Non Dairy Lactose Free Vegan Cheese
Indulge in a creamy, flavorful alternative to traditional cheese with this Non-Dairy Lactose-Free Vegan Cheese recipe, a plant-based marvel that’s perfect for vegans, those with lactose intolerance, or anyone seeking a healthier cheese option. Made with rich, nutrient-packed raw cashews and enhanced with savory nutritional yeast, zesty lemon juice, and aromatic spices, this recipe delivers the perfect balance of tangy and cheesy flavors. The key ingredient, agar agar powder, creates a firm yet sliceable texture, making it ideal for slicing, grating, or spreading. With its quick prep time and versatile uses, this vegan cheese is a must-try for topping crackers, melting on pizzas, or elevating your favorite dishes. Plus, refined coconut oil ensures a neutral taste, making this recipe deliciously satisfying without any hint of coconut. Your journey to guilt-free, plant-based indulgence starts here!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 tablespoon Agar agar powder
- 1 cup Water
- 2 tablespoons Coconut oil (refined for no coconut flavor)
- 0.25 teaspoon Turmeric (optional for color)
Instructions
Soak the raw cashews in warm water for 2-4 hours, or until softened. Alternatively, you can quick-soak them by pouring boiling water over the cashews and letting them sit for 15-20 minutes. Drain and rinse thoroughly.
In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, coconut oil, and turmeric (if using). Blend until smooth and creamy, scraping down the sides as needed.
In a small saucepan, whisk the agar agar powder with 1 cup of water. Bring the mixture to a boil over medium heat, whisking constantly to avoid clumping. Reduce the heat to low and simmer for 2-3 minutes, or until the agar agar is fully dissolved and the mixture thickens slightly.
Quickly pour the agar agar mixture into the blender with the cashew mixture. Blend again until well combined and smooth.
Transfer the mixture to a lightly greased or parchment-lined glass dish, bowl, or silicone mold. Smooth the surface with a spatula.
Allow the cheese to cool at room temperature for about 10-15 minutes, then transfer it to the refrigerator to set for at least 2 hours, or until firm.
Once set, remove the cheese from the mold or dish. It can be sliced, grated, or spread, depending on your preference!
Store the vegan cheese in an airtight container in the refrigerator for up to 5-7 days.
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
