Vegan cheddar-style cheese

Prep Time 15 minutes + 3 hours to set
Cook Time 5 minutes
Servings --

Making a vegan cheese and getting the texture right seems challenging, but this recipe proves that it's totally doable! Cashews are the perfect nuts to make a vegan cheese. Once they've been soaked and blended, they transform into a rich and creamy base that you can season to your taste. Mix with agar-agar (a vegan gelatin substitute), and before you know it, you've got a delicious, homemade vegan cheese! Add the dried herbs (basil, oregano, Herbes de Provence...) of your choice to make different flavours. Serve with some tasty flax and chia crackers, some homemade hummus or muhammara, and you've got yourself a great appetizer!


How it's made


  • 1 cup of water
  • 1 cup of nut milk
  • 3 tablespoons of agar-agar
  • 1 teaspoon of olive or coconut oil
  • 1 cup of soaked and drained
  • 1/2 cup of nutritional yeast
  • 2 tablespoons of miso paste (or 2 teaspoons of sea salt to taste)
  • 2 tablespoons of apple cider vinegar
  • 1/2 teaspoon of smoked paprika or liquid smoke


  1. In a medium saucepan, bring the water, nut milk, and agar-agar to a boil. Reduce the heat to low and simmer, stirring continuously, for 5 minutes.
  2. Add the soaked cashews, nutritional yeast, miso, apple cider vinegar, and smoked paprika to your blender. Mix until smooth and creamy.
  3. Add the the agar-agar mix and mix well.
  4. Grease a silicone pan or mold (we used mini molds to make individual blocks of cheese). Pour the mix in and let cool for 15 minutes.
  5. Refrigerate for at least 3 hours.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.


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