9 Plant-Powered Cheese Recipes
Many variations for healthy vegan cheese so that you don’t miss out on satisfaction.
Making cheese from scratch might sound challenging, but it is way easier to make cheese from plants than from cow’s milk. Whether you have experience in the kitchen or just starting out, this blog will provide vegan cheese recipes and tips that will inspire your culinary creations!
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Note
When mentioned, note that 1 cup equals to about 150–180 grams of the ingredient. If you use cups, use the same size of cups throughout the whole recipe. If your cups have a larger capacity, either use a smaller glass or adjust the other ingredients accordingly.
Cashew Ricotta
You will need
- 2 cups raw cashews
- 1 ½ cups water
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Method
Start by soaking the cashews overnight in cold water. Drain the cashews and rinse them with clean water. Next, put the cashews, water, lemon juice, nutritional yeast, garlic powder, and sea salt in a blender or food processor. Blend until smooth. Season with additional salt and pepper to taste and enjoy!
Smoky Macadamia Cheddar
You will need
- 2 cups raw macadamia nuts
- ½ cup nutritional yeast
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon smoked paprika or smoked salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt (if you use smoked salt just skip this)
Method
First, soak the macadamia nuts in cold water for 2 hours. Drain and rinse the macadamia nuts. Place the soaked macadamia nuts, nutritional yeast, olive oil, apple cider vinegar, smoked paprika, garlic powder, onion powder, and sea salt in a high-speed blender or food processor. Blend the ingredients until smooth. Line a container with parchment paper and spoon in the cheese mixture. Cover and refrigerate for at least 1 hour.
Cashew Shredded Cheese
You will need
- 1 cup raw cashews (soaked in water for at least 4 hours and drained)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon white miso paste (optional, but adds a tangy flavor)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon smoked paprika or smoked salt (optional)
- ¼ teaspoon turmeric (mainly for color, feel free to skip it)
- 3/4 cup water
- 1 tablespoon agar agar powder (plant-based gelatine)
Method
Blend your soaked cashews, nutritional yeast, lemon juice, apple cider vinegar, miso paste, onion powder, garlic powder, salt, smoked paprika, turmeric, and water until smooth. Transfer to a pan, add 1 tbsp agar agar powder, and whisk.
Bring to a gentle boil, then simmer for 5 minutes until thickened. Let it cool for a few minutes, then pour into a lined dish. Cool at room temperature for 30 minutes, then place in the fridge for at least 2 hours until firm. Shred the cheese using a grater.
Mozzarella-Style Soy Cheese
You will need
- ¼ cup nutritional yeast
- 1 tablespoon Italian seasoning
- ½ garlic powder
- 1 cup of plain unsweetened soy milk
- 2 tablespoons of agar flakes
- 1 teaspoon of apple cider vinegar
Method
Start by combining the nutritional yeast, Italian seasoning and garlic powder in a small bowl. In a separate bowl, combine the plant milk, agar flakes and apple cider vinegar. Heat the mixture in the microwave for 2–3 minutes. Once melted, add the nutritional yeast and spices you previously combined. Mix everything together and pour the mixture into a greased pan. Sprinkle some fresh herbs on top and place in the ridge until firm.
Almond Feta
You will need
- 1 cup of blanched almonds
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon of lemon juice
- 1 tablespoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Method
Start by putting the almonds in water overnight. Once the almonds have soaked, drain and rinse them. Place the almonds in a blender or food processor and blend until you get a crumbly consistency. In a separate bowl, combine the olive oil, apple cider vinegar, lemon juice, garlic powder, salt and black pepper. Pour the mixture over the almonds and blend until everything is combined. Spread the almond feta in a greased pan and bake in the oven at 175°C for 12–15 minutes. Let it cool, and sprinkle with fresh herbs and a drizzle of olive oil before serving. Enjoy!
Tofu Cream Cheese Spread
You will need
• 350 grams extra-firm silken tofu
• 2 tablespoons nutritional yeast
• 1 teaspoon of lemon juice
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ¼ teaspoon onion powder
• pinch of smoked paprika
Method
Combine all the ingredients in a food processor and blend until creamy. Taste the mixture and adjust the seasonings as needed. Refrigerate for at least 1 hour before serving.
Chickpea Cheddar
You will need
- 1 cup of cooked chickpeas, drained and rinsed
- ¼ cup nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ cup plant-based milk
- ½ cup vegan cheddar cheese (optionally, for a more intense cheddar flavour)
Method
Combine all ingredients in a food processor until everything is mixed. That’s it. Enjoy.
Coconut Gouda
You will need
- 1 can (400grams) of full-fat coconut milk
- 4 tablespoons nutritional yeast
- 2 tablespoons apple cider vinegar
- 2 tablespoons white miso
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ cup tapioca starch
Method
Just mix everything together in a blender until completely combined. Pour the mixture into a non-stick pan and heat for 10–15 minutes, stirring occasionally. Once the cheese has cooled and thickened, enjoy!
Nut-Free Vegan Parmesan
You will need
- ¼ cup sunflower seeds
- 2 tablespoons nutritional yeast
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
Method
Place all the ingredients in a food processor until a fine crumbly texture is achieved. Then, sprinkle it over your favourite vegan dishes for an added flavour boost.
Storage
You can store those cheeses in an airtight container in the fridge for up to a week. To extend their shelf life, you can also place them in the freezer for up to three months. Make sure to double-wrap them in parchment paper before so that it doesn’t take on any other flavours.
Side Note: There are plenty of plant-based alternatives in most stores already, but why not try to make your own?
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