Make Your Own Vegan Cheese

Cheese is one of those things that some Vegans say they miss. Here is a very easy recipe for a tasty spreadable cheese!

  • 2 cups raw cashews
  • 1 garlic clove, minced 
  • 1/2 tsp garlic powder
  • 1/2 lemon, zested
  • 3 Tbsp of fresh lemon juice
  • 4 Tbsp nutritional yeast
  • 1/2 tsp each: sea salt and white pepper
  • 2 Tbsp olive oil
  • 3/4 cup water
  • OPTIONAL: minced chives or dill for serving
  • EQUIPMENT NEEDED:  Food Processor and Cheesecloth.


-Cover the cashews with cold water and place in the fridge for 12 hours or overnight.
-Drain the cashews and add all ingredients to a food processor. Process until very smooth.
-Place a colander over a large bowl and line the colander with two pieces of cheesecloth. Scrape the mixture into the cloth and twist the cloth so it is tight around the mixture. Secure with a twist tie or elastic.
-Put the bowl and mixture into the refrigerator for 6 hours or until set.

NOTES; Sprinkle with fresh chives or dill for serving, and top with pickled jalapenos, roaster red peppers or sliced olives.

Vegan Cauliflower Bites - Yum!


- 1 head of cauliflower, cut into bite-size pieces
- 1 tsp each: chili powder, cumin, garlic powder
- ½ tsp of each: salt, pepper, smoked paprika

- ½ cup non-dairy milk
- 2 Tbsp nutritional yeast
- 1 Tbsp cornstarch
- 2 tsp lemon juice
- Large pinch of each: salt, dry mustard, garlic powder, onion powder, cumin
- ½ cup of salsa

- Preheat oven to 400 degrees and line a baking sheet with parchment paper or tin foil.
- Rinse cauliflower and shake off water.
- Combine all spices and sprinkle over cauliflower.
- Bake for 15 minutes, then stir and cook for another 15 minutes.
- While cauliflower is cooking, make sauce.
- Put all ingredients in a blender except salsa, and blend until smooth.
- Pour into pan - cook over medium high heat until it boils. Turn down, stir and cook until thick.
- Remove from heat and stir in salsa.