35+ Delicious Dairy-Free, Nut-Free Cheese Recipes to Try Today

Are you on the hunt for dairy-free, nut-free cheese options that are just as delicious as their traditional counterparts?

Whether you’re lactose intolerant, following a vegan diet, or have a nut allergy, finding a cheese alternative that doesn’t compromise on flavor can be a challenge.

Luckily, we’ve curated over 35 recipes for you to explore that are free from both dairy and nuts, so you can enjoy cheesy goodness without worry.

These easy-to-make, plant-based cheese recipes are perfect for everything from pizzas to sandwiches, and even for those fancy cheese platters.

Get ready to indulge in the creamy, savory, and satisfying flavors of dairy-free and nut-free cheese – no sacrifice required!

35+ Delicious Dairy-Free, Nut-Free Cheese Recipes to Try Today

Dairy-free and nut-free cheese doesn’t have to be bland or difficult to make.

With these 35+ recipes, you can enjoy the rich, satisfying taste of cheese without the dairy or nuts.

Whether you’re looking to add a little extra flavor to your meals or need a vegan alternative for a special occasion, there’s something in this collection for everyone.

So why not get creative in the kitchen and treat yourself to a cheese experience that’s both allergy-friendly and delicious?

Happy cooking, and enjoy the cheesy indulgence!

Cashew-Free Vegan Parmesan

This cashew-free vegan parmesan is a perfect dairy-free and nut-free alternative to traditional cheese. Made from sunflower seeds and nutritional yeast, it’s a quick, easy, and versatile topping for pasta, salads, or roasted vegetables. With a rich umami flavor, this parmesan is a pantry-friendly option for those with dietary restrictions.

Ingredients:

• ½ cup sunflower seeds (raw and unsalted)
• ¼ cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• ½ tsp salt (to taste)

Instructions:

1. Add the sunflower seeds, nutritional yeast, garlic powder, onion powder, dried oregano, and salt to a food processor or high-speed blender.
2. Blend until the mixture is finely ground, resembling the texture of grated parmesan.
3. Taste and adjust seasoning, adding more salt or garlic powder as desired.
4. Transfer the vegan parmesan to an airtight container and store in the refrigerator for up to two weeks.
5. Sprinkle on your favorite dishes such as pasta, salads, or roasted vegetables.

This nut-free, dairy-free parmesan brings the same satisfaction as its traditional counterpart without the allergens. It’s incredibly simple to make and can be stored for a couple of weeks, making it a great go-to ingredient for enhancing the flavor of your meals. It’s also versatile enough for anyone on a plant-based diet or those with nut allergies.

Almond-Free Vegan Cream Cheese

This dairy-free, nut-free vegan cream cheese is incredibly smooth and creamy, made from tofu and coconut oil, providing a rich texture without compromising on flavor. It’s perfect for spreading on bagels, using in dips, or even as a base for cheesecake. Ideal for those with nut allergies or those seeking a low-cost, plant-based alternative.

Ingredients:

• 1 block (14 oz) firm tofu, drained and pressed
• 2 tbsp coconut oil, melted
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• ½ tsp salt (or to taste)

Instructions:

1. Place the tofu, melted coconut oil, lemon juice, apple cider vinegar, garlic powder, and salt into a food processor or high-speed blender.
2. Blend until completely smooth and creamy. Scrape down the sides of the bowl as needed.
3. Taste and adjust the seasoning by adding more salt or lemon juice if desired.
4. Transfer the cream cheese to an airtight container and refrigerate for at least 1 hour before serving. This allows the flavors to meld.
5. Enjoy on bagels, crackers, or as a dip for veggies.

This tofu-based vegan cream cheese is a rich and creamy alternative that’s perfect for anyone avoiding dairy and nuts. Its smooth texture and tangy flavor make it versatile for a wide range of dishes. With just a few simple ingredients, you can whip up a batch of this dairy-free, nut-free spread in no time and enjoy it on your favorite snacks or in recipes.

Vegan Cheese Sauce (Nut-Free)

A velvety and delicious cheese sauce made without dairy or nuts, this vegan sauce is perfect for drizzling over pasta, nachos, or roasted vegetables. The combination of potatoes, carrots, and nutritional yeast creates a creamy texture with a rich, cheesy flavor, making it the perfect addition to your comfort food favorites.

Ingredients:

• 1 medium potato, peeled and diced
• 1 medium carrot, peeled and diced
• 2 tbsp olive oil
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ cup water (or as needed)

Instructions:

1. In a medium pot, add the diced potato and carrot. Cover with water and bring to a boil. Simmer for about 10-12 minutes, until the vegetables are soft.
2. Drain the vegetables and transfer them to a blender.
3. Add the olive oil, nutritional yeast, lemon juice, garlic powder, onion powder, and salt.
4. Blend until smooth and creamy. Add water as needed to reach your desired sauce consistency.
5. Pour the cheese sauce over pasta, vegetables, or use it as a dip.

This vegan cheese sauce is rich, cheesy, and perfect for those who are avoiding both dairy and nuts. It’s packed with nutrients from potatoes and carrots while providing the comfort and indulgence of a traditional cheese sauce. This sauce can be made in bulk and stored in the fridge for several days, making it a convenient and flavorful

Sunflower Seed Vegan Mozzarella

This sunflower seed-based vegan mozzarella is a fantastic dairy-free and nut-free cheese alternative that melts beautifully and stretches just like the real thing. It’s made with sunflower seeds, agar-agar, and seasonings to create a smooth, creamy texture. This vegan mozzarella is perfect for pizzas, lasagna, or stuffed bread.

Ingredients:

• ½ cup sunflower seeds (soaked for 2-4 hours or overnight)
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp tapioca starch (for stretchiness)
• 1 cup water
• 1 tbsp agar-agar powder

Instructions:

1. Drain the soaked sunflower seeds and add them to a high-speed blender with the nutritional yeast, lemon juice, garlic powder, and onion powder.
2. Blend until smooth, adding water gradually to help the mixture blend properly.
3. In a saucepan, whisk together the agar-agar powder and water. Bring to a boil and simmer for 2-3 minutes until it thickens.
4. Stir in the sunflower seed mixture and tapioca starch. Continue stirring constantly until the mixture thickens and becomes stretchy, around 3-5 minutes.
5. Pour the mozzarella into a mold or bowl and refrigerate for at least 2 hours to set.
6. Slice and use on pizzas, lasagna, or as a snack.

This sunflower seed mozzarella is perfect for those with nut allergies who miss the stretchiness of mozzarella. It’s easy to make and has a great consistency that holds up well for pizza or lasagna. The recipe also provides an excellent source of plant-based protein, making it a great option for a filling, delicious meal.

Coconut-Based Vegan Ricotta

This vegan ricotta, made with coconut and tofu, is a creamy and delicate cheese replacement. It’s nut-free, dairy-free, and has a wonderful crumbly texture that works perfectly for stuffed pasta, lasagna, or even as a topping for toast. The coconut adds a subtle richness without overpowering the dish.

Ingredients:

• ½ block firm tofu, drained and crumbled
• ¼ cup canned coconut milk (full-fat)
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. In a mixing bowl, crumble the tofu into small pieces resembling ricotta cheese.
2. In a separate bowl, whisk together the coconut milk, nutritional yeast, lemon juice, garlic powder, dried basil, salt, and pepper.
3. Pour the coconut milk mixture over the crumbled tofu and stir well to combine.
4. Let it sit for at least 15-20 minutes to allow the flavors to meld.
5. Use immediately as a stuffing for pasta, a topping for toast, or in any dish that calls for ricotta.

This coconut-based vegan ricotta is light yet creamy, offering a nice crumbly texture similar to traditional ricotta. It’s an easy-to-make option that’s perfect for those with nut allergies and a versatile addition to a variety of dishes. Whether used in Italian recipes or as a spread, this ricotta will add a fresh and creamy touch to your meals.

Vegan Queso Dip (Nut-Free)

This vegan queso dip is a smooth, creamy, and spicy cheese alternative that is dairy-free and nut-free. Made with potatoes, carrots, and nutritional yeast, this dip provides a savory, cheesy flavor that’s perfect for nachos, tacos, or as a dip for vegetables. It’s quick to make and sure to satisfy your cheese cravings.

Ingredients:

• 1 medium potato, peeled and diced
• 1 medium carrot, peeled and diced
• ¼ cup nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• 1 tbsp olive oil
• 1/2 cup water (or as needed)
• Salt to taste
• Optional: 1 small jalapeño, seeds removed (for extra spice)

Instructions:

1. In a medium pot, boil the diced potato and carrot until soft, about 10-12 minutes.
2. Drain the vegetables and add them to a high-speed blender along with the nutritional yeast, lemon juice, garlic powder, smoked paprika, cumin, olive oil, and water.
3. Blend until smooth and creamy. Add more water if you prefer a thinner consistency.
4. Taste and adjust the seasoning with salt and additional spices, like cumin or paprika.
5. Optionally, blend in a small jalapeño for extra heat.
6. Serve warm as a dip for nachos or use it as a topping for tacos.

This vegan queso dip provides a rich, cheesy flavor without dairy or nuts. It’s incredibly easy to make, requires just a few ingredients, and is perfect for parties or as a snack. Its creamy consistency and spiciness will make it a hit for anyone who loves a good queso dip without the allergens.

Sweet Potato and Chickpea Vegan Cheese

This creamy and slightly sweet vegan cheese is made with roasted sweet potatoes and chickpeas. The result is a smooth, tangy cheese with a subtle sweetness that’s perfect for spreading on crackers or using in savory dishes like sandwiches and wraps. It’s both nutritious and delicious, with the added benefit of being nut-free.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• ½ cup cooked chickpeas (or canned, drained and rinsed)
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp ground turmeric (for color)
• Salt to taste
• 1-2 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potato with a little olive oil and salt, then roast for 25-30 minutes until tender.
2. In a food processor or blender, combine the roasted sweet potato, chickpeas, nutritional yeast, lemon juice, garlic powder, smoked paprika, turmeric, and a pinch of salt.
3. Blend until smooth, scraping down the sides of the bowl as needed. Add olive oil for extra creaminess.
4. Taste and adjust the seasoning as needed, adding more salt or lemon juice if desired.
5. Transfer the mixture to a container and refrigerate for at least 1 hour to set.
6. Serve as a cheese spread or in wraps and sandwiches.

This sweet potato and chickpea vegan cheese is a delicious, flavorful, and nutritious alternative to traditional cheese. The sweet potato provides a rich texture while the chickpeas offer protein and fiber. It’s perfect for those with dietary restrictions or anyone looking for a lighter, plant-based cheese option.

Coconut Milk and Tofu Vegan Brie

This creamy, soft, and slightly tangy vegan brie is made from coconut milk and tofu. The result is a rich, dairy-free cheese with a soft, spreadable texture and a mild flavor. It’s perfect for serving on a cheese board with crackers,
Ingredients:

• 1 block firm tofu, drained and pressed
• ¼ cup full-fat coconut milk
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• ½ tsp garlic powder
• 1 tbsp coconut oil
• 1 tsp agar-agar powder
• Salt to taste

Instructions:

1. In a saucepan, add the coconut milk, nutritional yeast, lemon juice, garlic powder, and agar-agar powder. Bring to a boil and simmer for 2 minutes until it thickens.
2. In a food processor or blender, combine the tofu, coconut oil, and salt. Add the coconut milk mixture and blend until smooth.
3. Pour the mixture into a round mold or a small bowl, cover with plastic wrap, and refrigerate for 2-4 hours to set.
4. Once the brie has set, remove from the mold and serve on a cheese platter with crackers, fruit, or bread.

This coconut milk and tofu vegan brie is a delicious, creamy, and indulgent cheese alternative. With a soft texture and mild flavor, it mimics the traditional brie cheese beautifully. It’s perfect for those looking to enjoy a gourmet cheese experience without dairy or nuts.

Vegan Cheddar-Style Cheese (Nut-Free)

This vegan cheddar-style cheese offers a sharp, tangy flavor that’s reminiscent of traditional cheddar. Made with simple ingredients like potatoes, carrots, and nutritional yeast, it’s dairy-free and nut-free, with a smooth texture perfect for melting. This recipe is ideal for grilled cheese sandwiches, nachos, or even mac and cheese.

Ingredients:

• 1 medium potato, peeled and diced
• 1 medium carrot, peeled and diced
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp apple cider vinegar
• 1 tbsp tapioca starch (for stretchiness)
• 1/2 cup water (or as needed)
• Salt to taste

Instructions:

1. In a medium pot, bring the diced potato and carrot to a boil and cook until soft (about 10-12 minutes).
2. Drain the vegetables and place them in a high-speed blender or food processor.
3. Add the nutritional yeast, lemon juice, smoked paprika, garlic powder, apple cider vinegar, and tapioca starch.
4. Add water gradually to achieve the desired cheese sauce consistency.
5. Blend until smooth and creamy.
6. Pour the mixture into a saucepan and cook over medium heat for 3-5 minutes, stirring constantly to thicken the sauce.
7. Use immediately for nachos, mac and cheese, or grilled cheese sandwiches.

This vegan cheddar-style cheese is rich, tangy, and melts just like the real thing. It’s perfect for those who love sharp cheddar flavors but need a dairy-free, nut-free option. This versatile cheese sauce can be used in a variety of comfort foods and is sure to satisfy cheese lovers of all kinds.

Vegan Feta Cheese (Tofu-Based)

This tofu-based vegan feta cheese has a firm texture and a tangy, salty flavor that mimics traditional feta. It’s made with tofu, lemon juice, apple cider vinegar, and seasonings, making it a great addition to salads, grain bowls, or
Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp nutritional yeast
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper

Instructions:

1. Crumble the tofu into small pieces with your hands or a fork.
2. In a small bowl, mix the lemon juice, apple cider vinegar, olive oil, nutritional yeast, oregano, garlic powder, salt, and black pepper.
3. Pour the mixture over the crumbled tofu and toss until well combined.
4. Let the tofu sit for at least 30 minutes to absorb the flavors.
5. Use immediately in salads, grain bowls, or Mediterranean dishes, or refrigerate for up to 3 days.

crumbly texture of traditional feta and a great balance of flavors. Perfect for adding to salads, pasta, or as a topping for pizzas, this recipe is a great choice for anyone avoiding dairy or nuts.

Vegan Blue Cheese (Nut-Free)

This vegan blue cheese is a deliciously creamy, tangy alternative made without nuts. The combination of tofu, miso, and apple cider vinegar creates the distinct flavor and texture of blue cheese, making it a perfect addition to salads, vegan cheese boards, or even as a topping for baked potatoes.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tbsp white miso paste
• 2 tbsp apple cider vinegar
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1/2 tsp dried thyme
• 1/2 cup crumbled blue-veined seaweed (optional, for blue cheese flavor)

Instructions:

1. In a blender or food processor, combine the tofu, miso paste, apple cider vinegar, nutritional yeast, lemon juice, garlic powder, onion powder, black pepper, and salt.
2. Blend until smooth, scraping down the sides as needed.
3. Add the dried thyme and crumbled seaweed (if using) and pulse to combine.
4. Refrigerate for at least 2 hours to allow the flavors to develop and the texture to firm up.
5. Serve on a cheese board or use in salads, on baked potatoes, or in sandwiches.

This vegan blue cheese provides a tangy, creamy, and unique flavor without dairy or nuts. It’s perfect for anyone who loves the bold taste of blue cheese but needs a plant-based, allergen-free alternative. Whether used on salads, vegan cheese platters, or as a topping, it’s sure to impress.

Vegan Pepper Jack Cheese (Nut-Free)

his spicy and creamy vegan pepper jack cheese is made with simple ingredients like potatoes, carrots, and seasonings. It has a delicious creamy texture and is packed with the bold flavors of jalapeños and smoked paprika. This cheese is perfect for adding a kick to sandwiches, tacos, or nachos.

Ingredients:

• 1 medium potato, peeled and diced
• 1 medium carrot, peeled and diced
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/2 tsp garlic powder
• 1-2 fresh jalapeños, seeds removed and chopped
• 1 tbsp tapioca starch
• 1/2 cup water (or as needed)
• Salt to taste

Instructions:

1. Boil the diced potato and carrot in a pot until soft (about 10-12 minutes).
2. Drain the vegetables and place them in a food processor or blender.
3. Add the nutritional yeast, lemon juice, smoked paprika, cumin, garlic powder, chopped jalapeños, and tapioca starch.
4. Add water gradually to get a smooth, creamy texture.
5. Blend until completely smooth and adjust the seasoning with salt.
6. Pour the mixture into a saucepan and cook over medium heat for 3-5 minutes, stirring constantly to thicken.
7. Use immediately as a dip for chips or spread on sandwiches or tacos.

This spicy vegan pepper jack cheese is a flavorful, creamy alternative to traditional pepper jack. It has a bold, zesty flavor with the heat of jalapeños, making it perfect for anyone who enjoys spicy foods. It’s easy to make, versatile, and a great addition to various dishes.

Vegan Goat Cheese (Cashew-Free)

his vegan goat cheese is creamy, tangy, and crumbly, making it a perfect addition to salads, pizzas, or as a cheese spread. Made without cashews, it uses coconut oil and tofu for texture and flavor, with a touch of lemon and nutritional yeast for that signature goat cheese tang.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tbsp coconut oil, melted
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• ½ tsp dried thyme
• Salt to taste

Instructions:

1. In a food processor or blender, combine the tofu, coconut oil, lemon juice, apple cider vinegar, nutritional yeast, garlic powder, dried thyme, and salt.
2. Blend until smooth and creamy. Taste and adjust seasoning, adding more lemon juice or salt if necessary.
3. Refrigerate for at least 2 hours to allow the flavors to develop and the texture to firm up.
4. Crumble or slice the cheese and use as a topping for salads, on crackers, or in vegan cheeseboards.

This vegan goat cheese is a smooth, tangy, and satisfying alternative for anyone avoiding dairy and nuts. It has a lovely crumbly texture that mimics traditional goat cheese and adds an excellent flavor to your meals. Whether spread on bread or used in dishes like salads and pizzas, it’s sure to delight.

Vegan Cream Cheese with Herbs (Nut-Free)

This herb-infused vegan cream cheese is smooth, tangy, and creamy, made from tofu and coconut milk. The addition of fresh herbs like dill and chives gives it a refreshing, savory flavor perfect for spreading on bagels, crackers, or as a dip for veggies.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tbsp coconut milk (full-fat)
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely chopped
• Salt and pepper to taste

Instructions:

1. Blend the tofu, coconut milk, lemon juice, apple cider vinegar, olive oil, garlic powder, and onion powder in a blender or food processor until smooth and creamy.
2. Add the fresh dill and chives, then pulse to combine.
3. Taste and adjust seasoning with salt and pepper.
4. Chill in the refrigerator for at least 1 hour before serving.
5. Use as a spread on bagels, crackers, or as a dip for fresh vegetables.

This herb-infused vegan cream cheese is an incredibly creamy and flavorful spread. The fresh herbs provide a lovely balance to the tangy tofu base, making it perfect for a variety of applications. It’s an easy and refreshing

Vegan Cream Cheese (Soy-Free, Nut-Free)

This vegan cream cheese is creamy, rich, and tangy, made without any soy or nuts. It’s the perfect dairy-free alternative to traditional cream cheese and can be used for spreads, dips, or even as a base for frosting. The tofu
Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tbsp coconut milk (full-fat)
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp nutritional yeast
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Blend the tofu, coconut milk, lemon juice, apple cider vinegar, nutritional yeast, and olive oil in a high-speed blender or food processor until smooth and creamy.
2. Taste and adjust the seasoning, adding salt or more lemon juice if needed.
3. Chill the mixture in the fridge for at least 1 hour to thicken and develop the flavors.
4. Serve as a spread on bagels, crackers, or as a dip for vegetables.

This soy-free, nut-free vegan cream cheese is perfect for those with allergies or sensitivities to soy and nuts. It’s creamy, tangy, and versatile—ideal for use in spreads, dips, or even vegan cheesecakes. Whether on your favorite baked goods or as a dip, it’s a delicious, easy-to-make alternative.

Vegan Ricotta Cheese (Cashew-Free)

This vegan ricotta is a light and fluffy cheese alternative made from tofu and lemon juice. It’s perfect for dishes like lasagna, stuffed shells, or as a topping for pizza. The texture is similar to traditional ricotta, and the flavor is slightly tangy, thanks to the added lemon juice.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Crumble the tofu into small pieces and place it in a mixing bowl.
2. Add the nutritional yeast, lemon juice, olive oil, garlic powder, dried basil, salt, and pepper.
3. Use a fork or your hands to mash and mix the ingredients together until the tofu resembles ricotta cheese.
4. Taste and adjust the seasoning, adding more lemon juice, garlic powder, or salt as desired.
5. Use immediately in pasta dishes or refrigerate for up to 3 days.

cashew-free vegan ricotta offers the same delicious texture and flavor as the traditional cheese, but without the nuts. It’s perfect for Italian dishes, vegan lasagna, or even as a topping for toast. This recipe provides a healthy, protein-packed alternative that’s simple to prepare and can be stored for future use.

Vegan Parmesan Cheese (Nut-Free)

This vegan parmesan cheese is an easy-to-make, nut-free alternative to traditional parmesan. It’s made with sunflower seeds, nutritional yeast, and garlic powder for a savory, cheesy flavor that’s perfect for sprinkling on pasta, salads, or roasted vegetables.

Ingredients:

• ½ cup sunflower seeds
• 3 tbsp nutritional yeast
• 1 tsp garlic powder
• ½ tsp salt

Instructions:

1. Add the sunflower seeds, nutritional yeast, garlic powder, and salt to a food processor or blender.
2. Pulse until the mixture resembles a fine, crumbly texture, similar to grated parmesan.
3. Store in an airtight container in the fridge for up to 2 weeks.
4. Sprinkle on your favorite dishes like pasta, pizza, or roasted vegetables.

This nut-free vegan parmesan is a delicious and versatile alternative to the classic. The sunflower seeds give it a nice texture, while the nutritional yeast adds the cheesy flavor. Whether you’re topping a dish or using it in recipes, this parmesan provides all the flavor without the allergens.

Vegan Havarti Cheese (Nut-Free)

This creamy vegan Havarti cheese is made without nuts, using potatoes, carrots, and coconut oil for texture and flavor. It’s smooth, mild, and perfect for melting. This dairy-free cheese alternative is ideal for sandwiches, grilled cheese, or as part of a vegan cheese platter.

Ingredients:

• 1 medium potato, peeled and diced
• 1 medium carrot, peeled and diced
• ¼ cup coconut milk (full-fat)
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tbsp agar-agar powder
• ½ cup water (or as needed)
• Salt to taste

Instructions:

1. Boil the potato and carrot until soft (about 10-12 minutes).
2. Drain the vegetables and transfer them to a food processor or blender.
3. Add the coconut milk, nutritional yeast, lemon juice, garlic powder, agar-agar powder, and salt. Blend until smooth.
4. In a saucepan, add the mixture and heat it over medium heat for 3-5 minutes, stirring constantly, until it thickens to a creamy consistency.
5. Pour the mixture into a mold and refrigerate for at least 2 hours to set.
6. Slice and enjoy on sandwiches, in wraps, or on crackers.

This vegan Havarti cheese is smooth, creamy, and melts beautifully, making it perfect for sandwiches and grilled cheese. The mild, slightly tangy flavor is a hit, and the texture is spot-on for a dairy-free cheese alternative. It’s an excellent addition to your cheese collection, whether you’re hosting a party or enjoying a quiet lunch.

Vegan Cheddar Cheese Slices (Nut-Free)

These vegan cheddar cheese slices are perfect for sandwiches or melting on burgers. Made with potatoes, carrots, and turmeric, they have a sharp, tangy flavor and a firm texture that holds up well when sliced. It’s the perfect option for anyone looking for a nut-free, dairy-free cheese slice.

Ingredients:

• 1 medium potato, peeled and diced
• 1 medium carrot, peeled and diced
• 2 tbsp nutritional yeast
• 1 tsp turmeric
• 1 tbsp lemon juice
• 1 tbsp agar-agar powder
• ½ cup water
• Salt to taste

Instructions:

1. Boil the potato and carrot until tender, about 10-12 minutes.
2. Drain and blend the vegetables with nutritional yeast, turmeric, lemon juice, and salt until smooth.
3. In a small saucepan, combine the agar-agar powder and water. Heat over medium heat until it thickens into a gel-like consistency.
4. Add the blended vegetable mixture to the saucepan and stir constantly as it thickens.
5. Pour the mixture into a square mold, and refrigerate for at least 2 hours to set.
6. Slice and use for sandwiches, burgers, or as a snack.

These vegan cheddar cheese slices have the sharp, tangy flavor of cheddar and a firm, sliceable texture, making them perfect for sandwiches or melted on a burger. They’re simple to make and offer a great nut-free, dairy-free cheese alternative for your meals.

Vegan Brie (Nut-Free, Soy-Free)

This vegan brie cheese is a soft, creamy alternative made without nuts or soy. It has a delicate flavor and texture, similar to traditional brie, and works wonderfully as part of a cheese board or on top of crackers. The coconut oil gives it richness, while the agar-agar helps it set properly.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tbsp coconut oil, melted
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp agar-agar powder
• 1/2 cup water
• Salt to taste

Instructions:

1. In a blender or food processor, combine the tofu, coconut oil, nutritional yeast, lemon juice, and salt. Blend until smooth.
2. In a small saucepan, mix the agar-agar powder with water and heat until it thickens to a gel consistency.
3. Combine the thickened agar-agar mixture with the tofu mixture and blend again until smooth.
4. Pour the mixture into a mold and refrigerate for at least 4 hours to set.
5. Serve chilled as a spread or on crackers.

This vegan brie cheese offers a creamy, slightly tangy flavor and a smooth texture, much like traditional brie. It’s perfect for anyone avoiding soy and nuts but still craving the rich, indulgent flavor of brie. Enjoy it as part of a vegan cheese platter or as a topping for your favorite dishes.

Note: More recipes are coming soon