Homemade Vegan Cheese

Despite being vegan for many years, I’ve never attempted to make my own vegan cheese. The process always seemed a bit daunting and since I went vegan in the Southern United States in the mid-90s, I quickly got used to living without cheese alternatives (or any processed vegan food for that matter!) Sure, I love a nutritional cheese sauce as much as the next girl, and I’ve enjoyed a couple pizzas here and there sprinkled with Vegan Gourmet or Daiya, but other than that, vegan cheese hasn’t played a big part in my diet. But when I was online-ordering some nutritional yeast the other day, I noticed that the merchant was also selling agar powder (check out my post on agar for more info) so I decided to pick some up. And in the spirit of Vegan MoFo, I decided that it was time to finally take the plunge and make some cheese!

Homemade Vegan Cheese

From what I know, there are basically 5 different types of vegan cheeses:

  • Cheese sauces that you pour over nachos or pasta (like this mac and cheese)
  • Tofu “ricotta”, as used in vegan cannelloni and lasagna
  • Spreadable cheeses made with nuts (cashews/macadamias/almonds) that are pretty much ready to eat immediately
  • Cheeses that require using a nutmilk or cheese bag and probiotic bacteria to culture (Check-out JL’s probiotic cheese adventure for more info)
  • Firm cheeses that contain agar

Homemade Vegan Cheese

I decided to go with Ann Gentry’s Vegan Cashew Cheese recipe because it seemed simple enough and now that I had the agar powder, I had everything on hand to make it. I found the recipe on her blog, but it’s also available in her cookbook, Vegan Family Meals: Real Food for Everyone.The result is a firm cheese that can be easily sliced. I wouldn’t say that it’s super creamy, but it has a nice little sharpness to it that pairs really well with tart apple slices. I just love the option of finally being able to bring my own vegan cheese to wine & cheese parties!
Homemade Vegan Cheese Homemade Vegan Cheese

Homemade Vegan CheeseHomemade Vegan Cheese

Homemade Vegan Cheese

Wine & Cheese anyone?

Notes

  • I halved the recipe and it produced 3 small ramekins worth of cheese. I recommend using the halved recipe (at least for your first attempt). The halved recipe appears below.
  • The recipe calls for agar flakes, not agar powder. Agar powder is much more concentrated than agar flakes so you only need about a third as much of it: 1 tsp agar powder = 1 tbsp agar flakes. So for this recipe, 1 cup agar flakes = 16 tbsp agar flakes = 16 tsp agar powder (I used 8 tsp agar powder since I was halving the recipe).
  • My food processor is tiny, so rather than return the milk mixture to the food processor, I poured the cashew mixture into the saucepan and stirred it vigorously for a minute or so.
  • I didn’t have any white pepper on hand, but otherwise I stuck to the recipe as-is, other than adding a handful of chopped chives to the final portion of cheese.
  • I lightly oiled the ramekins before filling them, and although I had to use a knife to gently lift them out, I think it was a good idea to do this. I gently patted-down the cheese with a paper towel to remove the extra oil before serving.
  • As per my notes below (as well as reader’s comments), you may want to experiment with different flavors. Thing like truffle oil, fresh herbs, sun-dried tomatoes, black olives, apricots, walnuts and figs come to mind. Just have your fillings ready to mix in, because as you can see from the chive version above, the cheese firms-up very quickly once removed from the heat.

Updates

  • The cool thing about agar is that even once it has set, you can re-melt it, add ingredients to it, and let it re-set. So, I just melted-down one of the cheeses in a saucepan and added a few tablespoons of soy milk to help it break down. I added 1 tsp of white truffle oil and a handful of chives. It hasn’t set yet, but I licked the spatula and it tastes AMAZING. I am kinda freaking out right now! What have I been missing?!
  • It Melts! I just sliced a piece of cheese, stuck it on a cracker and zapped it in the microwave for 10 seconds and it melted! It wasn’t stretchy, but it totally melted. So I’m pretty confident that it would melt in the oven for a few minutes on the “broil” setting.

Homemade Vegan Cheese

PS. If you’re in Australia, I really recommend these crackers. I’ve got a few friends here onto them because they’re just so good. They’re super light and crispy and check out the super-short ingredient list: brown rice, vegetable oil, cornflour, rye, salt, canola seeds, herbs. They’re miles above those regular Styrofoam rice crackers!

Vita-Weat Multigrain Rice Crackers

4.5 from 21 reviews
Homemade Vegan Cheese
 
Prep time
Cook time
Total time
 
Make your own homemade vegan cheese using cashews, nutritional yeast, and agar powder. It's much easier than it looks!
Author:
Recipe type: Snack, Appetizer
Ingredients
  • ½ cup + 2 tablespoons raw cashews
  • ¼ cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • 1+3/4 cups plain unsweetened soy milk
  • ½ cup agar flakes (or 8 teaspoons agar powder)
  • ¼ cup canola oil
  • 2 tbsp yellow or white miso
  • 1 tablespoon fresh lemon juice
  • 3 teaspoons white truffle oil (optional)
  • Chopped chives (optional)
Instructions
  1. Lightly oil 3-4 small ramekins.
  2. Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt and garlic powder. Pulse 3 more times to blend in the spices.
  3. Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using). Note: if your food processor isn't very big, simply pour the cashew mixture into the saucepan and stir it vigorously for a minute or so, and then add the remaining ingredients.
  4. For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.
  5. For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.
  6. The cheese will keep for 4 days, covered and refrigerated.
Notes
Adapted from Vegan Family Meals, Real Food For Everyone 
By Ann Gentry
 Andrews McMeel Publishing 
Copyright 2011.




Vegan Month of Food 2011

link

251 Comments

  1. Thank you for posting this! I’ve not wanted to get into making cheeses, because it seemed like a hassle. This recipe is totally doable though. I have everything except the miso.

    Reply
    • vegangela says:

      You’re so welcome! I agree, I’ve always thought it seemed like a hassle but this was super easy! You may be able to get by without the miso, as long as you flavor it with other things. I really do recommend that you split up the batter into a few different containers, so you can try different flavor combinations. Let me know if you make it + what you think :)

      Reply
      • Christian says:

        I just made this an hour ago and had it while it was still warm. Instead of using miso I just used two tbsp of organic soy sauce, and it was delicious!! Thank you for sharing this recipe!

        Reply
        • vegangela says:

          You’re welcome, glad to hear it worked out with just soy sauce. Try it with miso next time – you’ll love it even more :)

          Reply
      • Amrit says:

        Hi cannot wait to try this! Sooo excited.
        What can I use instead of canola oil? I can’t use this due to a restricted diet.

        Thanks so much

        A

        Reply
        • A light olive oil would work as well…

          Reply
  2. That looks so good. I’ve only ever done the tofu ricotta or a cashew “cheese” sauce/dip but have shied away from the full on vegan cheese making.

    Reply
    • vegangela says:

      Thanks Heather – Same here. This is just like making a cheese sauce, except there’s the added step of adding agar and pouring it in a container to set…

      Reply
  3. Raina says:

    Thanks so much for posting this. Daiya is hard to come by in my city and some of the other vegan cheese slices are just yuck.

    Reply
    • vegangela says:

      Hi Raina – Same here, no Daiya in Australia and those cheese slices taste like plastic! Give this a go but try adding your own flavors, as the base recipe is very mild. Enjoy!

      Reply
  4. Pj Priest says:

    I love homemade vegan cheeses! I usually keep an ongoing supply of cashew chz in my fridge. I’d like to try the sliceable version though. I have agar in my pantry!

    Reply
    • vegangela says:

      If you’ve already got agar, then give this a go! As I’ve been saying to everyone, you may want to flavor it the first time. Chives are awesome and I’m going to try truffle oil next…

      Reply
  5. Amazing! I love the idea but have shied away from it because it seems too much of a challenge – but yours looks so good that it is truly inspiring (I have just added it to my bookmark round up post because I want to remember this one)

    Reply
    • vegangela says:

      Hi Johanna – Same here.Give it a go, it’s really, really easy. Like I’ve been saying to everyone, think of your favorite flavor combinations and give it a go. I don’t think you’ll be disappointed.

      Reply
  6. Kelly says:

    I’ve only had minimal success with making vegan cheeses. You’ve just reminded me of the agar powder in my pantry. I’m going to have to try this – very soon. It looks great!

    Reply
    • vegangela says:

      Hi Kelly – If you can make cheeze sauce, then you can make this. Like I’m mentioning to everyone, pick our your favorite flavor and add it, as the basic recipe is a bit bland. Best of luck and let me know what you think of it!

      Reply
  7. Michelle says:

    Wow. Ok.

    First of all, the chives and truffle oil sound like a brilliant idea!

    Secondly, I love your photos – they’re actually making my mouth water (yes, at 8:39am I read about food and drool).

    And finally, how on earth have I been missing Ann’s blog this whole time? She is one of my culinary heros!

    Thanks for a great post as always. Oh, and I’m still trying to figure out how to respond to comments on my blog… :)

    Reply
    • vegangela says:

      Hey Michelle,

      Brilliant is definitely the word. I was freaking out pretty hard today when I tried it!

      Thanks for the kind words about the photos. I think I’m the last person on earth to know about Ann Gentry. Definitely going to be reading her blog from now on!

      Good luck trying to figure out how to respond to your comments! :)

      Reply
  8. Mandee says:

    This looks so good! I’ve seen so many posts on homemade vegan cheese recently, I really want to try making something like this!

    Reply
    • vegangela says:

      Hi Mandee – It’s totally do-able. You can do it! I’m just so mad I didn’t try it sooner :)

      Reply
  9. This is a really great post! I love that you made a cheese that melts! I gotta get back in the kitchen and make some cheese (thanks for the shout out!)

    Reply
    • vegangela says:

      Thanks JL! You totally inspired me way back when you made yours… but I got lazy and took the easy way out with this one. Next time, I’m going probiotic, baby!

      Reply
  10. corrina says:

    it’s been ages since i’ve made an agar cheese! i actually prefer them to storebought (i hate how daiya tastes). i used to put chopped jalapenos and red pepper flakes in mine for a sorta pepperjack flavor. very delicious.

    Reply
    • vegangela says:

      Hi Corrina – Yum, that sounds like an awesome flavor combination. Would be great over nachos or in a burrito!

      Reply
  11. Hey,

    [Fanfare] On my ‘to do’ list for a while….I kept putting it off. Now…I can put it off no longer, this is so doable! I’m hitting the shops for agar tomorrow and by Jiminy, vegan cheese will be produced within the week. THANK YOU! I am so excited it is actually quite ridiculous.

    Your pics and blog are great. x

    Reply
    • vegangela says:

      Hi India-Leigh – Thanks so much for the kind words. Try the truffle oil + chive version, you won’t regret it. Thanks for stopping by!

      Reply
  12. Amanda says:

    This cheese looks amazing. Thanks for sharing the link to the recipe, your modifications, and wonderful pictures. You sold me on making this sometime soon!

    Reply
    • vegangela says:

      Thanks Amanda, Let me know if you make it, it’s pretty awesome stuff :)

      Reply
  13. Cara says:

    Oh. My. Cheese. Yes, yes, yes AND yes!!!! I have agar sitting in my cupboard–I am DEFINITELY making this!!!

    Reply
    • vegangela says:

      Hi Cara! Let me know when you make it – I had some more of the tuffle oil + chives version yesterday and it was pretty amazing :)

      Reply
  14. Wow, this is pretty amazing. The pics are awesome of showing the stages and steps. I make komboucha and kefir but have never fermented my own cheese. Nice work!

    Reply
    • vegangela says:

      Thanks Averie! My next step is making fermented cheese. I’m pretty confident that I can do it now that I’ve done this. I’ve never even tried kefir and komboucha… I really have to get on that train!

      Reply
  15. Emmy says:

    I haven’t ever been bother to make my own cheese. It isn’t a huge part of my diet either but yours look so good – I may have to give it a go!

    Reply
    • vegangela says:

      Hi Emmy – Let me know if you make it. I’ve been putting it on everything this week!

      Reply
  16. Lou says:

    wow, I am totally going to try this – and I LOVE those crackers too, so good :)

    Reply
    • vegangela says:

      Hi Lou – Add some truffle oil… you won’t be disappointed :)

      Reply
  17. I made this last weekend for a get together, but just now got around to finishing my post.
    It was so good! Babygirl loved it, cheese head husband loved it, family loved it. I’m in love with making my own cheese now. Oh and thanks for the tips too, it really helped the process.
    http://www.craftyearthmama.com/2011/11/yum-homemade-vegan-cheese.html

    Reply
    • vegangela says:

      Oh I’m so glad to hear that you liked it! My batch didn’t last very long around here, and same here, my cheese-head fiance really liked it too! Going to check out your post now :)

      Reply
  18. Sarah says:

    Yum! I’d just about given up on finding vegan cheese I actually like, but this was lovely! The chives were a great idea – I made one little block with chives and another with cumin seed, which also worked really well

    Reply
    • vegangela says:

      Hi Sarah, I’m glad you tried the recipe and liked it. Thanks so much for taking the time to comment. You’re reminding me to make this again. The chive version is awesome and I loved the truffle oil too. I like your cumin seed idea – will try that!

      Reply
  19. zaK says:

    wow wow wow!

    Reply
    • vegangela says:

      Ha ha – glad you liked this post :)

      Reply
  20. Nima says:

    Hey there,

    Could you explain just a bit, how you added the flavours to the different ramekins? I assume that you split up the mixture from the food processor and just stirred in the relevant additions and placed in their respective moulds?

    Also, have you used it for things like jalapeño poppers, burritos, grilled cheese etc.? Or do you mostly snack on it with crackers?

    Thanks much!

    Reply
    • vegangela says:

      Hi Nima – yes, I just stirred it into my separated batches. I ate it on crackers as well as melted on cheese and crackers. Let me know if you try it :)

      Reply
  21. Wim says:

    : )
    Thanks for the inspiring site and good luck.
    As a Dutch Guy turning vegan I started to miss the cheese and the joy of cooking disappeared somewhat…
    The first attempt to copy this turned out to be a lousy cheese but a delicious pâté… and the joy of experimenting returned.

    Hope to see many more of these recipes…

    Reply
    • vegangela says:

      Hi Wim – sorry to hear that the cheese didn’t harden up but glad you enjoyed the pate. Thanks for the feedback and let me know if you try anything else here :)

      Reply
  22. Bavani says:

    Wow!!! I’m new here…I was looking for a vegan oatmeal chocolate chip cookie recipe and found yours, which I love! Now, this vegan cheese recipe is amazing!!! I have used cashews in my indian cooking to substitute cream and it works great. We avoid soy based items, so we usually buy daiya and we are pleased with it, but I’ll definately try this recipe soon! Thank you for your posts!

    Reply
    • vegangela says:

      Hi Bavani – Thanks for stopping by and let me know what you think of the cheese. It’s not like Daiya but I still really like it!

      Reply
  23. Enricco says:

    could you put up the recipe for the halved version?

    Reply
    • vegangela says:

      Sorry for the delay… Yes, I will do that next time I make it!

      Reply
      • vegangela says:

        Enricco – I’ve finally gotten around to posting the halved version. It’s also printable now :)

        Reply
  24. melissa says:

    hello! I am allergic to cashews, macadamia, and almonds, can i use pine nuts in place of one of those nuts? thanks so much!
    melissa mueller

    Reply
    • vegangela says:

      Hi Melissa – sorry for the delay! I don’t think that pine nuts will work, as the flavor might be too strong. But maybe try a small (quarter) batch and see? And keep us posted! Good luck!

      Reply
  25. Sarah says:

    Has anyone frozen this recipe yet? I’m thinking about making it tomorrow but don’t want any to go to waste.

    Also, hello from another Canadian also in Aus, I live in Victoria!

    Reply
    • vegangela says:

      Hello fellow Canadian-Aussie Ex-pat! I haven’t attempted to freeze this recipe, but I have a feeling that it would freeze quite well. Please let me know if you get around to doing it before I do!

      Reply
    • Simone says:

      I followed the link to Ann Gentry’s blog and made the cheese without halving the ingredients. I used unsweetened almond instead of the soy. I cut my block of cheese in to quarters and individually bagged up two of the quarters and they are now in the freezer. I grated another quarter and it is in a freezer for when I want to try it on some pizza or lasagna. The last quarter is still in the fridge and I have tried a few small pieces on some water crackers (I sprinkled black pepper on one and it was good too). I’m not a fan on vegan cheeses only just started experimenting in the vegan/vegetarian lifestyle recently. This one is better than the others I have bought (haven’t tried daiya or notzarella). I have never used miso before and was a bit worried about eating something with miso in it. I am still addicted to the taste of dairy cheese and hopefully in time I will get addicted to this cheese instead :)

      Reply
      • vegangela says:

        Thanks for the info – I’m curious to see how the frozen cheese works out for you!

        Reply
  26. Veganadian says:

    Woah! Looks amazing (nice photography, too)!
    I noticed that Ann says it will keep for 4 days. Is that right? Have you kept it for longer? I’m worried I won’t be able to eat it up, before it goes bad.

    Thanks,
    Chris

    Reply
    • vegangela says:

      Thank you and thank you! I think it would keep for at least a week, and you could always halve the recipe if you were worried about having too much. I need to try freezing it though – I have a feeling that it would freeze quite nicely…

      Reply
  27. Tamathi says:

    I’m about to attempt the halved recipe…I’m so excited! Incidentally, I just tried Daiya for the first time on a soft taco shell pizza crust and found it to melt more like cream cheese but it was stringy like real cheese. I like the flavor, the texture was just a bit different. Can’t wait to try this. I’ve been making the cashew cheese spread for years. I use pimientos and dill in that to give it a look and taste like cheddar cheese so I’m going to use that combo in this batch.thanks for the recipe! :-)

    Reply
    • Tamathi says:

      I made a whole batch. I followed the recipe but I added an extra tsp of sea salt, and I added a small drained jar of pimientos during the last blend cycle and 1/4 tsp of dill with the other dry seasonings. I also used coconut oil instead of canola. The cheese turned out amazing!!! It was Already sliceable after 1 hour and with the pimientos and dill added it had a velveeta flavor to go with the texture. My 15 yr old son (not a vegan or vegetarian), was eating it on Ritz crackers and said he thinks it would make a great cheese ball! I will def be testing out that suggestion.

      Reply
      • vegangela says:

        Thanks for the feedback. I love your additions and I’m very happy to hear that coconut oil worked for you. I’ll definitely be trying that instead of canola oil…

        Reply
  28. Sarah says:

    Has anyone tried this on pizza? And is it the sort of thing that non-vegans like or accept as cheese? My sons don’t think a pizza is a pizza without cheese and pepperoni. I’m working on a spicy tofu for the pepperoni but the cheese is an issue. Vegan cheese is simply not available round here so I’ve never even tried any and I’m a bit wry of taking on a project without a bit of reassurance!

    Reply
    • vegangela says:

      I think it would be great on pizza, as it does melt. It’s not stretchy like Daiya, but I think it’s a decent substitute… Let me know if you try it!

      Reply
  29. Enedina says:

    LOVE LOVE ANDDDD LOVE THIS! I have yet to try it but so looking forward to it. I recently found out I am diabetic and your website is a lifesavor!

    Reply
    • vegangela says:

      Let me know if you try it + what you think!

      Reply
  30. elizabeth shipley says:

    I just made some vegan “cheddar” cheese using agar agar flakes, nut. yeast, onion and garlic powder, lemon juice, prepared mustard, cashews and water.
    Since my blender is somewhat ancient, all the dry ingredients didn’t quite mix so when I poured in the dissolved agar agar, it thickened so fast I was amazed. I could hardly get it out of the blender container.
    I think you had a good idea which was to place everything into the pan with the agar agar, stir remove and refrigerate until firm. Next time.
    betsy shipley

    Reply
    • vegangela says:

      Hi Elizabeth – That’s good feedback, thanks so much for sharing that tip!

      Reply
  31. Jecoco says:

    Thank you!!! I made this, reducing miso to 1.5 T as I only had the stronger red miso. And it is incredible. I then melted some of it into a onion/garlic/white wine glaze and made an amazing white sauce for pasta, adding more unsweetened soya milk to get the right consistency and finishing with a bit of extra truffel oil at the end as the flavour dissipates at high temperatures. My husband and I were floored at the result: it did not taste vegan. It will be my new go-to sauce when non-vegans come for dinner.

    Reply
    • vegangela says:

      WOAH! Great idea with the wine… I must try that! Thank you so much for sharing, I’m so glad you stopped by :)

      Reply
  32. Marya says:

    Hi Angela,
    I’m on the hunt for vegan cheese recipes! I’ve tried the nutritional yeast cheese and fermented tofu cheese. Now I need to try this nut cheese. From my research it seems that cashews are the nuts of choice for this type of cheese. Any idea why? Just thought I’d ask before I got any bright ideas and tried to make it with a different nut.
    Thanks for your post!
    Marya

    Reply
    • vegangela says:

      Hi Marya – I’m so sorry for the late reply! Cashews are a great choice because of their reach and creamy texture. However, I’ve had great nut cheeses made of almonds, macadamias, and walnuts. So feel free to experiment :) This recipe is really good though, so maybe try it first and then make your mods from there? Keep me posted :)

      Reply
      • OK, I’m going to make it this week with cashews! I’ll let you know how it turns out. I’m sure it will be great. Thanks! Marya

        Reply
        • vegangela says:

          Great! Can’t wait to hear what you think of it ;)

          Reply
  33. Karrie says:

    Making this in a few minutes! So excited!

    Reply
    • Karrie says:

      Need to tweak but a great start! Didn’t shred as well as I would like.

      Reply
      • vegangela says:

        It definitely doesn’t shred like dairy cheese, but I was still pretty impressed. Let me know what tweaks you make in the future :)

        Reply
  34. Dianne says:

    I follow a fat-free plant based diet and was wondering what the oil contributes to the cheese. Do I have to use as much oil as the recipe calls for or would it work with a lesser amount?

    Reply
    • vegangela says:

      Good question. I was thinking of cutting-back on the oil next time… I will post an update whenever I get around to it!

      Reply
  35. vanessa says:

    Yum! I just made this and it is great although my cheese looks really rubbery. Yours looks almost like a crumbly cheddar. I processed all of mine, so maybe that’s why. Is it the Agar that makes it rubber? I like the taste, but yours looks more like ‘cheese’. What other flavors have you experimented with? I love your blog and im a Melbourne girl and know all too well how great those crackers are. Namaste

    Reply
    • vegangela says:

      Hi Vanessa – Well mine was pretty rubbery too, at least I thought so! It doesn’t look like “real” cheese, but I loved the taste so it didn’t really bother me too much. I haven’t made it since, but I want to try many of the combinations that readers have shared with me… Hope all is well in Melbourne – I love that city :)

      Reply
  36. Sarah says:

    I have cashew butter (I’m out of cashews)–do you think that would work in a recipe like this?

    Reply
    • vegangela says:

      I’m not sure… Maybe try a smaller batch and see?

      Reply
  37. This looks like a lot of fun. I’m very curious about homemade vegan cheeses and keep reading about them. I’ve been making cheesy spreads and sauces for years, but haven’t yet tried to solidify with agar (or pectin, as I also keep encountering.) Cashews are the obvious choice for a rich nut-based cheese… and I wonder how it’d be with macadamia nuts. Probably super intense!

    Reply
    • vegangela says:

      Macadamias make awesome cheese! I’ve had it at restaurants in the past and will definitely try using it next time I make this :)

      Reply
  38. Joanne says:

    Hi, I am so excited to try this recipe but wanted to check if you are supposed to soak the nuts before blending? Other vegan cheese recipe’s call for this, so I wasn’t sure if it is assumed or not required?

    Reply
    • vegangela says:

      Great question. I didn’t soak them, but it couldn’t hurt, especially if you don’t have a super powerful food processor. Let me know if you try the recipe :)

      Reply
      • Joanne says:

        Ok, I tried the recipe without soaking the nuts and it turned out great!
        I could get agar powder or flakes, so had to settle for sticks of it that required 1 hour pre-soaking before cooking. I took a batch into work & let everyone sample it with rice crackers & everyone loved it!
        I’m very pleased! Thanks for the great recipe!

        Reply
  39. Lily says:

    Can I skip miso or recommend other alternatives? I can’t find miso here in Greece.

    Reply
    • vegangela says:

      The cheese will still form, but the miso is definitely an important part of the flavor. If there are Japanese restaurants where you live, you might want to ask the staff if you can get some miso from them – so worth it!

      Reply
  40. Lily says:

    We also don’t have canola oil. Can I use other oils such as corn oil, sunflower oil or oil oil?

    Reply
    • vegangela says:

      Yes those should work!

      Reply
  41. Allison says:

    A new cheese making book is out and I tried to make the air dried cheese and they did not turn out so well. I am excited to try and make this firm cheese. I have been making vegan cheese spreads for a while. I will keep you posted. Thank you.

    Reply
    • vegangela says:

      Sorry to hear that. Try this one and let me know what you think!

      Reply
  42. Mia says:

    Well done Vegangela !! This is tops. I have tried other vegan cheese recipes but they have been so fiddly.. this is easy and it works great! Any ideas on what I could add to create different flavors?

    Reply
    • vegangela says:

      Thanks Mia! Read through some of the comments here, there are so many great ideas!

      Reply
  43. Yvonne says:

    I enjoyed this recipe :) thank you. As a nutritarian I substituted a couple tbsp of tahini for the oil and halved the salt :)
    I am looking forward to having my home made cheese, I find commercial vegan cheeses too high in salt.

    Reply
    • vegangela says:

      I love the idea of using tahini for part of the oil – thanks so much for sharing!

      Reply
  44. Bell says:

    hi! im so excited to make this! but can i just use water instead of soy milk?

    Reply
    • vegangela says:

      No, I would replace with almond or rice milk if anything…

      Reply
  45. Meowy says:

    I have heard that nutritional yeast has the same unhealthy effects as aspertame and MSG, of being an excitotoxin. Have you ever heard this? So, I was wondering if there are any subtitutes for nutritional yeast? Also, have you ever tried a product called Flax Milk? I don’t want to use soy milk as I have heard and read negative health effects of soy as well, and nut milks do not seem to agree with my stomach, so was wondering if the Flax Milk (which I love the taste of when drinking it) would work instead and if sunflower seeds could be used instead of cashews? Lastly, Is miso a soy product?

    Reply
    • vegangela says:

      I haven’t heard that about nutritional yeast, but I’ll do some reading over the holidays and look into it. I’ve never had flax milk but I don’t see why it wouldn’t work. Does it have a strong taste? I don’t think that sunflower seeds would work as well, however I think that macadamias would. And yes, miso is a fermented soy product. Hope this all helps!

      Reply
      • Meowy says:

        No, flax milk does not have a strong taste. I actually think it tastes the closest to real milk, albeit a bit thinner consistency, than any other faux milk I’ve tried including soy, almond, rice and hemp milks. I really like it. I haven’t done any experimentation with substituting it in cooking though.

        Thanks for looking into what I heard about nutritional yeast.

        Merry Christmas,

        Meowy

        Reply
  46. Herne Webber says:

    Hi, Angela, from here in East Tennessee. I so love the so-called “stinky” dairy cheeses, from the soft, mouldy kind (bleus) to the very hard, sharp kind (Parmesan, Romano, etc.). To make an inexpensive bleu, I have in the past “contaminated” (inoculated) a store-brand Italian 6 cheese blend with an Amish bleu mould, left it out (sealed) over night, then refrigerated it and left if for a couple weeks, mixing it a couple times to spread out the mould, and ‘poof,’ I had a *very* cheap (diary) bleu cheese.

    So I come to my question. As a current lacto-ovo vegetarian (living with an omnivore!), I want to eat less and less diary, eventually cutting it out entirely. I enjoy soy milk, various other vegan processed faux meat products, etc., but I have not seen a suitable substitute for stinky cheeses. Assuming it was not against one’s morals to start out a batch with a bit of dairy contamination, do you believe this vegan cheese of yours would be able to become more like ordinary cheeses if inoculated with the proper molds/bacteria? I don’t want something that just spreads and melts, I want it to stand up, put its tiny hand on its tiny hip, bobble its tiny head around and give me attitude! BTW, I don’t care how long it takes to get back to me; but I look forward to hearing from you when you have time.

    Reply
    • vegangela says:

      Good question! You can definitly make vegan cheese with fermentation. Google “lacto fermentation vegan cheese” for a whole list of tips and advice. Good luck!!

      Reply
  47. quilter says:

    Looking forward to trying your recipe, I have found that if nuts are a problem for someone, cooked millet can be substituted. Just use the same amount of cooked millet in place of the amount of nuts. Comes out just as creamy and smooth.

    Reply
    • vegangela says:

      Very interesting. Thanks for sharing that, I’ll have to give it a try :)

      Reply
  48. rach says:

    This seems really great, and I’m excited to try.

    I’m having a pasta dinner next week and inviting a vegan guest. Do you think this would do well over a pasta dish (shredding, crumbling)?

    Also, any ideas of what flavorings would bring this close to a parmesan cheese?

    Reply
    • vegangela says:

      Thanks! For parmesan, mix 1 part nutritional yeast with 1 part ground blanched almonds. It’s amazing on pasta!

      Reply
  49. Holly says:

    Hi,i’m a vegan. It looks good. I have a manual coffee grinder so it would take a while to get a fine powder of nuts so i rather make it a coarse flour(like coarse cornmeal). Will my cheese still look like your cheese if the nut flour is coarse?. Thanks

    Reply
    • vegangela says:

      Probably… You can pick up a pretty cheap food processor. I think mine was under $50… Definitely worth it for healthy vegan recipes… Good luck!

      Reply
  50. Holly says:

    Please ignore previous question.I’m going to use my blender instead. It would take a long time with my coffee grinder. I plan to soak nuts over night hoping that they’ll become kind of soft.Will it come out good like your cheese if i use almonds? did you try it with almonds? thanks.

    Reply
    • vegangela says:

      Almonds would work but wouldn’t be as rich/creamy… Have you tried the recipe yet? Let me know what you think of it… :)

      Reply
      • Holly says:

        Not as yet because i didn’t have any money.Thanks for the reply.

        Reply
      • Holly says:

        Hi, I did it with tofu but it wasn’t firm.I couldn’t use almond because I found out that i’m allergic to it. I’m afraid to use other tree nuts so how much millet should i use to get the same results please?. Warning for others: I almost died a couple of times when i ate one almond few months after my last response when i was planning to do the recipe so if you never eaten a nut before or the last time you have eaten a nut was years ago there might be a chance that you are allergic.I wasn’t allergic to almond 10-15 years ago when i was a kid. I have a tree allergy so there’s a bigger chance to be allergic with sunflower seeds ,coconut,palm,and tree nuts like me:( if you have a tree allergy .

        Reply
        • Sorry to hear about your nut allergy, that must be so hard. I definitely think this needs to be made with fatty nuts such as cashews or macadamias so you may want to seek out special recipes for tofu-based “cheeze” sauces instead?

          Reply
          • Holly says:

            Thanks I can try that option too. I have seen someone make a block of cheese with a combination of gluten free flours instead of nuts but there is too much vegan margarine in the recipe.i`ll try to make it with my own flours or millet.

  51. Kristen says:

    Hey! I just tried your cheese recipe. I actually halved your halved recipe as I have yet to try vegan cheeses that actually tasted good, and of course the ingredients aren’t cheap, and I hate to throw both money and food away. Daiya cheese is disgusting, it has a really weird taste (and I braved trying all of their flavours), so don’t worry, you’re not missing anything, plus, the ingredients are pretty gross – far from healthy. So far, while my cheeze still has to set up, it sure tastes good. I added smoked sea salt, a five pepper blend and some onion dip mix (both spice blends from epicure). I happily smeared some of the not-set-yet creamy, yummy cheeze spread on a cracker. YUM! It would make a GREAT cheeze ball :) Oh, I used almond milk in place of the soy too. I’ll update when my cheeze has set. I’m DYING to make a grilled cheeze sammie!! And cheeze and crackers, and pizza, and, and, and….. :D I’ll rate it when I do my update :)

    Reply
    • vegangela says:

      Hi Kristen – I like your substitutions, thanks for sharing them. Glad you like the cheese, and hope you like it just as much once it firms up :)

      Reply
  52. The_L says:

    I’m not vegan, but I’ve had to have only vegan cheese because casein gives me migraines. The shops that I’ve found to have vegan cheese tend to be a good bit out of my way, so it’ll be nice to be able to make my own and save time and money. Thank you for this recipe!

    Reply
    • vegangela says:

      You’re welcome, let me know what you think of it :)

      Reply
  53. Jim Pinho says:

    Hello! I enjoyed this recipe so much that I gave it a try in spite of not having all the ingredients. My directions were roughly yours but my ingredients were hazelnuts, yeast, extra virgin olive oil, soya milk, rice milk, lemon juice, coriander, agar-agar, salt, spinach, sweet pepper, garlic and onion. As I was pouring the hot melting cheese into an oiled bowl I tasted it and I have tasted heaven! Oh my God, I’m definitely buying raw cashews so I can try something else. This is brilliant and not as hard as it seems. I believe the fungus plays a major role here, quite the same way it does in several dairy cheeses.

    Thank you so much for sharing, I love it!

    Reply
    • vegangela says:

      Hi Jim – Thanks for sharing your substitutions, I’ll definitely try making this with hazelnuts at some point :)

      Reply
  54. Cecelia says:

    Hello!
    I just made your cheese recipe. I am still waiting for it to firm up, which leads me to this question. Can this cheese recipe be made into an air-dried cheese?
    Thank you for all you do..
    Cordially,
    Cecelia Crew

    Reply
    • vegangela says:

      Hi Cecelia – I’m not sure, as I’ve never made air-dried cheese. I’ll have to do some research on that…

      Reply
  55. Emillianetta says:

    I got really excited ready this! I loved the way it looks! I had to try it so I followed the recipe to the very pointt and put it in the fridge I did have a taste before hand but it coated my mouth and was very sticky, I left it over night and rushed to the fridge in the morning and it was shiney? I cut it open and it was like plastic like silicon:s is it supposed to be like this? Thanks

    Reply
    • vegangela says:

      Yes, it does look shiny. How did it taste? That’s the most important part :)

      Reply
  56. Emillianetta says:

    It tastes ok, but your photos look like your cheese is matt not shiney, how can I get mine matt? Thanks

    Reply
    • vegangela says:

      It looks shiny in my photos too…Are you saying its shiny on the inside as well?

      Reply
  57. Hana says:

    I made this yesterday–yum! Even my mom, who is cautious of my vegan ventures, thought it was tasty! Do you think this would be fine to just melt down and add to some pasta for mac and cheese?

    Reply
    • vegangela says:

      Glad to hear it! I think it would be pretty good in mac and cheese. If you try it, can you post here and let me know? Thanks!

      Reply
  58. Marcela says:

    I am not a vegan but I cook vegan food for my customers, even though I use Daiya for the restaurant; I tried your recipe at home and the result was delicious, thanks for the recipe.

    Marcela

    Reply
    • vegangela says:

      Yay, glad you liked it. It’s not my recipe though. I have to give credit to Colleen Patrick-Goudreau, it’s her baby :)

      Reply
  59. Sal says:

    You mentioned that you might occasionally add figs in. I think you should know that figs aren’t vegan. They aren’t even vegetarian. There’s a species of wasp that has co-evolved with figs and the males spend their entire lives in the flower. So when you eat figs, you’re eating wasp bits…

    Other than that, this recipe looks really good and I’m looking forward to trying it :)

    Reply
    • vegangela says:

      Wow. Good to know… I had no idea. Let me know if you try the recipe!

      Reply
  60. Wow, I had no idea that it was possible to make your own sliceable vegan cheese! Yours look amazing! The idea of the truffle oil and chives is mouthwatering. I’m not 100% vegan as my husband is as omnivorous (and meat-loving!) as they come, but I’ll be sharing your recipe with my vegan friends! Thanks!

    Reply
    • vegangela says:

      Thank you! Anything with truffle oil is amazing, but you’re right, the chives make it extra special :)

      Reply
      • Nicci says:

        Hi!

        Thanks so much for this awesome recipe!
        I forgot to add miso, lemon, white pepper and can’t find truffle oil. Still, it tastes absolutely amazing. I put half in the fridge to harden and am using the rest for sauce over potato bake tomorrow. Only thing is, I have eaten most of the cheese meant for the sauce because it’s so great.

        Trying the mac and cheese sauce from your other post later in the week, then on the weekend I will make the cheese again, making sure to remember all ingredients.

        Take care!

        Reply
        • vegangela says:

          Wow, I’m glad to hear it still tasted good to you without all those ingredients. Once you make the full recipe, I think you’ll be blown away!

          Reply
  61. Thank you so much for this wonderful recipe. I have been trying to become Vegan for the past few months. I am 50% vegan. In search for recipes for Vegan Cheese, Ice cream, and other vegan dishes I stumbled upon this site which is awesome. You can also try adding mint leave (dried mint leaves might work better) and red chili, or black chili or jalapeno peppers.

    Have you thought of creating youtube videos? It will be of great resource.

    Once again thank you for this wonderful recipe.

    Reply
    • vegangela says:

      Thanks for the ingredient suggestions – all great ones. And yes, I’ve thought about doing a YouTube channel… just need to free-up other parts of my life, as I barely have time to keep up with comments and emails at the moment, let alone creating and posting new recipes. But it’s my plan, so stay tuned!

      Reply
  62. Maria says:

    Would this recipe work with almond milk? I don’t see why not, but I wanted to see if you’ve tried it first. Thanks.

    Reply
    • vegangela says:

      Yes, I don’t see why not…

      Reply
  63. Nicole says:

    I am so excited to make this but my husband is allergic to all nuts! :( are there any substitutions for the nuts? It’s always hard to find vegan AND nut free recipes! Thank you for sharing though, I can see a lot of people have become inspired to make their own rather than have the (often inferior!) store products! :)

    Reply
    • vegangela says:

      Sorry, I don’t know what else you could use for nuts in this recipe? Have you tried Daiya cheese? I’m pretty sure it doesn’t contain nuts…

      Reply
  64. cindy says:

    GREAT recipe!!!!! It is super easy!!! I didn’t use the miso and used smoked spanish paprika- AMAZINGGG!!! my carnivore dad loves it too!

    Reply
    • vegangela says:

      Yum, those are great additions – thanks for sharing!

      Reply
  65. Hello! Someone in my Facebook group shared this
    site with us so I came to look it over. I’m definitely enjoying the information. I’m book-marking
    and will be tweeting this to my followers!
    Superb blog and excellent design.

    Reply
    • vegangela says:

      Thanks very much for the kind words and support!! :)

      Reply
  66. Jen says:

    there are a lot of responses on this page and so if I missed this Q&A already my bad… does this cheese freeze well to extend the shelf life. I am a N00B vegan and I am trying to find new recipes to try and it is fun but I have been finding out that things do not last as long when it is organic/fresher/healthier lol. Thank you for your time :)

    Reply
    • vegangela says:

      I haven’t tried freezing it yet, sorry…

      Reply
  67. Alex Cobb says:

    This recipe looks awesome! I wish I could find a good recipe for a vegan ricotta. When I was in California I tried this brand NuttyCow and it was the BEST! They make a ricotta spread that is so GOOD! I used it when I made lasagna for friends both vegan and not, and they agreed it was the best vegan lasagna they’ve ever had. Definitely recommend it. Check out their website.

    Reply
  68. Alex Cobb says:

    Hey so i just found this vegan ricotta by this brand Nutty Cow that I use on my vegan lasagnas. If you are ever making vegan lasagna and are looking for a good vegan cheese alternative ITS AMAZING! try it out

    Reply
    • vegangela says:

      I’ll definitely keep an eye out for it – thank you!

      Reply
  69. Carolyn says:

    I can’t wait to try this. One question: is the nutritional yeast essential? I live in Hong Kong, and it’s extremely expensive here. Thanks:)

    Reply
    • vegangela says:

      Hi Carolyn – I believe some readers have made it without, and they thought it turned out just fine. i would just increase the other “tasty” ingredients: truffle oil, chives, etc. Good luck!

      Reply
      • Carolyn says:

        Thanks tons for your quick reply. This seems like such a versatile recipe—can’t wait to try it!

        Reply
  70. Jennifer says:

    Just tried this. (Psst I finally bought a blender :D)

    I used unsweetened vanilla almond milk instead of soy milk. I just put it in the fridge so I can update about the “final form” lol. But I’ve noticed it’s started to solidify already at the top so used that on a sandwich–it’s about the texture of cheez whiz like that.

    In my opinion, this is much more similar to legitimate cheese than many of the real dairy “sliced”/processed cheeses are.

    Upon tasting the mixture, I decided to stir in 1/4 cup more nutritional yeast, an extra tsp of salt, 3 tsp chili flakes, 1 tsp black pepper powder, 2 tsp freeze dried parsley, and 1 tsp dried italian herb mix. I find that this recipe does not create the sharp “bite” that some cheeses have, so next time I am going to experiment with adding more lemon juice, and perhaps some mustard.

    Anyway, considering there was no actual cheese in this, it’s extremely awesome. Thanks so much for sharing this! =)

    Reply
    • vegangela says:

      Hi Jennifer – Thanks for taking the time to comment and offer your substitution ideas (which I think are great). I’m glad that you liked the cheese and congrats on buying a blender. I use mine every single day :)

      Reply
  71. Joana says:

    Hey i can seem to find raw cashews … only salted or roasted, can i use these?

    Reply
  72. Jade Walker says:

    Oh. My. GOSH! This recipe is incredible. Better than a LOT of the vegan cheese in AUS! And the best thing is, it didn’t even take that long to make. I enjoyed mine on crackers with some pickle.

    Reply
    • vegangela says:

      Agreed! It’s pretty easy (you just have to be patient). Thanks for taking the time to write :)

      Reply
  73. juana says:

    hi angela

    nice to meet a fellow torontonian here – i love your blog, been following it for a while now. I wonder if you’re tired of responding to this post.. 2 years later! I guess the vegan cheese world is growing.

    I made this a couple of times and the flavour was great, and a also made a couple of similar recipes using agar, but it always ended up a jello/ cream cheese texture. I am scratching my head wondering how anyone would get this to grate!?? Did you have this problem in the beginning?

    Have you had any success with air dried cheeses yet? fermented cheeses?

    thanks and have a great day! x

    Reply
    • vegangela says:

      Hi Juana – I love how popular this post has become. Vegan cheese for all! Ha ha. Are you using agar powder or the flakes? I’ve only used them for this recipe, so I can’t really speak to a vast experience using the stuff… and no, I haven’t gotten around to making air dried cheese or fermented… but it’s next on my list :)

      Reply
  74. Linda says:

    Try using coconut milk (canned-regular) instead of soy milk and you will have a rich, creamy delicious cheese.

    Reply
    • vegangela says:

      That’s a great suggestion, Linda! I will definitely try that next time I make it!

      Reply
  75. Nancy says:

    Bonjour Angela,
    I made the cheese recipe and it was delicious! Next time I make it, I will use the warm sauce for mac and cheese. Once it was set, I grated it to top a vegan lasagna. My kids ate this cheese! That, in itself is amazing

    Thanks for all the great recipes

    Reply
  76. Lisa says:

    Hi,Angela..
    my name is Lisa, i’m from Indonesia, i’ve been tried your homemade vegan cheese and the taste of it is very delicious. But there’s one problem, i want my cheese become grated or sliced cheese, but it can hardening even i’ve been storage it in refrigerator. I have assumption that it because the agar, when i added it in thesoymilk it became a paste so that the cheese is became creamy and can’t be hard.thank you very much

    Reply
    • vegangela says:

      Hi Lisa – Are you using agar powder or flakes? Did you follow the directions exactly as written?

      Reply
      • Lisa says:

        i used agar powder…
        yes, i did exactly like the direction told. But instead be dissolved, the agar is made the soymilk and oil mixture turn to paste. It’s really yummy for cream cheese but i want itbecome grated and sliced cheese.

        Reply
  77. Susan says:

    I’m allergic to nutritional yeast and soy (miso, etc.). How can I modify? I’m also allergic to dairy. Thanks!

    Reply
  78. Marcia says:

    I made this cheese today and used both coconut milk and coconut oil. OMG! This is good enuf to die for. Can’t wait to try many different flavors.

    Thanks for the recipe!

    Reply
    • vegangela says:

      Hi Marcia – That’s great to hear. Did you use truffle oil too, or any other seasonings?

      Reply
  79. Marit says:

    Hi Angela!

    Thank you for this recipe! I’ve tried it yesterday, finally.. after scrambling all the right ingredients together. What I know have is firm cheese spread.. which tastes superyummy! I tried it with sundried tomatoes and chives =).

    I have one question though… because it didn’t really firm up the way I wished it would, I was wondering how you could get the agar agar to fully dissolve. I used the flakes.. with the oil and unsweetened soy milk.. but even after 20 minutes of simmering on low heat.. a lot of the flakes were still pretty flakey… I guess that was the problem of the pate cheese.. instead of a nice firm one. So what can I do to let it dissolve without letting it sit for too long? Otherwise the soy milk evaporates and the proportions of the ingredients might not be even anymore :/.

    Greetings!

    Reply
    • vegangela says:

      Hi Marit – Hmm, I’m not sure. I’ve always used the powder so I guess I’ll have to try flakes next time and update my recipe. Sorry it didn’t firm-up for you, but glad to hear it was still delicious (your sun-dried tomato / chives combo sounds amazing!)

      Reply
    • Kendall says:

      To get agar flakes to dissolve better, grind them up into a powder first. Hope this helps!

      Reply
  80. Loz says:

    Hi

    Can you tell me which truffle oil you use as I have never used truffle oil and know nothing about it so I don’t know which brand is suitable.

    Thanks
    Loz from UK

    Reply
    • vegangela says:

      I use a white truffle oil. Good luck!

      Reply
      • Loz says:

        Thanks can you tell me what brand please.

        I have literally just made this cheese without the truffle oil. I used a small amount of extra virgin olive oil and some Tahini. It is in the fridge hopefully setting.

        I had a little bit over and I immediately spread it on some toast and gave it a blast under the grill and it tasted awesome.

        My only difficulty was my blender couldn’t handle the mixture, not sure if it was too thick so I had to transfer into my mini blender that is round rather than the tall one and it helped but struggled so may be I might invest in a better blender, I was thinking of doing so anyway. Of course I could had mad it a little to thick as I didn’t use as much oil and I also halved the ingredients and slightly guessed.

        Still taste great and looking forward to tomorrow to see if it sets and if I can get it out of the ramekin.

        Thanks for this I am just a beginner and I am happy with my first attempt which I couldn;t have done without your recipe. So huge thank you

        Reply
        • vegangela says:

          Hi! I’ve used many brands, including one from the Wine & Truffle Co (picture here: http://www.vegangela.com/2011/04/23/white-truffle-popcorn/). That one was from Sydney though, so I’m not sure that you can find it everywhere, but having said that, this one looks good too: http://www.amazon.com/gp/product/B007D7OUE0/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B007D7OUE0&linkCode=as2&tag=vegangela-20

          I use this mini blender with good success (http://www.amazon.com/gp/product/B000GHF3V8/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000GHF3V8&linkCode=as2&tag=vegangela-20). If I can’t get things moving with the chopper, then I switch to the immersion blender. I’m saving up for a Vitamix, but in the meantime, I’ve made everything on my site using that little Cuisinart combo tool. Hope that helps :)

          Thanks for the kind words and please let me know how the cheese works out for you!

          Reply
          • Loz says:

            Morning from the UK

            Interesting I was just looking at blenders and trying to consider which one to buy. I see many people go for the Vitamix and I have been considering it for a while. I have a food processor, Megamix and I am very happy with that and I also have their small chopper which is great at blasting small quantities of veg especially for sauces and so forth. I see Megamix also do a blender so I am torn whether to stick with Megamix and go for their blender or go for the Vitamix.

            Thanks for the links I will take a good look at them. It’s really useful sharing what brands and equipment you use as often I don’t know much about the ingredients many recipes ask for and often they are not available in the UK. So thank you.

            The cheese hasn’t set, it is still soft so I guess I will need to look at making some adjustments, possibly the agar agar quantity. However, it tastes great and I am happy to eat it as a spreadable and better luck next time.

            One thing I am trying to make which you may be able to help with is a soy yogurt. I have tried six times and not managed it. I been using a soy milk that is unsweetened so nothing in it, long life. I struggle to get culture over here in the UK. I saw a video of a woman using a probiotic powder but just cannot find it in the UK, I tried my probiotic capsules, didn’t work, I’ve tried adding live yogurt as a culture didn’t work. It’s also difficult for me to get live soy yogurt where I live and as I am very ill and housebound it makes it more difficult as I have to shop online. Anyway I also added a bit of sugar as the milk is unsweetened, didn’t work, tried using agar agar to thicken didn’t work, used xanthum gum didn’t work, I am hopeless with homemade yogurt. Still I keep plugging away.

            Keep smiling

            loz

  81. Tara says:

    What can I substitute for the Miso? Soy’s no good for me.

    Reply
    • vegangela says:

      You can leave the miso out if you’re allergic to soy. If you read through the comments, a few people have made this without it, and they still enjoyed the results. Good luck!

      Reply
  82. Emily Grainger says:

    Thank you so much for sharing this recipe, I’m always so disappointed with bought vegan mock cheeses and this is the best I have ever tasted. And it’s healthy and simple to make. As a person with an intolerance to milk products this will change my life by taking away the real cheese cravings!

    Reply
    • vegangela says:

      Yay! I’m so glad to hear that you liked it so much. Thanks for taking the time to comment. You may want to try this recipe next: http://vegangela.com/2011/04/27/best-vegan-mac-and-cheese :)

      Reply
      • Loz says:

        Hi again

        I have made my second batch using the quantities you gave but didn’t use the truffle oil. However, I replaced the truffle oil with 3 tsp of water from the dry mushrooms I was soaking. Don’t ask me why, I just did.

        Any way the cheese this time set better, it came out in a block but it still wasn’t solid enough to grate. So I cannot see how you get it solid.

        I was wondering if something different to agra agar would be better? However, if yours goes solid enough to grate then i must be doing something wrong.

        Tasted great though

        Loz

        Reply
        • vegangela says:

          The agar should be enough to make it set and be able to grate. Can you send me a photo next time so I can try to determine the issue? Are you using agar flakes or powder?

          Reply
          • Lorraine says:

            I am using agar powder. I am going to give it another go in the next few days, I have decided to try something slightly different in the method, so I will report back.

            If it still doesn’t set enough I will send you a photo as requested.

            Loz

  83. Andi says:

    Hi,

    I would love to try this, but I am allergic to soy. Do you know if it works with other types of nut milk? Thanks.

    Reply
    • vegangela says:

      Yes, almond milk should be fine. I’ll try that next time and update the post, but let me know if you get to it before I do :)

      Reply
  84. Julie says:

    Thank you so much for posting this recipe. It’s fantastic. Much better than any of the shop vegan cheeses. My 3yo granddaughter loves it.

    Reply
    • vegangela says:

      Yay! I’m so glad to hear that! Thanks for taking the time to let me know :)

      Reply
  85. Julie says:

    This recipe is so great that I have posted your link on my Facebook. All my vegan friends are really excited to try it. I couldn’t find any truffle oil but it was fantastic without it. I will never buy expensive vegan cheese from the shop again. This tastes much better! :)

    Reply
  86. I am not actually vegan, though I am casein intolerant. So vegan cheeses from the store always seem to contain that one ingredient, even though it doesn’t seem very vegan at all to me! (casein=milk protein) I’ve looked at making a lot of cheezes, but none of them were very melty, and that’s something I really crave in cheese. And cheese is probably the only thing that’s been holding me back from being dairy free! I’m really excited about this recipe, and I’m definitely going to make a batch or five hundred. Thank you for sharing!

    Reply
    • Awesome! Let me know what you thought of it :)

      Reply
  87. Ameera says:

    Hi
    Thanks for sharing the recipe
    I have a 3 year old lactose intolerant child so I’m trying the recipe for him
    I don’t have miso paste so what do you recommend to use instead?

    Reply
    • You can leave it out if you really can’t find it. However, the cheese definitely won’t be as sharp/good. Most big grocery stores sell it, as well as Amazon: http://georiot.co/miso

      Reply
  88. June says:

    Due to health concerns, we have adopted a vegan nutritional plan which also excludes oil. I made this cheese yesterday, and I reduced the oil to just 2 tablespoons, and used almond milk. We had it grated on pizza, and it was good. Our grandson has gluten, soy, and dairy allergies, so the miso would not be good for him. I gather this could be made without that ingredient. Thank you very much for this recipe, as cheese is one of the things I missed most.

    Reply
    • Thanks so much for writing. I’m glad to hear that people are successfully making this with less oil – I’ll be trying it myself next time I make it :)

      Reply
  89. WOW! I definitely miss my cheese! This sounds like a great recipe. It looks divine!!

    Reply
  90. Valerie says:

    I just tried this recipe and on the 2nd attempt… success! The 2nd time around I used water instead of a milk alternative because I found that the milk alternative added a really potent flavor to the first batch. I also used slightly more oil in my 2nd attempt. Both times I used olive oil instead of canola oil because I love the taste. My first batch had the consistency of Velveeta because I processed it so much. For the second batch, I followed Angela’s method and just stirred the cashew mixture into the liquid mixture at the end. I left the cashews a little bit chunky, and I’m happy with the consistency I ended up with. Thanks for such great instructions and pictures to go with a great recipe!

    Reply
    • Yay! Thanks for the feedback. I need to make this again really soon ;)

      Reply
  91. JP says:

    I don’t drink soy milk are there any substitutes?

    Reply
  92. phillip says:

    Brilliant vegan cheese recipe, i had a go at making it the other day and its awesome. Was easy to make with you in depth guide thanks!

    Reply
    • So glad you took the plunge and made it. It’s a bit of work but so worth it. Thanks for writing :)

      Reply
  93. Andrea says:

    Hi. I’m really curious about this recipe. I have been in search for recipes that would be very easy to make with ingredients that would be easy for me to come by considering where I live. Veganism is not as popular here where I’m living at the moment so nutritional yeast and most vegan cheese substitute is practically non-existent or extremely rare. One of thiese days I’ll try making vegan cheese without nutritional yeast and see how that goes.

    Reply
    • Where do you live? You can order nooch from Amazon and they ship almost everywhere now?

      Reply
  94. Jared says:

    Tried it. Super freaking easy. My cashes were from the asian mart and tasted kinda fishy, that was reflected in the taste of the cheese. Try to add something additional to this to give it some extra flavor (I didn’t have truffle oil or chives, as the poster so fervently suggested). It didn’t melt at all in the oven, another website had success with melty cheese and accredits it to the combination of agar powder AND tapioca starch… I’m gonna incorporate tapioca starch into this recipe sometime. Thank you for the nice and simple recipe!!! :D

    Reply
    • You’re welcome, thanks for writing :)

      Reply
  95. I’m so trying this tomorrow! I’m vegan but my husband is not and he occasionally buys cheese. I’m hoping to make a vegan cheese so good he will stop buying the animal-based stuff. Thanks!

    Reply
  96. Lee says:

    Made this today with hemp milk and smoked paprika. Tastes like Gouda!
    Thank you!

    Reply
    • YUM! I’ll have to try that. Thanks so much for writing :)

      Reply
  97. Azahara says:

    Hi! I just wanted to thank you for this recipe, it’s so yummy! I just made it and tasted it while warm, can´t wait for it to harden and try different recipes with it! Also, the halved recipe works great for one. Keep up the excellent work! x

    Reply
    • Thanks so much! So glad you liked the cheese :)

      Reply
  98. Misty says:

    I just tried the recipe. It is tasty, but it is not as firm a texture as I thought it would be, it is more like springy and gelatinous. Is there a way to make it more like the texture of parmesan?

    Reply
    • Not for this recipe, sorry. It’s meant to be a softer cheese…

      Reply
  99. lisa says:

    this tastes nothing like cheese AT ALL. Its just like a block of solidified tasteless peanut butter. What a waste of ingredients

    Reply
  100. Kate says:

    Hi Angela,

    Great website! And what a post! 3 years and going strong! Well done!

    I so appreciate that you have an Aussie perspective and a North American one too! As I’m in Melbourne… And so many websites refer to brand names we can’t get. I’ve only been eating a vegan diet for a month, so I’m still doing lots of experiments…

    I bought a tube of ‘Cheezly’ from the health food shop, and whilst it was ok on Enchiladas, it didn’t really work on Nachos…. But couldn’t be eaten on its own really…. And it was not particularly cheap. And it’s soy based. I have Thyroid issues, so I’m supposed to have little or no soy… So I made your recipe, using coconut milk as one of your readers suggested! I still used the miso as it’s only a relatively small amount. I found it setting in the pot quite quickly… Despite the heat! Which makes me wonder if it’s going to melt… Maybe to do with the coconut milk? I poured it into a silicone loaf pan…. This morning it was really firm and sliceable! So yay! I’m pretty sure it will grate too.

    I’m planning on quartering the loaf and freezing 3/4 and using 1/4 this week… I can’t see any reason why it won’t freeze…

    Only problem for me is that I don’t think my 5 year old boy will eat it in a sandwich… But I’ll try and figure out a way to make it more appealing… He’s usually a 1 filling only type of guy….

    Thanks again for all your hard work

    Regards, Kate

    Reply
    • Hi Kate, Thanks for your feedback. Did your son end up trying the cheese? Sorry for the delay in getting back to you…

      Reply
  101. Laura Beth Slitt says:

    I’ve been an outspoken advocate of plant based diets in my area since 2001, for the animals only.
    Now there’s opportunities abunding to provide vegan food as the community grapples with skyrocketing health care and special education costs, all, in my opinion, directly related to a food system gone mad.

    On Set 16th, our local Chamber of Commerce holds their monthly Chamber After Hours social, at the Conway Area Humane Society. It’s a venue attended by the business community which, in our three season tourist location, in Mount Washington Valley, NH, is largely centered around retail and food.

    I have never made vegan cheese but I think this is a fabulous venue to introduce it to members of the local food movement who unfortunately, think local meat and dairy can replace factory farming.
    Any thoughts on three vegan cheese recipes I can make to offer the guests? I really need help.
    THANKS SO MUCH!!!!

    Reply
  102. Angella Newton says:

    I made this cheese following all of your directions but I used Macadamia nuts instead of Cashews, Coconut oil instead of Canola and I added a little Rosemary and Parsley with the Chives. Absolutely Awesome! It was firm enough to grate, melts perfectly and wonderfully delicious. Thank You Very Much for sharing your fabulous recipes.

    Reply
    • I’ll be trying macadamia nuts soon. Thank YOU!

      Reply
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Vegan Cuts