Top Best Vegan Cheese Dishes and Recipes


Cheese is a big part of most people’s diets. People love the taste and ability to add it to almost any food. However, there are some who follow certain dietary restrictions which don’t allow them the ability to eat cheese made from animal milk. This can be especially problematic for vegans since many kinds of cheese on store shelves have a rennet-type ingredient, which comes from animal sources. Thankfully, there are a variety of vegan cheese recipes available online and in books. Here are some of the top vegan cheese dishes and recipes you can make at home:

1. Vegan Cashew Cheese

Food on a table

Ingredients:

1 cup cashew nuts, soaked overnight and drained well 1/4 tsp salt 2 tbsp nutritional yeast flakes 3-5 tbsp lemon juice 1 small garlic clove (optional)

Directions: Bring a pot of water to a boil and add cashews. Cook for 5 minutes then drain through a colander or sieve; cool under cold running water then set aside. Combine the drained cashews with all remaining ingredients in your blender or food processor and process until you get a smooth paste; add more lemon juice if needed. Your vegan cheese should look like cream cheese spreading consistency; use immediately. This recipe makes about one cup of vegan cheese sauce; store it in an airtight container in the refrigerator for up to 7 days.

2. Vegan Tofu Cheese

A close up of a slice of pizza

Ingredients:

1 pkg (16 oz) firm tofu, pressed 3 tbsp lemon juice 1/2 tsp salt 2 tbsp agave or maple syrup (optional) 1/4 cup sliced green onions (optional) 1-1/2 tsp onion powder (optional) pepper to taste; optional

Directions: To make these vegan cheese slices; crumble drained tofu and mix with all ingredients except green onions and pepper; spread into a greased 8×8 inch baking dish then sprinkle with green onions and add some more spices if desired. Cover and refrigerate overnight then cut into squares. This recipe makes about 16 servings of vegan cheese slices; store in the refrigerator for up to 4 days.

3. Vegan Parmesan “Cheese”

Ingredients:

1/2 cup raw cashews 2 tbsp nutritional yeast 1 tsp garlic powder 1 tsp onion powder 1-1/4 tsp sea salt, or to taste

Directions: Pulse all ingredients in a food processor until finely ground; transfer to an airtight container and refrigerate for up to three months. This recipe makes about 3/4 cup of vegan cheese; store in the refrigerator for up to 3 months.

4. Vegan Cheese Sauce

Ingredients:

+/- 7 oz firm tofu or white beans, drained + whizzed into a smooth paste -OR- 1 can white beans, rinsed well + whizzed into a smooth paste 4 tbsp tapioca flour (or sub cornstarch, but tapioca is more flavourless) 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 2 tbsp lemon juice 6 tbsp nutritional yeast 3/4 cup water + an additional tablespoon of water if needed

Directions: Puree all the ingredients in a blender until smooth then transfer to a saucepan over medium heat. Reduce the heat slightly and start stirring constantly with a whisk or wooden spoon until it starts bubbling then lower the temperature even more and stir constantly while it thickens. If you find your vegan cheese sauce getting lumpy, add another tablespoon of water. Remove from heat when it reaches your desired consistency. This recipe makes about one cup of vegan cheese sauce; store in an airtight container in the refrigerator for up to 3 days.

5. Vegan Creamy Parmesan-Garlic Spaghetti

Ingredients:

1 lb spaghetti pasta, cooked to al dente according to package instructions -OR- 1/3 cup Italian seasoning mix (or other herbs) for flavour + 1 pound whole-wheat spaghetti, cooked to al dente according to package instructions For the sauce: 2 tbsp lemon juice 4 cloves garlic 2 cups plain soy milk or unsweetened almond milk 3/4 tsp ground pepper + an additional pinch of pepper 1 pinch salt + an additional pinch of salt 3 tbsp nutritional yeast flakes 2 tbsp vegan buttery spread (optional)

Directions: Prepare your favourite spaghetti recipe; top with vegan cheese sauce. To make this vegan cheese sauce; combine all ingredients in a blender and pulse until smooth. This recipe makes about two cups of vegan cheese sauce; store in an airtight container in the refrigerator for up to one week.

6. Vegan Queso Dip (Cashew-less)

Ingredients: 6 ounces fire-roasted red bell pepper jarred (or sub fresh) 1 ripe banana 3 tbsp tahini or almond butter 1/8 tsp garlic powder 1/8 tsp onion powder 2-3 tbsp unsweetened non-dairy milk salt to taste

Directions: Combine all ingredients in a food processor and process until extremely smooth. This vegan cheese dip is best served warm; heat up on the stove over low heat for extra creamy consistency. This recipe makes about one cup of vegan cheese sauce; store in an airtight container in the refrigerator for up to 5 days.

7. Vegan Nacho Cheese Sauce

Ingredients: 3/4 cup yellow cornmeal 1/2 cup nutritional yeast flakes 2 tsp garlic powder 1 tsp onion powder ground pepper (to taste) salt (to taste – about 1 tsp should be fine but you can always add more later if needed) 4-6 tbsp lemon juice 2 cups plain soy milk or other plant milk

Directions: Combine all ingredients except for optional salt and pepper in a pot over medium heat stirring well until smooth; bring to a light boil then reduce heat and allow it to simmer for about two minutes longer. This recipe makes about one cup of vegan cheese sauce; store in an airtight container in the refrigerator for up to five days.

8. Vegan Pepper Jack Cheese Sauce

Ingredients: 1/2 cup nutritional yeast flakes juice from one large lemon (about 3 tbsp) 1/4 tsp cayenne pepper salt (to taste) ground pepper (to taste) 2 tbsp canned green chilis, chopped small 8 oz silken tofu

Directions: Combine all ingredients except for optional salt and pepper in a blender or food processor until smooth adding more water gradually as needed, scraping down sides as needed; set aside. Place a medium-sized pot over medium heat with 1/4 cup water and add in salt, pepper and chopped chilis; cook for a minute or two then add in the cheese sauce and stir well to combine. Reduce heat to low then cover and cook another 5-6 minutes until desired consistency is reached stirring often. This recipe makes about one and a half cups of vegan cheese sauce; store in an airtight container in the refrigerator for up to five days.

9. Vegan Cream Cheese

Ingredients: 1 lb package regular tofu (not silken) 1/2 tsp salt 2 tbsp canola oil juice from one lemon (about 3 tbsp)

Directions: Combine ingredients in a blender or food processor, scraping down sides as needed, until smooth adding more water gradually as needed; this should take about 5-10 minutes. Store in an airtight container and keep refrigerated; use within five days.

10. Basic Vegan Cheeze Sauce

Ingredients: 2 cups unsweetened soy milk or other plant milk 1/2 cup nutritional yeast flakes 1 tbsp canola oil juice from one lemon (about 3 tbsp) 1 tsp garlic powder 1 tsp onion powder salt + ground pepper to taste (to taste)

Directions: Combine all ingredients except optional salt and pepper in a pot over medium heat stirring well until smooth; reduce heat to low and cook another minute or two longer until desired consistency is reached stirring often. This recipe makes about 2 and a half cups of vegan cheese sauce; store in an airtight container in the refrigerator for up to five days.

11. Vegan Nacho Cheese Sauce II

Ingredients: 3/4 cup yellow cornmeal 1/2 tsp salt 1 tsp onion powder (optional) ground pepper (to taste) 2-3 tbsp nutritional yeast flakes (not powder) 4 cups boiling water 10 oz jar salsa

Directions: Combine ingredients in a large pot over medium heat, stirring often; cook slowly about 5-7 minutes until thickened as desired, then reduce heat to low and allow it to simmer another minute or two longer until thick enough to coat the back of a wooden spoon. This recipe makes about four and a half cups of vegan cheese sauce; store in an airtight container in the refrigerator for up to five days.

12. Vegan Mozzarella Cheese Sauce

Ingredients: 1 cup soy milk 8 tbsp nutritional yeast flakes 2 tsp garlic powder 1 tsp onion powder salt + ground pepper to taste (each about a half tsp) 3/4 cup diced raw potato cut into small cubes

Directions: Combine all ingredients except potatoes in a pot over medium heat stirring well until smooth; reduce heat to low and cook another minute or two longer until desired consistency is reached stirring often. Add in potatoes then simmer for 15 minutes or so, stirring often, until cooked through; make sure not to drain the potatoes because part of their cooking water will be used later in this recipe. Once cooked, allow the mixture to simmer another 5-10 minutes over low heat; if it’s too thick at this point, add in some of the cooking water until it’s reached desired consistency. This recipe makes about three and a half cups of vegan cheese sauce; store in an airtight container in the refrigerator for up to five days.

13. Vegan Cheese Sauce III

Ingredients: 1 onion, chopped 8 oz sliced white mushrooms 2/3 cup raw cashews (soaked overnight or boiled for 15 minutes) 3 tbsp lemon juice 1 tsp garlic powder 1/2-1 tsp ground pepper (to taste) salt (to taste) 4 cups boiling water 1 head broccoli

Directions: Combine all ingredients except broccoli into a large pot over medium heat stirring well to combine; cook another 5 or so minutes then reduce heat to low and allow to simmer another minute or two longer until desired consistency is reached stirring often. This recipe makes about four and a half cups of vegan cheese sauce; store in an airtight container in the refrigerator for up to five days.

14. Vegan Cheese Dip

Ingredients: 1 yellow onion, chopped 3 cloves garlic, minced 2 jalapeno peppers, seeded and chopped (optional) 1/2 cup raw cashews (soaked overnight or boiled for 15 minutes) 1 cup rolled oats 4 cups boiling water salt + ground pepper to taste (to taste)

Directions: Combine ingredients into a large pot over medium heat stirring well to combine; cook another 5 or so minutes then reduce heat to low and allow it to simmer another minute or two longer until desired consistency is reached stirring often. This recipe makes about four and a half cups of vegan cheese sauce; store in an airtight container in the refrigerator for up to five days.

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