Let me tell you, this vegan cheese recipe is a total game changer! If you’ve ever craved that creamy, cheesy goodness without the dairy, then you’re in for a treat. This cheese is not only super easy to whip up, but it’s also packed with flavor that will leave your taste buds dancing. Plus, it’s made with simple ingredients like cashews and nutritional yeast, which are probably already in your pantry! I love that it’s ready in just a couple of hours (mostly chilling time), making it perfect for any occasion—from spreading on crusty bread to dipping your favorite veggies. Trust me, once you try this vegan cheese, you’ll be hooked! It’s delicious, versatile, and a fantastic addition to any plant-based meal.
Ingredients for Vegan Cheese Recipe
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup raw cashews, soaked for 4 hours
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 cup water
How to Prepare Vegan Cheese Recipe
Now, let’s get to the fun part—making this amazing vegan cheese! I promise, it’s super simple and you’ll be so proud of yourself when you see how creamy and delicious it turns out. Just follow these steps, and you’ll be on your way to cheesy bliss!
Step-by-Step Instructions
- First, you’ll need to soak those cashews. Just place 1 cup of raw cashews in a bowl and cover them with water. Let them soak for about 4 hours. This step is crucial for getting that smooth, creamy texture we all love!
- Once the cashews are soaked, drain and rinse them under cool water. This helps remove any bitterness and makes for a fresher taste.
- Now, grab your blender! Add the soaked cashews, 1/4 cup nutritional yeast, 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 cup of water into the blender. Don’t worry, it might seem like a lot, but it all comes together beautifully!
- Blend everything until it’s super smooth and creamy. You might need to stop and scrape down the sides of the blender a couple of times to make sure it all mixes evenly. If it’s too thick for your liking, feel free to add a splash more water!
- Taste your mixture and adjust the seasoning if you want more zing—maybe a little extra lemon juice or salt? Go with your gut!
- Finally, transfer this cheesy goodness to a container and pop it in the fridge for at least 2 hours to let it set. This waiting time is torturous but oh-so-worth it!
And there you have it! You’re just a few steps away from enjoying your very own homemade vegan cheese!
Why You’ll Love This Vegan Cheese Recipe
Oh my goodness, where do I even start with why this vegan cheese recipe is a must-try? Here are just a few reasons that’ll have you racing to your kitchen:
- Quick and Easy: With just a little soaking time and some blending, you’ll have creamy cheese ready to go in no time!
- Delicious Flavor: The combination of cashews and nutritional yeast gives it that rich, cheesy taste that you won’t believe is dairy-free.
- Healthy Alternative: Packed with nutrients from whole ingredients, this cheese is guilt-free and perfect for any diet.
- Versatile: Spread it on toast, use it as a dip, or dollop it on salads—the possibilities are endless!
- Great for Everyone: Whether you’re vegan, lactose-free, or just looking to cut back on dairy, this cheese fits right in!
Trust me, once you try it, you’ll be telling all your friends about your new favorite plant-based treat!
Tips for Success with Vegan Cheese Recipe
Making vegan cheese can be a breeze, but here are some handy tips to ensure you nail it every time! First, definitely soak your cashews for the full 4 hours. This step is crucial for that dreamy, creamy texture. If you skip it, you might end up with a grainy result—yikes!
Also, don’t be shy about adjusting the flavors to your liking! If you love a little kick, throw in some cayenne pepper or a splash of hot sauce for a zesty twist. And if you want a more tangy cheese, a touch of apple cider vinegar can do wonders!
Finally, if your cheese is too thick after blending, just add a bit more water, one tablespoon at a time, until you reach your desired consistency. Remember, it’s all about personal taste, so have fun experimenting and make this recipe your own!
Nutritional Information for Vegan Cheese Recipe
Now, let’s talk about the nutritional benefits of this fabulous vegan cheese! It’s always good to know what you’re putting into your body, right? Here are the estimated nutritional values for a serving size of 2 tablespoons:
- Calories: 50
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Sugar: 0g
- Protein: 2g
- Sodium: 50mg
- Cholesterol: 0mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But overall, you’ve got a nutrient-rich, plant-based option that’s not only delicious but also guilt-free! Enjoy your cheesy indulgence without the worry!
FAQ about Vegan Cheese Recipe
I know you might have some burning questions about this vegan cheese recipe, so let’s dive in and clear things up!
Can I use different nuts?
Absolutely! While cashews give it that creamy texture, you can experiment with soaked almonds or macadamia nuts for a different flavor. Just keep in mind that the texture may vary a bit.
How long does the vegan cheese last?
In an airtight container in the fridge, this cheese can last up to a week! Just make sure to give it a good stir before using, as it can firm up in the fridge.
Can I freeze the vegan cheese?
Yes, you can freeze it! Just scoop it into ice cube trays for easy portions. Thaw it in the fridge overnight before using, but keep in mind that the texture may change slightly after freezing.
What can I use this vegan cheese for?
Oh, the possibilities are endless! Spread it on crackers, use it as a dip for veggies, dollop it on salads, or even mix it into pasta dishes. You’ll find it’s super versatile!
Is this vegan cheese high in protein?
While it’s not a protein powerhouse, it does provide some, thanks to the cashews and nutritional yeast. It’s a great addition to a balanced plant-based diet!
I hope this helps you feel more confident in making your own delicious, dairy-free cheese! Enjoy the cheesy goodness!
Storage & Reheating Instructions
Storing your vegan cheese is super simple! Just transfer any leftover cheese into an airtight container and pop it in the fridge. It should stay fresh for up to a week. Just remember, it might firm up a bit as it chills, so give it a good stir before using it again!
If you need to reheat it, I suggest taking out the amount you want to use and letting it sit at room temperature for a bit. Then, you can gently warm it in the microwave for about 15-20 seconds, stirring in between until it’s just right. But honestly, I love it best chilled or at room temp—perfect for spreading or dipping! Enjoy your delicious dairy-free creation!
Print
Vegan Cheese Recipe: 5 Tempting Steps to Cheesy Bliss
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Description
This vegan cheese recipe is easy to make and delicious.
Ingredients
- 1 cup raw cashews, soaked for 4 hours
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 cup water
Instructions
- Soak the cashews in water for 4 hours.
- Drain and rinse the cashews.
- Add cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and water to a blender.
- Blend until smooth and creamy.
- Taste and adjust seasoning if needed.
- Transfer to a container and refrigerate for at least 2 hours to set.
Notes
- Use soaked cashews for a smoother texture.
- Adjust the consistency by adding more water if necessary.
- This cheese can be used for spreading or as a dip.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 0g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan cheese recipe, dairy-free cheese, plant-based cheese