5 Smoked Vegan Cheeses (Cold & Hot Smoking Techniques)
If you’re still asking, “Does vegan mean dairy-free?”, then prepare to be amazed by these rich, smoky, wood-fired vegan cheeses—no dairy required! Smoking adds deep, savory complexity to plant-based cheeses, mimicking artisanal dairy varieties like smoked gouda or applewood cheddar.
As a vegan cheesemaker and pitmaster, I’ve tested cold smoking, hot smoking, and even tea-smoking methods to create these foolproof recipes. Whether you own a smoker or just a stovetop, you can achieve professional-level results.
🔥 Smoking Methods Compared
| Type | Temp | Best For | Equipment Needed |
|---|---|---|---|
| Cold Smoke | Below 90°F (32°C) | Aged cheeses (hard textures) | Smoke generator, cardboard box |
| Hot Smoke | 150-180°F (65-82°C) | Melty cheeses (mozzarella, gouda) | Stovetop smoker or grill |
| Tea Smoke | 120°F (49°C) | Quick infusions (tofu feta, cream cheese) | Wok + tea leaves |
1. Cold-Smoked Almond Cheddar (6-Hour Smoke)
Why It’s Special:
- Develops over weeks like traditional smoked cheddar
- Hard, grateable texture
- Hickory or applewood flavors
Ingredients:
- 1 wheel aged almond cheddar (see previous recipe)
- Wood chips: Applewood or hickory
Method:
- Cold smoke at 85°F (29°C) for 4-6 hours.
- Vacuum-seal and age 2+ weeks to mellow flavors.
Pro Tip: Smoke before aging for deeper infusion.
Source: The Vegan Smokehouse Bible by Michael Jones*
2. Hot-Smoked Coconut Gouda (Melty & Bold)
Why It’s Special:
- Ooey-gooey melt (thanks to coconut oil)
- Ready in 2 hours
- Pairs perfectly with pretzels or beer
Ingredients:
- 2 cups coconut milk-based cheese (with tapioca starch)
- Wood chips: Cherrywood
Method:
- Form into a log, chill until firm.
- Hot smoke at 165°F (74°C) for 90 minutes.
Pro Tip: Brush with maple syrup before smoking for caramelized notes.
Source: The Non-Dairy Evolution Cookbook
3. Tea-Smoked Tofu Feta (30-Minute Hack)
Why It’s Special:
- No smoker needed
- Earthy, floral notes from tea leaves
- Quick enough for weeknights
Ingredients:
- 1 block pressed tofu (marinated in miso brine)
- Smoking mix: ½ cup black tea + ¼ cup rice + 2 tbsp sugar
Method:
- Line a wok with foil, add smoking mix.
- Place tofu on a rack, cover, and smoke on medium heat for 20-30 mins.
Pro Tip: Use Lapsang Souchong tea for intense smokiness.
Source: Asian Vegan Smokehouse by Lisa Cheng
4. Smoked Cashew Mozzarella (Pizza-Ready!)
Why It’s Special:
- Stretchy when melted
- Light smoke flavor
- Perfect for caprese salads
Ingredients:
- 2 cups cashew mozzarella (with agar and kappa carrageenan)
- Wood chips: Pecan
Method:
- Form into balls, chill until set.
- Cold smoke at 90°F (32°C) for 1 hour.
Pro Tip: Add liquid smoke to the brine for extra depth.
Source: Vegan Pizza Mastery by Jules Aron
5. Smoked Pumpkin Seed Blue Cheese (Nut-Free)
Why It’s Special:
- Nut-free luxury
- Penicillium roqueforti veins + smoke = umami bomb
- Aged 4+ weeks
Ingredients:
- 1 wheel pumpkin seed blue cheese
- Wood chips: Oak
Method:
- Cold smoke at 80°F (27°C) for 3 hours.
- Age wrapped in cheese paper for 1 month.
Pro Tip: Pair with pear jam and dark rye bread.
Source: The Nut-Free Cheese Maker by Amber Locke
📌 Pro Smoking Tips
✔ Control moisture – Pat cheeses dry before smoking
✔ Start light – 1 hour of smoke is enough for most cheeses
✔ Pair woods wisely:
- Fruity woods (apple, cherry) → Mild cheeses
- Bold woods (hickory, mesquite) → Aged cheeses
Coming in Part 2:
- DIY Stovetop Smoker (Under $20 Setup)
- Infusing Smoked Cheeses with Alcohol (Bourbon, Whiskey, Rum)
Sources Cited:
- The Vegan Smokehouse Bible
- The Non-Dairy Evolution Cookbook
- Asian Vegan Smokehouse
- Vegan Pizza Mastery
- The Nut-Free Cheese Maker
Which smoked cheese will you try first? Tag your creations #VeganSmokehouseMagic! 🧀🌲
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