ObiHow To Make Homemade Vegan Cheese
With just soaked raw cashews, coconut oil, tapioca starch, agar agar, nutritional yeast, salt, and lemon juice, you can make the best homemade vegan cheese right in the blender. Each ingredient serves a specific purpose, they work together to create a base you can use in countless ways. Unlike regular non-vegan cheese, this vegan cheese is even healthier.
The process starts with soaking the cashews in hot water until they’re soft. While they’re soaking, the other ingredients go straight into the food processor. It might sound a little unexpected, but every component adds either flavor or texture that makes the finished cheese really stand out.
Once the cashews are ready, they get added to the food processor and blended into what looks like smooth cashew butter. Then comes the magic: adding hot water. This step activates the agar agar, giving the mix a stretchy, melty consistency that starts to resemble real cheese. The mixture gets poured into a small pot and whisked gently over a simmer, and within minutes it transforms into something that looks just like vegan white cheddar queso. You can enjoy it warm at this point or pour it into a bowl to chill. Once set, it firms up into a creamy, brie-like cheese that you can slice, spread, or even mel
The guided recipe below does a better job and taking you through the steps to achieve a great result.
Homemade Vegan Cheese Recipe
Equipment
- High-speed blender or food processor
- Measuring cups and spoons
- Small saucepan if you're warming the cheese
- Airtight container for storage
Ingredients
- 1 cup raw cashews soaked in hot water for 30 minutes
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 garlic clove
- 1 tsp apple cider vinegar
- ½ tsp onion powder
- 1 tsp salt adjust to taste
- ½ cup water add more for a thinner consistency
Instructions
Soak Cashews:
- Place raw cashews in a bowl of hot water and let soak for 30 minutes. Drain and rinse.
Blend:
- In a high-speed blender, add cashews, nutritional yeast, lemon juice, olive oil, garlic, apple cider vinegar, onion powder, salt, and water. Blend until completely smooth and creamy.
Adjust:
- Taste and adjust seasoning. Add more water if you prefer a thinner consistency.
Optional Heat:
- For a warm cheese sauce, transfer to a small saucepan and heat on low, stirring until warm.
Serve:
- Use as a dip for veggies, spread on sandwiches, or drizzle over pasta.
Nutrition
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