Vegan Cheese

Vegan Cheese

Cheese seems to be the big sticking point for anyone contemplating a Vegan diet. Vegan cheese is going from strength to strength with more and more artisan varieties available.

This cheese is worth making and offering to guests to highlight how good cheese is still available on a Vegan diet.

This recipe is something you can make in 10 minutes in the morning, stick it in the fridge and be enjoying that afternoon with a good friend; some fancy shmancy crackers and a glass of wine.

Cruelty free cheese simply tastes better.

Adapted from who adapted from Vegan Family Meals, Real Food For Everyone 
By Ann Gentry
 Andrews McMeel Publishing 
Copyright 2011.

Vegan Cheese
Recipe Type: Snacks.
Author: Sian
  • ½ cup + 2 tablespoons raw cashews
  • ¼ cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • 1+3/4 cups plain unsweetened soymilk
  • ½ cup agar flakes (or 8 teaspoons agar powder)
  • ¼ cup canola oil
  • 2 tbsp white miso
  • 1 tablespoon fresh lemon juice
  • Chopped chives
  1. Lightly oil your cheeze mould. You can make a large block style in a bread tin (this is what I did) or divide the mix into smaller individual cheese moulds. A muffin tin makes very attractive individual blocks. It really is up to you.
  2. Finely grind the cashews in a food processor. Add the nutritional yeast, onion powder, salt and garlic powder. Pulse 3 more times to blend in the spices.
  3. Combine the soymilk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice and chopped chives.
  4. Transfer the cheese to a container; cover with baking paper, press down on the paper and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.
  5. The cheese will keep for 4 days, covered and refrigerated.


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    1. Hi, I can’t see any reason it wouldn’t work but I have not tried it. I suspect it would work but just change the flavour slightly and the creaminess depending on how thick/thin the milk is. There is only one way to find out I guess. Give it a try and let me know how you go? 🙂

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