This Vegan Cheese Recipe has been a long time coming. Though I have a number of great dairy-free cheese recipes already, all of them have been sauces. That’s where this one is different. It’s actually sliceable for serving on crackers, sandwiches, and charcuterie boards.
In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender--approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
I have a Vitamix blender so I don't take the time to soak my cashews. That thing is powerful and everything that goes into it comes out creamy. However, if your blender isn't jet engine speed, soaking the cashews in warm water for at least 30-minutes before adding to this recipe will help this recipe come out more creamy.
Once blended to a nice and smooth consistency, set the cheese sauce to the side while you prepare the thickener. By the way, at this point, this dairy-free cheese sauce could be used in nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. This recipe makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.
In a small or medium saucepan, add 1 cup water plus 2.5 tablespoons agar powder and bring it to a boil. It is important not to leave it at this point because it will thicken pretty quickly. I have found that agar POWDER works better than agar flakes for firming up this cheese recipe.If you only have agar flakes on hand, you'll need to triple the amount (7.5 tablespoons).
Turn down the heat to low and whisk continually until the mixture thickens to a molasses-like consistency.
Next, quickly pour it into the blender with the prepared cheese sauce and blend for approximately 30 seconds to mix it well.
Now, it’s time to pour the cheese into containers that are the shape that you would like your hard cheese in. Personally, I use mini loaf pans and round souffle dishes. Another good option would be mini loaf nonstick silicone molds.
Smooth out the top of each one with a spoon or spatula so that when they are flipped out onto a plate, the bottom will be flat.
Place the molds into the refrigerator for a at least couple of hours or longer. As it chills, the harder the cheese becomes, so the longer the better. Carefully turn out the cheese blocks onto a plate or serving platter with crackers.
You may need to use a knife to run along the edges of your dish or mold to make the cheese release. Then turn it upside down onto a plate.
We love to serve these with an oil-free cracker called Mary’s Gone Crackers. If you’re entertaining, this vegan cheese recipe makes the perfect addition to a Charcuterie Board along with some hummus, veggies, and even fruit.
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Notes
Substitutions and variationsNOTE:I have found that agar POWDER works better than agar flakes for firming up this cheese recipe. If you only have agar flakes on hand, you'll need to triple the amount (7.5 tablespoons).One of the best things about this vegan cheese is that it can be made with either cashews or white beans for those avoiding nuts. Better yet, do a combination of both to reduce the fat but maintain the creamy rich texture.
1st Version: Originally, I made it with 1/2 cup of raw cashews.
2nd Version: Now, I sometimes sub out white beans–like navy beans or cannellini–to lower the fat content even more. For those avoiding nuts completely, this is a terrific nut-free cheese sauce.
3rd Version: Nowadays, I mostly make with a combination of the two–1/4 cup cashews + 1/4 cup white beans. It has a warm creamy texture with less fat. This easy vegan cheese sauce has so many options!