If you’ve been putting off trying the plant-based diet because you’d miss cheese too much you need to check out these dairy-free vegan cheese alternatives!
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If you’ve been thinking about trying the plant-based diet but putting it off because the thought of missing out on cheese is too much you’ll love today’s recipe collection!
Cheese is delicious for sure but the good news is that there are many replacement options available that taste just as good as – or even better than the dairy based versions you’re used to.
You can buy vegan cheeses from the store, but it’s actually easier than you might think to make them yourself at home.
Today we’ve got alternative options for feta, parmesan, mozzarella, and of course cheddar cheeses so you can enjoy your plant-based burgers, pizzas and salads without feeling like you’re missing out.
If you want to know how to make vegan cheese you can't really go wrong with a recipe from Miyoko Schinner, the "inventor" of artisan vegan cheese. This almond feta is salty and briny and perfect for crumbling over salads, pasta or pizza.
If you've been searching high and low for a dairy-free alternative to parmesan cheese you will definitely want to try this recipe. It uses just four ingredients and takes less than five minutes to make it!
If you like your cheeses with a bit of a peppery kick check out this recipe for vegan pepperjack. It's made with cashews that take a couple of hours to soak but after that this cheese recipe takes just 5 minutes to come together.
This homemade, dairy-free mozzarella is healthier that the store bought version and again is made with cashew nuts. You don't need to soak them for this recipe though so you can go from raw ingredients to tasty cheese in about ten minutes.
If it's cream cheese you're missing check out this oil-free and dairy-free recipe for black pepper cream cheese. This recipe was a long time in the making so be sure to follow it exactly for the best tasting "cheese"!
We can't have a dairy-free vegan cheese collection without including an alternative recipe for good old sliceable, meltable, stretchable, shreddable cheddar right? And this recipe doesn't need cashews just in case nuts are off the menu in your family. It lasts for about five days in the fridge but better yet you can freeze it for up to three months! This is sure to become a go-to recipe on your plant-based meal plan.