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a round block of vegan hard cheese with a slice out of it on a cutting board

Homemade Vegan Cheese Recipe (Sliceable and Grateable)

Print Recipe
This homemade vegan cheese is a perfect alternative to store-bought options, not to mention completely nut-free!
Course Essentials
Keyword dairy free cheese, easy vegan cheese, homemade vegan cheese, lactose free cheese, nut free vegan cheese, vegan cheddar, vegan cheese alternative
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8
Calories 170.8
Author carleigh

Equipment

  • Blender
  • Small saucepan
  • Silicone mold (or container and plastic film)

Ingredients

  • 1 cup sunflower seeds boiled for 15 minutes, drained
  • ⅓ cup water reserved from sunflower seed boiling
  • 1 lemon juiced
  • 1 tbsp coconut oil
  • 4 tbsp tahini
  • 2 tsp miso paste
  • ½ tsp paprika
  • ¼ cup nutritional yeast
  • 1 clove garlic

For a firm, sliceable cheese

  • 1 cup water
  • 1 tbsp agar agar powder

Instructions

  • Add all listed cheese ingredients apart from the agar agar powder and 1 cup of water to a high speed blender. Combine until smooth. You can transfer this to a mold now and set overnight, for a spreadable cream cheese like texture. 
  • For a sliceable texture like in the video, use agar agar. In a saucepan over medium heat, add the 1 cup of water and agar agar powder. Boil for 1 minute, stirring regularly. Remove from the heat, and pour it into the blender cup with the cheese mix. Blend until smooth.
  • Transfer to a cheese mold or Tupperware container. Add seasonings on top like fresh parsley, lemon zest and black pepper if desired. Place in the fridge overnight. Enjoy with Simple Mills crackers as desired. Store the cheese in the fridge for up to five days.

Nutrition

Calories: 170.8kcal | Carbohydrates: 7.7g | Protein: 5.9g | Fat: 14.5g | Saturated Fat: 2.8g | Polyunsaturated Fat: 5.7g | Monounsaturated Fat: 4.7g | Sodium: 63mg | Potassium: 199.4mg | Fiber: 2.6g | Sugar: 0.9g | Vitamin A: 27.3IU | Vitamin C: 8.1mg | Calcium: 33.1mg | Iron: 1.5mg