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How to Make Vegan Cheese Recipe
Prep Time
40 mins
Total Time
40 mins

You can grate it, you can melt it, and you can even put it on tacos: with my Vegan Cheese recipe, you'll never go without again!

Course: Ingredient
Cuisine: American
Servings: 12
Calories: 76 kcal
Author: Olivia Crouppen
  • 1/2 cup (2 ½oz/71g) raw cashew, soaked in boiling water for at least 30 minutes
  • 1/4 cup (1oz/28g) tapioca starch
  • 1/4 cup (2oz/57g) coconut oil, solid
  • 3-5 tablespoons *agar agar, (depending on how firm you want it)
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice, freshly squeezed
  • 2-3 teaspoons salt
  • 1 1/2 cup (12floz/340ml) water, boiling
Optional add in:
  • 1 teaspoon dry herbs of your choice
  • 1/2 teaspoon white or black pepper
  • 1/2 teaspoon cayenne pepper
  1. Add the cashew to a large bowl and pour over boiling water until completely covered. Allow the cashews to soak for a minimum of 30 minutes - overnight. The longer you soak your nuts the creamier they will be when blended into the cheese. 

  2. In a food processor or blender add the tapioca starch, coconut oil, agar agar, nutritional yeast, lemon, and salt. Pulse just to combine.

  3. Drain the soaked cashews from the water then add to the other ingredients in the food processor. Process the nuts and dry ingredients until you reach a smooth nut butter-like texture, scraping down the sides as needed.

  4. Once the cashew cheese mixture is smooth carefully and slowly stream in boiling water. 

  5. Transfer the cheese mixture to a small pot, set over medium heat, and cook while whisking constantly — just until the cheese thickens and becomes gooey. This is the agar agar being activated. 

  6. At this point, the cheese can be enjoyed warm like a white cheddar queso cheese. 

  7. For a mozzarella-like cheese that can be sliced or grated, transfer the gooey warm cheese to a small bowl of your choice and allow to set in the fridge for a minimum of 5 hours.

  8. If at this point, if you would like an even drier cheese, remover from the bowl and wrap in a paper towel or cheesecloth and allow to age in the fridge for one day.

  9. Cover and store the cheese at whatever stage you use it in an airtight container in the fridge for up to 2 weeks. This cheese can be frozen then thawed at room temperature and used at a later time. 

Watch the Recipe Video!

Recipe Notes

*If you would like to use carrageenan instead of agar agar you can, just use 1 1/2 tablespoons. You must use one of these options as this is what will hold the cheese together and create the gooey melting texture. 

Nutrition Facts
How to Make Vegan Cheese Recipe
Amount Per Serving (3 tablespoons)
Calories 76 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 24mg1%
Potassium 3mg0%
Carbohydrates 3g1%
Protein 1g2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.