Food and Wine has declared 2016 the year of vegan cheese! That is pretty amazing and we’re lucky to have all the options we do now. There are still many great homemade options. Today I have 15 Vegan Cheese Recipes that you can make in your very own home!
Vegan cheese may seem impossible, but some ingredients that regularly appear in vegan food give a cheesy taste to dishes and one of my favorites is nutritional yeast. It tastes good and it’s good for you, what more can you ask of an ingredient?
Cashews are delicious plain but soaked and blended they have a creamy consistency that makes a wonder faux goat cheese or sour cream. Be sure to look through all of these. Some are from HSC, but others are from some of my very favorite bloggers!
First up is Nava Atlas’ Smoky Vegan Cheddar Cheez. It’s made with cashews, carrots. Add the gelling agent agar and it will set up in a sliceable form instead of the spread pictured above.
Since avocados are nature’s butter why not let them make your homemade vegan cream cheese more luxurious? I combined them with a thick cashew cream to add that heft, and included my favorite garlic herb combination.
Somer McCowan’s Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball is simply amazing. It uses cashews and sun-dried tomatoes as its base. She kicks up the chez flavor with miso, apple cider vinegar, and mustard powder. Coconut oil makes it firm and rolls easily into the cheese ball of your youth.
I grew up with sweet tea and grilled pimento cheese sandwiches. Now I sweeten my tea with stevia a touch of agave and I still make pimento cheese only now it’s vegan! This one is made in the slow cooker and uses Daiya shredded cheese as its base. You can use any shredded vegan cheese that melts.
Angela McKee has a spicy cashew cheeze to share with you. She means business when she says spicy. The outside is coated with Satan’s Kiss peppers!
This Creamy Vegetable-based Vegan Cheese Sauce has cauliflower, turnips, and carrots as its base, so it’s easy to feel good about serving it to your family. It does have some cashews too, but you can leave them out if you are on a nut-free eating plan. Without the nuts, the sauce won’t be quite as creamy, but it will still taste like a sharp cheddar cheese because of the turnips.
This Tofu Farmer’s Cheez is the work of Ann Oliverio of anunrefinedvegan.com. It’s full of tofu, cashews, lemon juice, miso and herbs making it a delicious part of your lunch or dinner. I think it would make an awesome pierogi filling too.
I’ve turned hummus into a creamy, dreamy vegan fondue that you’d be happy to get out at a fancy restaurant. It’s completely dairy-free and super creamy!
Cara Reed has a beautiful Raw Vegan “Goat” Cheese that was inspired by all the ones she was seeing on Pinterest. She stuffs this full of sun-dried tomatoes and pesto.
Use your Instant Pot, soy curls and come up with a vegan mac and cheese, too? Yes, please!
Photo by Dianne Wenz
Dianne Wenz’s Green and White Pizza has a recipe for cashew ricotta and spinach pesto. Plus all the veggies are on that pizza and I want some right now!
I love potatoes and they are nutritious and delicious. I have a modernized old-fashioned favorite side dish, Vegan Au Gratin Potatoes. You make these in your slow cooker using the most magical of veggies – cauliflower!
Photo by Allyson Kramer
Allyson Kramer’s Pear and Ginger Ricotta Cheesecake with Salted Caramel Drizzle is just gorgeous. She uses tofu and vegan cream cheese to create her stunning dessert.