Plant-Based Cheese: Simple Recipes and Handy Tips

If you’re looking to skip dairy but still love that cheesy flavor, you’re in the right place. Plant‑based cheese can be made at home with a few pantry items, or you can pick a ready‑made option that fits your taste and diet. Below, we cover the basics you need to start enjoying cheese without cows.

Quick Homemade Vegan Cheese Recipes

Most DIY cheese starts with nuts, seeds, or soy. Here are two fool‑proof recipes that take under 30 minutes.

Cashew Cheddar: Soak 1 cup raw cashews for 4‑6 hours, then drain. Blend the cashews with ¼ cup water, 2 tbsp nutritional yeast, 1 tsp apple cider vinegar, ½ tsp garlic powder, ½ tsp smoked paprika, and a pinch of salt. Adjust the liquid until smooth, then chill for an hour. The result is a slice‑able cheddar‑style cheese.

Almond Ricotta: Blend 1 cup soaked almonds with ¼ cup water, 1 tbsp lemon juice, 1 tsp salt, and a pinch of nutmeg. The texture should be crumbly but spreadable – perfect for stuffing ravioli or dolloping on pizza.

Both recipes rely on nutritional yeast for that cheesy umami, and a splash of acid to mimic dairy’s tang. Feel free to experiment with herbs, chili flakes, or smoked salt to match your favorite flavors.

Buying Store‑Bought Plant‑Based Cheese

When you’re not up for making cheese, look for products with short ingredient lists. Few things to watch out for:

• Protein source: Choose nuts, soy, or peas instead of heavily processed starches.
• Added oils: Coconut oil is common and adds creaminess, but keep an eye on saturated fat if that’s a concern.
• Fortification: Some brands add calcium and vitamin B12 – a bonus if you’re on a vegan diet.

Brands that consistently get good reviews include Miyoko’s, Violife, and Treeline. They offer slices, shreds, and blocks that melt well on pizzas or grilled sandwiches.

Tip: Let pre‑sliced cheese sit at room temperature for 10 minutes before melting. It helps the cheese melt evenly and prevents a rubbery texture.

Whether you blend your own or pick a store version, plant‑based cheese can fit into sauces, salads, and baked dishes just like dairy cheese. The key is to balance flavor, texture, and nutrition. Keep experimenting, and you’ll find a cheese that satisfies every craving without the dairy.