smoked vegan cheese

Learn how to make hickory-smoked vegan cheese from scratch! Prepared with 5 simple ingredients, this vegan cheese is naturally fermented and smoked over hickory wood chips for complex flavors. It&#39;s buttery, packed with umami and so warming!

Hickory Smoked Vegan Cheese

raw cashews (soaked overnight)

tbsp sweet white miso

yeast

tbsp filtered water

capsules acidophilus

sea salt

tbsp hickory wood chips

Soak the cashews. Add the raw cashews to a large bowl and cover them with water. Let the cashews soak overnight or for at least 8 hours.

Drain them. The next day, drain the cashews and transfer them back to the bowl. In order to kill possible harmful bacteria, I recommend bringing a pot of water to a boil and pouring it over the cashews. Let sit for 1 minute, and drain them again. Next, allow the cashews to cool down for 15-20 minutes.

Blend into a cream. Transfer the drained cashews to a high-speed blender or food processor. Add the white miso, nutritional yeast, and filtered water. Blend on high speed, scraping down the sides from time to time, until you get a very smooth yet thick texture.

Add the culture. Stir in the acidophilus powder from the capsules (or use mesophilic culture) and blend again for a few seconds.

Blend the cashews

Allow the cashew cream to ferment. Transfer the cashew mixture to a cheesecloth and wrap it tightly (alternatively, you can use a nut milk bag). Place the cheesecloth containing the cashew cream in a colander on top of a bowl. Add a weight above it and let sit at room temperature for about 24 hours. Regarding the weight, I usually just place a plate and a few bowls on top but feel free to use whatever you have on hand. This step is important to start the fermentation of the cashew cream and drain possible excess water (which will make it easier to shape the cream into wheels).

Check after 24 hours. After one day, give the cashew cream a taste. It should have a slightly sour and lemony taste, like fresh cream cheese.

Refrigerate. Transfer the cashew cream to a clean bowl and cover with plastic film to the touch. Place in the refrigerator for about 4 hours.

Shape into small wheels. Cut strips of parchment paper and lay them in three 4-inch springform pans. You want to cover the sides and bottom of the springform pans. You can also use plastic film if you prefer. The goal is to prevent the cheese from sticking to the metal. Fill the pans with the cashew cream and press it down using plastic film so it doesn’t stick to your hands. Cover the pans with plastic film touching the cashew cream (to prevent it from drying) and place in the refrigerator for 2 days.

Salt. Two days later, carefully remove the cheeses from the springform pans and place them in a container lined with parchment paper. Salt both sides of each cheese with about 1/4 tsp of salt per cheese. Slightly salt the sides as well. Use your finger to gently spread the salt on the surface of the cheeses.

Refrigerate. Cover the container with its lid and refrigerate for 24 hours.

Pat them dry. The next day, your cheeses will have lost some water due to the salt. This reaction is called osmosis. Basically, salt drains excess water. If they are too wet, pat them dry with a paper towel and replace the parchment paper with a new one.

Fermenting and shaping

Age the cheeses. For the next 2 weeks, flip the cheeses every day and change the parchment paper regularly if it becomes wet. Note: Your cheeses should always be aged in your refrigerator, inside the container. Not at room temperature. At first, the cheeses will be very soft, but as they age, they will become firmer. If you see some mold appearing, just scrape it off and re-salt the area.

Aging

After two weeks, your cheeses should be firm enough to handle. If they are not, I recommend letting them age for another week. Once they are firm enough, it’s time to smoke them.

Set up. Place one tablespoon of hickory wood chips in the bottom of the stovetop smoker. Place the drip and cooking trays on top of the wood chips. You can now place two cheeses on the cooking rack.

Smoke. Heat the smoker over low-medium heat on a stovetop burner. Once the smoke starts to appear, close the smoker’s lid completely and smoke the cheese for about 12 minutes. Some smoke will escape from the smoker. That’s normal.

Flip. Halfway through smoking, carefully flip the cheeses. This will not affect flavor, but it will allow your cheeses to get an even brown color.

Allow to cool. After 12 minutes, the cheeses should be golden brown. Remove the smoker from heat and let cool for at least 30 minutes. Note: The cheeses will be very soft because of the heat, so remove them very carefully from the rack.

Age them again. Transfer the cheeses to a bamboo mat or clean grid and place them in the refrigerator. Let them age for one more week, flipping every 2-3 days. If you are patient enough, I recommend allowing the cheeses to age for another 2-3 weeks after the smoking process, wrapped in cheese paper (the flavors will merge, and the cheeses will become even firmer).

After the smoking process, this cheese can be stored in the refrigerator for up to four weeks. If you see any sign of mold, simply scrape it off.

Smoking

Thomas, I love your determination about and dedication to making vegan cheeses!  I would say that cheese is the food I've missed the most since going 100% plant-based with my eating.

The cheese-making processes (for this and all the other cheeses you do) are fascinating and definitely more specialized than, say, making a dinner dish.  You've certainly put a ton of work into developing them!   

Alas, I don't know that I'll get around to making them, given the special ingredients, tools and the 'active waiting' times.   But I'm giving it a 5-star rating because I can see the recipe and process are solid.

However, maybe you should consider making them for sale?  They sure beat what goes for 'vegan cheese' in the markets!  And I suspect I'm not the only plants-based eater who craves a good, aged cheese.

Hi Thomas, Thanks for sharing all these amazing vegan cheese recipes!
Do you believe I could replace the springform pans from step 6 with a cheesecloth lined in a bowl?

I just had my first bite of this cheese and it was worth the wait! Tastes just like Miyoko's Aged Smoked English Farmhouse. Actually... it's a little better!
I bought a smoker just for this (same as the one you have, btw).
I'm also almost done with a batch of camembert and blue cheese.
In a couple of weeks, I'll have some friends over and we'll enjoy all these 3 cheeses along with your cheese fondue.
Can't thank you enough!

I'm making your camembert, blue cheese, and hickory smoked cheese all at the same time! You made me buy a smoker, my friend... haha
I have made camembert and blue cheese in the past, but I had trouble with growing the mold. Your instructions were really clear, so I'm having a lot more success this time.
I got a fridge thermometer to keep an eye on the temperature around the cheeses and the mold is growing beautifully!
I'll tag you on IG when they're ready to show you the pictures.

have you ever tried liquid smoke instead? Thank you

My absolute favorite cheese to make. It is delicious.  Finally I dont miss cheese from dairy anymore, all because of this recipe. All my non-vegan friends and family adore it as well. Thank you so much for sharing Thomas.

A hearty plant‑based taco made with seasoned smashed lentils, smoked vegan cheese, and a bright fresh pico. Perfect for a quick dinner, brunch, or party snack. The lentil filling is chilled to set, then pan‑fried in a cast‑iron skillet for a crispy, melty taco that pairs with shredded lettuce, vegan yogurt, and a zesty lime‑coriander salsa.

BEST LENTILS dish EVER

Brown Lentils

Yellow Onion

Shallots

Garlic Cloves

Olive Oil

Spice Blend

(14 oz) Canned Plum Tomatoes

Water

Tortilla Chips

Smoked Vegan Cheese

Flour Tortillas

Shredded Lettuce

Greek Vegan Yogurt

Tomatoes

Red Onion

Fresh Cilantro

Lime

Rinse Lentils

Place 1 cup of brown lentils in a fine‑mesh sieve, rinse under cold water until the water runs clear, then drain well.

Dice Onion, Mince Shallots & Garlic

Dice the onion into pieces about the size of a lentil. Mince the two shallots and four garlic cloves as finely as possible.

Toast Spices

Heat the medium saucepan over medium heat, add 3‑4 tbsp olive oil to coat the bottom, then sprinkle in the spice blend. Stir constantly for about 2 minutes until fragrant.

Sauté Aromatics

Add the diced onion, minced shallots, and garlic to the pan. Sauté for 2‑3 minutes, stirring occasionally, until softened but not browned.

Add Lentils, Tomatoes & Water

Stir in the rinsed lentils, the whole canned plum tomatoes (crush them directly into the pot), and 3 cups of water.

Simmer Until Lentils Are Soft

Bring the mixture to a boil, then lower to a gentle simmer. Cook, stirring occasionally, for about 20 minutes or until the lentils are tender and most liquid is absorbed.

Stir in Crushed Tortilla Chips

Turn off the heat, let the pot sit for a minute, then fold in 1/2 cup crushed tortilla chips until evenly distributed.

Chill the Lentil Mixture

Transfer the lentil‑chip mixture to a shallow container, cover, and refrigerate for at least 2 hours (or overnight) until firm.

Add Smoked Vegan Cheese

Remove the chilled mixture from the fridge, stir in 1.5 cups shredded smoked vegan cheese until fully incorporated.

Prepare Fresh Pico

Dice the two tomatoes, finely dice half a red onion, roughly chop a handful of cilantro, juice two limes, then combine everything in a bowl. Toss lightly and taste; adjust lime if needed.

Assemble Tacos

Place a generous spoonful of the lentil‑cheese mixture onto half of each tortilla, fold the tortilla over, and press gently to seal.

Pan‑Fry Tacos

Heat the cast‑iron skillet over medium‑high heat, add a thin layer of oil, and place the folded tacos in the pan. Cover with a lid (or another pan) to steam for 2‑3 minutes, then flip and toast the other side for another 2‑3 minutes until golden and melty.

Plate and Serve

Arrange tacos on a plate, top with shredded lettuce, a spoonful of fresh pico, and a drizzle of Greek vegan yogurt. Serve immediately.

https://www.youtube.com/watch?v=gmLQB_nL1aE

Top 2 smoked vegan cheese recipes from across the web

The most viewed smoked vegan cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hickory Smoked Vegan Cheese

BEST LENTILS dish EVER

Top 2 smoked vegan cheese recipes from across the web

The most viewed smoked vegan cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hickory Smoked Vegan Cheese

BEST LENTILS dish EVER

The most viewed smoked vegan cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine