Making your own vegan cheese is easier than you think, and the results are creamy, rich, and utterly satisfying. In just 40 minutes, you can whip up a velvety spread or a firm sliceable cheese that’s packed with flavor. Whether you’re craving a tangy cheddar-style bite or a smooth, nutty base for your favorite dishes, this recipe delivers. The blend of wholesome ingredients creates a texture that’s both indulgent and light, perfect for pairing with crackers, melting into sauces, or topping your morning toast.
This cheese is a game-changer for anyone exploring plant-based options or simply looking for a healthier alternative. The subtle tang, creamy mouthfeel, and customizable flavors make it a standout addition to your kitchen. Plus, it’s free from artificial additives, so you can feel good about every bite. Whether you’re a seasoned vegan or just curious, this recipe invites you to savor the joy of homemade cheese without compromise. Let’s get started—your taste buds will thank you!
Ingredients for Vegan Cheese
- 1/2 cup (2 ½oz/71g) raw cashews (soaked in boiling water for at least 30 minutes; longer soaking = creamier cheese)
- 1/4 cup (1oz/28g) tapioca starch (essential for stretchiness; can substitute with cornstarch for a slightly different texture)
- 1/4 cup (2oz/57g) coconut oil (solid; ensures the cheese firms up properly)
- 3-5 tablespoons agar agar (adjust for desired firmness; more = firmer cheese)
- 1 tablespoon nutritional yeast (adds a cheesy flavor; optional for a milder taste)
- 1 tablespoon lemon juice (freshly squeezed; adds tanginess)
- 2-3 teaspoons salt (adjust to taste)
- 1 1/2 cups (12floz/340ml) boiling water (activates the agar agar)
- Optional add-ins:
- 1 teaspoon dry herbs (e.g., thyme, rosemary, or oregano)
- 1/2 teaspoon white or black pepper
- 1/2 teaspoon cayenne pepper (for a spicy kick)
Step-by-Step Instructions
- Soak the cashews: Place the cashews in a large bowl and cover with boiling water. Let soak for at least 30 minutes (or overnight for a creamier texture).
- Prepare the base: In a food processor or blender, combine the tapioca starch, coconut oil, agar agar, nutritional yeast, lemon juice, and salt. Pulse briefly to mix.
- Blend the cashews: Drain the soaked cashews and add them to the food processor. Process until smooth, scraping down the sides as needed, until it resembles nut butter.
- Add boiling water: With the processor running, slowly stream in the boiling water until fully incorporated and the mixture is smooth.
- Cook the cheese: Transfer the mixture to a small pot and cook over medium heat, whisking constantly, until it thickens and becomes gooey (about 3-5 minutes). This activates the agar agar.
- Serve or set: For a warm, queso-like cheese, enjoy immediately. For a sliceable or grateable cheese, pour the mixture into a bowl and refrigerate for at least 5 hours.
- Optional aging: For a drier cheese, remove from the bowl, wrap in a paper towel or cheesecloth, and let it age in the fridge for 1 day.
- Store: Keep the cheese in an airtight container in the fridge for up to 2 weeks. It can also be frozen and thawed at room temperature for later use.
Cheese Variations for Every Craving
Experiment with the flavor and texture of your vegan cheese by adjusting the agar agar for firmness or adding optional spices like cayenne pepper for a kick. For a smoky cheddar twist, include 1 teaspoon of smoked paprika. If you’re aiming for a herb-infused cheese, mix in dried oregano, thyme, or rosemary for a Mediterranean vibe.
Perfect Pairings: Serving Suggestions
This vegan cheese shines in so many dishes! Spread it warm over nachos for a crowd-pleasing queso or slice it cold for sandwiches and pizzas. It’s also fantastic grated over pasta or paired with crackers, fresh veggies, and a drizzle of olive oil for a simple snack platter.
Storage Tips for Freshness
Keep your vegan cheese fresh by storing it in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze it in portions, then thaw at room temperature before use. If slicing or grating, let it sit out for 10-15 minutes to soften slightly for easier handling.
Time-Saving Shortcuts
To speed up prep, soak the cashews overnight or use a high-speed blender for quicker processing. If you’re short on time, skip the aging step—the cheese is delicious right after setting in the fridge. For even faster results, pre-measure your ingredients before starting.
Essential Equipment for Creamy Cheese
A high-speed blender or food processor is key for achieving that smooth, nut butter-like texture. A small pot for cooking and a whisk will help activate the agar agar for the perfect gooey consistency. If aging the cheese, cheesecloth or paper towels are handy for drying.
How to Make Vegan Cheese
Ingredients
- 1/2 cup raw cashew, soaked in boiling water for at least 30 minutes
- 1/4 cup tapioca starch
- 1/4 cup coconut oil, solid
- 3-5 tablespoons agar agar depending on how firm you want it
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice, freshly squeezed
- 2-3 teaspoons salt
- 1 1/2 cup water, boiling
- 1 teaspoon dry herbs of your choice Optional add in
- 1/2 teaspoon white or black pepper Optional add in
- 1/2 teaspoon cayenne pepper Optional add in
Instructions
- Add the cashew to a large bowl and pour over boiling water until completely covered. Allow the cashews to soak for a minimum of 30 minutes – overnight. The longer you soak your nuts the creamier they will be when blended into the cheese.
- In a food processor or blender add the tapioca starch, coconut oil, agar agar, nutritional yeast, lemon, and salt. Pulse just to combine.
- Drain the soaked cashews from the water then add to the other ingredients in the food processor. Process the nuts and dry ingredients until you reach a smooth nut butter-like texture, scraping down the sides as needed.
- Once the cashew cheese mixture is smooth carefully and slowly stream in boiling water.
- Transfer the cheese mixture to a small pot, set over medium heat, and cook while whisking constantly — just until the cheese thickens and becomes gooey. This is the agar agar being activated.
- At this point, the cheese can be enjoyed warm like a white cheddar queso cheese.
- For a mozzarella-like cheese that can be sliced or grated, transfer the gooey warm cheese to a small bowl of your choice and allow to set in the fridge for a minimum of 5 hours.
- If at this point, if you would like an even drier cheese, remover from the bowl and wrap in a paper towel or cheesecloth and allow to age in the fridge for one day.
- Cover and store the cheese at whatever stage you use it in an airtight container in the fridge for up to 2 weeks. This cheese can be frozen then thawed at room temperature and used at a later time.
