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These quick and creamy vegan cheese recipes are some of my go-to favorites. They’re perfect when you want that rich, cheesy flavor — but made at home, with just a few simple ingredients (and none of the preservatives or additives you’ll find in store-bought versions).
From smoky cheddar and stretchy mozzarella to spreadable almond ricotta, they’re all easy to prep and seriously satisfying. Whether you’re fully plant-based or just love a good homemade vegan cheese, this is a great place to start.
These are my favorite vegan cheeses — and honestly, I don’t miss the dairy.
Vegan Cashew Cheese – This creamy vegan cashew cheese has a soft center and peppercorn coating — perfect for a cheese board, crackers, or toast. Great for the holidays too!
Vegan Cheddar Cheese – This smoky vegan cheddar is perfect for slicing, grating, and melting — a melty, dairy-free favorite that’s way better than store-bought.
Vegan Feta Cheese – tangy, herby vegan feta — crumbly and perfect for salads and topping all sorts of dishes.
Vegan Mozzarella Cheese – A stretchy, gooey, and delicious vegan mozzarella perfect for pizzas, pasta, salads, and more—dairy-free with all the flavor and stretch.
Vegan Ricotta Cheese – This 4-ingredient vegan ricotta is creamy, tangy, and cheesy—ready in minutes using just a blender. Super versatile and customizable, it works as a dairy ricotta substitute 99% of the time.
If you try any of these vegan cheese recipes, let me know how you like them in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Vegan Cheese Recipes: Vegan Mozzarella
Ingredients
- 1 cup cashew nuts soaked
- 1 tbsp Psyllium husk
- 2 tbsp Lemon juice
- 1 cup filtered water separated into two 1/2 cups
- 2 tbsp tapioca starch
- 1/4 cup unflavoured coconut oil
- 2 tbsp nutritional yeast
- 1 tsp salt
Instructions
- Soak cashews overnight (or 6 hrs), or in hot water for 30 mins. Rinse well.
- Mix psyllium husk with ½ cup water. Let sit 10 mins.
- Blend soaked cashews, psyllium mix, nutritional yeast, coconut oil, salt, and lemon juice until smooth.
- In a saucepan, mix tapioca starch with ½ cup water over medium heat until dissolved.
- Add cashew blend and stir until thickened.
- Pour into a bowl or silicone molds. Chill in fridge for 2 hrs or until set.
- Store in an airtight container—keep in the fridge for 1 week or freeze for 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These all look so delicious!