Best Vegan Swiss Cheese Recipe for Delicious Dairy-Free Taste

Vegan cheese lovers, rejoice! Finding a plant-based alternative that truly mimics the creamy texture and nutty flavor of traditional Swiss cheese can be a challenge.

But with this best vegan Swiss cheese recipe, you’ll have a homemade cheese that slices, melts, and tastes just right. Perfect for sandwiches, fondues, and snacking, this recipe uses wholesome ingredients like cashews and tapioca starch to create that iconic Swiss cheese stretch and melt.

Whether you’re vegan, lactose intolerant, or just looking to try something new, this cheese will impress even the most dedicated cheese enthusiasts.

Not only is this recipe delicious, but it’s also quick and easy enough to whip up on a weeknight. Plus, it’s free from artificial additives, making it a wholesome addition to your kitchen pantry.

Dive in and discover how simple it is to enjoy the classic Swiss cheese experience without any dairy!

Why You’ll Love This Recipe

This vegan Swiss cheese recipe stands out because of its perfect balance of flavor and texture. The cashews provide a creamy base, while the tapioca starch gives it that gooey, stretchy quality that melts beautifully.

Unlike store-bought vegan cheeses, this one is fresh, customizable, and free from preservatives.

It’s also incredibly versatile—use it in grilled cheese sandwiches, melt it for fondues, or simply slice it for your favorite crackers. Plus, it’s packed with plant-based protein and healthy fats, making it a nutritious choice.

Ingredients

• 1 cup raw cashews, soaked for at least 4 hours or overnight
• 1/4 cup tapioca starch (also called tapioca flour)
• 1/4 cup nutritional yeast for a cheesy flavor
• 1/2 cup water
• 2 tablespoons refined coconut oil, melted (refined to avoid coconut flavor)
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt, or to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric powder (for color, optional)
• 1/4 teaspoon kala namak (black salt), for eggy sulfur flavor (optional but recommended)
• 1/4 teaspoon mustard powder, for a subtle tang

Equipment

• High-speed blender or food processor
• Medium saucepan
• Whisk or silicone spatula
• Loaf pan or mold (8×4 inches recommended)
• Plastic wrap or parchment paper (for lining the mold)
• Measuring cups and spoons

Instructions

1. Soak the cashews in water for at least 4 hours or overnight to soften them. Drain and rinse before use.
2. Combine the soaked cashews, water, nutritional yeast, melted coconut oil, apple cider vinegar, salt, garlic powder, onion powder, turmeric, kala namak, and mustard powder in your blender or food processor. Blend on high until completely smooth and creamy. This may take 2-3 minutes depending on your blender.
3. Transfer the cashew mixture to a medium saucepan and whisk in the tapioca starch until no lumps remain.
4. Cook the mixture over medium heat, stirring constantly with a whisk or spatula. After 3-5 minutes, you’ll notice it thickening and becoming stretchy and gooey. This is the tapioca starch working its magic!
5. Once the mixture is thick and stretchy, immediately pour it into the prepared loaf pan lined with plastic wrap or parchment paper. Smooth the top with a spatula.
6. Let the cheese cool to room temperature for about 15 minutes, then cover and refrigerate for at least 4 hours or until firm.
7. Once firm, remove the cheese from the mold and slice as desired. Your vegan Swiss cheese is ready to be enjoyed!

Tips & Variations

For the best stretchy melt, make sure to whisk constantly when heating the mixture — this prevents lumps and ensures even cooking.

Kala namak adds a signature sulfurous, egg-like flavor that enhances the Swiss cheese taste. If you can’t find it, regular salt will still work but the flavor will be milder.

You can experiment with different nuts such as macadamia or almonds, but cashews offer the creamiest and most neutral base.

To make it spicy, add a pinch of smoked paprika or cayenne powder. For a smoky Swiss cheese twist, add a teaspoon of liquid smoke.

Want a firmer cheese? Add a teaspoon of agar powder when heating and let it set in the fridge.

Agar will make the cheese more sliceable and less gooey.

Nutrition Facts

Serving Suggestions

This vegan Swiss cheese is incredibly versatile. Try it melted in a grilled sandwich with your favorite veggies for a comforting lunch.

It also makes a fantastic addition to vegan fondue parties. Simply melt with a splash of plant milk and dip bread cubes, steamed veggies, or vegan sausages.

For a cold snack, slice it thinly and pair with crackers, fresh fruit, and nuts. It’s also great diced into pasta dishes or layered in vegan lasagnas.

For more delicious recipes to pair with your vegan cheese, check out my Classico Sun Dried Tomato Alfredo Sauce Recipe and Community Q Mac And Cheese Recipe. Need a sweet treat after?

Try the decadent Chocolate Heaven Cake Recipe!

Conclusion

Making your own vegan Swiss cheese at home is easier than you think, and the results are truly rewarding. This recipe delivers a creamy, stretchy, and flavorful cheese alternative that works wonderfully in a variety of dishes.

With just a handful of wholesome ingredients and simple kitchen tools, you can enjoy the classic taste of Swiss cheese without any dairy or preservatives.

Whether you’re vegan, lactose intolerant, or simply curious about plant-based cooking, this cheese recipe is a fantastic addition to your culinary repertoire. Experiment with different seasonings and textures to find your perfect slice.

Happy cooking and bon appétit!

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