5 Fermented Vegan Cheeses That Rival Aged Dairy (No Cows Needed!)

If you’re still asking, “Does vegan mean dairy-free?”, these artisanal fermented cheeses will make you forget dairy ever existed. Using age-old cheesemaking techniques—but 100% plant-based ingredients—these recipes develop complex umami, sharp tang, and even edible rinds just like their dairy counterparts.

As a professional vegan affineur (cheese ager), I’m sharing my most coveted cultured recipes, complete with fermentation timelines and expert aging tips.

1. Camembert-Style Cashew Cheese (With Bloomy Rind)

Why It’s Special:

• Grows real penicillium candidum mold
• Oozy, buttery texture when ripe
• 30-day fermentation process

Ingredients:

• 3 cups soaked cashews
• 1 probiotic capsule
• ¼ tsp penicillium candidum powder
• 1 tsp sea salt

Method:

1. Blend cashews with probiotic and ½ cup water until ultra-smooth.
2. Ferment at room temp for 48 hours.
3. Mix in mold powder, form into wheels, and age at 54°F (12°C) for 4 weeks.

Pro Tip: Wrap in cheese paper (not plastic!) during aging.

Source: The Art of Plant-Based Cheesemaking by Karen McAthy

☕“Burn” fat fast while sleeping🔥

2. Aged Almond Cheddar (Sharp & Crumbly)

Why It’s Special:

• Develops crystals like aged dairy cheddar
• Smokable for extra depth
• 6+ week maturation

Ingredients:

• 2 cups blanched almonds
• 2 tbsp chickpea miso
• 1 tbsp nutritional yeast
• ½ tsp annatto (for color)

Method:

1. Blend ingredients into a paste, then ferment 72 hours.
2. Press into cheese molds, then age at 55°F (13°C) for 6-8 weeks.

Pro Tip: Brush with whiskey during aging for bold flavor.

Source: The Vegan Cheese Revolution by Jules Aron

3. Coconut Milk Blue Cheese (With Penicillium Roqueforti)

Why It’s Special:

• Bold blue veins
• Tangy, salty, creamy
• 100% nut-free

Ingredients:

• 2 cans full-fat coconut milk
• 1 tbsp agar powder
• ¼ tsp penicillium roqueforti powder
• 1 tsp sea salt

Method:

1. Heat coconut milk with agar until thickened.
2. Cool to 70°F (21°C), then mix in mold powder.
3. Pierce with needles for veining, age 3 weeks.

Pro Tip: Pair with pear slices and honey (vegan).

Source: Fermented Plant Cheese by Skye Michael Conroy

4. Rejuvelac-Fermented Cashew Brie

Why It’s Special:

• Uses sprouted grain water (rejuvelac) as starter
• Creamy, spreadable texture
• 2-week fermentation

Ingredients:

• 2 cups cashews
• ½ cup rejuvelac (made from quinoa or wheat berries)
• ¼ tsp mesophilic culture

Method:

1. Blend cashews with rejuvelac until smooth.
2. Ferment 24 hours, then add culture.
3. Age in cheese cave for 14 days.

Pro Tip: Serve with fig jam and rosemary crackers.

Source: The Homemade Vegan Pantry by Miyoko Schinner

5. Black Garlic & Sage Gouda (Aged 2 Months)

Why It’s Special:

• Infused with black garlic for umami bomb
• Firm enough to grate
• Develops buttery notes over time

Ingredients:

• 2 cups macadamia nuts
• 5 cloves black garlic
• 1 tbsp carrageenan (for sliceability)
• 1 tbsp fresh sage

Method:

1. Blend nuts, garlic, and 1 cup water until smooth.
2. Heat with carrageenan until thick, then add sage.
3. Age at 50°F (10°C) for 8+ weeks.

Pro Tip: Vacuum-seal for extra-firm texture.

Source: The Non-Dairy Evolution Cookbook

📌 Fermentation Pro Tips

✔ Control humidity (85-95% RH prevents cracking)
✔ Flip cheeses daily during aging for even rind development
✔ Start simple – Try rejuvelac cheeses before tackling blue molds

Coming in Part 2:

• Washed-Rind Cheeses (Think vegan Munster!)
• Nut-Free Fermented Cheeses (Using seeds or oats)

Sources Cited:

1. The Art of Plant-Based Cheesemaking
2. The Vegan Cheese Revolution
3. Fermented Plant Cheese
4. The Homemade Vegan Pantry
5. The Non-Dairy Evolution Cookbook

Ready to start your vegan cheese cave? Tag your creations #AgedVeganCheese! 🧀⏳

☕“Burn” the weight off while sleeping with this simple hack🔥