10 Vegan Cheese Recipes You Can't Live Without

10 Vegan Cheese Recipes You Can't Live Without

Word Count: 1784

Time to Read: 9 minutes

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There are a lot of ways you can make cheese without using any dairy products.

This dairy cheese tastes just as good as cheese, is healthy for you, and is completely safe for your vegan diet.

Before you give up on cheese, check out these easy vegan cheese recipes.

The Difference Between Dairy Cheese and Vegan Cheese

The difference between the two is pretty straightforward. Vegan cheese isn’t made with any dairy products.

Instead, a lot of vegan cheeses are made out of nuts or potatoes. This may sound nothing like cheese, but when paired with all the other right ingredients, you end up with cheesy, melty, goodness.

But let’s get one thing straight.

Vegan cheeses aren’t going to taste exactly like dairy cheese. How can it? They are both completely different things.

But a lot of dairy-free cheese recipes get really close. The best way to enjoy vegan cheese is to let go of all your cheese expectations.

It won’t taste the exact same or won’t be the same texture, but it will taste and feel pretty close. So start enjoying vegan cheese for what it is, not what it isn’t.

You’ll start to love it just as much as, if not more than, normal cheese.

The Challenging Search for Vegan Cheese

It can be hard to find vegan cheeses that actually tastes good at your local supermarket. You may get lucky and find one or two decent cheeses, but most store-bought vegan cheeses taste like cardboard.

You’re better off making your own dairy-free cheese at home.

There are a lot of different ways to make dairy-free cheese, so if you make one and don’t like it, you can always try another.

Worried you won’t have enough time to make your own cheese? Most of these vegan cheese recipes are fairly quick and painless. So you can enjoy all your favorite cheesy comfort foods without actually eating any cheese.

So Let’s Get Cooking

Again, there are a lot of vegan cheese recipes out there but don’t get overwhelmed by the list. If you don’t know where to start, make it your goal to try a new cheese every week.

You can also throw a cheese party. Just make a bunch of vegan cheeses, invite some friends over, and sample the cheeses to find out which one you like the best.

This list of recipes has some of the best vegan cheeses, perfect for any of your cheesy meals.

Once you try these vegan cheeses, you won’t want to go back to dairy.

1. Cashew Mozzarella

You only need five ingredients for this simple cheese recipe, and the end result is a gooey cheese that actually melts.


  • 3.53 ounces of cashews
  • 1 2/3 cups water
  • 2 tablespoons lemon juice
  • 2 tablespoons psyllium powder
  • 1/2 teaspoon salt


Put the cashews in a bowl and pour water over them until they are just covered. Soak them for at least six hours.

Soak the psyllium in the remaining water. This should be for about two hours or until the psyllium gets a gelatinous texture.

Drain the cashews, put them in a high-speed blender with the rest of the ingredients, and blend until creamy.

Pour the cheese mixture into a bowl and put it in the refrigerator for at least four hours.

2. Tofu Gouda

This cheese has the same natural taste of real gouda cheese. You would never know it’s made without an ounce of dairy.


  • 7 ounces firm tofu
  • 2 cooked potatoes
  • 1/4 cup soy milk
  • 2 tablespoons vegan butter
  • 1 tablespoon peppered mustard
  • 1 tablespoon agar-agar
  • 1 pinch red powder or paprika
  • salt and pepper to taste


In a blender, blend the tofu and potatoes together. Add the red powder/paprika, peppered mustard, and salt and pepper and blend again until mixed.

Heat the soy milk and vegan butter in a pan over medium heat. Once completely melted, add the agar-agar and cook for six minutes, stirring constantly. Add to the blender and combine.

Pour into a bowl and let the mixture cool at room temperature for at least 10 minutes. After that, put it in the fridge and cool 30 minutes before serving.

3. Sesame Seed Parmesan Cheese

This is the perfect cheese to sprinkle over your pasta, and it is super easy to make.



Cook sesame seeds in a pan until they are lightly toasted, just turning brown.

Put the toasted seeds in a blender with the remaining ingredients and blend. The finished mixture should look like sand or fine crumbs.

4. Shredded Potato Cheese

This nut-free cheese is a great option if you have any kind of nut allergy. It is also perfect for shredded cheese recipes, like pizza or vegan soup.


  • 1/2 cup potato
  • 1/2 cup sweet potato
  • 6 tablespoons nutritional yeast
  • 2 tablespoons dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • freshly ground black pepper to taste


Shred the potatoes. Wrap the shreds in a tea towel and squeeze any excess water out. Place in a mixing bowl and set aside.

Mix all the other ingredients together in a separate bowl.

Add the seasoning mixture into the potato shreds and stir to coat the potatoes.

5. Herb Cream Cheese

No bagel is the same without cream cheese, and thanks to some soaked cashews, you can enjoy vegan cream cheese on all kinds of foods.


  • 1 cup cashews
  • water
  • small sprig of thyme
  • a handful of fresh basil
  • 2 cloves of garlic
  • 3 tablespoons nutritional yeast
  • 2 tablespoons walnut oil
  • 1 1/2 teaspoon white balsamic vinegar
  • 1/2 teaspoon sea salt


In a bowl, cover the cashews with water and soak for at least three hours. Drain and rinse.

Add the cashews in a blender with the rest of the ingredients (not the oil) and blend until smooth. You can add water if the mixture looks too dry.

Once the mixture is suitably creamy, add the oil and blend to mix.

Refrigerate. The longer it sits together, the more flavor will develop.

6. Tofu Feta Cheese

If you want the best results with this cheese, you’ll have to be a little patient. But the longer it marinates the better it tastes.


  • 1 package firm tofu
  • 1 juiced lemon
  • 1/4 cup apple cider vinegar
  • 3 tablespoons water
  • 2 tablespoons white miso
  • 2 tablespoons nutritional yeast
  • 1 tablespoon oregano
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • black pepper to taste
  • red pepper flakes to taste (optional)


Press all the water out of the tofu. Do this by putting the tofu between two paper towels and putting something heavy on top of it. Let it sit this way for at least an hour.

To make the marinade, mix all the remaining ingredients into a bowl.

Cut the tofu into small pieces and put into an air-tight container with the marinade. Refrigerate for at least two hours.

7. Vegan Nacho Cheese

This vegan nacho cheese will make your nachos taste just as good as dairy nachos.


  • 1 clove of garlic
  • 1/2 a pickled jalapeno
  • 1/2 can chipotle peppers
  • 1 cup water
  • 1/2 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 2 tablespoons roasted red peppers
  • 2 tablespoons chopped tomatoes
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon vinegar
  • 1/3 teaspoon salt
  • 1/4 teaspoon cumin powder
  • chopped jalapeno and red pepper flakes to taste


Mix everything (except the chopped jalapeno and pepper flakes) into a blender and mix until smooth.

In a pan, heat on medium heat, stirring constantly. The mixture will start to thicken, and once it does, cook for another two to three minutes, stirring constantly. (This makes sure the chickpea flour is thoroughly cooked.)

Mix in the jalapeno and pepper flakes.

Pour the mixture into a greased brownie pan. Spread into a thin layer.

Refrigerate for an hour before slicing and serving.

8. Vegan Cheese Ball

A fancy, delicious cheese perfect for parties and nice meals.


  • 2 1/2 cup cashews
  • 1/4 cup finely chopped walnuts
  • 1 clove garlic minced
  • 3 tablespoons water
  • 2 tablespoons melted coconut oil
  • 2 tablespoons nutritional yeast
  • 1 tablespoon chickpea miso
  • 1 tablespoon minced parsley
  • 1 tablespoon minced basil
  • 1 tablespoon minced chives
  • 1/2 teaspoon salt


Soak the cashews in a bowl for at least three hours. Drain and rinse.

Put cashews in a blender with miso, coconut oil, nutritional yeast, water, garlic, and salt and blend until smooth.

Pour mixture into a bowl and combine with the herbs.

Use a cheesecloth to press spoonful’s of the mixture into cheese balls. Refrigerate overnight.

The next day, cover the cheese balls with the crushed walnuts. (You may have to reform the cheese balls into better ball shapes).

9. Almond Ricotta Cheese

This cheese can be substituted for real cheese in foods like pizza and lasagna.


  • 2 cups raw whole almonds
  • 1/2 cup water
  • 1/4 cup plain, unsweetened non-dairy yogurt
  • 1 teaspoon salt


Put the almonds into a bowl and soak in warm water for at least three hours. This should make the skin peel off easily.

Soak the almonds again for at least another hour.

Add the softened almonds to a food processor with the rest of the ingredients. Blend until the mixture is like fine crumbs. You can add more water to get a creamier consistency.

10. Vegan Alfredo Cheese Sauce

So you can have your favorite alfredo pasta. It may seem like a lot of ingredients, but it is very easy to make.


  • 1/3 cup cashews
  • 3/4 cup + 2 tablespoons almond milk
  • 1 garlic clove
  • 3 tablespoons nutritional yeast
  • 2 tablespoon non-dairy butter
  • 1 tablespoon Tahini
  • 1 tablespoon lemon juice
  • 2 teaspoon organic Tamari soy sauce
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon Paprika
  • Pinch of nutmeg
  • Salt to taste
  • Freshly ground black pepper to taste


Add all the ingredients in a blender and blend until creamy.

Pour over pasta of your choice.

Don’t Give Up Cheese

You don’t have to give up your favorite cheesy meals, like mac and cheese and nachos just because you’re vegan. With vegan cheese, you can eat the same delicious foods without using animal products.

Excited to try one of these cheese recipes? Don’t forget to check out some ice cream recipes for dessert!

About the author

Julia Ott
Hi! I'm Julia and I'm a vegan recipe inventor, furniture collector and mum to a little boy. I've been a vegetarian for 25 years, and a vegan for 4. I spend all of my spare time visiting farmers markets, searching for antiques at flea markets and cooking up a vegan storm in the kitchen! I co-founded Vegan.io to make the world a better place.

Want to try a vegan diet?

We created a meal planner app to help you! Get your fresh customized meal plan full of delicious, quick, budget friendly, healthy recipes.