Vegan Cheese: Easy Recipes, Tricks & How‑Tos

If you’ve ever missed the stretch of melted cheese on a pizza or the tang of a cheese board, you’re not alone. Vegan cheese gives you that same comfort without any dairy. The great news? You don’t need a fancy lab or a bunch of hard‑to‑find ingredients. Most of the time, a few pantry staples and a simple technique are enough to create a tasty, dairy‑free alternative.

Why Make Your Own Vegan Cheese?

Buying pre‑made vegan cheese can be pricey, and the flavor often leans toward one style – usually just a slice for burgers. When you make it yourself, you control the taste, texture, and nutrition. Want a cheesy bite for a sauce? Add a little miso or nutritional yeast. Need a firm block for a platter? Use cashews, agar‑agar, or coconut oil to set it up. Plus, homemade versions usually have fewer additives and a cleaner ingredient list.

Another perk is flexibility. You can swap out nuts for seeds if you have allergies, or use soy milk instead of cashews for a lighter feel. The result is a cheese that fits your diet, budget, and flavor cravings. And let’s be honest – it feels awesome to say you made that cheesy dip from scratch.

Quick Vegan Cheese Recipes to Try Today

1. Basic Cashew Cheese

Blend 1 cup soaked cashews, 2 tbsp nutritional yeast, 1 tbsp lemon juice, ½ tsp garlic powder, and a pinch of salt with enough water to reach a smooth consistency. Use it as a spread, in quesadillas, or mixed into pasta. Keep it in the fridge for up to a week.

2. Tangy Almond Feta

Blend 1 cup soaked almonds, 1 tbsp apple cider vinegar, 1 tbsp lemon juice, ½ tsp sea salt, and a dash of oregano. Scoop into a small mold and refrigerate for 2‑3 hours. Crumble over salads for a salty pop.

3. Melt‑Ready Cheddar‑Style Sauce

In a saucepan, whisk together ¼ cup coconut oil, ¼ cup flour, 2 cups plant milk, ½ cup nutritional yeast, 1 tsp smoked paprika, 1 tsp mustard powder, and a pinch of xanthan gum. Heat until thick and smooth, then pour over macaroni, nachos, or baked potatoes.

4. Firm Coconut‑Oil Cheese Block

Combine 1 cup soaked cashews, ¼ cup coconut oil, 2 tbsp lemon juice, 2 tbsp nutritional yeast, 1 tsp salt, and ½ tsp agar‑agar powder. Bring to a boil, simmer 2‑3 minutes, then pour into a dish and let set in the fridge. Slice for sandwiches or melt on toast.

All these recipes use common items you probably already have. If you’re short on nuts, try sunflower seeds or pumpkin seeds – they give a similar creamy base.

When storing, keep cheese in an airtight container. Soft spreads last 5‑7 days, while firm blocks can be frozen for up to two months. Thaw in the fridge before using to keep the texture stable.

Experiment with flavors. A splash of soy sauce adds umami, smoked paprika brings a backyard‑grill vibe, and a pinch of chili flakes gives a kick. The possibilities are endless, and each tweak teaches you a bit more about balancing taste and texture.

Finally, don’t stress about perfection. Vegan cheese is forgiving – a little extra liquid can be blended back in, or a dash more agar‑agar can firm things up. The more you play, the better you’ll get at reading the mixture and knowing when it’s ready.

Ready to ditch dairy and still enjoy that cheesy feel? Grab a handful of nuts, fire up the blender, and give one of these recipes a go. Your taste buds (and wallet) will thank you.