Want to try and reduce your intake of dairy products? For most of us, it can be very difficult to cut cheese. Fortunately, these days there is a wide variety of vegan cheeses that taste really good. So go ahead and pick one from these recipes! The best vegan cheese is yours to make and discover!
7 Best Vegan Cheese: Homemade, Easy, Delicious!
1. Vegan Parmesan Cheese
Vegan Parmesan Cheese is the best vegan cheese on the market as it can be used on vegan pizza! It can also be used in other Italian dishes like pasta and vegan meatballs or even breadsticks. For a Mexican twist, add it on top of chilaquiles.
3/4 cup raw cashews
3 Tbsp nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder
- Add all ingredients to a food processor,
- Next, mix/pulse until a fine meal is obtained,
- Transfer the remaining to a refrigerator to keep fresh and it will last for several weeks.
2. Vegan Cheddar Cheese
2/3 cup raw cashews
1/2 cup thinly sliced (peeled) carrots
Hot water for soaking
1/4 cup tapioca starch
3 Tbsp nutritional yeast
1 ½ tsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp ground mustard
1/4 tsp ground turmeric (this can be optional, it is used for color)
1 cup water (to get a saucy consistency)
- In a mixing bowl add some really hot water and soak cashews and carrots for 30 minutes (uncovered).
- Next, drain the carrot and cashew and add to a high-speed blender the tapioca starch, 1 cup of water, nutritional yeast, sea salt, garlic powder, apple cider vinegar, and dry mustard (turmeric is optional for deeper color).
- Grind to a paste on high until the mixture is smooth.
- Next, taste and adjust the flavor of your cheese by adding more apple cider vinegar for acidity, or more nutritional yeast for extra cheesiness, if needed add more garlic powder for depth of flavor, or salt to taste.
- To a medium saucepan, add the mixture and heat over medium heat.
- On the heat, you must keep whisking, for 1-2 minutes or until thickened to a spreadable consistency.
PRO TIP: Thickness and texture should look like the texture of soft cooked polenta.
- Vegan Cheddar Cheese is one of the best vegan cheese to use on things like grilled cheese sandwiches or quick vegan mac ‘n’ cheese.
- You can keep the sauce in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month (let thaw in the refrigerator before use).
- As it chills in the fridge, it will thicken into a paste/spread.
3. Vegan Mozzarella “Cheese”
The base of this cheese is simply cashews that are soaked in boiling water to soften them and then added to an electric mixer.
The cheese, made with nuts, is simple, delicious, nutritious and healthy. We often forget that traditional cheeses are very salty and very fatty and are not the healthiest choice to make when it comes to nutrition. Whether you’re vegan or not, nut-based cheese is a very interesting option to add to your repertoire to vary richer versions.
Now a little bit about what makes the best vegan cheese: Tapioca starch.
Tapioca starch is flour obtained from the root of cassava and is used in cooking to improve the elasticity and texture of sauces. It can be found in the organic section of traditional grocery stores, in delicatessen and health stores, or online.
The texture of this mozzarella-style cheese is excellent; it is creamy, smooth, and “stretchy” thanks to this magical ingredient in our veggie pantry to create that elastic effect typical of cheese.
This starch is actually flour from the root of cassava, a shrub found in tropical regions. It is added to our sauces and mixes to improve their elasticity and texture. It is also used as cornstarch, to thicken soups, soups, and sauces. A very interesting little discovery of the plant world!
1 cup raw cashews
1/4 cup plain unsweetened coconut yogurt
1 1/2 Tbsp lemon juice
1/2 cup unsweetened plain almond or rice milk
1/2 tsp sea salt (add more according to taste)
2 – 2 1/2 Tbsp nutritional yeast (this helps with cheesiness)
4 Tbsp tapioca starch (for stretchiness)
- In very hot water, soak cashews for 1 hour or overnight or at least 6 hours in cool water.
- Drain thoroughly and then add cashews to a high-speed blender.
- Then add coconut yogurt, lemon juice, almond or rice milk, salt, nutritional yeast, and tapioca starch.
- Now blend everything on high until creamy and smooth, scraping down sides as needed.
- Next, taste and adjust flavor by adding more salt for saltiness, or nutritional yeast for extra cheesiness, lemon juice for acidity, or coconut yogurt for more creaminess or subtler tang.
- The thickness and texture should be creamy, smooth, and pourable.
- To a medium saucepan, add the mixture and heat over low-medium heat.
- Over the heat, you must keep whisking till it starts to bubble and thicken and look a little clumpy – this is OK.
- Keep whisking for 4-5 minutes and the mixture will come together in a ball-like shape.
- Lower heat to the lowest setting and start using a wooden mixing spoon instead. Keep stirring until a loose “ball” is formed.
- Now, simply transfer to a mixing bowl.
- At this point, vegan mozzarella cheese is ready to be used but you can also allow it to cool in the refrigerator, and then scooping into 3 Tbsp amounts for “mozzarella-like balls.”
- If cooking too quickly, lower heat as much as possible.
- It’s also normal for the cheese to stick to the bottom of the pan a little – don’t panic.
A stunning and completely stunning vegan Mozzarella is the best vegan cheese to add to your homemade pizzas and to enjoy in your vegan grilled cheese!
4. Vegan Cheese Sauce
This recipe will be perfect on pasta, gnocchi, in a quiche, or a gratin. You can also use it with vegetables such as in a pan of mushrooms, spinach, or on potatoes, and also as a topping on a buddha bowl, tacos, or nachos – making it the best vegan cheese.
220 ml unsweetened soy milk
4 tbsp malted yeast
1 tbsp of tapioca starch
1 tbsp of cashew puree
1 tsp of mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp of salt
Pour all the ingredients into a saucepan and heat over medium heat until the sauce thickens (this may take about 4-5 minutes).
5. Vegan Fancy Cheese 1: Fondue
For the fondue:
400 g of potatoes
100 mL of dry white wine (from Savoie for example)
250 mL of plain vegetable milk
2 or 3 cloves of garlic
3 tbsp of coconut oil
50 to 80 g of flaked yeast such as brewer’s yeast or malted yeast
Salt, pepper and nutmeg to taste
For the accompaniments:
200 g of mushrooms
1 pineapple for the more adventurous
- Remove the skin from the potatoes and boil them in salted water until they are cooked and tender
- Meanwhile, mix the white wine, half of the vegetable milk and coconut oil.
- Separate the florets from the broccoli and blanch them for the desired time (depending on whether they are more or less firm). Raw broccoli is especially tasty!
- Chop the garlic and put it in the fondue pot with a little coconut oil.
- After the potatoes are cooked, drain it after it cools down and place them in the blender with the milk / wine mixture. Keep incorporating slowly until you get a soft, cheesy texture.
- Now, add a little milk to get a more or less fluid consistency, depending on what texture you want.
- Heat the pan on the stove and cook the garlic quickly, then add the fondue mix with the yeast flakes.
- Add salt, pepper and nutmeg to taste.
- When the fondue begins to boil, place it on the stove of the fondue machine.
The best vegan cheese is homemade without imitation, and this fondue hits the spot!
6. Vegan Fancy Cheese 2: Cashew Cheese Coated With Herbs
220 g cashew nuts
2 tbsp of brewer’s yeast
2 tbsp of a chive and basil mixture
35 ml of fresh water
1 pinch of black pepper
1 pinch of salt
Chives for decoration
- Beforehand, cover the cashews with water and let soak for 2 hours to soften them and facilitate grinding.
- Drain the cashews, pour them into your blender, adding: brewer’s yeast, the mixture of finely chopped fresh herbs, salt, pepper. Incorporate by adding the water little by little. Once the desired consistency is reached, set aside the preparation.
- On a sheet of cling film paper, spread finely cut fresh chives as the first layer. In the center, pour the cashew nut mixture, this is the second layer.
- Now, close by wrapping the cling film paper so as to obtain a small sausage of cheese, covering it entirely with the chives.
- Place in the refrigerator at least an hour before consuming.
- Carefully unroll the transparent film to collect the cheese. Cover again with fresh chives if necessary and serve in small chunks on warm slices of bread or with a salad!
7. Vegan Chive Cream Cheese
400g plain unsweetened soy yogurt
1 handful of fresh chives
A few drops of lemon juice
1 tbsp of malted yeast
1 pinch of garlic powder
1 pinch of salt
Freshly ground pepper
- The day before, place the soy yogurt in cheesecloth, fine cloth or gauze.
- Place over a bowl or tall container to allow it to keep draining.
- Place in the fridge, the yogurt will drain overnight.
- If you can, empty the container frequently to prevent the yogurt from soaking in it to make it easier to drain.
- The same day, recover the drained yogurt, now creamy.
- Place it in a bowl and add the lemon juice, garlic, malted yeast, salt and pepper.
- Finely chop the chives and add them to mix them together.
- Taste and adjust the seasoning if necessary, especially salt, garlic and pepper.
The cream cheese is ready to be served and makes one of the best vegan cheese dips if you have it with some crackers or if you have it with sliced bread with cucumbers on top!