7 delicious vegan cheese recipes

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Almond cottage cheese with maple syrup

A vegan version of the cottage cheese made with almonds that you can have as a dessert or also in a savory version.

Ingredients for 2 people

100 g raw almonds, activated by soaking for 8-12 hours and peeled 125 ml or half cup rejuvelac ¼ cup coconut oil, liquid 1 tablespoon lemon juice 1 tablespoon nutritional yeast maple syrup to taste 1/2 cup berries or forest fruits to accompany

Preparation 10 minutes (ready in 48 hours)

In a turbo blender, blend the almonds well together with the rejuvelac until obtaining a smooth and homogeneous cream. Place it in a glass jar covered with a clean cotton cloth and reserve it in a dark, cool and dry place to ferment. After 48 hours, the cottage cheese will be fluffy and will have created some air bubbles from the fermentation. Add the coconut oil, lemon juice and yeast and beat again until smooth. With the help of a ring, create round portions and serve on a plate with maple syrup to taste and some red fruits.

You can serve it as dessert, but also in savory dishes, to accompany or as a dip. In this case, add finely chopped fresh herbs before serving. Either garlic powder or lemon zest.

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Sunflower seed old cheese

A vegan cheese that you can eat freshly made or age it to gain flavor intensity.

Ingredients for 1 small

250 g sunflower seeds, soaked for 8 hours and washed 125 ml or 1/2 cup rejuvelac 2 tablespoons lemon juice 1 garlic, crushed and skin on 1 teaspoon sea salt 1 pinch freshly ground black pepper 2 tablespoons nutritional yeast 1/2 cup dried herbs: thyme , rosemary, oregano

Preparation 20 minutes (ready in a week)

Crush the seeds in a processor or turbo blender and beat with the rejuvelac until you get a smooth white cream.Add the rest of the ingredients, except the herbs, and beat well.Pour the mixture into a clean non-dairy milk bag, forming a bundle and hang it for 8-12 hours on a hook in the kitchen. Place a bowl under it to collect the whey.At 8-12 hours, remove the cheese and shape it with your hands.Place the herbs on a flat plate and carefully batter until evenly covered.You can eat the fresh cheese like this, but if you age it, it will still taste better. To do this, let it dry for one or two weeks on a rack in a dry, cool and ventilated place, turning it every 12 hours. In a week or two it will be ready to cut and serve.

Aging it in a ventilated place prevents mold from growing. If it does come out, scrape it up nicely with a knife.

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Cashew cheese with fine herbs to spread

Can decorate it with black olives in rings or basil pesto. They will give it color and a lot of flavor!

Ingredients for 4-6 people

275g raw cashews, soaked 8-12h and washed 125ml or 1/2 cup rejuvelac 2tbsp lemon juice 2tbsp nutritional yeast 1/2 tsp dried garlic powder 1/2 tsp dried onion powder 1 pinch sea salt 2tbsp chives, finely chopped 1tbsp fresh dill, finely chopped

Preparation 5 minutes (ready in 12 hours)

Blend all the ingredients except the herbs in a turbo blender until you obtain a homogeneous and smooth paste. Let it ferment for 12 hours in a glass container with a lid, covered only with a clean cotton cloth. Once fermented, add the aromatic herbs. Close the container with its lid and store it in the fridge. It keeps for several weeks. When serving, you can place it in a bowl to share. You can also accompany it with crudités to dip: carrots, cauliflower, cherry tomatoes, pepper strips, apple and pear sticks, cucumber sticks, grapes, young garlic… They are all delicious.

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Quick Parmesan rich in omega 3

A vegan Parmesan cheese ideal for sprinkling on salads, vegetable creams, raw pasta -like ribbons or zucchini or other vegetable spaghetti- and pizzas.

Ingredients for 4-6 people

half a cup of nutritional yeast -half a cup of peeled hemp seeds1 pinch of Himalayan salt1 tablespoon of lemon juice

preparation 5 minutes

Place the nutritional yeast, hemp seeds, and salt in a turbo blender or grinder, and grind very well so that they are evenly ground. Place this mixture in a small bowl and add the lemon juice. Stir carefully with a spoon so that it mixes well and prevents it from clumping or forming lumps. Serve in a bowl to sprinkle over the chosen recipe.

5 / 7

Young coconut and cashew sweet cheese

Ingredients for 4-6 people

1 young coconut, the meat and half a cup of its water 100 g of raw cashew nuts, previously soaked for 8 hours 2 tablespoons of nutritional yeast 1 pinch of sea salt 1 tablespoon of lemon juice

Preparation 5 minutes (ready in 24 hours)

In a turbo blender, beat all the ingredients until you get a thick and smooth cream.Place in a glass jar with a lid, leaving a quarter of the jar free, so that the cheese can breathe while it ferments.Cover with a cotton cloth clean and leave to ferment for 8-12 hours in a dry, ventilated place where it does not receive sunlight. Serve with berries and fresh herbs.

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Macadamia and cashew cheese with a marine touch

The marine touch in this nut-based vegetable cheese is achieved thanks to dulse seaweed.

Ingredients for 4-6 people

100 g raw macadamia nuts, presoaked for 8 hours 100 g raw cashews, presoaked for 8 hours ¼ cup filtered water 1 teaspoon raw white miso 2 tablespoons nutritional yeast 1 tablespoon lemon juice 1 pinch sea salt 1 cup tightly pressed dulse seaweed

Preparation 5 minutes (ready in 24 hours)

Beat all the ingredients, except the seaweed, in a turbo blender until you get a very smooth dense cream. Put it in a vegetable milk bag or a clean cotton gauze and hang for about 12 hours on a hook in the kitchen, with a bowl below, so that it releases the whey and ferments. In a bowl with water, rehydrate the dulse algae for about 5 minutes. Drain them thoroughly, drying them a bit even with a cotton cloth, and lay them flat on a baking paper. Shape the nut paste with your hands and place on the seaweed base. With the baking paper, cover it with the seaweed evenly. Then wrap the cheese well with the same baking paper. Place it on a flat plate and reserve in the fridge for about 6 hours. Flip it over and let it cure for another 6 hours.

When draining it: if you have nowhere to hang the cheese, leave it in a fine strainer over a bowl with a weight on top.

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Cheese sauce for topping

This cream cheese is very easy to make and is very smooth. Can use it like béchamel and other white saucesand thus take advantage of the hepatoprotective properties of sesame, for example completing your lasagna raw vegan or adding it to some spaghetti or raw zucchini cannelloni.

Another option is to use this sauce as dressing for your salads or serve it as dip with some crunchy crudités of celery or carrot.

This cheese also goes very well, along with a pinch of nutritional yeast, to cabbage or broccoli recipes.

Ingredients for 4-6 people

1/2 cup raw white tahini 1/2 cup nutritional yeast 1/4 cup rejuvelac or filtered water 1 pinch black pepper, freshly ground 1/2 teaspoon nutmeg 1 teaspoon mixed herbs to taste (such as rosemary, parsley, sage, thyme, or oregano)

Preparation 5 minutes (ready in 12 hours)

Combine all the ingredients in a turbo blender and beat very well until you get a completely homogeneous and smooth paste. Place this paste in a glass container that can be fitted with a lid and for now only cover it with a clean cotton cloth. Let it rest like this for about 12 hours to ferment.Once fermented, you can cover the container with its lid and store it in the fridge for weeks.