How to Make vegan Cheese

Vegan cheese is a smooth, creamy dairy-free alternative made with wholesome ingredients and full savoury flavour. This version sets beautifully, slices well, and melts gently when warmed. It has a mild cheesy taste with a rich texture that works for sandwiches, crackers, pasta, and sauces. Easy to make at home, this recipe takes around 20 minutes to prepare plus chilling time.

Ingredients

For the Cheese Base

• 150g raw cashews, soaked in hot water for 30 minutes
• 250ml water
• 60ml unsweetened plant milk
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine salt
• 1/2 tsp turmeric (optional, for colour)

For Setting

• 2 tbsp agar agar powder
• 120ml water

For Finishing

• 1 tsp olive oil for greasing mould
• Fresh herbs or cracked pepper, optional

How to Make vegan Cheese

• Prepare the mould: Lightly grease a small loaf tin, ramekin, or round bowl with olive oil. This helps the cheese release neatly once chilled.
• Blend the base: Drain the soaked cashews and place them in a blender with water, plant milk, nutritional yeast, lemon juice, vinegar, garlic powder, onion powder, salt, and turmeric. Blend until completely smooth and silky.
• Prepare the setting mixture: Add the agar agar powder and 120ml water to a saucepan. Whisk well and place over medium heat.
• Cook gently: Bring to a gentle simmer and cook for 2 to 3 minutes, whisking constantly until fully dissolved.
• Combine mixtures: Pour the blended cashew mixture into the saucepan and stir continuously for 4 to 5 minutes until thickened and glossy.
• Fill the mould: Quickly pour the hot mixture into the prepared mould. Smooth the top with a spatula.
• Cool and chill: Leave at room temperature for 20 minutes, then refrigerate for at least 3 hours until firm.
• Unmould and serve: Turn the cheese out carefully onto a plate. Sprinkle with herbs or cracked pepper if liked, then slice and enjoy.

Tips

Why is my vegan cheese too soft?

It may need longer chilling time or the agar agar may not have simmered long enough. Agar needs heat to activate properly.

How do I make it sharper in flavour?

Add extra lemon juice, a little mustard powder, or another spoonful of nutritional yeast.

Can I make it creamier?

Use a little more plant milk and blend for longer until completely smooth.

Why is it grainy?

Cashews need to be soaked well and blended thoroughly. A high-speed blender gives the best finish.

Serving Suggestions

• Slice onto crackers or toasted bread
• Cube for salads or lunch platters
• Grate over warm pasta dishes
• Melt into sandwiches or wraps
• Serve with olives and chutney

Storage

Room Temperature

Keep out for no longer than 2 hours when serving.

Refrigerator

Store in an airtight container for up to 5 days. Keep chilled between uses.

Freezing

Freeze tightly wrapped for up to 2 months. Defrost overnight in the fridge before serving.

Nutrition

• Calories: 165 kcal
• Carbohydrates: 8g
• Protein: 5g
• Fat: 12g
• Saturated Fat: 2g
• Sodium: 310mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

How to Make vegan Cheese

Recipe by Milli RoseCourse: SnackCuisine: Plant-BasedDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy homemade vegan cheese made with cashews, nutritional yeast and agar agar. A simple dairy-free recipe that slices beautifully and tastes rich and savoury.

Ingredients

• 150g raw cashews, soaked

• 250ml water

• 60ml unsweetened plant milk

• 3 tbsp nutritional yeast

• 2 tbsp lemon juice

• 1 tbsp apple cider vinegar

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 2 tbsp agar agar powder

• 120ml water

• Olive oil for greasing

Directions

• Grease a mould or small loaf tin lightly with oil.
• Blend cashews, water, plant milk, nutritional yeast, lemon juice, vinegar and seasonings until smooth.
• Whisk agar agar with water in a saucepan.
• Simmer for 2 to 3 minutes until dissolved.
• Add blended mixture and cook, stirring, until thickened.
• Pour into mould and smooth the top.
• Cool, then chill for at least 3 hours until firm.
• Turn out, slice and serve.

Notes

• Blend thoroughly for the smoothest texture.
• Do not skip simmering the agar agar.
• Store chilled and use within 5 days.