Cheeses

Smoky Coconut Milk Chile Cheddar Cheese

Vegan Smokey Chile Cheddar Cheese sliced

I love experimenting with different vegan cheese flavors and bases. I really love using coconut milk because it’s easy and affordable. I am often asked if these cheeses have a strong coconut flavor and the answer is, not really. I always used refined coconut oil which has little to no coconut flavor at all, and all of the spices and other ingredients in the cheese mask the flavor of the milk very well. I love this particular chile cheddar for its deep smokey, peppery flavor without a lot of heat. You could always bump up the heat in this cheese by adding a few slashes of your favorite hot sauce. My kids and husband are not big fans of eye watering, nose running pepper heat, so this cheese has all the flavor without any of the pain. We added reconstituted dried chiles and a can of small green chiles for the perfect smokey and tangy combo. This vegan cheese will slice, shred, and even remelt, making it perfect for quesadillas, enchiladas, tacos, sandwiches, or just snacking! This is a quick set cheese and is so simple to make, there is no reason to keep overpaying for store bought vegan cheese! You can have delicious vegan cheese, start to finish in about 2 hours, and for a quarter of the grocery store price!

INGREDIENTS:

  • 1 can full fat coconut milk

  • 2 tablespoons agar powder

  • 2 teaspoons light miso paste

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon salt

  • 1/4 cup plus 1 tablespoon nutritional yeast

  • 1 teaspoon turmeric

  • 2 teaspoons smoked paprika

  • 1 small can green chiles (4 oz can)

  • 2 dried chili peppers

  • 1/4 cup refined coconut oil

  • optional: a few shakes of your favorite hot sauce

Vegan Smokey Chile Cheddar Cheese on a cracker

INSTRUCTIONS:

  1. Place dried chiles in a medium sized bowl. Pour enough boiling water over the peppers to cover and place a plate on top of the bowl. Let the peppers soak for about 20 minutes

  2. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar and peppers.

  3. Pulse a few times to mix it all up.

  4. After the peppers are done soaking and have softened, remove from the water. Cut the pepper open and remove the stem and the seeds. I just run a paper towel down the inside of the peppers to wipe out the seeds.

  5. Drop the whole peppers into the food processor. Open the green chiles and dump them onto several folded up paper towels or a clean kitchen towel just to absorb some of the liquid. Add them to the food processor as well. Pulse until the peppers are broken down.

  6. Now add the milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. This only takes a few minutes.

  7. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  8. Transfer to the mixture to several small bowls or cheese molds. I can fill three small bowls with this recipe.

  9. Allow the cheese to harden in the refrigerator uncovered for a few hours.

  10. Store in an airtight container in the fridge for about a week or so.

If you like this recipe, try these:

Coconut Milk Colby Jack Cheese

Coconut Milk Pepper Jack

Smokey Cashew Cheddar

A cheese board with vegan coconut chile cheddar cheese surrounded by chiles and crackers

smokey coconut milk chile cheddar vegan cheese

Easy Vegan All Purpose Cheese Sauce

Vegan cheese sauce dripping from a spoon into a copper pot

One of the most basic and useful recipes I have, is this one. This easy vegan all purpose cheese sauce is something I almost always have on hand. It is a very convincing, ooey, gooey, white cheese. You can use it for pizza, pastas, grilled cheese, seriously so many different things. The spice profile is pretty basic and can be changed up depending on what you are using it for. If you are allergic to nuts, check out our allergy friendly queso recipe. You can leave out the peppers and hot sauce and will be left with a basic nut free cheese sauce! Also check out our cashew queso recipe. It has a nice spicy kick and works well for quesadillas, and enchiladas, and tacos.

INGREDIENTS:

  • 1 cup cashews

  • 2 cups water, plus more for soaking cashews

  • 1 teaspoon light miso paste

  • 4 tablespoons tapioca or corn starch

  • 3-4 tablespoons nutritional yeast (I tend to lean towards being more heavy handed with the nutritional yeast. Adjust to your taste)

  • 1 teaspoon minced garlic

  • 1 teaspoon salt

  • 1 tablespoon apple cider vinegar

INSTRUCTIONS:

  1. Place cashews in a microwave safe container and cover in water. Microwave for 3 minutes. Drain water and rinse. If you do not have a microwave, you can boil them in a pot of water for 5 minutes or you can soak them for a few hours in hot water.

  2. Add drained cashews and remaining ingredients to a high speed blender and process until the mixture is totally and completely smooth. This may take a minute or two of blending.

  3. Transfer mixture to a medium sized pot over medium heat. Heat the mixture for a few minutes, stirring continuously with a whisk until the mixture begins to thicken. Once desired consistency, remove from heat. If it gets too thick, you can add a little more water to thin it back out.

  4. Depending on what I am using the sauce for, depends on how thick I will allow it to get. If using it for pizza, then I will let it get pretty thick so I can dollop it on top of the pizza. If using it in a lasagna or in enchiladas, I will keep it at a thick pudding constancy so it’s easier to spread. You can use it as an alfredo sauce, just keep it on the thinner side. Feel free to add any extra spices depending on what you are using it for!

You can use this sauce for:

pizza, lasagna, enchiladas, as an alfredo sauce, stuffed shells, calzones, quesadillas, mac and cheese, cheese spread for sandwiches, grilled cheese, just to name a few

If you like this recipe, try these:

Cashew Queso

“Meaty” Cheddar Queso

Spicy Vegan Queso, Nut Free

My favorite vegan cookbook is “Veganize It!” by Robin Robertson. I adapted and made some changes to her recipe for cashew pizza “cheese” to create this basic all purpose cheese sauce. If you are in the market for some great vegan cook books, be sure to check her’s out.

Easy all purpose cashew based vegan cheese sauce. Perfect for vegan pizza, pasta, or sandwiches!

Vegan Herb Almond Goat Cheese

Before we cut animal products,  goat cheese was my go to. When I set out to create a vegan “goat” cheese I wanted it a little crumbly, yet still creamy, and I wanted it to have that goat cheese briny, tart, zip. I have also been wanting to make an herbed cheese for a while, and a goat style cheese seemed like the perfect candidate! If you have never used Herbs de Provence, you can normally find it in the spice section of your local market. I use it often in cooking and it is absolutely delicious in this cheese! If you can’t find it at your market, and don’t feel like mixing up your own, then you can use any combo of any herbs you like, or skip the herbs all together! It will still be delicious. The sauerkraut in the recipe is important to give the cheese that briny tang, so don’t skip it! This vegan goat cheese also bakes up nicely, so get creative and think beyond cheese and crackers!

Before we cut animal products, goat cheese was my go to. When I set out to create a vegan “goat” cheese I wanted it a little crumbly, yet still creamy, and I wanted it to have that goat cheese briny, tart, zip. I have also been wanting to make an herbed cheese for a while, and a goat style cheese seemed like the perfect candidate! If you have never used Herbs de Provence, you can normally find it in the spice section of your local market. I use it often in cooking and it is absolutely delicious in this cheese! If you can’t find it at your market, and don’t feel like mixing up your own, then you can use any combo of any herbs you like, or skip the herbs all together! It will still be delicious. The sauerkraut in the recipe is important to give the cheese that briny tang, so don’t skip it! This vegan goat cheese also bakes up nicely, so get creative and think beyond cheese and crackers!

INGREDIENTS:

  • 1 cup blanched almonds

  • 1 cup almond milk

  • 2 tablespoon agar powder

  • 1/3 cup sauerkraut, no juice

  • 2 teaspoons light miso paste

  • 1/4 cup nutrional yeast

  • 1/4 cup refined coconut oil

  • 1 teaspoon salt

  • 2 teaspoons Herbs de Provence, this is a mix of marjoram, rosemary, thyme, oregano, and lavender

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons lemon juice

INSTRUCTIONS:

  1. Soak almonds in hot water for several hours, or cover in water in a microwave safe container, and microwave for 3 minutes. Drain and rinse.

  2. Add almonds, and all of the remaining ingredients EXCEPT the almond milk and agar to a food processor or high speed blender. Blend for a minute to mix everything up and break down the almonds.

  3. Add the almond milk and agar to a medium sized sauce pan. Heat over medium heat on the stove top, whisking continuously until the mixture begins to bubble and thicken.

  4. Add the milk and agar mixture to the food processor along with the other ingredients, and blend for several minutes until the mixture is creamy and smooth.

  5. Transfer the cheese to a couple small bowls or large ramekins.

  6. Store uncovered in the fridge for several hours to allow cheese to set. Once the cheese has set, store in an airtight container in the fridge for about a week.

Yields 2-3 cheese rounds, depending on the size of bowls you use

If you like this recipe, then you may also like these:

Vegan Coconut Kimcheese

Coconut Mik Colby Jack

Smokey Cashew Cheddar

Vegan Beer Cheese Sauce

Whats better than vegan cheddar cheese sauces you might ask? Vegan BEER cheese sauce, y’all !! I honestly don’t know why I used water all of these years? All of those years that I now can not get back. But that just means I have a lot of lost time to make up for, and I am gonna start dipping, pouring, slathering this magic vegan beer cheese on everything! Who’s with me on this one?

Whats better than vegan cheddar cheese sauces you might ask? Vegan BEER cheese sauce, y’all !! I honestly don’t know why I used water all of these years? All of those years that I now can not get back. But that just means I have a lot of lost time to make up for, and I am gonna start dipping, pouring, slathering this magic vegan beer cheese on everything! Who’s with me on this one?

Ingredients:

  • 1 cup cashews

  • 1 can of beer

  • 4 tablespoons nutritional yeast

  • 1 teaspoon turmeric

  • 1/2- 1 teaspoon salt

  • 1/2 teaspoon smoked paprika

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons light miso paste

  • 4 tablespoon tapioca or corn starch

  • 1 tablespoon dijon mustard

  • 1 teaspoon minced garlic (optional)

Instructions:

  1. Cover cashews in hot water and soak for several hours, or cover in water in a microwave safe container and microwave for 3 minutes Drain the cashews and rinse.

  2. Add the cashews and remaining ingredients to high speed blender or food processor, and blend on high until the mixture is completely smooth.

  3. Transfer the cheese sauce to a medium sized sauce pan. Heat on the stove top over medium heat, stirring continuously with a whisk until the mixture begins to thicken. Once the mixture has began thickening, remove from heat. If you get the sauce too thick, you can add some water (or more beer) and thin it back out. Even if it looks lumpy and weird, just add the water and whisk well.

  4. You can garnish with more paprika. Serve with fresh bread , vegan soft pretzels, or cut up veggies.

  5. Store in an airtight container in the fridge for about a week. Reheat on the stove top or microwave.

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Vegan Coconut Kimcheese (Kimchi Cheese)

I can eat an entire jar of kimchi by myself in a week, and often do. I can also eat my weight in vegan cheese if given the chance. So for me, mixing the two was a no brainer, and so I introduce to you KIMCHEESE! I often add sauerkraut to my vegan cheese recipes to give them that cheesy zip, and kimchi works just as well! This cheese is tangy, spicy, quick and easy, but most importantly it is DELICIOUS! Even my husband who swears he does not like kimchi, inhaled this one! This vegan cheese will shred, slice and melt, so It will work beautifully for snacking, salads, or even the best grilled cheese you may ever eat! If you can not find agar powder locally, check our pantry staples for a link to order on amazon prime!

I can eat an entire jar of kimchi by myself in a week, and often do. I can also eat my weight in vegan cheese if given the chance. So for me, mixing the two was a no brainer, and so I introduce to you KIMCHEESE! I often add sauerkraut to my vegan cheese recipes to give them that cheesy zip, and kimchi works just as well! This cheese is tangy, spicy, quick and easy, but most importantly it is DELICIOUS! Even my husband who swears he does not like kimchi, inhaled this one! This vegan cheese will shred, slice and melt, so It will work beautifully for snacking, salads, or even the best grilled cheese you may ever eat! If you can not find agar powder locally, check our pantry staples for a link to order on amazon prime!

Ingredients:

  • 1 can of full fat coconut milk or cream

  • 2 tablespoons apple cider vinegar

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 2 tablespoons nutritional yeast

  • 1/4 cup triple refined coconut oil, melted

  • 2 tablespoons plus 1 teaspoon agar powder

  • 3 tablespoons arrow root or tapioca starch

  • 3/4 cups vegan kimchi

Instructions:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, agar, and kimchi.

  2. Pulse until everything is all mixed up.

  3. Next, add the milk and agar powder to a medium sauce pan, and bring to a boil. Reduce heat and simmer for about 2 minutes, until mixture thickens to the consistency of a thin pudding.

  4. Add the milk mixture to the ingredients in the food processor and mix for about a minute. The mixture will quickly begin to thicken as the agar begins to solidify at room temperature. Once everything is well mixed, add the kimchi and just pulse a few times to get it all chopped up, and mixed in.

  5. Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.

  6. Allow the cheese to harden in the refrigerator uncovered for several hours.

  7. Once the cheese is set, store in an airtight container in the fridge for about a week.

Vegan Sun-dried Tomato and Garlic Cheese ball

It’s probably pretty obvious by now that I am a big fan of vegan cheese balls! I love them because they come together really quickly, and are always a crowd pleaser, no matter the crowd! Not only are the perfect for parties and gatherings, but we often keep them in the fridge for snacking and bagel spreads! I am also a big fan of sun-dried tomato and basil, so this combo makes for a really delicious, fresh, and flavorful cheese ball!

It’s probably pretty obvious by now that I am a big fan of vegan cheese balls! I love them because they come together really quickly, and are always a crowd pleaser, no matter the crowd! Not only are the perfect for parties and gatherings, but we often keep them in the fridge for snacking and bagel spreads! I am also a big fan of sun-dried tomato and basil, so this combo makes for a really delicious, fresh, and flavorful cheese ball!

  • 1 cup soaked cashews (unsalted, unroasted) soaked in hot water several hours then drained.

  • 1/2 cup refined coconut oil

  • 1/2 cup sun-dried tomatoes

  • 1-2 teaspoons minced garlic

  • 2 teaspoons light miso paste

  • 1/2 small onion

  • 1/4 cup nutritional yeast

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon salt

  • 1 teaspoon fresh basil, or 1/2 teaspoon dried basil

Instructions:

  1. Cut the onion into quarters, and pulse a few times in your high speed blender, or food processor.

  2. Now, add all of the ingredients, minus the sun-dried tomatoes,to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.

  3. Add sun dried tomatoes and pulse just a few times until they are minced up.

  4. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.

  5. Lay some fresh basil leaves in the bottom of the bowl for garnish if you like.

  6. Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.

  7. Put the cheese balls in the fridge for 3-4 hours to firm up before serving. Store leftover in fridge for up to 5 days.

Serve with crackers, veggies, or on a bagel

Vegan Brie with Cranberries and Candied Pecans

Of all the cheeses I missed when we went vegan, brie was at the top of the list. Especially baked brie. This recipe is actually really simple and straightforward. It does not require sitting out for 48 hours like some other vegan brie recipes I’ve seen. It works perfectly for baking and makes a beautiful dish for entertaining. The sauerkraut in the recipe tends to throw people, but it helps give this brie that cheesy tang, so don’t skip that ingredient. If you don’t care for cranberries, you could always top it with any fruit compote or jam you like. No matter what you top this vegan brie with, it is creamy, dreamy, vegan cheese heaven.

Of all the cheeses I missed when we went vegan, brie was at the top of the list. Especially baked brie. This recipe is actually really simple and straightforward. It does not require sitting out for 48 hours like some other vegan brie recipes I’ve seen. It works perfectly for baking and makes a beautiful dish for entertaining. The sauerkraut in the recipe tends to throw people, but it helps give this brie that cheesy tang, so don’t skip that ingredient. If you don’t care for cranberries, you could always top it with any fruit compote or jam you like. No matter what you top this vegan brie with, it is creamy, dreamy, vegan cheese heaven.

Ingredients:

  • 1 cup unsalted, unroasted cashews (plus water for soaking)

  • 1 cup water

  • 1/3 cup refined coconut oil

  • 1/3 cup sauerkraut, without the juice

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons tapioca starch

  • 2 teaspoons agar powder

  • 1 teaspoon salt

  • 2 tablespoons nutritional yeast

  • cheese cloth

Cranberries:

  • 1 cup fresh cranberries

  • 1/2 cup sugar

  • 1/2 cup water

Candied Pecans:

  • 1 cup peans

  • 3 tablespoons maple syrup

  • 2 tablespoons brown sugar

  • pinch of salt

  • salt

Instructions:

  1. For the Brie: Place cashews in a microwave safe container and cover in water. Microwave for 3 minutes. You can also cover in hot water, and let them soak for a few hours if you do not have a microwave.

  2. Drain cashews, and add them along with remaining ingredients to a high speed blender or food processor. Blend until COMPLETELY smooth. If you are using a food processor, add the nuts first and try to break them down a bit before adding everything else.

  3. Transfer mixture to a medium size sauce pan, over medium heat, and stir continuously until the mixture becomes thick and bubbly. This will only take a few minutes.

  4. Line a 6 inch cake pan, or similarly sized shallow bowl, with a piece of cheese cloth that is large enough that it hangs a good bit over the sides of the bowl. Pour the mixture into the bowl and cover with the excess cheese cloth that is hanging over the sides. Place in the refrigerate for at least 4 - 5 hours to allow cheese to firm up.

  5. For the Cranberries: Add cranberries, water, and sugar to a medium sized pot. Heat on medium heat, until the cranberries begin to burst. Lower the temp to low heat, and begin mashing the berries with the back of a wooden spoon, or a handheld potato masher. Let the mixture simmer, stirring regularly for about 10 minutes, or until the mixture has thickened. Set aside and let cool.

  6. For the candied pecans: Heat a skillet over medium heat. Add the pecans, brown sugar, and maple syrup to the pan. Continuously move the nuts around the pan for about 5 minutes to allow all of the sugars to melt and caramelize. If you don’t keep the nuts moving, they will quickly burn. Pour finished nuts on a parchment lined cookie sheet and sprinkle with a little salt. Allow pecans to cool and harden.

  7. Brie baking instructions: preheat oven to 350 degrees. Carefully unwrap cheese from the cheese cloth. Place the brie in a pan or baking dish that you wish to serve it in. It will be too soft to transfer once it is baked. Top the brie with the cranberries sauce and bake for 10 - 12 minutes. Once the brie is out of the oven, garnish the top with candied pecans and some fresh rosemary. Serve with fresh bread, crackers, cut up veggies, or sliced fruit.

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Coconut Milk Colby Jack

I make a lot of vegan cheese. Its cheaper than buying it in the store and so easy once you know the basics. This particular recipe is really a combo of a basic white vegan cheese swirled with a vegan cheddar. Coconut milk makes a great and inexpensive base for this vegan cheese. It is also less of an allergen risk if you are sending a sandwich to school with your kids, or you are serving cheese at a party and are unsure of allergies. Agar is the ingredient that solidifies the cheese. It is a vegan plant derived gelatin that can be found at asian markets or online at places like amazon. This cheese is also pretty hard to mess up, so if you haven’t tried making your own non dairy, vegan cheese, go ahead and give it a try. My guess is once you do, there will be no turning back.

I make a lot of vegan cheese. Its cheaper than buying it in the store and so easy once you know the basics. This particular recipe is really a combo of a basic white vegan cheese swirled with a vegan cheddar. Coconut milk makes a great and inexpensive base for this vegan cheese. It is also less of an allergen risk if you are sending a sandwich to school with your kids, or you are serving cheese at a party and are unsure of allergies. Agar is the ingredient that solidifies the cheese. It is a vegan plant derived gelatin that can be found at asian markets or online at places like amazon. This cheese is also pretty hard to mess up, so if you haven’t tried making your own non dairy, vegan cheese, go ahead and give it a try. My guess is once you do, there will be no turning back.

INGREDIENTS:

  • 1 can of full fat coconut milk or cream

  • 2 tablespoons apple cider vinegar

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 1/4 cup nutritional yeast

  • 1/4 melted cup triple refined coconut oil

  • 2 tablespoons agar powder

  • 1 teaspoon turmeric

  • 1 teaspoon smoke paprika

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, agar, turmeric, and smoked paprika..

  2. Pulse a few times to mix it all up.

  3. Now add the milk and agar to a medium sauce pan, and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. This just takes a few minutes.

  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  5. Remove half of the mixture from the food processor and put it in a bowl, set aside. Add the turmeric and smoked paprika to the remaining cheese mixture still in the food processor and blend until it is well combined. You will need to work quickly as the cheese will begin to solidify at room temperature.

  6. Begin adding the 2 cheese mixtures to a few ramekins or small bowls in layers, by spooning a few scoops of each color of cheese in at time. You can also use a skewer or tooth pick to swirl the two cheeses a bit in the bowl. Just be carful not to over mix them as it will muddle the colors. Again remember that you have to work fairly quickly as the cheese will begin to set. So don’t fuss over this technique too much. It will still be pretty when you slice it. You should be able to fill 2 or 3 small bowls. Once the bowls are full, give them a little tap on the counter top to help fill in air bubbles between the layers.

  7. Allow the cheese to harden in the refrigerator uncovered for several hours.

  8. Once the cheese is set, store in an airtight container in the fridge for about a week.

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Sliceable Smoky Garlic Cashew Cheese

Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market. Cashews replace the dairy in this recipe, and help to make it a a creamy convincing cheese. So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be!

Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market. Cashews replace the dairy in this recipe, and help to make it a a creamy convincing cheese. So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be!

INGREDIENTS:

  • 1 cup cashews, soaked in hot water for a few hours and drained.

  • 1/4 cup nutritional yeast

  • 1 teaspoon salt

  • 1 teaspoon onion powder

  • 2 teaspoons minced garlic

  • 1 teaspoon liquid smoke

  • 1 and 2/3 cups almond or coconut milk

  • 2 tablespoons of agar powder

  • 1/4 cup triple filtered coconut oil

  • 1/4 cup sauerkraut, without the juice ( this surprising ingredient helps give the cheese that tangy bite that most cheeses have)

  • 3 tablespoons tapioca starch

  • 2 teaspoons light miso paste

  • 1 tablespoon lemon juice

COOKING INSTRUCTIONS:

  1. In a food processor, add all ingredients except milk, and agar. Blend a few minutes until the mixture becomes smooth.

  2. In a medium sized sauce pan, combine milk, and agar and bring to a boil. Reduce heat and simmer for 3-5 minutes. You want the mixture to thicken to a thin pudding like consistency.

  3. Pour the milk and agar mixture into the food processor with the other ingredients.

  4. Mix for a few minutes until all of the ingredients are well incorporated, and smooth.

  5. Pour the cheese mixture into 2 - 3 ramekins or small bowls. Let cool, uncovered in the refrigerator for serval hours to firm up.

  6. Store in an airtight container for up to one week in the refrigerator.

Coconut Milk Pepper Jack

Making vegan cheese is easier than most people think. Especially cheeses using canned coconut milk and agar powder. Agar is a vegan gelatin that begins to set up a room temperature, so this cheese is super quick, and easy. You can typically find agar powder at asian markets, or online. The addition of the chili peppers gives this cheese nice kick of flavor and spice, making it a nice alternative to traditional pepper jack. So if you have never tried making your own vegan cheese, give it a go!! You will probably be surprised how easy and delicious it is!

Making vegan cheese is easier than most people think. Especially cheeses using canned coconut milk and agar powder. Agar is a vegan gelatin that begins to set up a room temperature, so this cheese is super quick, and easy. You can typically find agar powder at asian markets, or online. The addition of the chili peppers gives this cheese nice kick of flavor and spice, making it a nice alternative to traditional pepper jack. So if you have never tried making your own vegan cheese, give it a go!! You will probably be surprised how easy and delicious it is!

Ingredients:

  • 1 can of full fat coconut milk or cream

  • 2 tablespoon of lemon juice

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 1/4 cup nutritional yeast

  • 1/4 melted cup triple refined coconut oil

  • 2 tablespoons agar powder

  • 3 tablespoons arrow root or tapioca starch

  • 1 4oz can of green chilis

  • optional: 1/4 teaspoon cayenne pepper, or a splash of hot sauce for more heat

Instructions:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, agar, and chili peppers.

  2. Pulse a few times to mix everything up.

  3. Line a small bowl with a few paper towels, pour chilis into the bowl. The paper towels will absorb some of the liquid from the peppers. Set aside.

  4. Now add the milk and agar powder to a medium sauce pan, and bring to a boil. Reduce heat and simmer for about 2 minutes, until mixture thickens to the consistency of a thin pudding.

  5. Add the milk mixture to the ingredients in the food processor and mix for about a minute. The mixture will quickly begin to thicken as the agar begins to solidify at room temperature. Once everything is well mixed, add the chilis and just pulse a few times.

  6. Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.

  7. Allow the cheese to harden in the refrigerator uncovered for several hours.

  8. Once the cheese is set, store in an airtight container in the fridge for about a week.

Smoky Lox Vegan Cheese Ball

My all time favorite breakfast is a  carrot lox  bagel, with onions and capers. So it only seemed natural to take all of those elements and turn them into an absolutely perfect cheese ball. Serve this cheese ball with crackers, or veggies at a party, or smear it on a bagel for breakfast. Either way, just try not to eat the whole thing at once.

My all time favorite breakfast is a carrot lox bagel, with onions and capers. So it only seemed natural to take all of those elements and turn them into an absolutely perfect cheese ball. Serve this cheese ball with crackers, or veggies at a party, or smear it on a bagel for breakfast. Either way, just try not to eat the whole thing at once.

Ingredients:

  • 1 cup cashews soaked over night, or microwaved 3 minutes, then drained

  • 1/2 cup refined coconut oil

  • 1/2 cup chopped carrot lox

  • 2 tablespoons capers, drained

  • 2 teaspoons light miso paste

  • 1/2 small onion

  • 1/4 cup nutritional yeast

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon salt

  • 1 teaspoon liquid smoke

  • optional 2 teaspoons dulse flakes (seaweed flakes)

  • Extra strips of lox, or everything bagel seasoning for garnishing the tops of the cheese balls.

Instructions:

  1. Cut the onion into quarters, and pulse a few times in your high speed blender, or food processor.

  2. Now, add all of the ingredients, minus the lox and capers, to a food processor or high speed blender. Process until completely smooth. You will likely have to scrape the sides down a few times to get all the cashew bits blended.

  3. Add capers and pulse just a few times. Next, fold in the lox using a spoon. You don’t want to blend the lox.

  4. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides.

  5. If using lox to garnish, lay 4 or 5 strips across the bottom of the plastic wrapped bowls. If use everything bagel seasoning, sprinkle about a tablespoon into the bottom of the bowl.

  6. Divide the cheese mixture between the bowls. Take the pieces of plastic wrap that are hanging over the sides, pulling them up, twisting them together at the top.

  7. Put the cheese balls in the fridge for 3-4 hours to firm up before serving. Store leftover in fridge for up to 5 days.

Serve with cracker or veggies, or on a bagel

Easy Vegan Cottage Cheese

Ingredients:

  • 1 package extra firm tofu

  • 1 package silken tofu

  • 2 tablespoons nutritional yeast

  • 1 teaspoon apple cider vinegar

  • juice from half a lemon

  • 1 teaspoon of salt

Instructions:

  1. Add the silken tofu, nutritional yeast, vinegar, lemon juice, and salt to a food processor or blender. Blend until the mixture is completely smooth.

  2. Crumble up the extra firm tofu, and fold into the creamy tofu mixture.

  3. Store in an airtight container in the fridge for up to one week.

Pumpkin Spice Vegan Cheese Ball

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This sweet, creamy, pumpkin spice cheese ball is perfect for serving with fruit or cookies at your next get together. It is also makes for a great anytime snack, or dessert. Cheese balls don't always have to be savory, and this one proves it!

INGREDIENTS:

  • 1 cup cashews soaked in hot water for a few hours or microwaved for 3 minutes then drained

  • 1/2 cup refined coconut oil

  • 1/4 cup canned pumpkin or pumpkin puree

  • 1 teaspoon vanilla extract

  • 3 tablespoons maple syrup or maple butter

  • 1/4 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon pumpkin pie spice

  • A few graham crackers (Nabisco brand is honey free)

Icing drizzle:

  • 1/4 cup powdered sugar

  • 1/2 teaspoon pumpkin pie spice

  • A few drops of maple syrup to thin out the icing

INSTRUCTIONS:

  1. Add all of the ingredients to a food processor, or high speed blender, and blend until the mixture becomes completely smooth.

  2. Crush the graham crackers into a fine crumb. I normally just put them in a zip lock bag use a rolling pin to crush them.

  3. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. Sprinkle some of the crushed graham crackers on the bottom of the bowls.

  4. Divide mixture evenly into the bowls. Now take the plastic wrap hanging over the edges, bring together and twist to seal up the cheese. Allow to harden in the fridge for 3 - 4 hours to firm up.

  5. Once cheese is ready, whisk together the icing ingredients. If the mixute gets too thin, add some more powdered sugar.

  6. Remove both cheese balls from the bowls, and plastic wrap. Drizzle tops with icing.

  7. Put cheese balls in an airtight container and store in the fridge for up to 5 days.

    Serve with fruit or graham crackers

Pumpkin Spice Vegan Cream Cheese

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INGREDIENTS:

  • 1 cup cashews
  • 3 tablespoons canned pumpkin
  • 1/4 cup coconut cream ( from a can of full fat coconut milk)
  • 2 tablespoons refined coconut oil
  • 1 teaspoon lemon juice
  • 2 teaspoons pumpkin pie spice
  • pinch of salt 
  • 2 tablespoons maple syrup

INSTRUCTIONS:

  1. Soak cashews overnight, or cover with water and microwave for three minutes. Drain water.
  2. Refrigerate one can of full fat coconut milk for a few hours. Once it is  good and cold, the cream will separate from the liquid in the can. Open and use 1/4 cup of just the cream.
  3. Add cashews, coconut cream, and remaining ingredients in a high speed blender or food processor.
  4. Blend until the nuts are completely broken down, and the mixture is creamy smooth.
  5. Put the cream cheese in a shallow bowl, or a few ramekins, and refrigerate for several hours until the cream cheese sets.

*I revised the original amount of 1/4 cup pumpkin for a better consistancy

Spicy Vegan Queso (nut free, allergy friendly)

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INGREDIENTS:

  • 1/2 cup raw sunflower seeds, and 1/2 cup pumpkin seeds, soaked in hot water for one hour, or microwaved covered in water for three minutes
  • 2 tablespoons nutritional yeast
  • 2 teaspoons of light miso paste (if you have a soy allergy skip the miso)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 4 tablespoons of tapioca starch, corn starch, or arrow root powder
  • 2 cups of water
  • 1 small can of green chili peppers
  • A few shakes of your favorite hot sauce

COOKING INSTRUCTIONS:

  1. Once seeds are done microwaving, drain and rinse with cold water.
  2. Add all ingredients, except the chilis and hot sauce, to a high speed blender or food processor.
  3. Process and blend on high until the mixture is completely smooth (no lumps at all).
  4. Transfer the mixture to a medium size pot and cook on medium heat, stirring with a whisk continually until the mixture thickens. This only takes a few minutes.
  5. Once the queso gets to a pudding like texture, remove it from the heat, and mix in the chilis and hot sauce. If you feel like it is too think, you can add a little more water to thin it out. 
  6. Store in the fridge for up to a week.

 

Coconut Milk Cheddar Cheese Shapes

These cheddar cheese shape are the perfect back to school snack. The fun shapes are sure to be a hit, and making this cheese with coconut milk makes it a great alliterative for those with nut allergies.

These cheddar cheese shape are the perfect back to school snack. The fun shapes are sure to be a hit, and making this cheese with coconut milk makes it a great alliterative for those with nut allergies.

INGREDIENTS:

  • 1 can full fat coconut milk

  • 2 tablespoons agar powder

  • 2 teaspoons light miso paste

  • 2 tablespoons lemon juice

  • 1 teaspoon salt

  • 1/4 cup plus 1 tablespoon nutritional yeast

  • 3 tablespoons tapioca starch

  • 1 teaspoon turmeric

  • 2 teaspoons smoked paprika

  • 1/4 cup refined coconut oil

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar.

  2. Pulse a few times to mix it all up.

  3. Now add the milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding. This only takes a few minutes.

  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  5. Transfer to the mixture to a 9x13 pan, or high sided baking pan.

  6. Allow the cheese to harden in the refrigerator uncovered for about an hour.

  7. Once the cheese is set, cut shapes using your favorite cookie cutters. You use the scrap pieces for tacos, soups and chili, on salads, whatever! It will also remelt, so you could use it in quesadillas, nachos, or any other recipe that calls for melty cheese.

  8. Store in an airtight container in the fridge for up to a week.

Soft Vegan Challah Pretzels with Vegan Cheese Sauce

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INGREDIENTS:

  • 4 cups all purpose flour
  • 1 1/4 cup aquafaba
  • 1/3 cup sugar
  • 1/2 cup oil (I use grape seed but you can use any neutral oil you like)
  • 4 1/2 teaspoons dry active yeast
  • 1 tablespoon sugar 
  • 1 tablespoon salt
  • 1 cup hot water. I just use hot water from the tap, you don't want it too hot or the yeast will die, and it will not activate
  • 2 tablespoons baking soda ( This is for the water you dip the pretzels dough in before baking)

Cheese Sauce:

  • 1/2 cup cashews
  • 1 cup water 
  • 2 tablespoons nutritional yeast
  • 1/2 teapsoon tumeric
  • 1/2 teaspoon smoked paprkia
  • 1 teapsoon dijon mustard
  • 2 1/2 tablespoons tapioca starch
  • 1 teaspoons light miso paste
  • 2 teaspoons apple cider vinegar 

COOKING INSTRUCTIONS:

  1. In a large glass bowl mix hot water, yeast, and 1 tablespoon sugar.
  2. Let the that sit for 10 minutes to activate, or until the mixture  is super foamy at the top. 
  3. In a stand mixer  add the yeast mixture, aquafaba, sugar, oil, salt, and 2 cups of flour. (you can mix by hand, just mix the above, and add remaining flour slowly. You will need to knead it for the same amount of time. It's a good workout though!
  4. Mix until all of the ingredients are incorporated, then add in the remaining flour. I typically will hand mix the first 2 cups of flour in, or use my paddle attachment and replace with the dough hook when I add the remaining flour.
  5. The dough should come together and not be sticky, if it seems sticky you can add 1/4 more flour a little at at time until the dough comes together. Your goal is smooth, and elastic-y dough, not sticky.
  6. Let the dough kneed in the mixer on low/medium speed for 10 minutes. The dough should be smooth at this point and have a sort of  bounce back if you poke it.
  7. Form dough into a nice ball, and place in a lightly greased glass bowl. Cover the bowl with a damp kitchen towel, and place inside your oven turned off, OR on the bread proof setting if your oven has one.
  8. Bring a small pot of water to a boil and place in the bottom of the oven. The heat and steam from the water will help the dough to rise.
  9. Let dough rise about an hour, or until the dough has doubled in size.
  10. Remove dough from bowl and split in half.  Next, evenly divide each half into 8 equal pieces. 
  11. Rolling the dough pieces between both hands, form ropes that are about 12 inches long with each piece of dough.
  12. Take each rope and make a U shape. Take the tops of the U, cross then twist them once. Now bring the crossed dough over the bottom of the U. ( the pictures will help if this is confusing.)
  13. Allow pretzels to rest for about 15 mintues. While this is happening bring a large pot of water to a boil.  Preheat oven to 400 degrees. Once pretzels are done resting, add 2 tablespoons of baking soda to the water.
  14. Add pretzels 2-3 at a time into the water for about 30 seconds. You will need to flip them half way through. Just use a slotted spoon and gently turn them over in the water. Return them to a parchment lined cookie sheet once they come out of the water. 
  15. Brush pretzels with leftover aquafaba, and sprinkle with some corse sea salt before putting in the oven.
  16. Bake pretzels for 15- 20 minutes. I normally move my top rack to the highest position for this. That way they get nice a brown. You will need to keep a close eye on them, and if they brown really quickly, move them to a lower rack for the remainder of the bake time.
  17. Once done allow to cool on pan while you prepare the cheese sauce.

Cheese sauce:

  1.  Place cashews in microwave safe container and cover with water. Microwave for 3 minutes.
  2. Drain water from cashews, then add all ingredients to a high speed blender or food processor. 
  3. Blend until completely smooth.
  4. Pour mixture into a pot, and cook on medium heat, stirring the WHOLE time with a whisk. 
  5. As soon as the cheese starts to thicken remove from heat. If it gets to thick, add a little more water and it will thin back out.

Cheese sauce will last about a week in the fridge, pretzels can be stored in airtight container at room temperature.

Yields 16 pretzels 

 

Vegan Mozzarella Cheese Sticks

Who doesn’t miss cheese sticks?! Half of my  kids had never even had one, so I knew I needed to try and create a  vegan cheese stick recipe so I could share this snack joy with them!. These dairy free, vegan mozzarella cheese sticks are super simple to whip together. They are made with coconut milk, making them more allergen friendly for kids to pack in their school lunches, because the last thing we want to do is exclude anyone with a nut allergy from this tasty treat!!! So happy snacking, everyone!

Who doesn’t miss cheese sticks?! Half of my kids had never even had one, so I knew I needed to try and create a vegan cheese stick recipe so I could share this snack joy with them!. These dairy free, vegan mozzarella cheese sticks are super simple to whip together. They are made with coconut milk, making them more allergen friendly for kids to pack in their school lunches, because the last thing we want to do is exclude anyone with a nut allergy from this tasty treat!!! So happy snacking, everyone!

INGREDIENTS:

  • 1 1/2 cups of full fat coconut milk or cream in a can (make sure it's at room temp, and shake the can very well first. You need the liquid as well as the creamy part, and since they tend to separate, a good shake will help mix it back up)

  • 1/3 cup vegan plain yogurt

  • 2 tablespoon of lemon juice

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 1/4 cup nutritional yeast

  • 1/4 melted cup triple refined coconut oil

  • 2 tablespoons agar powder

  • 1 teaspoon onion powder

  • 3 tablespoons arrow root or tapioca starch

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar.

  2. Pulse a few times to mix it all up.

  3. Now add the milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding.

  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  5. Transfer the mixture to an 8x8 pan.

  6. Allow the cheese to harden in the refrigerator uncovered for about 2 hours.

  7. Once the cheese is set, remove from the pan and cut into sticks. Store in an air tight container for up to week.

*You can also pour the mixture into small bowls to mold if you just want a shreddable, sliceable mozzarella that will melt!

Coconut Milk Dill Havarti

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INGREDIENTS:

  • 1 can of full fat coconut milk or cream

  • 2 tablespoon of lemon juice

  • 2 teaspoons miso paste

  • 1 teaspoons of salt

  • 1/4 cup nutritional yeast

  • 1/4 melted cup triple refined coconut oil

  • 2 tablespoons agar powder

  • 3 tablespoons arrow root or tapioca starch

  • 2 teaspoons dried dill

COOKING INSTRUCTIONS:

  1. In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, and agar.

  2. Pulse a few times to mix it all up.

  3. Now add the milk, and agar to a medium sauce pan and bring to a boil. Reduce heat and simmer until mixture thickens to the constancy of a thin pudding.

  4. Add the milk mixture to the ingredients in the food processor, and mix for about a minute. The mixture will quickly begin to thicken as agar begins to solidify at room temperature.

  5. Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.

  6. Allow the cheese to harden in the refrigerator uncovered for about several hours.

  7. Once the cheese is set, store in an airtight container in the fridge for about a week.

 

Green Goodness Vegan Cheese Ball

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This easy to make cheese ball is creamy, and tangy. Fresh herbs, garlic, and green onions make it a delicious snack with a cracker, or veggies, or as a sandwich spread.  

INGREDIENTS: 

  • 1 cup cashews, soaked in hot water for a few hours or microwaved for 3 minutes, then drained
  • 1/2 cup filtered coconut oil
  • 2-3 teaspoons minced garlic depending on preference 
  • 2 teaspoons dijon mustard 
  • 3 tablespoons nutritional yeast
  • Juice from 1 lemon
  • 1 tablespoon apple cider vinegar
  • 3 green onions, chopped
  • 3 tablespoons, chopped fresh parsley
  • 1 teaspoon salt

COOKING INSTRUCTIONS:

  1. Add all of the ingredients EXCEPT green onions and parsley to a high speed blender or food processor (I actually prefer a food processor for this).
  2. Process until the mixture is completely smooth. I have noticed because of the volume of the mix, it takes some doing in the vitamix. If using a vitamix you will have to scrape the sides down several times, and use your plunger to keep pushing the mixture down while it blends. It will work, it will just take some time.
  3. Once mixture is completely smooth, drop in your onions and parsley, and pulse until the greens are broken down and incorporated.
  4. Line 2 small bowls, or larger ramekins with enough plastic wrap that it hangs over the sides a good bit.
  5. Evenly divide the mixture between the bowls, pull up the plastic wrap and twist at the top, sealing up the cheese.
  6. Refrigerate for 3 - 4 hours, or until the cheese is firm. If you are in a hurry, you can pop it in the freezer for a bit, then transfer it to the fridge. 
  7. Store the cheese ball in an airtight container in the fridge for up to a week.

Yields 2 cheese balls.