Vegan Cheese Recipe (Grateable)
- Plantiful Palate
- 17 hours ago
- 6 min read
People always ask us, how to make vegan cheese? Well this is how...
Rich, creamy, and irresistibly melty,this homemade vegan grated cheese is a dairy-free essential you’ll reach for again and again. Designed to capture the tang and texture of classic cheddar, it offers a perfect balance of soft crumbles and firm shreds that melt beautifully over vegan pizza, ooze into toasties, and swirl effortlessly through vegan pasta.
Made with simple, wholesome ingredients, this easy vegan cheese recipe is ideal for anyone exploring easy vegan recipes or expanding their repertoire of indulgent lacto-vegetarian recipes. Whether you’re building the ultimate family meal or crafting a show-stopping vegan platter, it delivers the flavour, texture, and satisfaction of dairy cheese,no compromise, just pure plant-based perfection.
“A creamy, melty vegan cheese recipe that’s as versatile as it is delicious, from casual comfort food to elegant entertaining.” — Plantiful Palate Team
Recipe:
Serving Size: Serves 4 large portions
Prep Time: 25 minutes (including soak time)
Cook Time: 10 minutes
Chill Time: 3–4 hours
Total Time: Approx. 4.5 hours
Difficulty: Intermediate
Ingredients:
1 1/4 cups raw cashews (soaked in hot water for 20 minutes, then drained)
3 tbsp refined coconut oil (for a rich melt and realistic texture)
1/2 cup unsweetened plant milk (cashew or soy works best for creaminess)
1 tbsp nutritional yeast (adds cheesy umami flavour)
2 tsp apple cider vinegar
1 tsp lemon juice
1 1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp tapioca starch (gives the signature stretchiness)
1 tbsp agar agar powder (essential for setting the cheese into a sliceable block)
1/4 tsp turmeric (optional – for a subtle golden hue)
Method:
Add the soaked and well-drained cashews to a high-speed blender along with the plant milk, melted coconut oil, nutritional yeast, apple cider vinegar, lemon juice, garlic powder, onion powder, salt, and turmeric (if using). Start blending on low, then increase to high speed for 2–3 minutes, scraping down the sides once or twice to ensure nothing is missed. The result should be ultra-smooth and creamy, with zero visible lumps.
Pour the blended mixture into a clean non-stick saucepan. Sprinkle in the tapioca starch and agar agar powder evenly over the surface, then whisk vigorously until the powders are fully dissolved and there are no streaks or clumps.
Set the pan over medium heat. Using a silicone spatula, stir constantly, reaching into the edges and base of the pan to prevent sticking. After about 3–4 minutes, you’ll notice the mixture thickening, turning glossy and stretchy — this is the tapioca starch activating. Keep stirring to maintain a smooth texture.
When the cheese reaches a thick, sticky, molten consistency and small bubbles begin to form around the edges, immediately remove it from the heat. Working quickly, pour the cheese into a lightly greased glass container or silicone mould, smoothing and levelling the top with your spatula.
Allow the cheese to cool at room temperature for 15–20 minutes so it begins to firm. Then transfer to the fridge, uncovered, for the first 30 minutes (to avoid condensation), before covering and chilling for at least 3–4 hours, or ideally overnight, until the block is completely set, firm, and sliceable.
Once chilled, gently remove the cheese from its mould or container. For grated vegan cheese, use a coarse grater to shred it into the desired texture, similar to store-bought grated cheese. Store the grated cheese in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month, separating layers with baking paper to prevent clumping.
Additional Tips:
Texture tweak: Add an extra ½ tsp agar agar for a firmer cheese perfect for slicing and sandwiches.
Custom flavour: Add ½ tsp smoked paprika or a drop of liquid smoke for a cheddar-style twist.
No blender? Use ¼ cup cashew butter instead of whole cashews. Texture may be slightly less smooth but still creamy.
Kid-friendly: Omit or reduce the garlic and onion powder for a milder flavour.
Tools matter: Use a high-speed blender for best results and a coarse stainless steel cheese grater for that authentic shredded effect (affiliate links optional).
Alternative Cooking Methods:
Nut-free version: Swap cashews for soaked sunflower seeds or silken tofu. Increase tapioca starch by 1 tbsp for smoothness.
Meltable sauce version: Leave out the agar agar and double the tapioca starch. Use this gooey version for grilled cheese or as a nacho topping.
Cheese log: Pour the hot mixture into a parchment-lined log mould and chill for a deli-style slice-and-serve cheese.
Allergy information / alternatives:
✅ Gluten-free
✅ Nut-free
✅ Soy-free
✅ Lacto-vegetarian friendly
✅ Naturally vegan, dairy-free, and egg-free
Nutritional Information (per serving):
Calories: approx. 270 kcal
Fat: 22g
Saturated Fat: 10g
Carbohydrates: 12g
Protein: 6g
Salt: 1.5g
Note: Based on full-fat coconut milk; values may vary depending on brand.
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
This is one of those vegan recipes that proves you don’t need complicated ingredients to make something beautiful. Whether you’re following a plant-based diet or searching for easy lacto-vegetarian recipes, this is a kitchen win you’ll keep coming back to.
Vegan Cheese Recipe Frequently Asked Questions (FAQs)
Can I make this vegan cheese without a blender?
Yes, you can make it without a blender, but the texture may not be as smooth.
Use a food processor for a creamier consistency if you don’t have a high-speed blender.
If neither is available, mash the soaked nuts thoroughly with a fork or potato masher, then whisk in the other ingredients gradually.
This method is more rustic and chunkier but still flavourful.
2. How long does homemade vegan cheese last in the fridge?
Store in an airtight container in the fridge for up to 7 days.
The flavour may intensify over time, especially if cultured or fermented.
Always use a clean spoon to prevent contamination and extend freshness.
If you notice mould, an off smell, or excessive separation, discard immediately.
3. Can I freeze vegan cheese?
Yes, you can freeze it for up to 3 months.
Wrap tightly in baking parchment or cling film, then store in an airtight freezer-safe container.
Defrost overnight in the fridge before using.
Note that freezing may slightly change the texture — it might be crumblier, but still tasty.
4. What’s the best nut for vegan cheese?
Cashews are the most common for creamy, spreadable cheese.
Almonds create a slightly firmer, tangier cheese.
Macadamias offer a buttery richness but are more expensive.
You can mix nuts for a more complex flavour and texture.
5. Can I make this nut-free?
Yes — use sunflower seeds, pumpkin seeds, or cooked white beans as a base.
The taste will differ slightly, but the recipe will still be delicious.
Add an extra tablespoon of olive oil or coconut oil to replace the creaminess of nuts.
6. How can I make my vegan cheese melt like dairy cheese?
Add tapioca starch for stretchiness — about 2–3 tbsp.
Cook the mixture gently over low heat until it becomes gooey and elastic.
Use vegan lactic acid or lemon juice for a tang that mimics dairy cheese.
For pizza-style melting, increase the oil content slightly and bake at high heat.
7. Can I make a smoked version of this vegan cheese?
Yes — add 1–2 tsp liquid smoke or smoked paprika to the mixture.
Alternatively, roast the nuts before blending to add depth of flavour.
Smoked sea salt can also add a subtle smoky aroma.
8. Why is my vegan cheese grainy?
The nuts may not have been soaked long enough. Aim for at least 6–8 hours.
A lower-powered blender can cause a grainy texture — blend longer or in smaller batches.
Straining through a fine mesh sieve or nut milk bag can help achieve smoothness.
9. How do I make this recipe more tangy?
Increase the lemon juice or add apple cider vinegar for brightness.
Ferment the cheese for 12–48 hours using probiotic capsules or a vegan yogurt starter.
The longer it ferments, the tangier it becomes — taste and stop fermenting when it’s just right.
10. Can I use this vegan cheese in baking or cooking?
Yes — it works beautifully in lasagne, gratins, or stuffed pastries.
For baked dishes, you can top the cheese with breadcrumbs for a golden crust.
It can also be stirred into creamy soups for added richness.
11. Is homemade vegan cheese healthier than store-bought?
Yes — you control the ingredients and can avoid additives, excess sodium, and preservatives.
Many store-bought vegan cheeses are coconut oil-heavy and low in protein, whereas homemade can be nut- or seed-based for more nutrition.
You can adjust for dietary needs (low-sodium, oil-free, nut-free).
12. Can I make a grated vegan cheese version from this recipe?
Yes — chill or freeze the cheese until firm, then grate using a fine or medium grater.
Works well for pasta, pizza, and salads.
For a more traditional grated texture, use less liquid in the recipe so the cheese sets firmer.
If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.
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