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These 3 Vegan Cheese recipes You Will Want to Try!



Are you looking for a vegan cheese recipe that tastes like real cheese? Then this article is for you! Here are three of our favorite vegan cheese recipes.

Vegan Cheese Recipe #1: Parmesan

Vegan Parmesan Cheese image

A 30-minute creamy pasta made with almond milk and infused with garlic and roasted tomatoes. It is perfect for a quick, weeknight meal and feeding vegan/dairy-free friends. This is my favorite Vegan Cheese recipe.


  • 3 cups of grape tomatoes, divided
  • Olive oil
  • 10 ounces of whole wheat pasta (for example linguini, penne, or fettuccine | You can make use of less in the event that you wish to use a higher ratio of sauce with the pasta | Make use of gluten-free pasta)
  • 2 medium shallots, cubed
  • 8 large size garlic cloves, grated/minced
  • Pinch each with black pepper and sea salt
  • 3-4 tablespoon unbleached all-purpose flour
  • 2 1/2 cups of plain Almond milk


Preheat broiler to 400 degrees F and toss tomatoes in a pinch of ocean salt and olive oil. Place cut side up on a material lined baking sheet and heat for 20 minutes while you prepare whatever is left of the dish. At that point put aside.

Heat a substantial pot of water to the point of boiling and cook pasta as indicated by package directions. Whenever done, drain, cover and put aside.

Meanwhile, prepare the sauce. In a huge skillet over medium-low heat, include 1 Tbsp (15 ml) olive oil and the shallot and garlic. Include a pinch of black pepper and salt and stir much of the time, cooking for 3-4 minutes until softened and fragrant.

Stir in 3-4 Tbsp flour (or another thickener of your decision – see notes) and blend with a whisk. Once joined, slowly whisk in the almond drain a little at any given moment so clumps don’t shape. Include another solid pinch of black pepper and salt, bring to a simmer and keep cooking for another 4-5 minutes to thicken. Taste and add seasonings as required.

If you need an ultra-creamy sauce ex-change sauce to a blender (or utilize a drenching blender) to mix the sauce until smooth and creamy. Place back in the pan and decrease heat to a low simmer until it reaches your desired thickness.

Once the sauce reaches your desired thickness, taste and add seasoning as required. At that point include pasta and roasted tomatoes and stir. Serve instantly and garnish with crisp basil, additional black pepper, or/and vegetarian parmesan cheese.

Source: Cheesemaking

Vegan Cheese Recipe #2: Mozzarella

vegan mozzarella cheese image

It’s cheese! It’s cheese! What’s more, it’s truly easy to make! The base for this “cheese” is soaked cashews. They get superbly rich when soaked and make a nonpartisan flavor construct that takes in light of the tanginess of lemon, coconut yogurt, and nutritional yeast so well.

Melty, stringy, veggie lover “mozzarella cheese” made with 7 fixings and straightforward techniques! The ideal cheese for pizza, pastas, salads, and the sky’s the limit from there! This is the second favorite Vegan Cheese recipe.


  • 1/4 cup simple unsweetened coconut yogurt
  • 1 cup raw cashews
  • 1 1/2 tablespoon lemon juice
  • 1/2 cup unsweetened rice milk or plain almond
  • 2 – 2 1/2 tablespoon nutritional yeast (for the cheesiness)
  • 1/2 teaspoon sea salt, plus extra to taste
  • 4 tablespoon of tapioca starch (for the stretchiness)


Soak the cashews in hot water for maximum 1 hour or overnight or a minimum 6 hours in chilled water. Drain methodically.

Add the cashews to a quick blender, together with coconut yogurt, lemon juice, rice or almond milk, nutritional yeast, salt, and tapioca starch, and mix on high till it becomes smooth and creamy, scraping down both sides as required.

Taste and alter flavor as required, adding up salt for saltiness, extra nutritional yeast for cheesiness, coconut yogurt for more tang or creaminess or lemon juice for acidity. The feel should be smooth, creamy, and pourable.

Pour it into another small skillet or saucepan, over medium-low heat, and start whisking. It might start bubbling and condense and look a bit clumpy – that’s OK. Continue whisking and the mix will collaborate in a ball-like shape between 4 to 5 minutes. Lower the heat in the event it begins to cook too fast. It’s also usual for the cheese to stick to the bottom of the pan a little. Don’t be frightened!

Lower the heat to the lowest point and switch to a wooden mixing spoon. Keep stirring till a loose “ball” begins to form. Then pour it into a small mixing bowl.

At this time, it’s cheese which is prepared to get utilized! Cover, and let it cool in the fridge, and after that scoop into 1 Tbsp portions for “curds” or 3 Tbsp portions for “mozzarella-made balls.”

Source: Minimalistbaker

Vegan Cheese Recipe #3: Pepper Jack

vegan pepper jack cheese image

This Almond Milk Pepper jack shreds and melts. It is wonderfully easy and fast to whip up. Free of egg, Dairy, soy, gluten can be made corn-free.


  • 5 Tbsp tapioca starch or use arrowroot starch
  • 1 1/2 cups almond milk divided
  • 5 tablespoon chickpea flour
  • 5 tablespoon cornstarch or arrowroot starch
  • 2 tablespoon olive oil, extra virgin
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon or more nutritional yeast
  • 1/2 teaspoon onion powder
  • 2 teaspoon or extra lemon juice
  • 1 tsp garlic paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon or more red pepper flakes
  • 5 teaspoon agar powder see note for agar flakes
  • 1/2 to 3/4 tsp salt


Lubricate a glass pot with extra virgin olive oil and keep it ready. In a pot, whisk 1/2 cup of almond milk with the chickpea flour, starches, extra virgin olive oil, nutritional yeast, vinegar, spices, lemon juice, and salt.

In a saucepan, add 1 cup almond milk and agar powder, heat on medium flame, fetch to a rolling boil and cook for 4 minutes.

Reduce the heat to a simmer and add slowly in the almond milk starch combination from step 1 and blend.

Amplify the heat to the medium flame and continue mixing and cook for another 4 – 5 minutes.

Add the pepper flakes and blend in. Cautiously taste and adjust the salt, spice, and tang (lemon juice). You want it to be a little spicier, saltier, in the fluid state.

Turn off the heat and transfer it to the well-lubricated glass pot. Let set in the fridge for an hour at least. Make use of a big size grater for shredding and then serve it.

Source: baked-in


Vegan Crepes with 4 Easy and Delicious Serving Suggestions



Vegan Crepes image

Crepes are quick yet delicious additions to breakfasts and desserts. In this article, I will share 3 variations for your vegan Crepes. You can decide to have them all in one serving or alternate these variations for a different taste each day. Without a doubt, you and your friends will be begging for more.

But first, let’s go over a quick and easy to follow recipe for making your very own vegan crepes.

Basic Vegan Crepes Recipe

  • 1-cup whole-wheat flour
  • ½ tsp. baking powder
  • 1 cup of soymilk
  • 2 tbsp. brown sugar
  • 1 tbsp. of extra virgin olive oil
  • A dash of vanilla extract (optional)


Sift the flour and baking powder in a large bowl. Add the rest of the ingredients and whisk to form a thin batter. The secret with crepes is in the consistency. The thinner the batter the thinner and crispier your crepes will be. If you make thick batter, you will struggle to spread the batter and hence you end up making thick pancakes.

In a hot nonstick skillet, add just enough batter to cover the pan. Quickly swirl the pan and allow your batter to flow evenly and coat all sides of the pan.

Let the crepe cook for 1 to 2 minutes on each side depending on how thick your batter is. The end results should be a golden brown crepe that tears apart easily.

To serve them, we will use 4 variations.

#1 Blueberry Vegan Cream Cheese Crepes

Blueberry Vegan Cream Cheese Crepes Image
  • Use the cooked crepes from the recipe above
  • Spread a vegan cream cheese mixture (either homemade or store bought).
  • Add ½ cup of blueberries or more if you like.
  • Then finish off with mint leaf as garnish.

#2 Chocolate Banana Cream Cheese Crepes

Chocolate Banana Cream Cheese Crepes Image

Who doesn’t love bananas and chocolate? Here are the ingredients:

  • Use the cooked crepes from the recipe above
  • Add a layer of vegan cream cheese.
  • Chop up one medium-sized banana and layer over the cream cheese.
  • Fold crepe in half
  • Sprinkle dark chocolate and serve.

#3 Blood Orange vegan crepes

Blood Orange vegan crepes image
  • Slice up one blood orange into 8 slices. Set those aside.
  • In a large nonstick skillet on medium heat add the following:
  • 1 tsp. of oil or vegan butter
  • 1/8 cup of brown sugar

Stir this mixture for a minute or two until the sugar melts.

  • Next, add crepes to the pan, making sure the crepes absorb this mixture.
  • Next top up the crepe with 2-3 pieces of blood orange
  • Cover with lid and cook for 2 minutes.

They’re ready to serve.

#4 Vegan crepe served with vegan béchamel

Vegan crepe served with vegan béchamel image

This vegan crepe recipe is a crowd favorite. It works well with almost any toppings you can think of.

To make the vegan white sauce:

  • Melt coconut oil, cook with almond flour, and your choice of spices.
  • Add nutritional yeast and enough water to form a thick sauce.

Your vegan white sauce is ready to devour.

In addition to vegan cream cheese, sautéed spinach and any berries in season are my favorite toppings to serve with this crepe.

In Conclusion

Vegan crepes can be cooked in so many different ways. You can also substitute wheat flour with the healthier flour alternatives available. Which is your favorite recipe?

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Super-Moist Vegan Orange Cake with a Chocolate Mirror Glaze



Vegan orange cake image

It’s that time of the year when oranges are finally in season. Today, I will share with you a very simple vegan orange cake recipe with a twist. I will also let you in on a simplified version of a chocolate mirror glaze that is popular with wedding cakes and in high-end hotels. Are you excited? Let’s get started.

The Vegan Orange Cake Recipe


  • 200 g wheat flour – You can also use the gluten-free varieties
  • 3 tablespoons maple syrup (adjust per your liking)
  • 60 ml soymilk or almond milk
  • 75 ml coconut oil (or any other liquid oil available)
  • 1/2 tbsp. baking powder
  • 1/4 tsp. cinnamon
  • 3 tbsp. orange juice
  • Orange zest (1 orange)
  • Lemon zest (1/2 lemon) – optional. Lemon gives the cake a tangy taste to balance out the sweetness of the orange juice.
  • A pinch of salt


Preheat your oven to 180ºC (356 F)

Then start by juicing fresh oranges. Measure out the required amount in a large bowl. Now grate just one of the juiced orange rinds and half a lemon rind, and add to the bowl.

juicing fresh oranges image

Add all the other wet ingredients and stir until well combined.

Sift in the dry ingredients (flour, baking powder, cinnamon powder, and salt). Gently fold using a wooden spatula until well mixed. It’s OK to have a few lumps so don’t over mix.

Bake for 40 minutes or until the cake is well cooked. 

Let it chill in the fridge as you prepare the glaze.           

For the Chocolate Mirror Glaze

The secret to this recipe is using a thermometer. When tempering chocolate, noting the temperature is very important.


  • 10g Agar agar – Non-vegans use gelatin for the mirror effect. We shall use agar agar. Some retail stores have this labeled as “vegan gelatin”. However, this ingredient can be left out if you don’t need your glazing looking shiny.
  • 125ml water
  • 225g granulated sugar
  • 150g good quality dark vegan chocolate
  • 30g sifted unsweetened cocoa powder
  • 60g coconut cream


Mix the agar agar with 4 tablespoons of orange juice (you can use the freshly squeezed orange juice or store bought, or just plain water).

In a shallow pan, bring the water and sugar to a boil with the kitchen thermometer inserted. Add the agar agar just before boiling. Remove this mixture from the heat at exactly 104 ºC (220 F). Add the dark chocolate bars add stir with a whisk until they melt. Sift in the cocoa powder and mix well.

Now add the coconut cream, and mix well. Sieve this liquid to get rid of any lumps. If you’re still not happy with the consistency, use a hand blender and sieve again. The finer the liquid the smoother the glaze will be.

To Serve our Vegan Orange Cake

Vegan orange  cake serving image

Remove your cake from the fridge and swirl the chocolate glaze whichever way you like. You can also cover the entire cake in the glaze. Then let it chill until the glaze is firm enough before you place the final garnish elements. I used mint leaves and berries just before serving my vegan orange cake. Enjoy!

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Vegan Breakfast Sandwich Ideas: Beet, Hummus, and Avocado Combos



Vegan Breakfast Sandwich Ideas Image

Are you always in a rush in the mornings? These vegan breakfast sandwich ideas are a quick fix yet enjoyable. You can play around with the ingredients to make them even more nutritious. However, go easy on the tangy ingredients like lemon if you intend to share these sandwiches with your kids.

What’s more, you don’t need many cutlery items for these vegan breakfast sandwich ideas. Don’t you just hate it when unwashed dishes pile up!

Vegan Sandwiches with Avocado, Watermelon Radish, and Tomatoes

Vegan sandwiches with avocado, watermelon radish and tomatoes image

The Ingredients

  • Bread slices
  • 1 avocado
  • 2 small watermelon radishes
  • 1/4 bowl of cashew cream
  • 2 tomatoes
  • a handful of cilantro leaves
  • pinch of salt
  • pinch of pepper


Spread the cashew cream on your bread slices. You can make cashew cream by blending raw cashew nuts. To make it easier on your blender, soak them overnight or at least 4 hours.

Chop the watermelon radishes, avocado, and tomato into thin uniform slices. Then arrange them neatly on the bread.

Season with salt and pepper.

Garnish with cilantro leaves.

Healthy Beet Hummus Avocado Rye Breakfast Sandwiches

Healthy beet hummus avocado rye breakfast sandwiches image

For Beet Hummus

The Ingredients

  • 1 medium-sized beetroot
  • 1 bowl of cooked lentils
  • 1 lemon
  • 1 teaspoon smoked paprika
  • 1 teaspoon of black pepper
  • a pinch of salt
  • 1 tablespoon of tahini
  • 1 clove of garlic
  • 1 tablespoon of olive oil


Peel the beetroot and chop into small pieces.

Squeeze the juice out of the lemon and mix all the ingredients in a food processor.

If you can’t stand the taste of raw beets, you can pre-cook them before pureeing.

Beet Hummus Image

For the Base

The Ingredients

  • Slices of rye bread
  • 1 avocado
  • A pinch of salt
  • 1 teaspoon of black pepper


Toast the rye bread.

Spread the beet hummus on both slices of bread.

Peel the avocado and slice it into thin pieces.

Arrange these avocado slices on top of the bread.

Add salt and pepper to taste.

Vegan Sandwiches with Beetroot Hummus, Cucumber, and Vegan Cheese

Vegan Sandwiches with Beetroot Hummus, Cucumber, and Vegan Cheese Image

For the Vegan Cheese

The Ingredients

  • 2 cups cashews
  • 1 lemon
  • ½ cup olive oil
  • 1 tablespoon salt
  • 2 garlic cloves
  • ¼ cup nutritional yeast
  • 1 tablespoon lemon zest
  • 1 teaspoon smoked paprika


Vegan cashew ricotta image

Soak the cashews for at least 4 hours to soften.

Drain the liquid and blend them with the rest of the ingredients.

Pour the mixture into a pot and stir under medium heat until it thickens.

Let it cool down. You can portion and store the extra vegan cheese in the refrigerator

For the Base


  • 2 pieces of rye bread
  • ½ cup of beetroot hummus
  • 1 cucumber
  • pinch of salt
  • 1 teaspoon of black pepper


Vegan sandwiches with hummus, cucumber and vegan cheese image

Toast the rye bread. Depending on your preference, you can either cut off the crusts or leave them.

Slice the cucumber into thin rounds.

Spread the beetroot hummus on the toasted rye bread.

Scoop the vegan cheese and spread it on top of the hummus.

Now place the cucumber pieces and season with a pinch of salt and black pepper.

In Conclusion

You don’t have to play by the book when it comes to vegan sandwiches. Feel free to substitute an ingredient in the recipe with what you like. Your days of missing breakfast are over. Try these easy vegan breakfast sandwich ideas today!

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