Vegan Cheese Recipes

Melty Cheese

  • 2 1/3 c. water
  • 2 oz pimientos
  • 2/3 c. Brewers yeast
  • 1/3 c. oil (opt)
  • 2 T lemon juice
  • Onion and garlic powder to taste
  • 2 tsp salt
  • 2 T cornstarch
  • 1/2 c. white flour

Blend. Cook until thickened. Serve on tacos, pizza, macaroni and cheese, scalloped potatoes....

Garlic Cashew Cheese

  • 1 cup raw cashews, soaked in water for 4-8 hours, then rinsed and drained
  • 2 medium garlic cloves
  • 2 tablespoons lemon juice
  • 2 tablespoons unflavored soy or almond milk
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

For the garlic cashew cheese:

  1. Place cashews and garlic into blender or food processor. Blend to a paste, stopping to scrape down the sides of the bowl occasionally. This can take up to a few minutes, depending on what type of device you’re using.
  2. Add lemon juice, milk, olive oil, salt and pepper. Blend again until everything is completely mixed and smooth.

Cheese Sauce                                                         

  • 2 c. cashews                                                         
  • 4 c. water                                                                 
  • 2/3 c. yeast flakes                                                  
  • 3 tsp onion powder                                                 
  • 1 c. pimientos                                                           
  • 2 1/2 tsp salt                                                          
  • 1/2 tsp garlic powder                                               
  • 2 T cornstarch                                                          
  • 1/2 c. lemon juice                                                    
  • 1/2 t. dill weed                                                         

Mozzarella Cheese

  • 2 c. water
  • 1 c. cashew
  • 1/2 c. tahini
  • 1/4 c. oat flour
  • 1/4 c. yeast flour
  • 2 t. onion powder
  • 2 t. garlic
  • 3 T. lemon juice
  • 2 T. oil
  • 2 t. salt
  • 2 T. cornstarch

Cheese Sauce (no nuts)

  • 2 BIG potatoes
  • 2 Medium Carrots (make sure they are good quality - flavor matters)
  • 1/4 c. Nutritional Yeast flakes
  • 1/4 onion (raw)
  • 3 Tbls. Oil (grape seed oil doesn't change the flavor like olive oil can)
  • 1-2 tsp. Lemon juice
  • 1 tsp. salt

Peel the potatoes and cook them along with the carrots in water on the stove.  Cook until well done.  Use 1/2 - 3/4 cup of the hot water from the cooking and place in blender, add cooked potatoes & carrots and blend until smooth.  Add other ingredients one at a time and blend well.  Add the lemon juice & salt to taste. 

This sauces is great served as a nacho cheese dip. Serve in a slow cooker on "warm."

Variations: add garlic, jalapeños, green chili peppers, etc.  This would be super over a nut loaf, or as a soup with broccoli.