How to make vegan cheese at home with under 10 ingredients and just 10 minutes of your time (not including chill time). This dairy-free cheese is tangy, cheesy, and versatile – use it in slices, shredded, or melted into or over dishes. Plus, it’s nut-free (no cashews) and soy-free!
We’re slap-bang in the middle of ‘Veganuary’ where, as of this year, more than half a million people have pledged to go Vegan for the month of January (Yay!). Do you know one of the biggest struggles for many, though? – giving up cheese!
That ooey, gooey, melty, tangy food is so good that people can’t imagine a life without it – but you don’t have to. I’ve already shared a (very popular!) Vegan Cheese Sauce, several other cheese alternatives (listed at the bottom of this post), and recently my take on Vegan Fondue. Now, it’s the turn of this hard-style, sliceable dairy-free cheese.
Tangy, Sliceable, Homemade Vegan Cheese
Honestly, I’m not kidding when I say that this is the best vegan cheese I tried so far. The recipe is actually based on my cheese sauce recipe – which has been loved by thousands of dairy and non-dairy eaters alike since I first posted it way-back-when in 2016 on Instagram!
By swapping just a couple of ingredients and a step you can turn the gooey sauce into a hard plant-based cheese worthy of slicing, shredding, or melting on your favorite dishes or adding to fancy cheese boards. The results are a versatile cheese substitute that is entirely addictive and 100% nut-free (without cashews) and something I’ve loved for years (but somehow never posted-oops!).
Best of all, this vegan cheese recipe is nut-free and super EASY. There’s no blender required or any fancy kitchen equipment, just a saucepan, and a few bowls! Plus, homemade options are far cheaper than going for anything store-bought and nearly always taste better!
What Is Vegan Cheese?
It’s a dairy-free, cheese substitute for those wanting to experience the taste and texture of cheese without dairy products.
I always like to tell new Vegans that trying to find ‘exact’ replicates for dairy cheese varieties can be difficult. In a way, vegan cheese is practically an entirely new food group – so I like to enjoy it for what it is (cruelty-free, and absolutely delicious when done right!) and haven’t looked back.
You may never find a vegan cheddar that is exactly like the dairy one you’re used to – but you’ll often find something ‘close enough’ that stands on its’ own merits. And if you ask any vegans that have been around for a while – believe us, your taste buds change, and soon you’ll be craving dairy-free cheese substitutes for their flavor and texture!
This recipe is a type of ‘generic’ cheese, most likened to a mild cheddar. It’s slightly tangy, ever so slightly smoky, with a cheesy flavor, and wonderful texture for slicing, grating, and melting! It’s also an excellent base for customizing and flavoring (check FAQ section for examples).
The Ingredients & Substitutions
- Coconut Milk: use a can of unsweetened full-fat coconut milk, not boxed or ‘lite’ versions. Shake the can well and use everything (the creamy part and water). This doesn’t really add much of a coconut flavor, however, you could also try with another plant-based milk combined with 4 tbsp of refined coconut oil (which doesn’t have any coconut taste at all). Note that the coconut fat content will allow the cheese to melt better.
- Nutritional Yeast: This will help to add a cheesy flavor and shouldn’t be omitted.
- Sauerkraut Juice: Will add the familiar flavor and tang of dairy cheese. Alternatively, use other pickling brine, olive brine (then reduce the salt), or water combined with 2 tsp lemon juice/ apple cider vinegar – though I’ve found sauerkraut juice is the best flavor, in my opinion!
- Tapioca Flour: Will provide a little stretch to the cheese when melting it (i.e. on pizza, toast, etc.). Alternatively, use arrowroot flour. For best ‘melting’ results, use ‘Kappa Carrageenan’.
- Agar Powder: It’s important to use 100% pure agar powder and not something with less strength – like brands that contain mainly maltodextrin (I use the NOW Foods brand). If you use agar flakes, you’ll need 3x as much (6 tbsp). Alternatively, you could use Kappa Carrageenan, though then you’ll need just 1 1/2 tbsp and won’t need to cook it for 5 minutes – just heat with the other ingredients and simmer for 1-minute maximum.
- Spices: I use onion powder, garlic powder, smoked paprika, and salt. Optionally, you can also add a pinch of turmeric powder for a more yellowish color (see recipe notes).
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How To Make Firm Vegan Cheese?
Step 1: Create a cheese sauce
- Grease the inside of a medium bowl/dish (mine measures 5.5 x 3-inches/ 14 x 7.5 cm) with a neutral oil and set aside.
- Add all the ingredients except the sauerkraut juice and tapioca flour to a saucepan and stir well with a whisk.
- Bring the mixture to a gentle simmer over medium heat, stirring frequently. Once it begins to simmer, set your timer to 5 minutes and allow it to cook (without ever boiling!), stirring occasionally. The mixture will thicken as it cooks.
Step 2: Add the extra ingredients and thicken
- In a small bowl, mix the lukewarm sauerkraut juice and tapioca flour. Add the mixture to the saucepan and stir with a whisk.
It’s important that the juice isn’t cold or else it will make the cheese sauce set quickly due to the agar agar.
- Continue to simmer for a further minute as the dairy-free cheese thickens further, stirring frequently. Then immediately pour the sauce into the prepared bowl/dish (it begins to harden quickly – so be fast!) and press down lightly with a spatula to smooth it down.
Step 3: Chill the vegan cheese until set
- Allow it to cool at room temperature until the bowl is just slightly warm, not hot, and then chill it in the refrigerator for at least three hours (or overnight) until the cheese is fully set. You can now enjoy it!
Serving Suggestions
Now, I know that no-one needs anyone to tell them how to enjoy their cheese; but a few suggestions for this vegan cheese recipe certainly couldn’t hurt.
- Slice and serve as part of a cheese board or platter along with fruits, veggies, and Homemade Bread and crackers.
- Use this dairy-free cheese within sandwiches or toasties – like this Vegan Grilled Cheese or Vegan Kebab Sandwich. Or even melted over this Gluten-Free Naan.
- Sprinkled over pasta dishes – like this Lentil Bolognese.
- Within Mexican-Inspired dishes – like these Vegan Enchiladas, or Quesadillas.
- Sprinkled liberally over fries – like these Loaded Nacho Fries or Chili Cheese Fries.
- Over pizza – like this Mexican Pizza, Vegan Calzone, or Sweet Potato Pizza.
- With Burgers and Hotdogs – like this Black Bean Burger.
- As part of a salad bowl – like this Brown Rice Salad or Mexican Avocado Salad.
- And lastly, this plant-based cheese can be used in place of, or combined with, most recipes where I’ve used my cheese sauce on this blog, including; Stuffed Zucchini Boats or Stuffed Eggplant, Breakfast Burritos, and tons more!
FAQs
How to store homemade vegan cheese?
Once set, the leftovers can be kept, covered, in the fridge for up to 5 days. You can also freeze it, in an airtight freezer-safe container, for up to 3 months.
Can I flavor the dairy-free cheese?
Yes, you can definitely experiment with different flavors (another reason this is the best vegan cheese ever). With this hard cheese substitute, I like to experiment with adding different herbs, spices, and seasonings.
For instance; garlic and herb, Italian herbs, add extra paprika and a dash of liquid smoke for smokier results, a dash of cayenne/chili powder and some red pepper flakes for heat, truffle or miso paste for extra umami, etc.
Does vegan cheese melt?
This really depends on what cheese substitute you’re using. However, yes, it’s entirely possible to make your dairy-free cheese melt – which this recipe does.
Within this recipe, the coconut fats are one element that helps the cheese to melt; meanwhile, the tapioca starch allows the cheese to become stretchy as it melts. While this cheese doesn’t melt as much as dairy versions, there is still some melt and ‘spread’, which I love. See the before and after photo:
Recipe Notes & Variations
- You can shred/grate it straight from the fridge or freeze it for 5-10 minutes beforehand. It works either way, as the coconut cheese is quite firm, but the freeze time can make it a little easier. This is because I’ve included ingredients to make this cheese able to melt – so it isn’t quite as solid as it would be, otherwise.
- For a stronger ‘cheesy’ flavor, feel free to slightly increase the amount of nutritional yeast used.
- Be careful to measure out the agar and tapioca starch accurately. Even the slightest increase/decrease can change the texture and results of the plant-based cheese quite drastically.
- Note that some agar agar brands will differ in strength and consistency – so you may have slightly different results from my own. Just make sure to use one that is 100% agar.
Other Vegan Cheese Recipes
- Easy Vegan Cheese Sauce
- Veggie Mac & Cheese
- Vegan Fondue
- Dairy-Free Cottage Cheese
- Vegan Parmesan
- Vegan Ricotta Cheese
- Vegan Cheddar Cheese
- Vegan Mozzarella Cheese
If you give this nut-free vegan cheese recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing your recreations.
Vegan Cheese
Video
Ingredients
- 1 (13.5 oz) can (360 g) coconut milk unsweetened (see notes)
- 4 tbsp (26 g) nutritional yeast (see notes)
- 2 tbsp (15 g) agar powder 100% pure (see notes)
- 1 ¼ tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp smoked paprika
- ⅓ cup (80 g) sauerkraut juice lukewarm
- 1 ½ tbsp tapioca flour (see notes)
Instructions
- Watch the video in the post for easy visual instructions.Grease the inside of a small/medium bowl or container of choice (mine measures 5.5 x 3 inches / 14 x 7.5 cm) with a neutral oil and set aside.
- Add all ingredients except the sauerkraut juice and tapioca flour to a saucepan and stir with a whisk.
- Bring the mixture to a simmer over medium heat, stirring frequently. Once it simmers, set your timer to 5 minutes. Let it simmer over low heat (do not let it boil) and stir occasionally as it will thicken the longer it cooks.
- In a small bowl, mix the sauerkraut juice with tapioca flour. It's important that the juice is not cold (otherwise, it will make the cheese sauce set partially). Add the mixture to the saucepan after 5 minutes and stir with a whisk.
- Continue to simmer for 1 minute, it will thicken even more, so I recommend stirring frequently. Then immediately pour the cheese sauce into the prepared bowl (it hardens fast, so try to be quick) and press it down slightly with a spatula.
- Let it cool until the bowl is just slightly warm, not hot, then refrigerate for at least 3 hours (or overnight) until set. Enjoy with these crackers!
Notes
Video Of The Recipe
- Store leftovers covered in the fridge for up to 5 days or freeze.
- Coconut milk: Do not use boxed or lite coconut milk, the result won't be good. You need full-fat coconut milk. Shake the can and use everything (the creamy part and the water, if separated).
- If you are afraid of any coconut flavor (I didn't notice any), you could experiment with a different plant-based milk and add 4 tablespoons of refined coconut oil. The refined coconut oil doesn't have any coconut flavor at all. In that case, reduce the amount of plant-based milk by 4 tablespoons.
- Agar agar: It's important to use 100% pure agar powder (I use the NOW Foods brand). If you have agar flakes, you will need to use 3-times as much (6 tablespoons).
- Note: You could experiment with Kappa Carrageenan instead of agar agar. The difference will be that you need to use less (just 1 1/2 tablespoon instead of 2), plus you don't have to cook it for 5 minutes. Just heat it with all other ingredients and simmer for max. 1 minute.
- Sauerkraut juice: It adds flavor and tang, similar to dairy-cheese. Alternatively, use other pickling brine, olive brine (then reduce the salt), or water combined with 2 tsp lemon juice/ apple cider vinegar - though I've found sauerkraut juice is the best flavor, in my opinion!
- Tapioca flour: You can use arrowroot flour instead. It will add a little stretch to the vegan cheese if you melt it (on pizza or toast).
- The vegan cheese melts just slightly. If you want it to melt, even more, choose Kappa Carrageenan, as it does yield a better result. Also, if you choose a brand of coconut milk with more fat, it will melt better.
- Color of the cheese: I use a brand of nutritional yeast (with the addition of B-vitamins which color the Nooch yellowish). However, if your nutritional yeast isn't yellow, you can add a pinch of turmeric powder.
- Nutrition facts are for 1 piece (about 60 grams) if you cut the cheese into 8 pieces.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!
Thanks for this recipe, it’s really good and much easier than other recipes I’ve seen for vegan cheese. I’ve made it several times and since I’m already fermenting sauerkraut, that makes it even easier. I’m using NOW agar as recommended and it’s come out great every time. I increased the agar to 2.5 T but may go back to 2T to see which I like better. I also like less salt in everything and am using 7/8 t.
Thank you so much for your feedback, Bruce! 😊 I’m really glad you like the recipe and that it’s been working well for you. And that’s great that you’re already fermenting sauerkraut, that definitely makes it easier.
Thanks for sharing what worked for you! 💛
I just finished making this and had to leave a review. It is by far the best “cheese” recipe I have found! I was looking for something other than cashew cheese because, although it is okay, I get pretty tired of my cheese tasting like gravy. This recipe is SO close! Now I’m excited to have pizza and grilled cheese sandwiches. Thank you so much for sharing it!
Thank you so much for your lovely feedback! I’m really happy you enjoyed the recipe, Kandy, and that it worked so well for you. It means a lot to hear that it comes close to what you were looking for. 😊
Hope you enjoy many delicious pizzas and grilled sandwiches with it!
Help! I waited for the Kappa Carrageenan to arrive to make this cheese again. As I was making it, I realized I was confused.
“You could experiment with Kappa Carrageenan instead of agar agar. The difference will be that you need to use less (just 1 1/2 tablespoon instead of 2), plus you don’t have to cook it for 5 minutes. Just heat it with all other ingredients and simmer for max. 1 minute.”
Does this mean you just dump the tapioca and brine mix into the rest of the ingredients from the start, heat and simmer it for one minute? Or do you mix all but these last two ingredients, heat and simmer for one minute, and then add the tapioca/brine mixture and simmer again for one minute?
I did not add the tapioca/brine from the start, but realized I didn’t know what you meant. Please write out instructions for using Kappa Carrageenan to make this cheese. Thank you so much!
My cheese is quite soft. One slice is great, then it gets too soft to slice. And I was aiming for firmer and meltier. The flavor is great.
No worries at all, I totally understand the confusion 😊 I’ll write it out clearly step by step for using kappa carrageenan.
With kappa carrageenan, you do not cook it as long as agar, and you also don’t need to treat the tapioca separately at the end.
Here’s how to do it:
Add all ingredients to the saucepan from the beginning, including
– the kappa carrageenan
– the tapioca starch
– the brine
– everything else listed in the recipe
Whisk everything very well while it’s still cold, so there are no lumps.
Heat over medium heat, stirring constantly.
Once it starts to thicken and gently bubble, let it simmer for about 1 minute only, then immediately pour it into the mold.
That’s it. No separate step for the tapioca/brine at the end.
Now about the texture:
If your cheese is quite soft and loses structure after slicing, a few things could be happening:
• Slightly too little kappa carrageenan
• Not brought fully to a brief simmer
• A bit too much liquid overall
Kappa sets quite firmly once fully cooled, but it does need to reach activation temperature. Make sure it really comes to a gentle boil before counting that 1 minute.
If you want it firmer and meltier, you can slightly increase the kappa (just a small amount, not too much) and make sure it cools completely in the fridge for several hours before slicing.
Thank you , thank you, thank you!
I needed that clarified. This is perfect. I love having this on hand to add a little something extra to my dishes like enchiladas, or the pizza baked oats.
Big hugs! 🫂❤️
Aww that makes me so happy to hear 🥰
I love that you keep it on hand like that. So glad the clarification helped 💛
Big hugs right back to you ❤️
This is an excellent recipe with excellent instructions. Yes, our tastebuds change. Yes, one can’t make an exact replica of dairy cheese. But my mind is whirling with possibilities now that I have tried this.
This worked exactly as you said it would and was just as easy too! Even my husband was surprised at the product achieved. I cut it into fours and wrapped them separately and froze most of it for future use. Today I ordered the Kappa Carrageenan from Amazon for my next attempt. I did use some of that first batch on top of a pan of enchiladas and it was beautiful and tasty. I don’t think our guests knew a thing.
What a wonderful base of operation for a whole new plant world of ideas! Thank you, Ela.😍☺️🤗
Hello! I am so excited to have found your recipes! I first made your vegan cheese sauce and love it.
I have been very excited also about your firm vegan cheese recipe and have made it three times so far. However, none of my 3 batches have firmed up even after 24 hours in the refrigerator. I am hoping you may have some tips for me. Also, for background, I am a former chef/pastry chef so I am well versed in the kitchen. I was vegan for over a decade years ago, and recently returned to a mostly vegan diet.
I live at an altitude of 5700 ft/1738 m above sea level in the US. I will describe how I made each batch.
Batch #1, I followed your recipe exactly, except that I substituted the coconut milk with a pumpkin seed milk that I make myself. I contains raw pumpkin seed milk, our well eater (which is rather “hard”, or mineral rich) and a pinch of light grey sea salt. I added refined coconut oil in the ratio you recommended for substituting another plant based milk. I used a little ancho chile powder instead of paprika and added a little turmeric powder. followed exactly the rest of the ingredients, proportions and cooking times. (And it is supposedly 100% pure agar agar powder).
The result is delicious and set up about like a firm jello consistency, or like a panna cotta texture.. It is great to use where melty cheese is needed, like I add it to my curry tofu scramble after I turn off the heat and it gets so melty and delicious! BUT, I still wanted some firm cheeze so I assumed I may need to adjust cooking temps and times based on my prior experience at this altitude. I usually have to cook things like custards at a higher temperature more quickly, so for batch #2…
Batch #2: I did exactly like Batch #1, but also added a hint of achiote oil I had made (in a sunflower oil base)for more color, and a touch more salt. I let the mixture boil briefly before adding the sauerkraut juice and tapioca mixture. The result, while also delicious, was basically exactly like the first. After setting overnight in the fridge, it was a panna cotta consistency. SO, I assumed that my pumpkin seed milk/coconut oil combo was the issue and decided batch #3 would use full fat coconut milk just like your original recipe.
Batch #3: I did like batch #2, but used full fat coonut milk – Native Forest brand, “simple’, which has no guar gum. For this batch I also made some achiote oil using refined coconut milk, thinking perhaps the small addition (about 1/2 tsp) of the sunflower oil in Batch. #2 had affected the texture. OTher than that, everything else was the same as the above. This one formed a skin on top but NEVER set up even to that panna cotta consistency, so I stirred it and is now a lovely, creamy cheese sauce!
I wonder what is going on here? I would love any thoughts and suggestions you may have!
A couple things I am thinking may be involved:
1) The coconut milk needs to have guar gum to work here?
2) The agar agar powder, purchased on Amazon, may be counterfeit and not actually what it claims to be. It is this one ( https://www.amazon.com/dp/B0D5MCCZF7?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1 )
3) I need to adjust cooking differently based on my altitude
Thank you!
Anna
Hi Anna, thank you so much for taking the time to write such a detailed comment. That really helps a lot and I’m glad you’re enjoying the flavor, even if the texture isn’t where you want it yet.
A few thoughts that should hopefully solve this.
First and most important. This really sounds like an agar issue. Agar is unfortunately very inconsistent across brands and there are quite a few products on Amazon that are either very weak or not pure agar powder at all. What you’re describing, panna cotta or firm jelly but not sliceable, is exactly what happens when the agar isn’t strong enough. I would honestly try a different brand before changing anything else. I’ve had this happen myself when testing with other agars. Using a trusted brand makes a huge difference.
Second, altitude is usually not the problem with agar. Agar sets when it cools, not based on boiling temperature like starches or custards. So living at 5700 ft should not prevent it from firming up as long as the agar itself is strong and properly activated.
Third, coconut milk. You do not need guar gum for this recipe. In fact, I usually prefer cans without gums. Native Forest Simple is totally fine and should work perfectly. So I would rule that out as the cause.
Fourth, plant milk substitutions. Pumpkin seed milk plus added oil can work flavor wise, but it does slightly change the water to fat ratio and mineral content. That explains why batch 1 and 2 set softly but not firmly. However, batch 3 not setting at all again points back to the agar rather than the milk.
A few practical tips for the next try.
Make sure the mixture really simmers for the full time and that the agar is fully dissolved. No graininess at all.
Once you add the sauerkraut juice and tapioca, whisk constantly for that last minute.
Pour immediately into the mold. Agar starts setting very fast.
Let it cool at room temperature first, then refrigerate.
But honestly, my strongest recommendation is to try a different agar powder. If the agar works, this recipe sets very firmly and is sliceable straight from the fridge.
I’m really happy to hear how much you enjoy the sauce version too. That actually makes sense given the texture you’re getting. Please let me know if switching the agar solves it. I’d love to hear how it turns out next time.
Hi, thanks for the vegan cheese recipe. I’m excited to try it, but am allergic to nutritional yeast. Any ideas for a substitute?
Yes, no problem at all 😊 You can leave the nutritional yeast out. It is only there for a cheesy, savory note, but it is not needed for the texture or for the recipe to work.
If you would still like a bit more “cheese-like” flavor without nutritional yeast, you can optionally add one of these instead:
• a tiny splash of apple cider vinegar or lemon juice (if you tolerate acids)
• a small pinch of white miso (if you tolerate soy)
Could I omit the tapioca starch if I have an allergy and don’t plan on melting the cheese?
Hey Soula, you could use potato starch, arrowroot flour, or cornstarch. 🙂
My query was removed without any response. Why?
Not sure what you mean… You commented on a different recipe (here) and I replied a few hours later.
after downloading the Yuka app, I am being very careful with anything that I buy in the store. unfortunately the great majority of a store bought vegan cheeses are not good!.. nutritionally is speaking so I decided to make my own cheese my husband loved!it I loved it it was the easiest to make😊 from now on I will just make this cheese and avoid the store bought, question is any other r cheese recipe that you can share?.. Thank you!
Hi Elsa, I am so glad you like the recipe. Here are some of my favorites:
Easy Vegan Cheese Sauce
Vegan Cream Cheese
Vegan Cheddar Cheese
Vegan Mozzarella Cheese
Vegan Cheese Fondue