Vegan Cheese
Raw Vegan Walnut Cheddar Cheese
Vegan Cheese
Raw Almond Parmesan Cheese
Vegan Cheese
Vegan Pepper Jack Cheese

One of the things new and experienced vegans always say is that they miss cheese. Hey who doesn’t like cheese? My dad was Italian, so we grew up with all sorts of wonderful and tasty types of cheese in our family. Thank goodness for vegan cheese.

I’m really excited about this post and I am adding 3 new vegan cheeses to my toolbox and hopefully yours too. Remember to check out my previous post on the Gouda Vegan cheese made with Coconut Milk….it is awesome and still one of my favs.

If you are in a hurry, there is always Daiya Cheese  – excellent – and Tofutti Cream Cheese from the grocery store. Also great options.

In this post I am going to share three cheese recipes that I made and liked. The first is a Parmesan cheese, the second is a raw cheese made with Walnuts and Sun Dried Tomatoes, and the last is a Pepper Jack Cashew Cheese. I love them all!

Let’s get going!

Vegan Cheese: Raw Almond Parmesan Cheese

Vegan Cheese
Raw almond Parmesan Cheese.

This recipe is so simple, you can make it in minutes. I store mine in the fridge and we put it on pasta, pizza, salads, wraps…really anywhere that you would use parmesan. The wonderful thing is it is raw, dairy free as well as vegan.

Many thanks to One Green Planet and special thanks to Julie West of the blog the Simple Veganista. Thanks Julie!

What you’ll need:

  • 1 c raw almonds – I used the almonds with skins on, either is ok
  • 2 -3 T nutritional yeast
  • 1 t garlic powder
  • 1/2 t sea salt (taste to be sure its enough for you)

How to make it:

  1. Vegan Cheese
    Put all ingredients into your food processor.
    Vegan Cheese
    Blend together and Bam! you’re done!

    Really there is only one step. Put all your ingredients into your food processor and blend until the consistency of paremsan. So easy. Bam you are done!

  2. Of course the second step is…enjoy your healthy creation!

Vegan Cheese


Vegan Cheese: Pepper Jack Cashew Cheese

This cheese has a few steps, is a bit more work and the results are so worth it. I love the creamy texture and spice from the red pepper flakes. After you’ve made it once it will be easier the second time for sure. this recipe also comes from One Green Planet with special thanks to Somer McCowan of Vedged Out.

What you’ll need:

  • 1/2 package Pomona’s Pectic (you can buy this at your local health food store)
  • Vegan Cheese
    Pomona’s Pectic and Agar Powder. Get them from your local health food store.

    1 t agar powder (again, available at your local health food store)1 c water

  • 1 c raw cashews
  • 2 T lemon juice
  • 2-3 T nutritional yeast
  • 1 t sea salt
  • 1/2 t onion powder
  • 1 t garlic powder
  • 1 t red pepper flakes
  • black olives sliced (optional)

How to make your cheese:

  1. Put a little olive oil into your container for your cheese. You can use muffin tins for smaller cheese blocks or a pie plate, whatever shape you would like.
  2. Vegan Cheese
    Blend your nutritional yeast, spices and cashews. Pour into a bowl and set aside for later.

    Put the cashews, nutritional yeast, salt and garlic power into your food processor and grind up into fine pieces. Set aside in a small bowl for later.

  3. Take the packet of calcium from the pectin and put it into 1/2 cup of water. Stir and set it aside.
  4. Blend together 1/2 package of the pectin (about 4.5 t’s), the agar powder, lemon juice and one cup of water.
  5. Vegan Cheese
    Pectin, agar, lemon juice and water in a pot. Bring to a boil and pour into your blender.

    Pour the pectin mixture into a small pot and bring it to a boil. Stir constantly

  6. Once it boils, pour the mixture into blender and add in the cashew mixture. Blend quickly and add in the 1/2 of the calcium water mixture too. It is going to thicken fast!
  7. Add in the red pepper flakes, blend them in too.
  8. IMG_0881
    Once liquid and dry mixtures are blended, use a spatula to put into muffin tins or a pan of your choice. I got five tins.

    Pour or use your spatula to put the mixture into your containers. Its a little tricky as its sticky and thick.

  9. When that is done, place the cheese into the fridge uncovered for one hour.
  10. Vegan Cheese
    My five mini cheeses, ready to eat!

    After one hour, remove the cheese from your container and continue to let sit in the fridge for 2-3 more hours. You are done!

  11. Store or freeze as you think you’ll use it up.

Vegan Cheese: Raw Walnut Cheddar Cheese

Vegan Cheese
Delicious raw vegan walnut cheddar cheese spread.

The last recipe is a raw cheese that is also gluten free and delicious. This cheese is great for crackers, on wraps, sandwiches or as a veggie dip. So easy to make and fun to eat! I have slightly modified the recipe from WIN-WIN Food…you can download Lucie Javorska’s Vegan Cheese Recipe Booklet for free from her site Thanks Lucie!

What you’ll need:

  • Vegan Cheese
    Soaked, rinsed and drained raw walnuts and sun-dried tomatoes.

    1 c organic raw walnuts

  • 10 sun-dried tomatoes (depending on the size)
  • 1 T red Miso
  • 1/4 c Nutritional Yeast
  • 1/3 t paprika
  • 1 t smoke flavour
  • 1/2 t sea salt
  • Juice of one lemon

How to make the Raw Walnut Cheddar Cheese

  1. Soak you walnuts in water for 8 plus hours, rinse and drain them when you are ready to use
  2. Soak your sun-dried tomatoes for 8 hours, rinse and drain when ready to use
  3. Vegan Cheese
    All ingredients into the food processor and blend till a creamy texture and its ready to eat!

    Place the walnuts, sun-dried tomatoes and all ingredients into your food process and process until the texture you desire.

  4. Place in a container and enjoy. So easy!

Three Amazing Vegan Cheese Recipes!

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