Skip to content

How to make vegan cheese

Following a vegan diet needn't mean missing out on tasty food – our simple recipe for vegan cheese creates a gorgeously creamy, nut-based cheese that's a brilliantly delicious alternative. With just three ingredients, our simple recipe shows just how easy it is to learn how to make vegan cheese.

  1. Soak the cashews

    Cover 250g cashews very generously with cool water (they will swell up) and leave to soak for 8-12 hours.

    Soak the cashews
  2. Blend the cashews

    Drain the cashews well and put in a powerful blender or food processor bowl with ¾ tsp Marmite and 1 tbsp water. Blend until fine.

    Blend the cashews
  3. Add the flavourings

    Put the blended nuts in a separate mixing bowl and stir in your preferred flavouring – try crushed black pepper, thyme leaves, finely chopped chives, sweet smoked paprika or crushed fennel seeds.

    Add the flavourings
  4. Prepare the bowl

    Line a bowl or dish with clean muslin that has been rinsed in water and wrung out thoroughly.

    Prepare the bowl
  5. Cover and chill

    Spoon into the muslin-lined bowl and smooth the top with the back of a spoon. Cover with the excess muslin and put a weight on top (such as a tin of beans). Chill in the fridge for 4 hours or overnight to firm the cheese up slightly.

    Cover and chill
  6. Unwrap the cheese

    Unwrap your cheese and scatter with extra herbs, if you like.

    Unwrap the cheese
  7. Slice and serve

    Slice into wedges and store in the fridge. Serve on toast, or as a sandwich filling with roast vegetables.

    Serves 4

  8. Ingredients

    We've made a handy shopping list so you can get everything you need to make this comforting dinner. Don't forget to screenshot before you go shopping!

    250g Cashews
    3/4 tsp marmite
    Herbs and spices of your choice
    Toast to serve

    Serves 4

    Each serving contains

    • Energy

    • Fat

      30g 43%
    • Saturates

      6g 30%
    • Sugars

      3g 3%
    • Salt

      0.3g 7%

    of the reference intake
    Carbohydrate 11.3g Protein 12.4g Fibre 2.7g