Home Vegan Post DIY Vegan Cheese: Easy Recipes and Techniques

DIY Vegan Cheese: Easy Recipes and Techniques


For many transitioning to a plant-based lifestyle, cheese can be one of the hardest foods to give up. Luckily, making your own vegan cheese at home is not only possible — it's simple, delicious, and highly rewarding.

In this guide, you’ll learn how to make vegan cheese using whole food ingredients like cashews, almonds, tofu, and even vegetables. These dairy-free cheese recipes are free from preservatives, fully customizable, and incredibly satisfying. Whether you're looking to spread something creamy on crackers, melt a slice over a sandwich, or sprinkle a sharp topping on pasta, there's a vegan cheese for every craving.

This post includes five foundational recipes — each one approachable and versatile. And if you love living cruelty-free in and out of the kitchen, check out the organic cotton vegan t-shirts at The Dharma Store. Ethical living starts with what you eat, but it doesn’t end there.

Why Make Vegan Cheese at Home?

Homemade vegan cheese offers several advantages over store-bought varieties:

  • Better ingredients: No artificial flavors or preservatives.

  • Custom flavors: Adjust salt, tanginess, texture, and herbs to your liking.

  • Lower cost: Most recipes cost a fraction of store-bought vegan cheeses.

  • Sustainability: Less packaging and fewer processed ingredients.

Let’s explore five of the most popular homemade vegan cheese types — plus the tools and techniques to master them.

1. Creamy Cashew Cheese Spread

Best For: Spreading on bagels, crackers, or sandwiches

Texture: Soft and smooth, similar to cream cheese or Boursin

Ingredients:

  • 1 cup raw cashews (soaked for 4–6 hours or boiled for 10 minutes)

  • 2 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • 1 garlic clove

  • 1/2 teaspoon sea salt

  • 1/4 cup water (adjust for texture)

  • Optional: chives, smoked paprika, or fresh herbs for flavor

Instructions:

  1. Drain soaked cashews and add to a food processor or high-speed blender.

  2. Add nutritional yeast, lemon juice, garlic, salt, and half the water.

  3. Blend until smooth, adding more water gradually to reach desired consistency.

  4. Taste and adjust seasoning. For herbed cheese, fold in chopped chives or parsley.

  5. Chill for an hour before serving for firmer texture.

Tips:

  • Store in the fridge for up to 5 days.

  • Great as a base for flavored variations (sun-dried tomato, roasted red pepper, etc.).

2. Sliceable Almond Cheese

Best For: Charcuterie boards, slicing, pan-frying

Texture: Firm and sliceable

Ingredients:

  • 1 cup blanched almonds (soaked overnight or boiled 15 minutes)

  • 3 tablespoons tapioca starch (for stretch and firmness)

  • 2 tablespoons nutritional yeast

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon garlic powder

  • 1 teaspoon salt

  • 1/2 cup water

Instructions:

  1. Blend soaked almonds with water, nutritional yeast, vinegar, garlic powder, and salt until completely smooth.

  2. Transfer the mixture to a saucepan and stir in tapioca starch.

  3. Heat on medium, stirring continuously. The mixture will begin to thicken and form a stretchy dough.

  4. When the cheese pulls away from the pan sides, transfer to a mold or glass dish.

  5. Cool, then refrigerate for at least 4 hours to set.

Tips:

  • For a smoked flavor, add 1/4 teaspoon liquid smoke or smoked paprika.

  • Slice and pan-fry for a crispy outer crust.

3. Meltable Tofu Mozzarella

Best For: Pizza, lasagna, grilled cheese

Texture: Gooey, stretchy when hot

Ingredients:

  • 1/2 block firm tofu (about 7 oz)

  • 1/4 cup unsweetened non-dairy milk

  • 2 tablespoons tapioca starch

  • 1 tablespoon olive oil

  • 2 tablespoons lemon juice

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

Instructions:

  1. Add all ingredients to a blender and blend until smooth.

  2. Pour the mixture into a small saucepan and cook over medium heat, stirring constantly.

  3. It will quickly thicken and turn stretchy, similar to melted mozzarella.

  4. Remove from heat once it reaches desired texture. Use immediately for melting.

Tips:

  • Best when used fresh and hot.

  • Great dolloped on baked pasta or spread on grilled cheese sandwiches.

4. Sharp Vegan Cheddar-Style Cheese

Best For: Shredding, melting, bold flavor lovers

Texture: Firm, shreddable, melts slightly when heated

Ingredients:

  • 1 cup raw cashews (soaked)

  • 1/4 cup coconut oil (refined for neutral taste)

  • 2 tablespoons tapioca starch

  • 2 tablespoons lemon juice

  • 1 tablespoon white miso paste

  • 1 teaspoon turmeric (for color)

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1 teaspoon salt

  • 1/2 cup water

Instructions:

  1. Blend all ingredients until completely smooth.

  2. Pour into a saucepan and heat over medium, stirring constantly.

  3. Cook until thick and glossy (about 5–7 minutes).

  4. Pour into a container and chill for 3–4 hours until firm.

  5. Slice, shred, or cube as desired.

Tips:

  • Ideal for mac and cheese, quesadillas, or vegan burgers.

  • Turmeric adds color — start light and adjust to your preference.

5. Veggie-Based Cheese Sauce (Nut-Free)

Best For: Nachos, mac & cheese, baked potatoes

Texture: Smooth and pourable

Ingredients:

  • 1 cup peeled and diced potatoes

  • 1/2 cup diced carrots

  • 1/4 cup olive oil or plant milk

  • 1/4 cup nutritional yeast

  • 1 tablespoon lemon juice

  • 1 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Salt to taste

Instructions:

  1. Boil potatoes and carrots until fork-tender (about 10–12 minutes).

  2. Drain and add to a blender with all other ingredients.

  3. Blend until completely smooth. Add extra water or plant milk to thin, if needed.

  4. Serve warm. Refrigerate and reheat as needed.

Tips:

  • Add chipotle or jalapeños for a spicy nacho version.

  • A great nut-free option for those with allergies or budget constraints.

Tools You’ll Need

To make these recipes successfully, a few kitchen basics are helpful:

  • High-speed blender (especially for cashew-based recipes)

  • Food processor (for chunkier styles)

  • Saucepan (nonstick recommended)

  • Cheese mold or ramekins (optional, for shaping)

  • Glass storage containers for refrigeration

None of the tools are overly specialized, making these recipes accessible for most home kitchens.

Flavor Variations and Custom Add-Ins

One of the best parts of making your own vegan cheese is the endless ability to customize. Here are a few ideas to take your homemade cheeses to the next level:

  • Herbs: Basil, thyme, oregano, rosemary

  • Spices: Cumin, curry powder, chili flakes

  • Add-ins: Sundried tomatoes, olives, caramelized onions

  • Color: Beet powder for pink cheese, turmeric for yellow

Use the base recipes above as a starting point, then explore your personal flavor profile.

Storage and Shelf Life

Homemade vegan cheeses generally keep well in the fridge for 4–7 days. For longer storage:

  • Freezing: Most firmer varieties freeze well in sealed containers or wrapped tightly.

  • Portioning: Store in small jars or silicone molds to make defrosting easier.

Always use clean utensils when scooping from containers to extend freshness.

Final Thoughts

Learning how to make vegan cheese at home opens up a new world of creativity and flavor — all while keeping your meals compassionate and aligned with your values. Whether you're exploring creamy spreads, melty sauces, or sliceable blocks, plant-based cheeses offer an exciting alternative to dairy that’s healthier for you, animals, and the planet.

And if you’re the kind of person who believes ethical choices should extend beyond food, don’t stop at the fridge. The Dharma Store offers organic, vegan-themed t-shirts designed to help you wear your values — boldly, stylishly, and cruelty-free.

Homemade vegan cheese is more than a recipe — it’s a lifestyle. One that says yes to flavor, kindness, and empowerment.