Delicious & Healthy Homemade Vegan Cheese
- Debbie Marsh
- Feb 15
- 4 min read
Delicious & Healthy Homemade Vegan Cheese: Cheddar, Mozzarella & Creamy Spread
Why Choose Non-Dairy Cheese?
For many, cheese is a beloved staple—but what happens when you can’t tolerate dairy or simply want a healthier alternative? Whether you're lactose intolerant, vegan, or trying to reduce your dairy intake, plant-based cheeses can offer the same satisfying texture and flavor, without the bloating, inflammation, or cholesterol found in dairy products.
Homemade non-dairy cheeses are not just delicious, but also free from artificial preservatives, excess sodium, and unhealthy additives commonly found in store-bought versions. By making them at home, you control the ingredients, ensuring they are packed with nutrients and flavor.
A Brief History of Non-Dairy Cheeses
Non-dairy cheeses are not a modern invention. In fact, plant-based cheese alternatives have been around for centuries! Ancient cultures in Asia and the Middle East created fermented soy and nut-based cheese alternatives long before the rise of modern dairy substitutes.
The commercial plant-based cheese industry, however, took off in the 20th century. In the 1970s and 1980s, brands began creating soy-based cheeses that mimicked dairy cheese. Today, thanks to food science advancements, nut-based and starch-based cheeses have vastly improved in taste and texture. They can melt, stretch, and even develop complex flavors just like dairy cheese.
Three Must-Try Homemade Vegan Cheeses
Here are three plant-based cheese recipes that are simple to make, satisfying, and packed with nutrients.
1. Cheddar-Like Slicing Cheese
This cheese is firm enough to slice, perfect for sandwiches, and has a tangy, slightly smoky flavor reminiscent of traditional cheddar.
Ingredients:
1 cup raw cashews (soaked for at least 4 hours or overnight)
1/4 cup nutritional yeast
1/4 cup roasted red bell pepper (adds color and mild sweetness)
2 tbsp lemon juice
1 clove garlic
1/2 tsp paprika
1/2 tsp turmeric (for color and anti-inflammatory benefits)
1/2 tsp salt
1/4 cup water (adjust for desired consistency)
Instructions:
Blend all ingredients in a high-speed blender until completely smooth.
Transfer the mixture to a saucepan over medium-low heat, stirring constantly until it thickens (about 5-7 minutes).
Pour the thickened mixture into a mold or container and refrigerate for at least 2 hours.
Once firm, slice and enjoy!
Estimated Nutrition (per 2 oz serving):
Calories: 160
Protein: 4g
Fat: 12g
Carbohydrates: 11g
Fiber: 2g
Serving Suggestions:
Serve on crackers, sandwiches, or burgers.
Grate and sprinkle over salads.
Melt into plant-based mac and cheese.
2. Soft & Creamy Spreading Cheese
This rich, spreadable cheese is perfect for bagels, dips, or as a base for creamy sauces.
Ingredients:
1 cup raw macadamia nuts (soaked for at least 4 hours)
2 tbsp lemon juice
1 clove garlic
1/2 tsp salt
1/4 cup water (adjust for creaminess)
Fresh herbs (chives, rosemary, or thyme for flavor)
Instructions:
Blend all ingredients in a high-speed blender until creamy and smooth.
Transfer to a container and refrigerate for at least 2 hours.
Stir in fresh herbs and enjoy!
Estimated Nutrition (per 2 oz serving):
Calories: 160
Protein: 2g
Fat: 16g
Carbohydrates: 6g
Fiber: 2g
Serving Suggestions:
Spread on toast, bagels, or crackers.
Use as a dip for veggies.
Add to pasta sauces for creaminess.
3. Mozzarella-Like Cheese
This cheese melts beautifully, making it ideal for pizzas, pasta, and grilled cheese sandwiches.
Ingredients:
1 cup raw cashews (soaked for at least 4 hours)
1/4 cup tapioca flour (for stretchiness)
1/4 cup nutritional yeast
1 tsp lemon juice
1 clove garlic
1/2 tsp salt
1/4 tsp lactic acid powder (optional for tang)
1 1/2 cups water
Instructions:
Blend all ingredients in a high-speed blender until smooth.
Pour the mixture into a saucepan and cook over medium heat, stirring continuously until it thickens and becomes stretchy (about 5-7 minutes).
Use immediately for the best stretch or refrigerate for a firmer texture.
Estimated Nutrition (per 2 oz serving):
Calories: 110
Protein: 4g
Fat: 8g
Carbohydrates: 6g
Fiber: 1g
Serving Suggestions:
Use on pizzas, grilled cheese, or lasagna.
Melt over roasted veggies.
Mix into pasta dishes for a creamy texture.
The Benefits of Homemade Non-Dairy Cheese
Making your own plant-based cheese at home has several advantages over store-bought or dairy cheese:
1. Healthier Ingredients
Store-bought vegan cheese often contains oils, preservatives, and fillers. Homemade versions use whole, nutrient-dense ingredients like nuts, nutritional yeast, and fresh herbs.
2. No Dairy-Related Issues
Dairy consumption has been linked to digestive issues, inflammation, and even skin conditions. Vegan cheese is free from lactose, casein, and other potential allergens found in dairy.
3. Customizable Flavors & Textures
By making your own cheese, you can adjust flavors and textures to suit your taste. Want it tangier? Add more lemon juice. Need it smokier? Add a pinch of smoked paprika.
4. More Budget-Friendly
High-quality vegan cheese from the store can be expensive. Making your own saves money while allowing you to create fresh cheese whenever you need it.
Other Non-Dairy Cheese Varieties to Try
Smoked Gouda-Style Cheese – Add smoked paprika and liquid smoke to the cheddar recipe for a deep, smoky flavor.
Parmesan Crumbles – Blend cashews, nutritional yeast, and garlic powder for a quick, sprinkleable cheese.
Brie-Style Cashew Cheese – Ferment soaked cashews with probiotics for a tangy, creamy brie alternative.
Ricotta-Style Cheese – Blend almonds or tofu with lemon juice and a touch of salt for a fluffy ricotta substitute.
Final Thoughts
Non-dairy cheese is no longer just an alternative—it’s a delicious, satisfying, and healthy choice in its own right! Whether you’re a long-time plant-based eater or just looking to reduce dairy, these homemade vegan cheeses will add flavor, nutrition, and versatility to your meals.
Have you tried making vegan cheese at home? Let me know your favorites in the comments!
Disclaimer: This blog post is for informational purposes only and does not constitute medical or dietary advice. Always consult with a healthcare professional before making any significant changes to your diet, especially if you have allergies or medical conditions.
Note: Occasionally, I create my recipe images using AI applications, but the design concepts and final presentation are entirely my own.
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