• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Full Recipe Index
    • FAQ About Veganism
    • Cooking Videos
    • Vegan for Beginners
    • Learn to Make Vegan Cheese
    • Vegan Recipes for Kids
    • Get Every New Recipe!
    • Press
    • Contact me
    • Business Inquiries
  • Join over 400,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Full Recipe Index
      • FAQ About Veganism
      • Cooking Videos
      • Vegan for Beginners
      • Learn to Make Vegan Cheese
      • Vegan Recipes for Kids
      • Get Every New Recipe!
      • Press
      • Contact me
      • Business Inquiries
  • Join over 400,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegan Cheeses

    March 2, 2022 20 Comments

    Quick & Easy Vegan Cheese

    562 shares
    Jump to Recipe

    Just 5 ingredients and 15 minutes to make (plus chilling time) and you can have a homemade vegan cheese recipe that is creamy, spreadable, and delicious! This quick & easy vegan cheese recipe is made with easy-to-find ingredients, is more affordable than store-bought cheese, and tastes so much better! Ready to experiment with making your own vegan cheese? Let's go!

    Just 5 ingredients and 15 minutes to make a homemade vegan cheese recipe that is creamy and delicious! This quick & easy vegan cheese recipe is cheaper and better than store-bought! #itdoesnttastelikechicken #vegancheese #dairyfree

    Over the years I have posted a ton of delicious vegan cheese recipes. Some of the cheese are more complicated than others, and some are made using ingredients that are a little more difficult to source. So I decided it was time to go back to the basics and make the most perfect, super simple cheese recipe! Made from just cashews, coconut oil, salt, garlic, and my secret ingredient: olive brine (which makes it taste tangy and like it has been aged). You won't believe how amazing this tastes!

    Plus, if you are feeling a little creative you can stir in freshly chopped herbs, lemon zest, crushed red pepper flakes, coarsely ground black pepper, or any other fun add-ins you can think of. In these pics I added fresh thyme leaves, lemon zest, and black pepper. These cheeses are freezer-friendly so I love to make 2 or more blocks at once and store them for later so that I have a delicious round of cheese anytime I desire.

    Just 5 ingredients and 15 minutes to make a homemade vegan cheese recipe that is creamy and delicious! This quick & easy vegan cheese recipe is cheaper and better than store-bought! #itdoesnttastelikechicken #vegancheese #dairyfree

    Common questions about vegan cheese:

    What is vegan cheese?

    Traditional cheese is made from animal milk whereas vegan cheese is made from various nuts, seeds, soy, tapioca, oils, or other ingredients. In this recipe, the base of the cheese is made from raw cashews. See the recipe notes for other variations.

    What is vegan cheese made of?

    Raw cashews, refined coconut oil, olive brine, garlic, and salt. You can also optionally add in chopped fresh herbs, lemon zest, coarsely ground black pepper, or crushed red pepper flakes to jazz it up a little! Raw cashews are the base of the cheese which will make it smooth and creamy. Refined coconut oil will add richness and also make the cheese firm up in the fridge. Olive brine adds an aged tang to the cheese, and garlic and salt are flavor enhancers.

    How to use this vegan cheese?

    This quick & easy vegan cheese is best enjoyed as a snack. Serve with crackers or bread, spread the cheese on top, and enjoy! It's also fantastic dolloped onto a fresh bowl of pasta, crumbled over roasted vegetables, spread onto toast and topped with jams or fresh fruit, add to a salad, or amp up your vegan cheeseboard.

    Boil cashews for 10 minutes to soften them.

    How to Make Vegan Cheese:

    To start you will need to first soften your cashews so that they will be easier to blend until a smooth and creamy cheese.

    Soften the cashews: Add the cashews to a medium pot and cover with water. Put over high heat and bring to a boil. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water. Alternatively, you can soak the cashews, by placing the cashews in a bowl, covering them with water, and allowing the cashews to soak for a minimum of 6 hours or overnight. Drain and rinse before using.

    Add the softened cashews to a food processor along with refined coconut oil, olive bring, garlic cloves, and salt. BLend until smooth and creamy.

    Blend the cheese: Add the softened cashews to a food processor along with the coconut oil, olive brine, garlic, and salt. Blend until smooth, creamy, and sticky, stopping to scrape the sides as needed. You want to make sure you blend this very well so that it gets as smooth as possible. It will likely get warm when blending from the friction. I blend mine for about 5 minutes, stopping to scrape the sides.

    Line a mold with cheese cloth and spread the cheese inside.

    Form the cheese: Line two molds (I used these), or two small bowls with a square of cheesecloth. Divide the cheese among the two cheesecloth-lined molds. If you are adding fresh herbs, sprinkle them over the cheese and then use a chopstick or something similar to swirl the herbs into the cheese.

    Optionally you can stir additional add-ins to the cheese to jazz it up a bit.

    I like to keep one cheese wheel of quick & easy vegan cheese plain with no add-ins, and the other wheel with added herbs. Smooth the top of the cheese with a spatula and then fold the cheesecloth over the cheese.

    Wrap in the cheesecloth then chill in the fridge for a few hours or overnight to set.

    Refrigerate for a few hours or overnight until the cheese has firmed up. Unwrap and enjoy!

    Just 5 ingredients and 15 minutes to make a homemade vegan cheese recipe that is creamy and delicious! This quick & easy vegan cheese recipe is cheaper and better than store-bought! #itdoesnttastelikechicken #vegancheese #dairyfree

    This cheese is...

    • creamy
    • tangy
    • spreadable and melty
    • 5 ingredients
    • 15 minutes to make
    • freezer-friendly

    More delicious homemade vegan cheese recipes:

    Easy Vegan Blue Cheese
    Vegan Sunflower Seed Cheese
    Vegan Sharp Cheddar Cheese
    Cranberry Thyme Vegan Cheese Ball
    Vegan Parmesan
    Vegan Baked Brie in Puff Pastry

    If you try this quick & easy vegan cheese recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.

    Bon appetegan!
    Sam Turnbull.

    Print Recipe
    4.8 from 5 votes

    Quick & Easy Vegan Cheese

    Just 5 ingredients and 15 minutes to make a homemade vegan cheese recipe that is creamy and delicious! This quick & easy vegan cheese recipe is cheaper and better than store-bought!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Appetizer, Snack
    Cuisine: American, Canadian
    Servings: 2 wheels of cheese (about 4 inches diameter)
    Calories: 1031kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 2 cups raw cashews softened (see step 1)
    • ⅓ cup refined coconut oil melted
    • 2 tablespoons green olive brine (the liquid in a jar of olives)
    • 2 cloves garlic peeled
    • ¾ teaspoon salt
    • Optional add-ins: coarsely ground black pepper, lemon zest, crushed red pepper flakes, or chopped fresh herbs (such as thyme, dill, rosemary, parsley, or basil)
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Soften the cashews: Add the cashews to a medium pot and cover with water. Put over high heat and bring to a boil. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water. Alternatively, you can soak the cashews, by placing the cashews in a bowl, covering them with water, and allowing the cashews to soak for a minimum of 6 hours or overnight. Drain and rinse before using. Both of these methods will soften the cashews making them easier to blend into a creamy texture.
    • Blend the cheese: Add the softened cashews to a food processor along with the coconut oil, olive brine, garlic, and salt. Blend until smooth, creamy, and sticky, stopping to scrape the sides as needed. You want to make sure you blend this very well so that it gets as smooth as possible. It will likely get warm when blending from the friction. I blend mine for about 5 minutes, stopping to scrape the sides.
    • Form the cheese: Line two molds (I used these), or two small bowls with a square of cheesecloth. Divide the cheese among the two cheesecloth-lined molds. If you are adding fresh herbs, sprinkle them over the cheese and then use a chopstick or something similar to swirl the herbs into the cheese. I like to keep one cheese wheel plain, and the other with herbs. Smooth the top of the cheese with a spatula and then fold the cheesecloth over the cheese. Refrigerate for a few hours or overnight until the cheese has firmed up. Unwrap and enjoy!

    Notes

    Storage/ Make Ahead/ Freeze: The cheese can be kept wrapped in the fridge for up to a week or it can be frozen. 
    Substitute for cashews: cashews are my preference as they are creamy and mild in flavor, but if you need to substitute them you can use macadamia nuts, blanched almonds, or raw sunflower seeds. All of these nuts and seeds will need to be boiled for about 15 minutes to ensure they have softened.
    Substitute for coconut oil: coconut oil becomes solid when chilled so this is what firms up the cheese. No other oil will work for this, but if needed you can try substituting vegetable shortening. If you are oil-free you can omit the oil but note that this will be more of a creamy spread and will not firm up in the fridge.
    Refined coconut oil: ensure you are using refined coconut oil which has no taste or smell of coconut. Unrefined coconut oil has a strong coconut taste which won't be appetizing for this recipe.
    Substitute for green olive brine: Sauerkraut, lemon juice, white miso paste, apple cider vinegar, caper brine will all work. They will all provide different tastes but will still be nice.
    Substitute for cheesecloth: you could use a clean dishcloth, wax wrap, plastic wrap, or anything like that. The cheesecloth does help dry it out slightly and give the finished cheese a nice texture on the outside, but otherwise, other wraps will work just fine.

    Nutrition

    Serving: 1 wheel of cheese (recipe makes 2) | Calories: 1031kcal | Carbohydrates: 40g | Protein: 24g | Fat: 93g | Saturated Fat: 41g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 33g | Sodium: 1324mg | Potassium: 864mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 9mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    More cheesy vegan recipes you might enjoy...



     

    « Easy Vegan Breakfast Sausage Patties (TVP)
    My Go-To Vegan Soup Recipe »

    Reader Interactions

    Comments

    1. Nina says

      March 24, 2022 at 1:26 am

      5 stars
      I am going to make this tonight.
      Do we have to use cheesecloth, or will just oiling a mould work?

      Reply
      • Sam Turnbull says

        March 24, 2022 at 10:21 am

        Hi Nina, see the recipe notes for cheesecloth alternatives. I think the cheese would stick if you just used oil so best to use some kind of wrap. 🙂

        Reply
    2. Kaki Robinson says

      March 10, 2022 at 3:00 am

      4 stars
      I like this cheese. Very easy to make. Delicious spread. I added some red pepper flakes and fresh flat leaf parsley. Will definitely make again with other hen combinations. Maybe add some diced green olives to some of it

      Reply
      • Sam Turnbull says

        March 23, 2022 at 12:36 pm

        Happy you enjoyed Kaki!

        Reply
    3. Charo says

      March 09, 2022 at 4:03 pm

      Hi,

      I love to try this. How many days/weeks can I keep it in the fridge?

      Thanks
      Charo

      Reply
      • Sam Turnbull says

        March 23, 2022 at 12:34 pm

        Hi Charo, the cheese can be kept wrapped in the fridge for up to a week or it can be frozen. 

        Reply
    4. Pauline says

      March 07, 2022 at 2:45 pm

      I used to enjoy cream cheese cubes marinated in olive oil with sundried tomatoes, cracked peppercorns, lemon zest, minced garlic and fresh rosemary. I cubed half of this up and mixed it up with the marinade and it is amazing. Thanks for bringing back this option for me!!!

      Reply
      • Sam Turnbull says

        March 23, 2022 at 12:28 pm

        Aww that's wonderful! You're most welcome 🙂

        Reply
    5. Gail Holm says

      March 03, 2022 at 9:45 pm

      5 stars
      I made this last night and served it today to my non-vegan friends and they loved it. I put in extra garlic and a bit of onion powder for seasoning and it was amazing. Will definitely be a staple for me now

      Reply
      • Sam Turnbull says

        March 04, 2022 at 4:20 pm

        Aww that's wonderful! So happy you loved it, Gail 🙂

        Reply
    6. Bernadette Montano says

      March 02, 2022 at 6:44 pm

      Hi Sam, Do you need to use cheesecloth? I don’t have any and wondering what I can substitute. Thanks!

      Reply
      • Sam Turnbull says

        March 03, 2022 at 9:07 pm

        You could use a clean dish cloth, wax wrap, plastic wrap, or anything like that. The cheesecloth does help dry it out slightly but otherwise it should be pretty similar 🙂

        Reply
    7. Walt says

      March 02, 2022 at 10:27 am

      Silly question, but is there anything I can substitute for olive brine. I don't eat olives. So it would be nice to be able to use something else.

      Reply
      • Meg says

        March 02, 2022 at 11:11 am

        I believe another of Sam's recipes suggest adding sauerkraut or sauerkraut juice. I've tried that and it's very tasty. Light colored miso paste can also give good flavor to vegan cheeses.

        Reply
        • Walt says

          March 02, 2022 at 11:20 am

          Thanks! I have both sauerkraut (and its juice) and miso paste. So I'll have to try one of those.

      • Sherry says

        March 02, 2022 at 11:23 am

        I use a pinch of sauerkraut in many vegan 'cheeze' recipes for the tang. You could also sub white vinegar or lemon juice, but it won't have the same depth of flavor as olive brine or sauerkraut.

        Reply
        • Suzy says

          March 02, 2022 at 12:54 pm

          Might be a silly question, but would dill pickle juice work?

        • Sam Turnbull says

          March 03, 2022 at 9:05 pm

          Hmmm it might taste pickle-y... but maybe that would be nice?

      • susan says

        March 02, 2022 at 1:54 pm

        5 stars
        I often substitute capers for olives and I think that brine would work well also, though I haven't made this YET!

        Reply
      • Sam Turnbull says

        March 03, 2022 at 9:03 pm

        Sauerkraut, lemon juice, white miso paste, apple cider vinegar, caper brine will all work. Of coruse they will all provide different tastes but will still be nice 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Vegan Recipes for Beginners

    Vegan Recipes for Beginners

    • Baked Tofu Bites
    • Vegan Egg Roll in a Bowl
    • Homemade Vegan Mac and Cheese Powder
    • Vegan Chickpea Salad Sandwich
    • Vegan Tofu Taco Crumbles
    • Vegan Oatmeal Chocolate Chip Cookies
    • Vegan Tofu Scramble Mix
    • Vegan Banana Nut Muffins
    Most Popular

    Most Popular Recipes

    • Easy Vegan Jackfruit Tacos
    • Banana Peel Bacon
    • Melty Stretchy Gooey Vegan Mozzarella
    • Vegan Seitan Steak
    • Vegan Salmon
    • Vegan Egg Salad Sandwich
    • Best Vegan Chili Ever!
    • Vegan Seitan Tenders
    • Sweet Korean Lentils
    • Tofu Bolognese

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy Contact About

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN