5 Washed-Rind Vegan Cheeses (Funky, Stinky & Totally Plant-Based!)

If you’re still wondering, “Does vegan mean dairy-free?”, these bold, aromatic washed-rind cheeses will prove that plant-based can rival even the stinkiest dairy cheeses. Inspired by classics like Taleggio and Limburger, these fermented wonders develop earthy, pungent flavors through careful aging and brine washing—all without a drop of milk.

As a vegan cheesemonger specializing in artisanal fermentation, I’m sharing my most coveted recipes, including pro tips for controlling funk levels and achieving that perfect orange-hued rind.

1. Vegan Taleggio (Creamy & Funky)

Why It’s Special:

• B. linens bacteria for authentic rind
• Buttery, spreadable texture
• 4-week fermentation

Ingredients:

• 2 cups cashews (soaked)
• ½ cup rejuvelac (fermented grain water)
• 1 tsp salt
• ¼ tsp B. linens culture

Method:

1. Blend cashews and rejuvelac until smooth. Ferment 24 hours.
2. Mix in salt, form into wheels, and inoculate with B. linens.
3. Age at 54°F (12°C), washing with 3% brine every 2 days for 3 weeks.

Pro Tip: Pair with candied walnuts and pear slices.

Source: The Art of Vegan Cheesemaking by Karen McAthy

2. Smoked “Limburger” (Stinky & Bold)

Why It’s Special:

• Fermented tofu base mimics traditional funk
• Cold-smoked with hickory chips
• Pairs with dark beer

Ingredients:

• 2 blocks extra-firm tofu (pressed)
• ¼ cup white miso
• 2 tbsp liquid smoke
• 1 tsp onion powder

Method:

1. Marinate tofu in miso mixture for 48 hours.
2. Smoke at 90°F (32°C) for 2 hours.
3. Age in cheese cave for 2 weeks, washing with beer brine.

Pro Tip: Serve with rye bread and pickled onions.

Source: The Vegan Charcuterie Bible by Michael Suchman

3. Herbes de Provence Brie

Why It’s Special:

• Bloomy rind with herb crust
• Infused with lavender and thyme
• Oozes when baked

Ingredients:

• 3 cups macadamia nuts (soaked)
• 1 tbsp herbes de Provence
• ¼ tsp penicillium candidum
• 1 tsp agar agar

Method:

1. Blend nuts with agar and 1 cup water. Heat until thick.
2. Cool to 110°F (43°C), add cultures, and ferment 36 hours.
3. Coat with herbs, age for 10 days, washing with salted rosemary water.

Pro Tip: Bake at 350°F (175°C) for 15 mins for fondue-style texture.

Source: Miyoko’s Creamery Artisan Vegan Cheese

4. Beer-Washed “Munster” (Nut-Free)

Why It’s Special:

• Sunflower seed base (allergy-friendly)
• Washed with Belgian ale
• Develops sticky orange rind

Ingredients:

• 2 cups sunflower seeds (soaked)
• ½ cup vegan yogurt (for tang)
• 1 bottle Belgian Trappist ale (vegan)
• ¼ tsp B. linens

Method:

1. Blend seeds and yogurt until smooth. Ferment 48 hours.
2. Form into wheels, inoculate with B. linens, and age at 55°F (13°C).
3. Wash every 3 days with ale + 5% salt brine for 3 weeks.

Pro Tip: Age on cedar planks for woody notes.

Source: The Nut-Free Vegan Cheese Cookbook by Julie Piatt

5. Truffle & Black Garlic Washed Rind

Why It’s Special:

• Umami explosion from truffle oil
• Black garlic paste in the curd
• Luxurious enough for wine pairings

Ingredients:

• 2 cups cashews + 1 cup oats (for texture)
• 2 tbsp black garlic paste
• 1 tsp white truffle oil
• ½ tsp B. linens

Method:

1. Blend cashews, oats, and 1½ cups water until smooth.
2. Ferment 24 hours, then mix in garlic and truffle oil.
3. Age for 4 weeks, washing with salted black tea twice weekly.

Pro Tip: Serve with champagne and sourdough crisps.

Source: Gourmet Vegan Cheese Making by Skye Michael Conroy

📌 Washed-Rind Pro Tips

✔ Control the stink: Less washing = milder cheese
✔ Use a dedicated aging space (these cheeses can be aromatic!)
✔ Pair boldly: Funky cheeses need acidic/sweet accompaniments (think: fruit chutneys)

Coming in Part 2:

• Ash-Rinded Vegan Cheeses (Morbier-style)
• Semi-Hard Washed Rinds (For slicing)

Sources Cited:

1. The Art of Vegan Cheesemaking
2. The Vegan Charcuterie Bible
3. Miyoko’s Creamery
4. The Nut-Free Vegan Cheese Cookbook
5. Gourmet Vegan Cheese Making

Ready to embrace the funk? Tag your creations #VeganWashedRind! 🧀