The following 3 vegan cheese recipes are light alternatives to regular dairy cheese as well as heavy nut-based cheese.
It’s easy to buy into the vegan cheese craze, which takes the beloved cheese-noshing experience and reimagines it so that you not only get to have your cheese but save a few cows along the way, too. Vegan cheese is marketed to be healthier and more body friendly than regular dairy cheese. However, just because its vegan doesn’t mean it’s necessarily doing your body any favors, especially if it’s based in caloric nuts. Luckily, you can whip up a truly light, pure, plant-based cheese in the comfort of your own kitchen and can eat as much as you want. These 3 vegan cheese recipes demonstrate just how easy it is to be persuaded to pursue a plant-based lifestyle.
White Cheese Whip Party Dip
- 1 head cauliflower
- 2 tablespoons Earth Balance butter
- 2 teaspoons mustard
- ½ teaspoon sea salt
- 2 tablespoons nutritional yeast
In a large pot over medium-high heat, bring water to a boil. While the water heats up, take the cauliflower and remove its leaves and tough stems. Once the water is boiling, add the cauliflower to the pot. Reduce heat to a simmer and cook for about 10-15 minutes, or until the cauliflower is tender throughout, but not so soft that it breaks upon being touched. Drain the water and rinse the cauliflower with cold water.
Add the cauliflower to a food processor along with the remaining ingredients. Blend until smooth.
Serve in a dip bowl and serve with vegetable crudités or chips.
Creamy Cheddar Cheese
- ½ baked sweet potato, skin removed
- ¼ teaspoon mustard
- Juice of half a lemon
- 1 tablespoon nutritional yeast
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon garlic powder
- Dash of salt
- Dash of black pepper
Blend all the ingredients together in a food processor until smooth. Mix into cooked noodles or use as a cheese topping for vegan nachos.
Firm Peppery Cheddar Cheese
- 2 cups + 1 1/3 cups water
- 1 cup oats
- 1 cup cooked sweet potato
- ½ cup nutritional yeast
- 1 tablespoon smoked paprika
- 1 tablespoons sea salt
- ½ teaspoon white pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoon lemon juice
- 1 tablespoon agar agar powder
Blend until smooth the 2 cups water with oats, sweet potato, nutritional yeast, paprika, salt, white pepper, onion powder, garlic powder, and lemon juice.
In a medium saucepan over medium-high heat, add 1 1/3 cups water and agar agar powder. Once the mixture is boiling, reduce heat to a simmer and continue to stir until the mixture has a thick consistency.
Add the agar agar mixture to the blender with the other ingredients and blend until well combined.
Scoop the mixture into desired shaped moulds and place in the refrigerator to set. The cheese should be firm after about 30 minutes. Remove from moulds and serve with vegetable crudités, chips, or toasted pita bread. You can also grate this cheese over soups, salads, pizza, or cooked veggies.
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Cheddar Cheese Grated Image from Shutterstock