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So dairy seems to be the hardest thing for people to ‘give up’ when they want to eat a plant based, vegan diet. Cheese is undoubtedly addictive, even I will admit that as a vegetarian in my early teens I ate so much cheese, before I understood how bad it is for our bodies and for the environment, and especially for the  cows it comes from.

When I transitioned to a vegan diet I cut cheese out completely, no vegan substitutes for me, as I find soy quite hard to digest and have never really been a fan of replacing meat/fish with soy protein. I struggled to think of ideas for sandwich fillers, and definitely missed having toasties!

Being a chef now, it’s so much easier for me  to create recipes, or even modify recipes to fit my taste and satisfy my cravings. Vegan cheese can be awful, tasteless stuff. I promise you this is not, so creamy and delicious and you can modify it to your own preference.


This recipe made one ‘block’

cheese 10


75g raw cashew nuts/ blanched almonds/macadamias (not the salted kind) I didn’t soak mine so they were still a bit textured, I’d recommend soaking them overnight for smooth cheese

3tbs oats- ground to a very fine powder in a processor or use ground almonds if you prefer

1 tbs fresh lemon juice

2/3 tbs of oil of choice- olive/ rapeseed works best, coconut tastes a bit too strong

3/4tbs of agar agar flakes

2tbs miso paste of choice (rice miso if you want soy free cheese)

1/4 vegetable stock cube crumbled

375ml unsweetened dairy free mylk of choice – I used rice milk, if you like soy use it for a creamier cheese

All these spices can be modified to suit your taste;

1/2 cup of nutritional yeast- roughly 8g (it’s very light)

1/4 tsp sea salt

1/4 tsp white pepper

1/4 tsp smoked paprika

1/4 tsp garlic powder


Food processor

High speed blender


Silicone spatula

Tupperware container or ceramic dish of choice, whatever shape you want to mold your cheese into


Blitz the oats/ almond meal to a very fine powder first

Then add all of the ingredients except the agar agar flakes  to a high speed blender and mix until smooth

Pour the mix into the saucepan, add the agar flakes, bring the mix to the boil on a high heat,  stirring to prevent the edges sticking and to fully dissolve the agar flakes into the mix.


Once boiling lower down to a simmer, and stir continuously for 5-8 minutes until the mixture thickens to a consistency like this-



Once thickened pour into your mold quickly (it will begin to set once off the heat)


Smooth out, and place into the fridge for 1-2 hours to fully set, or overnight if you have time!

Tip out onto a plate, serve with crackers, compote and grapes… Enjoy.. 😉




Author Matt

I started YogaHub out of a room at the back of someone else's house back in 2012 with nothing more than an idea. I'd been teaching Yoga since 2008 and had no intention of opening a Yoga Studio. I think, like everything I've done, I just decided one day I was going to give it a try. And try I did and if you're reading this I guess I'm still trying.

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