Vegan Cheese Recipe

Raw cashews: These provide the creamy base for the cheese. Make sure to soak them in water for at least 4 hours to soften them up for blending.

Water: Used to blend the cashews into a smooth mixture.

Nutritional yeast: Adds a cheesy, umami flavor to the vegan cheese.

Lemon juice: Provides a tangy taste that mimics the sharpness of dairy cheese.

Salt: Enhances the overall flavor of the cheese.

Agar agar powder: A plant-based gelling agent that helps the cheese set and hold its shape.

To achieve a smoother texture for your vegan cheese, make sure to blend the cashews thoroughly until there are no visible chunks. If your blender isn't powerful enough, you can soak the cashews in hot water for 30 minutes instead of cold water for 4 hours. This will soften them more quickly, making it easier to achieve a creamy consistency.

• raw cashews - Substitute with raw sunflower seeds: Sunflower seeds provide a similar creamy texture when blended and are a good nut-free alternative.

• raw cashews - Substitute with blanched almonds: Blanched almonds can also create a smooth texture and have a mild flavor that works well in vegan cheese.

• water - Substitute with unsweetened almond milk: Almond milk can add a slightly richer flavor and creaminess to the vegan cheese.

• water - Substitute with vegetable broth: Vegetable broth can add an extra depth of flavor to the cheese.

• nutritional yeast - Substitute with miso paste: Miso paste can provide a similar umami flavor, though it will alter the taste slightly.

• nutritional yeast - Substitute with soy sauce: Soy sauce can add a savory umami flavor, though it will also add more liquid to the recipe.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity that helps to balance the flavors.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidic profile and can be used in equal amounts.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, though it will also add more liquid.

• salt - Substitute with seaweed flakes: Seaweed flakes can provide a salty flavor along with additional nutrients.

• agar agar powder - Substitute with kappa carrageenan: Kappa carrageenan is another gelling agent that can create a similar firm texture in vegan cheese.

• agar agar powder - Substitute with cornstarch: Cornstarch can be used as a thickening agent, though it will result in a slightly different texture.

• To store your vegan cheese, wrap it tightly in plastic wrap or place it in an airtight container. This will help maintain its freshness and prevent it from drying out.
• Keep the vegan cheese in the refrigerator. It will stay fresh for up to one week. Make sure to label the container with the date it was made to keep track of its shelf life.
• For longer storage, you can freeze the vegan cheese. Slice it into portions or keep it whole, depending on your preference. Wrap each portion in plastic wrap and then place them in a freezer-safe bag or container.
• When you're ready to use the frozen vegan cheese, transfer it to the refrigerator to thaw overnight. This gradual thawing process helps maintain its texture and flavor.
• If you need to use the vegan cheese immediately, you can also thaw it at room temperature for a few hours. However, be mindful that this method might slightly alter its texture.
• Once thawed, the vegan cheese can be used just like fresh. It can be sliced, grated, or melted into your favorite dishes.
• Avoid refreezing the vegan cheese once it has been thawed, as this can affect its texture and taste.

• Stovetop Method: Place the vegan cheese in a non-stick skillet over low heat. Stir frequently to ensure even heating and prevent sticking. Add a splash of water or plant-based milk if the cheese starts to dry out. Heat until it reaches your desired consistency.

• Microwave Method: Cut the vegan cheese into small pieces and place them in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until the cheese is warm and melty.

• Oven Method: Preheat your oven to 350°F (175°C). Place the vegan cheese in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until the cheese is warmed through. Stir halfway through to ensure even heating.

• Double Boiler Method: Fill a saucepan with a couple of inches of water and bring it to a simmer. Place a heatproof bowl with the vegan cheese on top of the saucepan, ensuring the bottom of the bowl doesn't touch the water. Stir continuously until the cheese is warm and smooth.

• Steaming Method: Place the vegan cheese in a heatproof dish and set it in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until the cheese is heated through. Stir occasionally to ensure even heating.

• Blender: To combine and blend the cashews, water, nutritional yeast, lemon juice, and salt until smooth.

• Saucepan: To heat the mixture and incorporate the agar agar powder, bringing it to a boil and allowing it to thicken.

• Spatula: To stir the mixture constantly while it heats and thickens.

• Measuring cups: To measure out the cashews and water accurately.

• Measuring spoons: To measure the nutritional yeast, lemon juice, salt, and agar agar powder precisely.

• Mold or container: To pour the thickened mixture into, allowing it to set and form the cheese shape.

• Refrigerator: To cool and set the cheese after it has been poured into the mold.

• Knife: To slice the set vegan cheese once it has been removed from the mold.

Pre-soak cashews: Soak cashews overnight to save time on the day of preparation.

Use a high-speed blender: A high-speed blender will make the mixture smoother and faster.

Measure ingredients ahead: Pre-measure all ingredients to streamline the process.

Simmer efficiently: Use a wide saucepan to allow the mixture to thicken more quickly.

Quick cooling: Place the mold in an ice bath to speed up the cooling process before refrigerating.