dairy free cheese

Creamy tangy dairy-free goodness, perfect for slicing, crumbling, baking and grilling, this vegan cheese is the one you&#x27;ve been waiting for!

Easy One-hour Vegan Goat Cheese

(200 grams) raw cashews,

lemon juice

coconut oil

garlic

salt

(200 milliliters) full-fat coconut milk

tbsp red wine vinegar

water

tbsp agar agar powder

probiotic capsules (optional)

Cover the cashews with 2 inches of water,...

Cover the cashews with 2 inches of water, add the teaspoon of lemon juice, bring to the boil and reduce heat slightly, to a roiling simmer, for 15 minutes.

Prepare the molds you will be using (you...

Prepare the molds you will be using (you can use anything, cups, glasses, silicone molds, muffin pans) by brushing the inside lightly with a little oil and splashing water around the mold and then draining any excess water and oil. If making a "log" in a cylindrical glass, I recommend lining the sides with a piece of baking paper to make removal easier.

Drain the cashews and process with the lemon...

Drain the cashews and process with the lemon juice, melted coconut oil, and garlic until as smooth as possible, stopping to scrape the sides down.

Add the salt, coconut milk, and vinegar and...

Add the salt, coconut milk, and vinegar and process until completely smooth.

Mix the agar-agar with the water and boil...

Mix the agar-agar with the water and boil for at one minute, stirring frequently to prevent the agar-agar from forming a lump and sticking to the bottom.

Add the agar-agar and water mixture to the...

Add the agar-agar and water mixture to the food processor and process until well incorporated. Add the probiotics now if you wish by twisting apart the capsules and emptying the contents into the processor and process again to mix.

Spoon the mix into the prepared molds and...

Spoon the mix into the prepared molds and leave to cool at room temperature for half an hour. Remove from the molds and keep in an airtight container in the fridge until ready to serve.

https://mediavine-res.cloudinary.com/video/upload/rp8k2rpobbj0djbwtt82.mp4

Creamy tangy dairy-free goodness, perfect for slicing, crumbling, baking and grilling, this vegan goat cheese is the one you've been waiting for!

Vegan cheese that&#x27;s made from pistachio nuts and is free of dairy. Quick and easy recipe for a plant based cheese that has no added oils. This nut cheese slices and grates.

Pistachio Nut Cheese

Nutritional Yeast

tbsp Maple syrup / any sweetener

tbsp Agar agar powder

Garlic

½ Lemon juiced

tbsp Apple Cider Vinegar

Water

Salt

Soak the pistachio nuts in water with a...

Soak the pistachio nuts in water with a pinch of salt for an hour or overnight.

Place half the water and everything else apart...

Place half the water and everything else apart from the agar agar into a blender.

Blend nut mixture until smooth in a powerful...

Blend nut mixture until smooth in a powerful blender.

In a pan put in the remaining half...

In a pan put in the remaining half of the water and the agar agar powder.

Simmer for 5 mins stirring constantly. Make sure no...

Simmer for 5 mins stirring constantly. Make sure no lumps of agar agar form at the bottom.

Take off the heat and stir in the...

Take off the heat and stir in the pistachio mixture until combined.

Pour nut cheese mixture into a mould and...

Pour nut cheese mixture into a mould and then chill for 2 hours. Line with greaseproof paper to give a great look.

Enjoy Pistachio Cheese within 3 days and keep...

Enjoy Pistachio Cheese within 3 days and keep chilled.

https://mediavine-res.cloudinary.com/video/upload/uyw6asltddiv1wvzhehu.mp4

Vegan cheese that's made from pistachio nuts and is free of dairy. Quick and easy recipe for a plant based cheese that has no added oils. This nut cheese slices and grates.

Pistachio Cheese

A healthy version of everyone&#39;s favorite nacho topping that packs tons of flavor!

Vegan Nacho Cheese With Hidden Veggies

sunflower seeds (soaked)

sweet potato (medium, cubed)

carrot (medium, chopped)

onion

tsp mustard (omit if allergic)

nutritional yeast

lemon (juiced)

banana peppers

tsp salt

paprika

On a sheet pan, add the sweet potato, carrot, garlic and red onion. Bake at 400F for 30 minutes, until soft.

In the meantime, boil the sunflower seeds for 10 minutes.

Once the vegetables are cooked and the sunflower seeds are soft, when safe to handle, transfer to a high speed blender with all remaining ingredients and combine until smooth. Add more water as needed to thin. Enjoy with nachos, or as a delicious pasta sauce. 

This homemade vegan cheese is a perfect alternative to store-bought options, not to mention completely nut-free!

Homemade Vegan Cheese Recipe (Sliceable and Grateable)

sunflower seeds

water (reserved

tbsp tahini

tsp miso paste

yeast

Add all listed cheese ingredients apart from the agar agar powder and 1 cup of water to a high speed blender. Combine until smooth. You can transfer this to a mold now and set overnight, for a spreadable cream cheese like texture. 

For a sliceable texture like in the video, use agar agar. In a saucepan over medium heat, add the 1 cup of water and agar agar powder. Boil for 1 minute, stirring regularly. Remove from the heat, and pour it into the blender cup with the cheese mix. Blend until smooth.

Transfer to a cheese mold or Tupperware container. Add seasonings on top like fresh parsley, lemon zest and black pepper if desired. Place in the fridge overnight. Enjoy with Simple Mills crackers as desired. Store the cheese in the fridge for up to five days.

Creamy, thick, and tangy, this Sunflower Seed Cream Cheese is the best dairy-free cream cheese substitute! It&#039;s nut-free, gluten-free, and made with 7 ingredients only!

Sunflower Seed Cream Cheese Recipe

raw sunflower seeds

lemon

coconut oil*

nutritional yeast**

¼ tsp black pepper

Rinse sunflower seeds well. Add pot a pot and cover with water. Bring to a boil, then simmer on medium-high heat for 25-30 minutes or until soft.

Then, drain the sunflower seed, and DO NOT rinse! Add them to a food processor or a high-speed blender, alongside the coconut oil, boiling water, lemon juice, nutritional yeast, salt, and black pepper. Blend on high for a few minutes, until very creamy and smooth. You&#39;ll need to stop a few times to scrape down the sides with a spatula.

Taste and adjust the flavor if needed, adding more salt for saltiness, lemon juice for tanginess, or nutritional yeast for cheesiness.

Transfer the cheese into a container and refrigerate for at least 4 hours, ideally 6-8 hours. This will help the cheese to set and firm up.

Serve with veggies, crackers, or pita chips. Keep in mind that the cheese will start to melt slightly if kept for 1-2 hours at room temperature.

The best vegan ricotta with an authentic ricotta taste and texture and made with just four simple ingredients. It&#39;s light, fluffy, mild, creamy and milky and can be enjoyed as it is or used as a non-dairy substitute for ricotta cheese in any recipe.

Vegan Ricotta

flour

sugar

fine sea salt

¼ cup (60 mls) apple cider vinegar

To a blender add the almond flour, water, sugar and salt. Blend for at last a minute until white, completely smooth and milk-like.

Place a sieve over a large saucepan. Line the sieve with cheesecloth, nut milk bag or very clean lint free dish towel, and strain the milk from the blender through it and into the pan. Give it a good squeeze to get the last of it out. Discard/compost the pulp or see the FAQ&#39;s for ways to use it in another recipe.

Heat the blended milk in the pan over medium heat until just starting to boil. Wait until you see some vigorous boiling bubbles form then turn off the heat right away.

Immediately add the vinegar to the hot milk and stir. Cover with a lid and leave at room temperature until completely cool. This will take several hours. You can easily leave it up to 6 to 7 hours if you need to go out. Don&#039;t be tempted to put it in the fridge to hurry it up. It needs to stay at room temperature.

Once it is completely cool, set a sieve over a mixing bowl and line it with some fresh cheesecloth (or a very clean non fluffy dish towel). Carefully pour the curdled milk mixture into the cheesecloth, then bundle it up tightly at the top and tie with string or an elastic band.

A lot of clear liquid will come out quite quickly. Pour it down the sink before putting the whole thing (bowl, sieve, and cheese sitting inside it) in the fridge overnight to drain. Don&#039;t be tempted to squeeze it to hurry it up because you will affect the texture of the ricotta. Just let gravity do its thing.

In the morning it&#039;s ready. You can open the cheesecloth and use the ricotta immediately or you can transfer the ricotta curds to a cheese mold or ricotta basket to get a more traditional ricotta shape. You can also leave it for a few more days in the cheesecloth over the sieve and bowl to become drier and firmer if you want to.

If using a ricotta basket or cheese mold, simply spoon the ricotta curds into it and press down to compact it gently. Fold up a few pieces of kitchen paper or a clean cloth and lay it on a plate, then sit the basket of ricotta on top. Cover with an upturned bowl and put in the fridge for a couple of hours (or longer) before carefully turning out of the basket to reveal your perfect little ricotta.

This is delicious and quick and easy to make. Passing on a method I learned years ago making a Russian Easter treat, Pashka, I suggest a slightly different method for final straining. You need a clean (preferably never used) dry clay pot. The ones used for plants. A medium size works. When you are ready to refrigerate the mixture, drape the pot with cheese cloth. Using a container that will comfortably hold the pot, place the pot in the container. (if you have one use a rack to keep the bottom of the clay pot raised slightly. Put the mixture in the clay pot, fold the cheese cloth over the top. Then get a heavy weight (I used a 28oz can of Tomatoes) and press is down on the cheese cloth covered mixture. Leave it in the fridge for a day or two. Liquid will leak through the clay pot's hole, and also be absorbed by the clay. After a day or two, you can remove the pot , turn it unfold the cheese cloth and turn the pot upside down. If it all works, you'll have a perfectly molded rocotta. If it's a bit too soft, no harm done, just put it in bowl. Still delicious.

I love Kite Hill ricotta but, it has gotten too expensive and hard to find and I was searching for an alternative. I am literally blown away by how easy and delicious this is. I used fresh lemon juice instead of ACV and I accidentally added it in before I blended/heated the mixture but it still came out amazing. 

I used Costco almond flour and blended on the highest setting in my high speed blender for 1 min and it was super creamy. I didn't actually have any pulp after passing it through the lined sieve. 

I made it at night, let it sit for 7 hrs and put it in the fridge to strain for a few hours and by lunch time it was PERFECT. Creamy, hint of sweetness, literally as good or better tasting than dairy ricotta. 
Thank you for sharing this. It is a game changer!!

The most amazing vegan ricotta ever! I have been missing it for years. And your ricotta just blew my mind. Thank you for the recipe. I totally love it.

Yet another delicious recipe on here! Made this to top on toasted baguette slices with spiced cherry preserves. Yum! Going to make this again this weekend to use for ravioli! Thank you for sharing!

https://content.jwplatform.com/videos/FhFmyxhS.mp4

The best vegan ricotta with an authentic ricotta taste and texture and made with just four simple ingredients. It's light, fluffy, mild, creamy and milky and can be enjoyed as it is or used as a substitute for ricotta cheese in any recipe.

Top 6 dairy free cheese recipes from across the web

The most viewed dairy free cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy One-hour Vegan Goat Cheese

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Top 6 dairy free cheese recipes from across the web

The most viewed dairy free cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy One-hour Vegan Goat Cheese

Pistachio Nut Cheese

Vegan Nacho Cheese With Hidden Vegg...

Homemade Vegan Cheese Recipe (Slice...

Sunflower Seed Cream Cheese Recipe

Vegan Ricotta

The most viewed dairy free cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine