The Ultimate Guide to Vegan Cheese Making (No Cashews Needed!)

Introduction

Vegan cheese has come a long way from bland, rubbery alternatives. With the right techniques, you can create creamy, tangy, and meltable cheeses at home—without expensive cashews. This guide covers everything from simple soft cheeses to aged, cultured varieties, using affordable, accessible ingredients.

Why Skip Cashews?

• Cost-effective (sunflower seeds, tofu, and potatoes are cheaper)
• Nut-free for allergies
• Just as delicious when prepared correctly

(All recipes are soy-free unless noted. Sources cited at the end.)

Part 1: Vegan Cheese Basics

Key Ingredients for Nut-Free Cheese

1. Base Ingredients
   • Sunflower seeds (for richness)
   • White beans (for creaminess)
   • Potatoes & carrots (for color and meltability)
   • Tofu (for firm cheeses)
2. Flavor Boosters
   • Nutritional yeast (cheesy umami)
   • Miso paste (fermented depth)
   • Lemon juice or vinegar (tang)
   • Garlic & onion powder (savory notes)
3. Texture Agents
   • Agar agar (for sliceable cheese)
   • Arrowroot or tapioca starch (for stretchiness)
   • Coconut oil (for richness)
   • Soy Lecithin (for creaminess)

Part 2: Step-by-Step Recipes

1. Sunflower Seed Ricotta

(Creamy, tangy, perfect for lasagna or toast)

Ingredients:

• 1 cup sunflower seeds (soaked 4+ hours)
• 2 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1 clove garlic
• ½ tsp salt
• ¼ cup water

Instructions:

1. Drain soaked sunflower seeds and blend with all ingredients until smooth but slightly grainy (like ricotta).
2. Adjust thickness with water 1 tbsp at a time.
3. Chill 1 hour to firm up.

Pro Tip: For a richer flavor, add 1 tsp white miso paste.

(Source: Inspired by Miyoko Schinner’s “Homemade Vegan Pantry”)

2. Potato-Carrot Cheddar (Sliceable & Meltable)

(Great for grilled cheese or charcuterie boards)

Ingredients:

• 1 cup peeled russet potatoes (diced)
• ½ cup peeled carrots (diced)
• ¼ cup refined coconut oil
• 3 tbsp nutritional yeast
• 1 tbsp white miso paste
• 1 tsp onion powder
• ½ tsp turmeric (for color)
• 1 tbsp agar agar powder
• ½ cup water

Instructions:

1. Boil potatoes and carrots until tender (15 mins). Drain.
2. Blend with coconut oil, nutritional yeast, miso, and spices until ultra-smooth.
3. Dissolve agar agar in water, simmer 2 mins, then blend into cheese mixture.
4. Pour into a mold and refrigerate 4+ hours until firm.

Pro Tip: For smoked cheddar, add ½ tsp liquid smoke.

(Source: Adapted from Avocados and Ales’ “Vegan Block Cheese”)

3. Tofu Feta (Brine-Cured & Tangy)

(Salty, crumbly, perfect for salads)

Ingredients:

• 1 block extra-firm tofu (pressed 30 mins)
• ¾ cup water
• ¼ cup apple cider vinegar
• 2 tbsp lemon juice
• 1 tbsp salt
• 1 tsp oregano

Instructions:

1. Cube tofu into ½-inch pieces.
2. Whisk brine ingredients (water, vinegar, lemon juice, salt, oregano).
3. Submerge tofu in brine and refrigerate 24+ hours (longer = stronger flavor).

Pro Tip: Add 1 crushed garlic clove to the brine for extra depth.

(Source: Inspired by “The Vegan Mediterranean Cookbook” by Tess Challis)

4. Coconut Yogurt Cream Cheese

(Spreadable, cultured, probiotic-rich)

Ingredients:

• 2 cans full-fat coconut milk (refrigerated overnight)
• 2 probiotic capsules (or ¼ cup store-bought vegan yogurt as starter)
• ½ tsp salt

Instructions:

1. Scoop out solidified coconut cream (discard watery liquid).
2. Whip with probiotics and salt until smooth.
3. Ferment in a warm place (70–75°F) for 24–48 hours.
4. Refrigerate to thicken.

Pro Tip: For flavored cream cheese, mix in chives, garlic, or berries.

(Source: “The Art of Plant-Based Cheesemaking” by Karen McAthy)

Part 3: Pro Tips for Success

1. Agar Agar vs. Starch
   • Agar: Best for sliceable cheeses (use 1 tbsp per cup of liquid).
   • Tapioca starch: Creates stretchy melt (ideal for mozzarella).
2. Aging & Culturing
   • For funky, aged flavors, use rejuvelac (fermented grain water) or probiotics.
   • Age cheeses in a cool, humid place (like a wine fridge) for 3–7 days.
3. Storage
   • Soft cheeses last 1 week in the fridge.
   • Hard cheeses can be frozen for 1 month.

Part 4: Troubleshooting

Conclusion

Making vegan cheese at home is cheaper, healthier, and more customizable than store-bought options. With these nut-free recipes, you can enjoy everything from sharp cheddar to creamy brie—no fancy equipment required.

Ready to experiment? Start with the sunflower ricotta (easiest!) and work your way up to aged cheeses.

Sources Cited:

1. Schinner, M. (2015). Homemade Vegan Pantry.
2. McAthy, K. (2017). The Art of Plant-Based Cheesemaking.
3. Challis, T. (2019). The Vegan Mediterranean Cookbook.

Tag us @GoVeganRecipe in your cheese creations! 🧀🌱

Happy cheesemaking! 😊