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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.
Cover 250g (8oz) cashews very generously with cool water (they will swell up) and leave to soak for 8-12 hours.
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.
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.
Line a bowl or dish with clean muslin that has been rinsed in water and wrung out thoroughly.
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.
Unwrap your cheese and scatter with extra herbs, if you like.
Slice into wedges and store in the fridge. Serve on toast, or as a sandwich filling with roast vegetables.
Calories 362 (18%), sugar 2.9g (3%), fat 30.2g (43%), saturates 5.9g (30%), salt 0.31g (5%), based on 4 servings.