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.

  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.

  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.

  4. Prepare the bowl

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

  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.

  6. Unwrap the cheese

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

  7. Slice and serve

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

    RFo VeganCheese Spring FinalV 5 miniCalories 362 (18%), sugar 2.9g (3%), fat 30.2g (43%), saturates 5.9g (30%), salt 0.31g (5%), based on 4 servings.