Smoked cashew cheese

vegan smoked cheese served with red grapes on a wooden board
Credit: LifeStroll

It’s an absolute must to include some homemade vegan cheese receipes this month, for Veganuary. Most people struggle to become fully plant-based becasue they cannot imagine ever giving up cheese. Fear not – there are fabulous homemade options, and more and more seem to populate the www every single day. Our appetite for cheese seems unsatiable, so your wish is our command.

Adapting the plant-based lifestyle is not, nor shall it be, about “missing out”, or “restrictions”. There are so many wonderful opportunities to explore the new rich variety of plant-based cheeses, and making your own cheese – c’mon – how awesome is that? No highly processed “plastic” cheese and you know exactly what goes into it. Win – win!


  • 2 cups water
  • 1/2 cup raw cashew nuts
  • 3 Tbsp nutritional yeast
  • 2 Tbsp virgin coconut oil, melted
  • 1 Tbsp liquid smoke
  • 2 tsp salt
  • 2 tsp smoked paprika
  • 1 tsp granulated onion
  • 3 Tbsp tapioca
  • 2 Tbsp Kappa Carrageenan


  1. Soak cashew nuts over night.
  2. Combine the water, soaked cashews, nutritional yeast flakes, coconut oil, liquid smoke, salt, smoked paprika, and granulated onion in a blender and blend until super smooth; i.e., until there aren’t any bits of nuts left. Add the tapioca and Kappa Carrageenan, and blend for 5 to 10 seconds until smooth.
  3. Pour the cashew mixture into a large saucepan, and bring to a simmer over medium heat, whisking continually. Continue cooking, stirring the mix continuously for about 7-9 minutes until it has thickened nicely and is very glossy.
  4. Pour the cheese into a smallish container that can contain a minimum of 2 cups volume like a small loaf pan or a glass bowl.
  5. If properly cooked, the cheese will start to set right away. Allow the cheese to set at room temperature for 30 minutes. Then cover and refrigerate the cheese to finish setting for 3 to 4 hours.
  6. If the cheese doesn’t set up properly that means you haven’t cooked it long enough, if this happens to you, throw it back into the saucepan and cook for a few minutes more! It’ll re-melt and then you can pour it back into the mold for it to solidify.
  7. Remove the cheese from the mold and serve.
Smoked vegan cashew cheese served on wooden platter with red grapes
Credit: 86 Eats

Craving more vegan cheese recipes and other plant-based treats? Feel free to leave your details below, and we’ll email you as soon as we post new recipes on our website!

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