Best Vegan Sliceable Cheese Recipe for Delicious Snacks

If you’re on the hunt for the best vegan sliceable cheese recipe, you’ve come to the right place! Vegan cheese has come a long way from being crumbly or purely spreadable.

This recipe transforms simple plant-based ingredients into a firm, creamy, and sliceable cheese that melts beautifully and tastes deliciously rich. Whether you’re vegan, lactose-intolerant, or just looking to try something new, this homemade cheese offers a fantastic alternative with a delightful tang and smooth texture that rivals traditional cheese.

Imagine slicing this cheese onto sandwiches, melting it over your favorite dishes, or serving it on a cheese board with fruits and crackers. It’s not only satisfying for your taste buds but also nourishing and free from any animal products.

Plus, making your own vegan cheese at home means you can control the ingredients and avoid preservatives or artificial additives. Ready to get started?

Let’s dive into the recipe!

Why You’ll Love This Recipe

This vegan sliceable cheese is a game changer for plant-based eaters and cheese lovers alike. Here’s why:

• Firm yet creamy texture: It slices cleanly without crumbling, perfect for sandwiches or cheese platters.
• Rich flavor profile: A subtle tanginess from the fermentation process mimics traditional cheese notes.
• Nutritious and wholesome: Made with simple ingredients like cashews and coconut oil, it’s packed with healthy fats and protein.
• Customizable: You can tweak the herbs, spices, or add smoked paprika for a smoky twist.
• Easy to make: Requires no fancy equipment and minimal prep time.

Ingredients

• 1 ½ cups raw cashews, soaked for at least 4 hours or overnight
• ½ cup refined coconut oil (melted)
• ½ cup water
• ¼ cup nutritional yeast (for cheesy flavor)
• 2 tablespoons tapioca starch (for stretchiness)
• 2 tablespoons lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika (optional for smoky flavor)
• 1 teaspoon agar agar powder (a vegan gelatin substitute for firmness)

Equipment

• High-speed blender or food processor
• Medium saucepan
• Whisk
• Mold or small loaf pan (lined with parchment paper)
• Measuring cups and spoons
• Spatula

Instructions

1. Prepare the cashews: Drain the soaked cashews and rinse them thoroughly under cold water.
2. Blend ingredients: In your blender or food processor, combine the soaked cashews, water, lemon juice, apple cider vinegar, nutritional yeast, salt, garlic powder, and smoked paprika (if using). Blend until completely smooth and creamy, scraping down the sides as needed.
3. Melt the coconut oil: Gently melt the coconut oil in a small saucepan over low heat. It should be liquid but not hot.
4. Prepare agar agar mixture: In a medium saucepan, whisk together the agar agar powder and tapioca starch. Slowly add 1 cup of water, whisking to combine without lumps. Heat over medium heat until the mixture starts to boil and thickens, about 3-5 minutes. Stir constantly to avoid burning.
5. Add coconut oil: Remove the saucepan from heat and quickly whisk in the melted coconut oil until fully combined.
6. Combine blended nuts and agar mixture: Pour the cashew mixture into the saucepan with the agar mixture. Whisk thoroughly to combine into a smooth, thick batter.
7. Transfer to mold: Quickly pour the mixture into your prepared mold or loaf pan. Smooth the top with a spatula.
8. Set the cheese: Allow the cheese to cool slightly at room temperature, then refrigerate for at least 4 hours or until fully firm and sliceable.
9. Slice and serve: Once set, gently remove the cheese from the mold and slice it into your desired thickness.

Tips & Variations

For the best results, ensure the cashews are well soaked. This softens them and makes blending smoother for a creamy texture.

• Flavor twists: Add fresh herbs like chives or dill for a garden-fresh cheese. Or mix in a little turmeric for color and health benefits.
• Spicy option: Stir in crushed red pepper flakes or a pinch of cayenne powder to give your cheese a subtle kick.
• Firmness adjustments: If your cheese is too soft, increase the agar agar to 1 ½ teaspoons. For a softer cheese, reduce it slightly.
• Storage: Store your vegan cheese in an airtight container in the fridge for up to 1 week. It also freezes well if you want to keep it longer.
• Melting: This cheese melts nicely and can be used in vegan grilled cheese sandwiches or melted over pizza.

Nutrition Facts

Serving Suggestions

This vegan sliceable cheese is incredibly versatile. Here are some delicious ways to enjoy it:

• Add slices to your favorite sandwiches or wraps for a creamy, cheesy layer.
• Melt it over vegan burgers or grilled veggies for extra flavor.
• Serve it on a cheese board alongside crackers, fresh fruit, and nuts.
• Grate or slice it over pasta dishes to add richness without dairy.
• Try it with homemade sauces like the Classico Sun Dried Tomato Alfredo Sauce Recipe for a decadent vegan pasta treat.

Conclusion

Making your own vegan sliceable cheese at home is easier than you think, and the results are truly rewarding. This recipe provides a creamy, firm, and flavorful cheese that caters perfectly to plant-based diets, lactose intolerance, or simply those who want to enjoy healthier, homemade alternatives.

The combination of cashews, coconut oil, and agar agar creates a delightful texture that slices cleanly and melts beautifully, making it an excellent staple for any vegan kitchen.

By adjusting herbs, spices, and firmness, you can personalize this cheese to suit your taste and dishes. We hope this recipe inspires you to experiment and enjoy vegan cheese in new and delicious ways.

Don’t forget to check out other tasty recipes like our Chocolate Heaven Cake Recipe for a sweet treat or the savory Chicken Shrimp And Broccoli Recipes for a hearty meal. Happy cooking and enjoy your cheesy creations!

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