3 Vegan Cheeses To Try For Your Vegan Cheese Board

Posted by Planet Bake on Nov 5th 2021

3 Vegan Cheeses To Try For Your Vegan Cheese Board

Hi cheese lovers, if this is your first time getting into making vegan cheese, I can tell you its not very difficult. You need to make sure to have a few ingredients that you might not have in your pantry.

#1 The cashews sliceable cheese 

It is my top 1 in regards to flavor, this sliceable hard cheese is perfect to make battered sticks as well. You can try that if something gets left over from your cheese platter :)

Ingredients to make the sliceable cashew cheese

Instructions

  • Add the cashews, ⅓ cup water, lemon juice, coconut oil, tahini, carrot, salt, paprika, cayenne, dijon mustard, nutritional yeast and garlic powder to the blender and blend until very smooth. Leave the mix in the blender and set aside.
  • Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling. Boil it for 1 minute (time it), stirring regularly and after 1 minute remove it from the heat and pour it into the blender on top of the cheese mix.
  • Blend until smooth.
  • Moving quickly, as it will start setting up very fast, pour the mix out into a round dish sprayed with non-stick spray.
  • Refrigerate until set. To remove from the bowl, turn upside down onto a plate.

Notes

  1. It is crucial for the success of this recipe that you use agar agar powder and not flakes. Flakes are much less powerful and if you DO use flakes you will need to use 3 times as much (3 tablespoons).
  2. This might seem like a lot of salt, but it works perfectly in this recipe.
  3. I used a regular round bowl, it was 5 inches round and 2 inches deep. I chose it because it was quite straight up the sides so created a nicer shape for the cheese. But you can really use any bowl or ramekin, and if your bowls are smaller, then just use 2 bowls for 2 smaller blocks of cheese.
  4. This cheese can be grated but it tends to get firmer the longer it’s in the fridge. So it’s better for grating on the second day than on the day it’s made.
  5. It does also melt. We put a slice on a cracker and put it in the microwave for 15 seconds and it melted. So yes it does melt!
  6. We have also tried it on pizza. We tried it grated onto a pizza and sliced. Either way was great. We put it on with all our other toppings before going into the oven and it got nice and soft and melty along with the other toppings. It doesn’t spread or anything, but it’s very good.
  7. This recipe makes one 21 ounce (600g) round of vegan cheese.
  8. Serving size is 4 slices which is approximately 1 ounce. 

#2 Vegan Truffle Cheese

Ingredients

  • ¾ cup raw or roasted cashews (soaked for 8 to 12 hours or boiled for 20 minutes and drained) or the Substitution of your choice
  • 1 cup water or unsweetened dairy-free yogurt of your choice
  • ¼ cup mashed yellow potato, peeled before cooking
  • 2 tablespoons plus 2 teaspoons tapioca starch or the Substitution, plus 1 tablespoon for rind
  • ¼ cup refined coconut oil
  • 1 teaspoon black truffle salt, plus more to taste
  • 1 teaspoon tahini paste
  • 1 teaspoon nutritional yeast or the Substitution of your choice
  • ¼ teaspoon lactic acid
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon white truffle oil (1/2 teaspoon if it’s in olive oil)
  • ¼ teaspoon white pepper, for rind
  • 1 tablespoon plus 1 teaspoon agar powder*
  • ½ cup water, for agar mixture (omit if using quick-set agar)

Instructions

  1. Combine the cashews, 1 cup water, the mashed potato, 2 tablespoons plus 2 teaspoons tapioca starch, the coconut oil, black truffle salt, tahini paste, yeast, lactic acid, mustard, and truffle oil in a strong blender or food processor to make Brie “milk.”
  2. Blend the ingredients on low and gradually increase to top speed until the mixture is completely smooth. Depending on your machine, this could take 1 minute to 6 minutes. (Stop every minute or so to scrape down the side of the container if needed.)
  3. If you are using quick-set agar powder, add it to the blender without extra water and blend until smooth, then skip to step 6. Otherwise, place the agar powder in a medium-size pot or pan. Use a fork to whisk the ½ cup water into the agar. Let the mixture sit for 1 minute. The agar may thicken a little.
  4. Vigorously stir the mixture over medium heat for 5 minutes. The powder will dissolve completely, and the mixture should bubble, boil, and froth a little. When it thickens to look like dense and slightly glossy applesauce, it’s ready.
  5. Quickly and very carefully scrape the agar mixture into the full blender before it solidifies. Use caution! Hot agar is painful and difficult to remove if it drips on your skin. Blend the mixture until thoroughly combined, about 1 minute. Pour the cheese mixture into a clean pot or pan. Stir it frequently over medium heat as the mixture simmers and starts to change from thin to lumpy.
  6. Stir the mixture continuously in order to eliminate the lumps and create a smooth texture. It will thicken dramatically as it heats. Stir, fold, and knead for 5 to 7 minutes to fully activate the agar powder and cook the tapioca.
  7. Lower the heat if you feel any sticking in the pan or if the blend “spits” too much. Turn off the heat when the Brie is shiny and coats the spoon thickly—you may even see stretchy strings.
  8. Pour the hot Brie into the form or container and allow it to cool, uncovered, in the refrigerator. It should firm up in about 30 minutes, depending on the brand and strength of the agar powder. (Note: You can speed up the cooling process with 15 to 20 minutes in the freezer—just don’t forget it there!)
  9. Once the cheese is firm, use a silicone scraper, if needed, to gently remove the Brie from the form.
  10. Spread the remaining 1 tablespoon tapioca and the white pepper on your work surface and blend evenly.
  11. Very gently roll the Brie wheel (it is tender), covering the top and sides. When covered, it will look powdery smooth, just like Brie. Pat off the excess powder. It’s ready to plate and serve!
  12. Store your Brie in a dry, covered container in the refrigerator. It will remain most firm in the first 2 days but is good for about 1 week.

#3 Easy Vegan Blue Cheese

Ingredients

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.
  • Make the cheese base: Add the softened cashews along with the coconut oil, apple cider vinegar, miso paste, salt, onion powder, and garlic powder to a food processor. Blend, stopping to scrape the sides as needed until the mixture becomes as smooth as possible. It will become a bit sticky and will be warm from the friction.
  • Prepare your mold(s): Lining the mold(s) with plastic wrap or parchment paper, or you can use a silicone mold. You can use any mold or dish you like.
  • Form the cheese: Scoop about ½ off the cheese mixture into the mold(s) and spread out. Sprinkle about half of the Spirulina across the surface. Add the remaining cheese mixture, and sprinkle over the remaining Spirulina. Use a knife to stir the cheese in the mold 2 – 3 times to mix in the Spirulina and create veins in the cheese. Don’t over mix. Smooth the top of the cheese, after cover and chill in the fridge for 6 hours or overnight to let the cheese firm up.
  • The cheese will be firmer fresh out of the fridge but will soften as it sits out. You can also pop it in the freezer for about 30 minutes before serving to make it even firmer. Easy vegan blue cheese will keep for 1 – 2 weeks in the fridge or can be frozen. Serve vegan blue cheese with crackers or bread, spread on a sandwich, add to a salad, or use it anywhere you like! This would be a beautiful addition to a vegan snack board.