Vegan Cheese
Recipe type: Snacks.
  • ½ cup + 2 tablespoons raw cashews
  • ¼ cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • 1+3/4 cups plain unsweetened soymilk
  • ½ cup agar flakes (or 8 teaspoons agar powder)
  • ¼ cup canola oil
  • 2 tbsp white miso
  • 1 tablespoon fresh lemon juice
  • Chopped chives
  1. Lightly oil your cheeze mould. You can make a large block style in a bread tin (this is what I did) or divide the mix into smaller individual cheese moulds. A muffin tin makes very attractive individual blocks. It really is up to you.
  2. Finely grind the cashews in a food processor. Add the nutritional yeast, onion powder, salt and garlic powder. Pulse 3 more times to blend in the spices.
  3. Combine the soymilk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice and chopped chives.
  4. Transfer the cheese to a container; cover with baking paper, press down on the paper and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.
  5. The cheese will keep for 4 days, covered and refrigerated.
Recipe by The Vegan Pantry at