Vegan Cheese Making: Cashew Ricotta, Tofu Feta and Fermented Nut Cheeses at Home

Dairy cheese derives its characteristic flavours, textures and complexity from three primary processes: the coagulation of milk proteins (casein), the action of lactic acid bacteria during fermentation and the enzymatic activity of ageing. Vegan cheese replicates these effects using different mechanisms. Cashews and other nuts provide fat and protein that, when blended, create a dense, creamy base. Acidification (with lemon juice, apple cider vinegar or fermented rejuvelac) mimics the tang of lactic fermentation. Probiotic cultures — from capsules of Lactobacillus acidophilus — can genuinely ferment nut cheese bases, creating lactic acid that produces authentic cheese flavour. Agar-agar and tapioca starch provide firmness and meltability respectively. Nutritional yeast contributes umami and a characteristic cheesy flavour from glutamates. Understanding these mechanisms allows you to troubleshoot and adapt recipes rather than following them blindly.

Cashew ricotta is the ideal entry point into vegan cheesemaking. It requires no cooking, no ageing and no specialist equipment beyond a high-speed blender. Soak 200g of raw cashews for 4 hours, drain and rinse. Blend with 3 tablespoons of lemon juice, 2 tablespoons of nutritional yeast, 1 teaspoon of apple cider vinegar, ½ teaspoon of fine salt and 4–6 tablespoons of water, adding water gradually until you reach the desired consistency — thick and spreadable for a firm ricotta, slightly looser for a more silky version. The result is a bright, tangy, creamy cheese that is excellent on sourdough toast with roasted tomatoes, as a filling for cannelloni and stuffed pasta shells, layered in lasagne, spread on pizza bases, dolloped on salads or used in place of ricotta in any recipe. Herb variations are easy: pulse in fresh basil and lemon zest for a summer ricotta, or add roasted garlic and thyme for a savoury spread.

Tofu feta replicates the crumbly texture and salty, tangy flavour of Greek feta using firm or extra-firm tofu. Press a 400g block of firm tofu for 30 minutes using a tofu press or weighted plate. Cut into 2cm cubes and prepare the marinade: 3 tablespoons of apple cider vinegar, 3 tablespoons of olive oil, 1½ teaspoons of fine salt, 1 teaspoon of dried oregano, ½ teaspoon of dried thyme, a squeeze of lemon juice and 2 teaspoons of nutritional yeast. Whisk together and pour over the tofu cubes. Marinate for at least 2 hours at room temperature or, ideally, refrigerate for 24–48 hours — the longer the marination, the deeper and more convincing the flavour. Use crumbled over Greek salad, in spanakopita (vegan version using olive oil-brushed filo), stuffed peppers, pasta salads or simply on flatbread with roasted vegetables. The brine can be reused once to marinate a second batch.

Vegan cream cheese is one of the easiest fermented cheeses to make at home. Blend soaked cashews with probiotic powder (open 2 capsules of Lactobacillus acidophilus), lemon juice, a pinch of salt and enough water to achieve a thick, smooth consistency. Transfer to a glass jar, cover with muslin or a clean cloth and leave at room temperature (ideally 22–25°C) for 24–48 hours. The longer it ferments, the tangier and more complex the flavour becomes. Taste every 12 hours to check progress. Once the desired tang is reached, refrigerate — this halts fermentation and firms the texture. For a brie-style cheese: shape the fermented cashew base into a disc, coat with a mixture of white miso and agar solution to create a 'rind', and leave uncovered in the fridge for 2–4 days. The surface will develop complexity and the interior will soften slightly, approximating the texture of a young brie.

Hard nut cheeses require agar-agar to set firm and can be sliced, grated or melted. Basic Aged Cashew Gouda: blend 300g soaked cashews with 4 tablespoons of nutritional yeast, 2 tablespoons of miso, 2 tablespoons of apple cider vinegar, 1 teaspoon of smoked paprika, 1 tablespoon of tapioca starch and enough water to blend smoothly. Meanwhile, dissolve 3 teaspoons of agar-agar powder in 200ml of boiling water and stir into the cashew mixture over medium heat until it thickens. Pour into an oiled mould (a small loaf tin or bowl) and refrigerate for at least 4 hours until firmly set. Once set, unmould and optionally rub with miso and herbs before leaving uncovered in the fridge for 2–7 days to develop a 'rind'. The tapioca starch is the secret to meltability — it gives the cheese a stretchy, meltable quality when heated. Almond-based cheeses produce a different, slightly earthier flavour; macadamia provides a buttery richness.

Once you have mastered the basic techniques, the world of flavour combinations is limitless. Smoky Cashew Cheddar: add 1 teaspoon of smoked paprika, 1 teaspoon of liquid smoke (use sparingly), ½ teaspoon of onion powder and ½ teaspoon of garlic powder to the basic hard cheese recipe. The result is a convincingly smoky, sharp cheddar-style block. Herb and Garlic Soft Cheese: blend fermented cashew cream with 4 cloves of roasted garlic, a generous handful of fresh chives and flat-leaf parsley, lemon zest and cracked black pepper. Roll into a log shape in cling film and refrigerate — it slices cleanly and is spectacular on sourdough. Walnut Stilton: pulse soaked walnuts (rather than cashews) with blue miso, apple cider vinegar, nutritional yeast and probiotic cultures — blue miso adds the fermented depth that approximates blue cheese. Press veins of black pepper and spirulina into the moulded cheese to create the blue-green streaks.

Fresh vegan cheeses (ricotta, cream cheese, tofu feta) keep refrigerated for 5–7 days in an airtight container. Hard agar-set cheeses keep for up to 2 weeks refrigerated; they can also be frozen, though the texture changes slightly on thawing. When serving a vegan cheeseboard, consider the same principles as a dairy board: contrast textures (one soft, one firm, one crumbly), contrast flavours (mild, tangy, smoky) and include accompaniments that complement the cheese: crisp crackers, sourdough, fresh grapes, fig jam, pickled walnuts, roasted nuts and chutney. Pair smoky nut cheese with a full-bodied red wine; pair tangy fermented cashew brie with Champagne or dry white; pair herb-and-garlic cream cheese with a light, aromatic white. A well-curated vegan cheeseboard is consistently one of the most impressive things you can put on a table.