Another toughy to give up for many people new to veganism is cheese.
Most of us love cheese and why not, there is so much variety and uses for it, from simple slices, to bakes and of course, the obligatory pizza; cheese plays a big role and peoples diets.
If, like me, you have sampled the various products available in grocery stores that go under the label of vegan cheese, you have probably come away disappointed; while there are good commercial vegan cheeses, there are a lot that are not.
Do not fear though, as your search for great vegan cheese is not in vein, as creating great tasting, vegan cheeses at home is relatively simple and will give you great tasting results.
The first 2 cheese recipes come from the same creator, Thomas at Full of Plants. Thomas has been creating amazing plant based cheeses for some time now and has really raised the bar when it comes to vegan cheese making.
Ash Ripened Camembert
Thomas’ Ash Ripened Camembert is a great creation, using simple ingredients, such as cashew nuts and activated charcoal, Thomas has managed to create a cheese that would satisfy the most fussy cheese connoisseurs.
Another stand out cheese from Thomas, is this aged blue cheese. Once again, the predominant ingredient are cashew nuts, with the distinctive blue mold coming from the addition of acidophilus probiotics and penicillium roqueforti .
If you are looking for a vegan version of pepperjack cheese, this one should be on your list.
Julie at Baked In Created this and I have made it myself several times, as it is very simple and easy to create, with great results.
I like to add some of my own homegrown chillis to the mix, to give it a little more bite.
This one is something a little different, proving that you can make cheeses with very inexpensive ingredients; no cashews in this one, instead, it uses rice as the base ingredient.
I have made this one several times as well and it results in a good imitation of a cheddar cheese.
Another interesting cheese, created by Rebecca at vegan Blueberry, is this smoked gouda, this one is sliceable, shreddable and meltable, so ticking all the boxes for a versatile cheese recipe.
Base dry ingredients are a mix of cashew nuts and tapioca flour.
This vegan parmesan cheese is very simple to make, requiring nothing more than a few ingredients and a food processor (or high speed blender).
This is a great parmesan to keep in a jar and use whenever you want to add that parmesan flavour to a dish.
Once again, a cashew nut based vegan cheese, this time replicating a ricotta, for used for baking, salads or anywhere else you want to recreate a ricotta in a meal.
Another nut free cheese recipe, this one something completely different, proving, once again, the versatility of a plant based diet.
The base ingredient in this cheese recipe, is zucchini; yes, that’s right, raw zucchini.
There are a few different zucchini cheese recipes available, but this one is quite good, for those with a nut allergy.
Mozzarella Aquafaba Cheese
Another cashew based cheese, but his one includes the addition of aquafaba. If you don’t know what aquafaba is, it is an amazing find and freely available in just about every can of raw beans, in the form of the brine that the beans are stored in, in the can.
There are many vegan mozzarella recipes available, but the inclusion of aquafaba makes this one something special, resulting in a great, melty cheese that you can use on pizzas, or simple toasties.
Sun-Dried Tomato Camembert
I’ll finish the way I started, with another amazing creation by Thomas at Full of Plants.
This is another mature, cashew nut based cheese, with the addition of sun-dried tomatoes to give it its distinctive colour and flavour.
Hopefully this post has inspired you enough to attempt creating your own vegan cheeses. They are not difficult to do and the results are great, once you master the basics.