan Monterey Jack Cheese

• 1 cup cashews soaked
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp agar agar powder
• 1/2 tsp salt
• 1 tbsp olive oil

1. Blend cashews, water, nutritional yeast, lemon juice, and salt.
2. Heat agar agar in water until dissolved and stir into blend.
3. Cook over medium heat until thickened.
4. Pour into mold and refrigerate until set.

Spicy Vegan Pepper Jack

• 1 cup cashews soaked
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp agar agar powder
• 1/2 tsp salt
• 1/4 cup diced jalapeños or red chili flakes

1. Blend cashews, water, nutritional yeast, lemon juice, and salt.
2. Dissolve agar agar in hot water and add to blend.
3. Stir in jalapeños or chili flakes.
4. Cook until thickened, pour into mold, and refrigerate.

Vegan Smoked Gouda

• 1 1/2 cups cashews soaked
• 1/4 cup coconut oil, melted
• 2 tbsp nutritional yeast
• 1 tbsp smoked paprika
• 1 tbsp lemon juice
• 1 tsp agar agar powder
• 1/2 tsp salt
• 1/2 cup water

1. Blend cashews, nutritional yeast, lemon juice, smoked paprika, and salt.
2. Dissolve agar agar in water and stir into cashew mixture.
3. Cook until thickened and stretchy.
4. Pour into molds and chill until firm.

Vegan Queso Blanco

• 1 cup soaked cashews
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tbsp tapioca starch

1. Blend cashews, water, nutritional yeast, lemon juice, and salt.
2. Pour into saucepan and whisk in tapioca starch.
3. Heat until thick and stretchy.
4. Use immediately as a dip or sauce.

Vegan Blueberry Cream Cheese

• 2 cups soaked cashews
• 1/4 cup maple syrup
• 2 tbsp lemon juice
• 1/2 cup fresh blueberries
• 1/4 cup water
• 1/4 tsp salt

1. Blend cashews, lemon juice, maple syrup, water, and salt until smooth.
2. Fold in fresh blueberries lightly or blend for a smooth texture.
3. Chill before serving as a sweet spread.

Vegan Cashew Cheddar Sauce

• 1 cup soaked cashews
• 1/2 cup water
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt to taste

1. Blend all ingredients until smooth.
2. Heat gently on stove until warm and creamy.
3. Use as a cheese sauce over vegetables, pasta, or nachos.

For more delicious vegan recipes, check out our Blackberry Juicing Recipes, or explore savory options like our Blackstone Lo Mein Recipes. And if you’re looking for a hearty breakfast twist, try the Breakfast Wellington Recipe for a crowd-pleaser.

Conclusion

Exploring vegan cheese recipes is a rewarding culinary adventure that brings rich, creamy, and flavorful options to your table without dairy. These 20 recipes showcase the incredible diversity of plant-based cheeses you can easily make at home, from tangy spreads to firm slices and melty sauces.

Whether you’re a seasoned vegan or just experimenting with dairy alternatives, these recipes will inspire creativity and enhance your meals.

With simple ingredients, accessible equipment, and helpful tips, making your own vegan cheese is both fun and satisfying. Plus, it allows you to control the ingredients, ensuring freshness and healthfulness.

We hope these recipes become staples in your kitchen and encourage you to keep exploring the wonderful world of plant-based cooking!

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