Best 20 Vegan Cheese Recipes

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In the culinary world, cheese is a staple ingredient that adds flavor and texture to a variety of dishes. However, for those following a vegan lifestyle, the traditional dairy-based varieties are off-limits. Cue the rise of vegan cheese, a plant-based alternative that offers a comparable taste and functionality. Made from a diverse selection of ingredients such as nuts, seeds, soy, and coconut, vegan cheese has become increasingly popular due to its ethical, dietary, and environmental advantages. With a myriad of recipes available, creating your own vegan cheese at home allows for customization of flavors, textures, and nutritional content. In this comprehensive guide, we will explore the world of vegan cheese, providing you with the knowledge and inspiration to craft delectable plant-based cheeses that will tantalize your taste buds and satisfy your craving for cheesy goodness.

Let's cook with our recipes!

VEGAN MAC AND CHEESE



Vegan Mac and Cheese image

The combination of soaked cashews and nutritional yeast creates a savory sauce for this vegan mac and cheese. The cashews don't blend up completely smooth, but will have a fine texture even after processing, which helps the sauce cling to the noodles. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 cups raw cashews
16 ounces uncooked elbow macaroni
1-1/2 cups water
1/3 cup nutritional yeast
2 teaspoons lemon juice
2 teaspoons salt
2 teaspoons onion powder
1-1/2 teaspoons paprika
1 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

  • Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Cook macaroni according to package directions. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1-1/2 cups water, nutritional yeast, lemon juice and seasonings; cover and process until pureed, 3-4 minutes, scraping down sides as needed., Drain macaroni; return to pan. Stir in cashew mixture. Cook and stir over medium-low heat until heated through. Sprinkle with additional paprika if desired.

Nutrition Facts : Calories 497 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 803mg sodium, Carbohydrate 67g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.

VEGAN CASHEW CREAM CHEESE



Vegan Cashew Cream Cheese image

Vegan cream cheese made with cashews.

Provided by DanaC

Categories     100+ Everyday Cooking Recipes     Vegan

Time 15m

Yield 6

Number Of Ingredients 6

1 ½ cups unsalted raw cashews
½ cup water
3 tablespoons lemon juice
1 teaspoon apple cider vinegar
¼ teaspoon salt, or more to taste
3 tablespoons chopped fresh chives

Steps:

  • Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
  • Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
  • Serve right away or let chill in the refrigerator before serving.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 11 g, Fat 14.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 101.7 mg, Sugar 2.2 g

VEGAN PARMESAN CHEESE SUBSTITUTE



Vegan Parmesan Cheese Substitute image

This vegan Parmesan cheese version doesn't taste the same as real Parmesan cheese, but it adds a similar texture and extra flavor. With this, I don't even miss the Parmesan!

Provided by Craig

Categories     100+ Everyday Cooking Recipes     Vegan

Time 10m

Yield 6

Number Of Ingredients 4

2 tablespoons vegetable oil
½ cup dry bread crumbs
1 clove garlic, minced, or more to taste
salt to taste

Steps:

  • Heat oil in a saucepan over medium-high heat. Add breadcrumbs; toast until they just start to gain color, 3 to 5 minutes. Add garlic and salt. Stir in more breadcrumbs if the mixture is too wet; add a little more oil if too dry. Toast until golden brown, 2 to 4 minutes more.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 6.6 g, Fat 5 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 91.8 mg, Sugar 0.6 g

VEGAN MAC AND CHEESE



Vegan Mac and Cheese image

Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, nutritional yeast for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Kosher salt
4 ounces raw, unsalted cashews
3/4 cup unsweetened almond milk (or other unsweetened nut milk)
2 tablespoons olive oil
1/2 large yellow onion, finely chopped (about 1 cup)
3 garlic cloves, thinly sliced
3/4 teaspoon onion powder
1/2 teaspoon ground turmeric
1/4 teaspoon mustard powder
Black pepper
1/2 cup nutritional yeast, plus more to taste
5 teaspoons tamari or low-sodium soy sauce
16 ounces elbow macaroni or medium shells
1 cup panko bread crumbs
3 tablespoons olive oil, plus more for greasing
2 tablespoons nutritional yeast
Kosher salt and black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.
  • Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.
  • Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work - just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.
  • Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)
  • If you'd like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.
  • Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you'll want to keep an eye on it.) Serve immediately.

VEGAN CHILI CHEESE FRIES



Vegan Chili Cheese Fries image

An American classic goes vegan. Shoestring fries, your favorite vegan chili, and a creamy faux cheese sauce will make you think you are eating greasy spoon grub, but there's nothing greasy about it. Get your forks ready!.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks     Beans and Peas

Time 1h30m

Yield 4

Number Of Ingredients 28

25 ounces russet potatoes
¼ cup texturized vegetable protein (TVP)
½ cup hot vegetable broth
2 tablespoons olive oil
¼ cup diced onion
¼ cup diced carrot
¼ cup diced celery
1 clove garlic, minced
1 (10 ounce) can Mexican-style diced tomatoes with green chiles
canned black beans, drained
⅓ cup canned kidney beans, drained
⅓ cup canned white beans, drained
⅓ cup canned pinto beans, drained
½ tablespoon blackstrap molasses
1 teaspoon New Mexico chili powder
1 teaspoon dried Mexican oregano
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon smoked salt
½ teaspoon ground black pepper
1 tablespoon olive oil
salt and ground black pepper to taste
½ cup shredded vegan Cheddar-flavored cheese
¼ cup unsweetened soy milk, or more as needed
1 teaspoon vegan butter
¼ cup minced red onion
1 jalapeno pepper, sliced into rings
3 tablespoons minced cilantro

Steps:

  • Wash potatoes and remove any discoloration or eyes. Do not peel. Slice evenly into shoestring-style fries or use a French fry cutter. Put the fries into a large bowl and rinse with cool water until water runs clear. Cover fries with 1 inch of water. Cover and let stand for 30 minutes.
  • Place TVP in a bowl. Cover with hot vegetable broth.
  • Heat 2 tablespoons olive oil in a pot over medium heat. Add onion, carrot, and celery; cook and stir until fragrant, 3 to 5 minutes. Stir in garlic. Add the TVP and broth. Stir in tomatoes, drained beans, molasses, chili powder, oregano, cumin, paprika, smoked salt, and pepper. Simmer until thickened, about 15 minutes.
  • Preheat an air fryer to 320 degrees F (160 degrees C). Drain the soaked potatoes and dry with a clean towel. Place them back in the bowl, drizzle in 1 tablespoon olive oil, and toss to coat.
  • Cook in the air fryer, untouched, for 18 minutes. Shake and cook for 6 minutes. Shake again and cook for another 6 minutes. Season with salt and pepper.
  • Combine vegan Cheddar, soy milk, and vegan butter in a microwave-safe bowl. Microwave at 360W for 30 seconds. Stir and check the consistency. Add more soy milk and microwave for another 30 seconds, if needed. Stir briskly to create a creamy sauce.
  • Place the fries on a large platter. Top with chili. Pour the faux cheese sauce over the chili. Top with onion, jalapeno rings, and cilantro.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 66.4 g, Fat 15.6 g, Fiber 14.5 g, Protein 18.9 g, SaturatedFat 2.9 g, Sodium 1245.5 mg, Sugar 5.5 g

(ACTUALLY GOOD) VEGAN CHEESE SAUCE



(Actually Good) Vegan Cheese Sauce image

I've tried so many vegan cheese recipes and they all taste, well, not like cheese. So I gave up and made my own. You can mix the sauce into macaroni, drizzle over fries, or use it in any other deserving dish.

Provided by HTW

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 30m

Yield 4

Number Of Ingredients 11

2 small russet potatoes, peeled and cubed
½ cup carrots, chopped
⅓ large yellow bell pepper, chopped
¼ large yellow onion, peeled and chopped
5 tablespoons prepared garlic hummus
⅓ cup coconut milk, or more as needed
½ tablespoon nutritional yeast
1 ½ teaspoons lemon juice
1 teaspoon garlic powder
black pepper to taste
2 pinches salt, or to taste

Steps:

  • Fill a pot with water and bring to a boil. Add potatoes, carrots, bell pepper, and onion and cook until potatoes are tender, 15 to 20 minutes. Cook 1 more minute. Drain.
  • Combine potatoes, carrots, bell pepper, onion, hummus, coconut milk, nutritional yeast, lemon juice, garlic powder, black pepper, and salt in a blender or food processor; blend until smooth and creamy.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 22.4 g, Fat 5.9 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 3.9 g, Sodium 163.7 mg, Sugar 2.4 g

BEST VEGAN NACHO CHEESE SAUCE



Best Vegan Nacho Cheese Sauce image

Our family loves this vegan cheese sauce. We're not usually that excited with fake cheeses, but this one has been the exception. Tastes great over nacho chips, baked potatoes, in vegetarian tacos, etc. This recipe has helped us enjoy more vegan meals in our home. We got this recipe from our friend Connie Yroc after she shared this wonderful cheese sauce with nachos with our family one day. After almost losing the recipe last week I realized I must post it right away, because we make it so frequently! Hope you enjoy it. Thanks Connie!

Provided by Enjolinfam

Categories     Lunch/Snacks

Time 30m

Yield 10 1/4 cup, 20 serving(s)

Number Of Ingredients 9

3 1/2 cups water
2 cups raw cashews
2 lemons, juice of
3/4 teaspoon paprika
1 teaspoon garlic powder (heaping)
1 teaspoon onion powder (heaping)
3 teaspoons salt
1 (7 ounce) can pimientos (including the liquid)
1/2 cup nutritional yeast (not brewers yeast!)

Steps:

  • Soak raw cashews for a few hours (this will help the sauce be more smooth and less grainy from the nuts though the flavor is good either way).
  • Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.
  • Pour the blended mixture into a saucepan and add the remaining water.
  • Heat the mixture in a saucepan for about 20 minutes.
  • Stir continually to prevent it from burning.
  • Add water to desired consistency (optional).
  • Use as a nacho cheese dip or as a replacement for cheese on other yummy foods!

VEGAN MAC AND NO CHEESE



Vegan Mac and No Cheese image

A vegan version of macaroni and cheese, sure to please the whole family.

Provided by AZIAZEL

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package uncooked elbow macaroni
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup cashews
⅓ cup lemon juice
1 ⅓ cups water
salt to taste
⅓ cup canola oil
4 ounces roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
  • Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
  • In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
  • Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

Nutrition Facts : Calories 647.5 calories, Carbohydrate 61.6 g, Fat 39.2 g, Fiber 5.2 g, Protein 16.5 g, SaturatedFat 5.3 g, Sodium 329.3 mg, Sugar 6 g

VEGAN MAC AND CHEESE



Vegan Mac and Cheese image

Your family will be none the wiser when you offer up this vegan mac and 'cheese'. The pureed squash mimics the creamy texture a traditional cheese sauce would offer, and since it is made using gluten-free macaroni shells, you could confidently serve it to gluten-intolerant folks as well as those on a calorie-restricted diet. With a supper that will make everyone smile, you are certainly squashing the belief that cheese is necessary at all...

Provided by MyNutriCounter

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 22m

Yield 8

Number Of Ingredients 8

1 ½ (12 ounce) packages gluten-free elbow pasta
1 pound butternut squash, peeled and cut into 1-inch pieces
1 ½ cups soy milk
1 cup vegetable broth
½ teaspoon salt
½ teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
2 tablespoons chopped parsley, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
  • Combine butternut squash, soy milk, and vegetable broth in a pot; bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 60.4 g, Fat 2.1 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 0.2 g, Sodium 228.9 mg, Sugar 3.5 g

VEGAN CHEESE SAUCE



Vegan Cheese Sauce image

I got this from a friend back when I was a freegan. I still sometimes make it, and it's always a big hit with everyone. You can use it to make vegan nachos or top pasta.

Provided by bikepunxx

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 9

¼ cup nutritional yeast
¼ cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt
1 pinch garlic powder, or to taste
1 pinch ground cumin, or to taste
1 cup water, or more as needed
2 tablespoons margarine
1 ½ cups salsa

Steps:

  • Combine nutritional yeast, flour, paprika, salt, garlic powder, and cumin in a saucepan; add water. Whisk constantly over medium heat until thick and bubbly, about 5 minutes; remove from heat.
  • Stir margarine into the yeast mixture until melted. Mix in salsa.
  • Cook and stir over low heat until tomatoes are warmed through, about 5 minutes.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 15.2 g, Fat 6 g, Fiber 4 g, Protein 6.5 g, SaturatedFat 1 g, Sodium 1231.3 mg, Sugar 3.2 g

VEGAN "GRATED" PARMESAN CHEESE



Vegan

Almonds and nutritional yeast blend together to replace aged Italian cheese for those who don't want to eat real cheese. The taste is so similar when used in pesto or on top of pasta, it is hard to tell the difference. Try on top of popcorn too. This combination is chock-full-of nutrients too!

Provided by Buckwheat Queen

Categories     100+ Everyday Cooking Recipes     Vegan

Time 5m

Yield 8

Number Of Ingredients 3

¼ cup nutritional yeast flakes
¼ cup almond meal
1 pinch sea salt

Steps:

  • Combine nutritional yeast, almond meal, and sea salt in a blender. Using short pulses, blend the ingredients just enough to come together.

Nutrition Facts : Calories 26.8 calories, Carbohydrate 2.3 g, Fat 0.8 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 41.5 mg

LAST-MINUTE VEGAN CASHEW CREAM CHEESE



Last-Minute Vegan Cashew Cream Cheese image

Call this whatever you like, a vegan cream cheese, a dip, a spread, or whatever. All I know is that it's yummy and it carries me through those days when my avocados are just not soft yet or when they are not in season (I'm based in Israel and we have food seasons). A girl's gotta have something to spread on her sourdough bread in the morning, you know what I mean. It is also just plain good! All the recipes I have found in the past require me to soak my cashews before but that requires me to plan. And I'm not good at that!

Provided by Bayla Haskel

Categories     100+ Everyday Cooking Recipes     Vegan

Time 1h15m

Yield 12

Number Of Ingredients 6

2 cups unsalted raw cashews
1 clove garlic
1 lemon, juiced
1 ½ cups water
1 teaspoon nutritional yeast
1 pinch salt

Steps:

  • Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.
  • Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.
  • Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 8 g, Fat 10 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 16.9 mg, Sugar 1.3 g

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING (VEGAN)



Red Velvet Cupcakes With Cream Cheese Frosting (Vegan) image

These have to be one of the BEST cupcakes I've ever made!! The chocolate extract REALLY makes it, so it's worth finding. As well as the little hint of almond. For the frosting, I've actually used a little less powdered sugar and it was plenty sweet (1 1/2-3/4 cup)

Provided by Kozmic Blues

Categories     Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 17

1 cup soymilk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
1 cup granulated sugar
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
2 tablespoons red food coloring
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon chocolate extract
1/4 cup margarine, non-hydrogenated, softened (Earth Balance)
1/4 cup vegan cream cheese, softened (Tofutti, Better Than Cream Cheese)
2 cups powdered sugar, sifted
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees and line muffin pans with liners.
  • Whisk together the soy milk and vinegar and set aside to curdle.
  • Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
  • Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
  • Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
  • Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
  • Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
  • Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
  • Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
  • For frosting:.
  • Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
  • Scrape down the sides and mix until smooth and creamy.
  • Mix in the vanilla.
  • Keep tightly covered and refrigerated until ready to use.

ROASTED RED PEPPER VEGAN MAC 'N' CHEESE RECIPE BY TASTY



Roasted Red Pepper Vegan Mac 'N' Cheese Recipe by Tasty image

Here's what you need: olive oil, small onion, garlic, raw cashew, red pepper, nutritional yeast, tomato paste, cornstarch, salt, smoked paprika, ground mustard, turmeric, vegetable broth, dry pasta, smoked paprika

Provided by Rachel Gaewski

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
¾ cup raw cashew, soaked in water for two hours
1 red pepper, roasted
2 tablespoons nutritional yeast
1 tablespoon tomato paste
1 ½ tablespoons cornstarch
½ teaspoon salt
½ teaspoon smoked paprika
1 teaspoon ground mustard
½ teaspoon turmeric
2 cups vegetable broth
8 oz dry pasta, cooked
smoked paprika, to serve

Steps:

  • In a medium-sized pot or dutch oven over medium heat, add the olive oil and onion and cook for 3-4 minutes, stirring occasionally, until semi translucent.
  • Add the garlic and cook for 2-3 minutes.
  • Transfer onion and garlic to blender. Add the soaked cashews, red pepper, nutritional yeast, tomato paste, cornstarch, salt, paprika, ground mustard, turmeric, and vegetable broth, and blend until smooth.
  • Transfer sauce back into pot and cook until thickened, about 5 minutes.
  • Add pasta to the pot and stir until sauce is evenly distributed.
  • Top with smoked paprika and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 1580 calories, Carbohydrate 168 grams, Fat 86 grams, Fiber 9 grams, Protein 25 grams, Sugar 29 grams

VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE BY TASTY



Vegan Red Velvet Cupcakes With Cream Cheese Frosting Recipe by Tasty image

Here's what you need: unsweetened almond milk, lemon juice, organic granulated sugar, refined coconut oil, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, vanilla extract, apple cider vinegar, red food coloring, unsweetened applesauce, vegan butter, vegan cream cheese, powdered sugar, vanilla extract, lemon zest

Provided by Rachel Gaewski

Categories     Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 18

1 cup unsweetened almond milk
1 tablespoon lemon juice
1 cup organic granulated sugar
¼ cup refined coconut oil, solid
1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
4 teaspoons red food coloring, plus more for decorating
⅓ cup unsweetened applesauce
½ cup vegan butter
1 cup vegan cream cheese
2 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons lemon zest

Steps:

  • Preheat the oven to 350°F (180°C).
  • Grease a 12-cup muffin tin or line with paper liners.
  • In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
  • In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
  • Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
  • Use an ice cream scoop to fill each muffin cup about ¾ of the way.
  • Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
  • Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
  • Fold in the vanilla and lemon zest with a rubber spatula until well combined.
  • Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
  • Enjoy!

Nutrition Facts : Calories 386 calories, Carbohydrate 49 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, Sugar 36 grams

ALMOND 'FETA CHEESE' SPREAD WITH HERB OIL (VEGAN)



Almond 'feta Cheese' Spread With Herb Oil (Vegan) image

From the Fab Five list in the April 2009 issue of Vegetarian Times. I never thought I'd have enough time to make vegan "cheese," but because this was one of the editors' picks I gave it a shot, and I'm so glad I did! Though it's called "feta cheese," in the title, it really is a creamy spread. I told my DH that it was an "almond spread" and he loved it! Asked what kind of cheese I used in it, and was surprised to learn there was none. The recipe is really easy, but takes lots of waiting time (not included in the times). I'm listing it exactly like in the magazine. But for the oil topping at the end, I think 1/4 cup oil is too much. Personally, I'm cutting it back to 2 tablespoons next time. Enjoy! Edited to add: The original recipe in the magazine says to bake it 200F for 40 minutes, but as several reviewers noted here (and I agree) it's better in a hotter oven. Try 400F and watch for it to brown. Baking is only needed to turn it from creamy to crumbly, so it's completely up to you.

Provided by Wish I Could Cook

Categories     Spreads

Time 55m

Yield 10 oz, 10 serving(s)

Number Of Ingredients 8

1 cup whole blanched almond
1/4 cup lemon juice
3 tablespoons olive oil
1/4 cup olive oil
1 garlic clove
1 1/4 teaspoons salt
1 tablespoon fresh thyme leave
1 teaspoon fresh rosemary leaf

Steps:

  • Place almonds in medium bowl and cover with 3 inches of water. Let soak 24 hours. Drain and rinse.
  • Puree almonds, lemon juice, 3 T olive oil, garlic, salt and 1/2 cup water in blender or food processor for 6 minutes or until really creamy.
  • Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth. Bring sides together twist into an orange-sized ball and secure with a twist tie. Chill for 12 hours.
  • Line baking sheet with parchment and transfer almond ball from cheesecloth. Shape to look like a 6" round of brie (about 3/4" thick). (Note, I just put it into a pretty pottery bowl and baked it. Then I could pour the oil on top and serve it. No parchment needed.).
  • Bake 40 minutes or until top is slightly firm. Cool. Then chill.
  • Combine 1/4 cup olive oil with herbs and heat over medium low heat until heated through but not simmering. Cool to room temperature and drizzle over almond spread just before serving.
  • Spread on crusty bread or crakers. You'll love it!

MELTY NUTRITIONAL YEAST "CHEESE" (VEGAN)



Melty Nutritional Yeast

Make and share this Melty Nutritional Yeast "cheese" (Vegan) recipe from Food.com.

Provided by Rameses

Categories     Vegan

Time 30m

Yield 2-6 serving(s)

Number Of Ingredients 7

1/2 cup nutritional yeast flakes
1/2 cup flour
1 teaspoon salt
1/2 teaspoon garlic powder
2 cups water
1/4 cup vegan margarine
1 teaspoon wet mustard

Steps:

  • Mix dry ingredients in a saucepan.
  • Whisk in water.
  • Cook over med. heat, whisking until it thicken and bubbles.
  • Cook 30 seconds, then remove from heat.
  • Whip in Margarine and mustard.
  • It will thicken as it cools. but will thin when heated or when water is added.
  • Variation for richer, stretchier sauce that's good on pizza:.
  • Substitute 1/4°C Cornstarch and 2 tablespoons flour.
  • Instead of margarine, whip in 1/2°C of oil after it cooks.
  • Add as much as 1°C water at the end or as needed to make a thick, smooth sauce that pours easily.
  • Pour it on pizza for the last few mins of baking.
  • Put under broiler for a few mins to form a stretchy, golden-brown speckled skin.

PARMESAN CHEESE SUBSTITUTE FOR PASTA (VEGAN)



Parmesan Cheese Substitute for Pasta (Vegan) image

While this does'nt taste the same as parmesan, it adds a similar texture and extra flavor. With this, I don't even miss the parmesan! I wrote to salt to taste, but I think it needs to be salted generously, since parmesan cheese is rather salty. You can also use any other seasonings you like.

Provided by pavut

Categories     Vegan

Time 7m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 4

2 tablespoons oil, of choice
1/2 cup breadcrumbs, of choice
1 -2 garlic clove, minced
salt

Steps:

  • Heat oil in fry pan at medium-high heat.
  • Add breadcrumbs.
  • Toast until they just start to gain color.
  • Add minced garlic and salt.
  • If too wet, add more breadcrumbs, if too dry add a little more oil.
  • Toast until golden brown.

GARLIC AND AVOCADO VEGAN CREAM CHEESE SPREAD



Garlic and Avocado Vegan Cream Cheese Spread image

Cashews, avocado, lime juice, and spices combine to perfection to make this easy vegan and dairy-free cream cheese spread.

Provided by Fioa

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 8h15m

Yield 16

Number Of Ingredients 6

½ cup unsalted raw cashews
1 avocado, diced
¼ cup lime juice
½ teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon sea salt

Steps:

  • Soak cashews in a bowl of water, 8 hours to overnight.
  • Combine cashews, avocado, lime juice, Italian seasoning, garlic powder, and salt in a blender; blend until smooth, scraping down the sides of the bowl until the mixture is completely creamy, 10 to 15 minutes.

Nutrition Facts : Calories 45 calories, Carbohydrate 2.8 g, Fat 3.7 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 29 mg, Sugar 0.4 g

VEGAN GRILLED CHEESE RECIPE BY TASTY



Vegan Grilled Cheese Recipe by Tasty image

Here's what you need: cashews, medium carrot, nutritional yeast, tapioca starch, lemon juice, salt, garlic powder, turmeric, vegan butter, white bread

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 10

½ cup cashews
1 medium carrot, sliced
3 tablespoons nutritional yeast
2 tablespoons tapioca starch
1 teaspoon lemon juice
1 teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon turmeric
vegan butter, to taste
8 slices white bread

Steps:

  • In a medium pot, bring 4 cups (960 ml) of water to a boil. Add the cashews and carrot and boil for 10 minutes, or until the carrot is fork tender.
  • Use a slotted spoon to transfer the cashews and carrot to a high-speed blender. Do not discard the cooking water.
  • To the blender, add the nutritional yeast, tapioca starch, lemon juice, salt, garlic powder, turmeric, and 1 cup ( 240 ml) plus 2 tablespoons of reserved cooking water (discard any remaining water). Blend the sauce for 2-3 minutes on high speed, until completely smooth.
  • Pour the "cheese" sauce back into the pot and stir with a spatula over low heat. Clumps should begin to form. Continue stirring for 2-4 minutes, or until the sauce is thickened and stretchy. Remove the pot from the heat and set aside.
  • Butter each slice of bread on 1 side. In a medium nonstick skillet, heat a dollop of vegan butter over medium heat. Once the butter begins to bubble, add a slice of bread, butter side down, and use a spatula to spread cheese sauce on top. Top with another slice of bread, butter side up. Cook for 2-4 minutes, or until the bottom of the bread is golden brown. Flip and cook for 2-4 minutes more, until the other slice of bread is golden brown as well, then remove from pan. Repeat with the remaining ingredients.
  • Slice the sandwiches in half and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 118 calories, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram

Tips:

  • Use a variety of nuts and seeds: Different nuts and seeds provide different flavors and textures to vegan cheese. Experiment with different combinations to find your favorite.
  • Soak your nuts and seeds: Soaking nuts and seeds helps to soften them and make them easier to blend. This also helps to improve their nutritional value.
  • Use a high-powered blender: A high-powered blender is essential for making smooth and creamy vegan cheese. If you don't have a high-powered blender, you can try using a food processor, but the results may not be as smooth.
  • Add flavorings: You can add a variety of flavorings to your vegan cheese, such as herbs, spices, nutritional yeast, and citrus juice. Experiment with different combinations to create your own unique flavors.
  • Use vegan cheese in your favorite recipes: Vegan cheese can be used in a variety of recipes, such as pizzas, pasta dishes, sandwiches, and dips. It can also be used as a spread on crackers or bread.

Conclusion:

Vegan cheese is a delicious and versatile dairy-free alternative that can be enjoyed by people of all ages. It is easy to make at home using a variety of nuts and seeds. With a little experimentation, you can create your own unique vegan cheese flavors that you will love. So what are you waiting for? Give vegan cheese a try today!

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