25+ Delicious Friday Vegan Cheese Recipe to Celebrate Every Occasion

If you’re a vegan or simply someone who enjoys plant-based alternatives, then you already know how satisfying a good vegan cheese can be.

Whether you’re preparing a cozy meal or hosting friends for a Friday night gathering, vegan cheese can elevate any dish.

From creamy, melty mozzarella to tangy, crumbly feta, there’s a plant-based cheese recipe for every craving.

e’re diving into 25+ delicious and creative vegan cheese recipes that will make your Fridays unforgettable.

These cheeses are perfect for everything from topping pizzas to snacking on crackers, and they’re packed with flavor and satisfying textures.

So, grab your apron and get ready to discover new favorites that will leave everyone asking for seconds.

25+ Delicious Friday Vegan Cheese Recipe to Celebrate Every Occasion

As you can see, vegan cheese isn’t just about replicating the taste of dairy—it’s about celebrating new textures, flavors, and creativity in the kitchen.

With these 25+ Friday vegan cheese recipes, you can transform any meal into a flavor-packed feast.

Whether you’re in the mood for a gooey, melt-in-your-mouth mozzarella, a tangy blue cheese, or a rich cashew-based gouda, these recipes have got you covered.

They’re perfect for any occasion, from a simple family dinner to a full-fledged party spread.

So, get ready to enjoy a Friday filled with delicious, dairy-free cheeses that will impress even the most die-hard cheese lovers.

Cashew-Based Vegan Cheese Spread

This creamy cashew-based vegan cheese spread is a perfect blend of tangy, savory, and slightly nutty flavors. It’s versatile and works well as a spread for crackers, a dip for veggies, or even as a sandwich spread. The blend of nutritional yeast and lemon juice mimics the cheesy tang while cashews create a luscious texture.

Ingredients

• 1 cup raw cashews (soaked for 4 hours or boiled for 15 minutes)
• 3 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 garlic clove
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric (optional, for color)
• 4–6 tablespoons water (as needed for desired consistency)

Instructions

1. Drain and rinse the soaked cashews thoroughly.
2. In a blender or food processor, combine the cashews, nutritional yeast, lemon juice, garlic, apple cider vinegar, salt, and turmeric (if using).
3. Blend on high, gradually adding water one tablespoon at a time until you achieve a smooth and creamy consistency.
4. Taste and adjust seasonings as needed, adding more lemon juice for tang or salt for flavor.
5. Transfer to a container and refrigerate for at least 1 hour to let the flavors meld. Serve chilled.

This cashew cheese is an excellent go-to recipe for vegans and non-vegans alike. Its rich texture and adaptable flavor make it a great base for experimenting with herbs, spices, or even roasted peppers to create variations.

Vegan Mozzarella Cheese

This stretchy, meltable vegan mozzarella is a fantastic dairy-free alternative perfect for pizzas, grilled sandwiches, or baked casseroles. The combination of tapioca starch and coconut milk creates an authentic, cheesy texture.

Ingredients

• 1 cup full-fat canned coconut milk
• 2 tablespoons tapioca starch
• 1 tablespoon nutritional yeast
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder

Instructions

1. In a small saucepan, whisk together the coconut milk, tapioca starch, nutritional yeast, apple cider vinegar, salt, and garlic powder.
2. Place the saucepan over medium heat and cook, stirring constantly.
3. As the mixture heats up, it will begin to thicken and stretch. Continue stirring until it forms a gooey, stretchy consistency, about 5–7 minutes.
4. Remove from heat and use immediately for hot dishes or let it cool for spreading on sandwiches.

This vegan mozzarella is a game-changer for plant-based cooking. Its simplicity and versatility make it a staple recipe for anyone missing the melting action of traditional cheese. Experiment with adding Italian herbs for extra flavor.

Smoky Almond Vegan Cheese Wheel

This smoky almond vegan cheese wheel delivers a firm, sliceable texture with a robust smoky flavor. Ideal for cheeseboards, sandwiches, or as a topping for salads, it’s a rich, dairy-free delight.

Ingredients

• 1 cup blanched almonds (soaked for 4 hours or boiled for 15 minutes)
• 2 tablespoons nutritional yeast
• 1 tablespoon liquid smoke
• 2 tablespoons lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 cup coconut oil (melted)
• 1/4 cup water

Instructions

1. Drain and rinse the soaked almonds thoroughly.
2. In a high-speed blender, combine the almonds, nutritional yeast, liquid smoke, lemon juice, smoked paprika, salt, melted coconut oil, and water.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. Line a small bowl or ramekin with plastic wrap, then pour the cheese mixture into it. Smooth the top and refrigerate for 4–6 hours until firm.
5. Once set, remove the cheese from the mold and serve as desired.

This smoky almond cheese wheel offers a sophisticated flavor profile with its combination of smokiness and creaminess. It’s an impressive addition to any gathering, and the sliceable texture makes it perfect for serving alongside crackers and fresh fruit.

Vegan Cream Cheese

This smooth and tangy vegan cream cheese is perfect for spreading on bagels, toast, or using as a dip for crackers and veggies. The cashew base gives it a rich and creamy texture while the lemon juice and vinegar provide that familiar tang.

Ingredients

• 1 cup raw cashews (soaked for 4 hours or boiled for 15 minutes)
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 cup water

Instructions

1. Drain and rinse the soaked cashews.
2. In a blender or food processor, combine the cashews, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and water.
3. Blend until smooth, adding more water as needed to achieve the desired consistency.
4. Taste and adjust the seasoning, adding more salt or vinegar for tang if necessary.
5. Transfer to a container and refrigerate for 1–2 hours before serving to let the flavors meld.

This vegan cream cheese has a luscious and creamy texture with just the right amount of tanginess. It’s perfect as a breakfast spread or as a filling for savory pastries. The simple ingredients make it an easy recipe to whip up whenever a cream cheese craving hits.

Vegan Cheddar Cheese Sauce

This rich and cheesy vegan cheddar sauce is perfect for nachos, macaroni and cheese, or drizzling over roasted vegetables. Made with potatoes and carrots, it’s surprisingly smooth and flavorful without the use of dairy.

Ingredients

• 1 large potato, peeled and chopped
• 1/2 cup chopped carrots
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon mustard (optional for extra flavor)
• 1 teaspoon salt
• 1/4 teaspoon turmeric (for color)
• 1/2 cup water

Instructions

1. In a saucepan, boil the potato and carrots until they are soft (about 15 minutes).
2. Drain the vegetables and place them in a blender or food processor.
3. Add the nutritional yeast, lemon juice, mustard, salt, turmeric, and water. Blend until smooth and creamy.
4. Taste and adjust the seasoning, adding more salt or lemon juice if needed.
5. Heat the cheese sauce over medium heat for 2-3 minutes before serving.

This vegan cheddar cheese sauce has the creamy richness and sharp flavor of traditional cheese, thanks to the nutritional yeast and turmeric. It’s an excellent alternative to dairy-based cheese sauces and works wonderfully in comfort foods like baked pasta or loaded nachos.

Vegan Ricotta Cheese

This light, fluffy vegan ricotta is perfect for stuffing in lasagna, adding to salads, or using as a topping for pizzas. Made from tofu and cashews, it’s a delicious and versatile dairy-free alternative.

Ingredients

• 1 block firm tofu, drained and pressed
• 1/4 cup raw cashews (soaked for 4 hours)
• 1 tablespoon lemon juice
• 1 teaspoon nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 tablespoons fresh basil (optional)

Instructions

1. Drain the tofu and press it to remove excess water.
2. In a food processor or blender, combine the tofu, soaked cashews, lemon juice, nutritional yeast, salt, garlic powder, and onion powder.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. Fold in the fresh basil (if using) for extra flavor.
5. Transfer to a bowl and refrigerate for at least 1 hour before using.

This vegan ricotta is incredibly creamy and can be used in all the dishes where you would typically use ricotta cheese. Its light texture and subtle flavor make it a great addition to pastas, stuffed vegetables, or even as a topping for toast.

Vegan Parmesan Cheese

This easy-to-make vegan parmesan cheese adds a savory, nutty flavor to any dish. It’s great sprinkled over pasta, salads, or roasted vegetables, providing the perfect finishing touch to your meals.

Ingredients

• 1/2 cup raw cashews
• 1/4 cup nutritional yeast
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt

Instructions

1. Place the cashews, nutritional yeast, garlic powder, onion powder, and salt in a food processor.
2. Pulse until the mixture resembles a coarse powder. Be careful not to blend too long, as you don’t want it to turn into a paste.
3. Taste and adjust the seasonings if needed.
4. Store in an airtight container in the fridge for up to 2 weeks.

This vegan parmesan cheese is a game-changer when it comes to adding flavor to your dishes. It’s quick to prepare and can be kept in the fridge for multiple uses, making it a convenient addition to any vegan pantry.

Vegan Blue Cheese

This tangy and bold vegan blue cheese offers a unique flavor profile that’s perfect for salads, sandwiches, or as a dip. Made from tofu and fermented miso, it captures the sharp, complex taste of traditional blue cheese without any dairy.

Ingredients

• 1 block firm tofu, drained and pressed
• 2 tablespoons white miso paste
• 1 tablespoon apple cider vinegar
• 1 tablespoon nutritional yeast
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1/4 cup water

Instructions

1. Drain and press the tofu to remove excess moisture.
2. In a food processor or blender, combine the tofu, miso paste, apple cider vinegar, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, lemon juice, and water.
3. Blend until smooth, adding more water as needed to reach a creamy consistency.
4. Taste and adjust the seasoning, adding more lemon juice for tang or salt for flavor.
5. Refrigerate the blue cheese for at least 2 hours to let the flavors develop. Serve chilled.

This vegan blue cheese has a robust, tangy flavor with a creamy, slightly crumbly texture. It’s perfect for vegan charcuterie boards, tossed in salads, or used as a dip with crispy veggies. The addition of miso and apple cider vinegar provides that signature blue cheese bite.

Vegan Feta Cheese

This vegan feta cheese has a salty, briny taste and a firm, crumbly texture that makes it an excellent substitute for traditional feta in Mediterranean dishes. Made from tofu and seasoned with lemon juice and vinegar, it’s perfect for salads, pasta, or as a topping for pizzas.

Ingredients

• 1 block firm tofu, drained and pressed
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 cup water

Instructions

1. Drain and press the tofu to remove excess water, then crumble it into a bowl.
2. In a small bowl, whisk together the lemon juice, apple cider vinegar, garlic powder, salt, oregano, black pepper, and water.
3. Pour the marinade over the crumbled tofu and stir well.
4. Cover and refrigerate for at least 2 hours to let the flavors soak into the tofu.
5. Use in salads, pasta dishes, or as a topping for roasted vegetables.

This vegan feta is tangy and flavorful, with a texture that mimics traditional feta cheese. The tofu absorbs the marinade beautifully, making it an ideal addition to a variety of dishes. It’s great on Mediterranean-inspired salads, grain bowls, or as a topping for pizzas.

Vegan Ricotta with Spinach

This vibrant vegan ricotta with spinach is a nutritious and delicious filling for lasagna, stuffed shells, or as a topping for pizzas. The combination of silken tofu, spinach, and nutritional yeast makes it rich, creamy, and packed with flavor.

Ingredients

• 1 block silken tofu, drained
• 1/2 cup cooked spinach, squeezed dry
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 2 tablespoons fresh parsley (optional)

Instructions

1. In a food processor, combine the silken tofu, cooked spinach, nutritional yeast, lemon juice, garlic powder, salt, and onion powder.
2. Blend until smooth, scraping down the sides as needed.
3. Add fresh parsley (optional) and blend again for a few seconds.
4. Use immediately in dishes like lasagna or stuffed pasta, or store in the refrigerator for up to 3 days.

This vegan ricotta with spinach is a flavorful and creamy alternative to traditional ricotta cheese. The tofu provides a smooth texture while the spinach adds a burst of nutrition and color. It’s perfect for vegan pasta dishes and can be easily adapted with herbs and spices to suit your taste.

Vegan Parmesan with Walnuts

This vegan parmesan cheese, made with walnuts, is nutty, savory, and full of flavor. It’s a delicious topping for pasta, roasted vegetables, or even salads, offering a slightly different twist on traditional vegan parmesan.

Ingredients

• 1/2 cup walnuts
• 1/4 cup nutritional yeast
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon lemon zest (optional)

Instructions

1. Place the walnuts, nutritional yeast, garlic powder, salt, and lemon zest (if using) in a food processor.
2. Pulse until the mixture resembles a coarse, crumbly texture. Be careful not to over-process it into a paste.
3. Store in an airtight container in the refrigerator for up to 2 weeks.

This vegan parmesan with walnuts is a rich and flavorful alternative to store-bought parmesan. The walnuts add a slightly earthy, nutty flavor, while the nutritional yeast gives it that cheesy bite. It’s perfect for adding a burst of flavor to any dish, from pasta to roasted vegetables.

Vegan Mozzarella Cheese

This creamy and stretchy vegan mozzarella is a game-changer for pizza, lasagna, or caprese salads. Made from cashews and agar-agar, it melts beautifully, providing that authentic mozzarella experience without any dairy.

Ingredients

• 1 cup raw cashews (soaked for 4 hours or boiled for 15 minutes)
• 1/4 cup tapioca flour
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1 cup water
• 1 teaspoon agar-agar powder

Instructions

1. Drain and rinse the soaked cashews, then blend them with the nutritional yeast, lemon juice, apple cider vinegar, salt, and water until smooth.
2. In a saucepan, combine the tapioca flour and agar-agar with water, and heat over medium heat. Stir constantly until it thickens.
3. Once thickened, add the cashew mixture to the saucepan, and stir until the mixture becomes stretchy and smooth.
4. Pour the mixture into a container or mold and refrigerate for at least 2 hours to firm up.
5. Slice and use on pizzas, in lasagna, or melted over your favorite dishes.

This vegan mozzarella has that gooey, melty texture you crave in a cheese. The cashews create a creamy base, while the agar-agar and tapioca flour give it that essential stretchiness. It’s perfect for your vegan pizza nights or any dish that calls for melted cheese.

Vegan Gouda Cheese

This rich and smoky vegan gouda is perfect for sandwiches, crackers, or simply sliced with fruit. Made with cashews and smoked paprika, it has a depth of flavor that rivals traditional gouda.

Ingredients

• 1 cup raw cashews (soaked for 4 hours)
• 1/4 cup coconut oil
• 1 tablespoon nutritional yeast
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 cup agar-agar powder
• 1/2 cup water

Instructions

1. Drain and rinse the soaked cashews, then blend them with the coconut oil, nutritional yeast, apple cider vinegar, smoked paprika, garlic powder, onion powder, and salt until smooth.
2. In a saucepan, combine the agar-agar and water, and heat over medium heat until the agar-agar dissolves and the mixture thickens.
3. Pour the cashew mixture into the saucepan, stirring constantly until it becomes smooth and thick.
4. Transfer the mixture to a mold and refrigerate for at least 3 hours to firm up.
5. Once set, remove from the mold and slice for sandwiches, cheese boards, or enjoy as a snack.

This vegan gouda is a rich, smoky, and creamy cheese that’s perfect for snacking or pairing with your favorite wine. The coconut oil adds a silky texture, while the smoked paprika gives it that characteristic gouda flavor. It’s versatile and indulgent, perfect for any cheese lover.

Vegan Brie Cheese

This soft and creamy vegan brie cheese is a perfect addition to any cheese platter. Made with cashews and coconut oil, it has that luxurious texture and rich flavor, with a touch of tang from lemon juice and apple cider vinegar.

Ingredients

• 1 cup raw cashews (soaked for 4 hours or boiled for 15 minutes)
• 1/4 cup coconut oil, melted
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon salt
• 1/4 cup water
• 1 tablespoon agar-agar powder

Instructions

1. Drain and rinse the soaked cashews, then blend them with the coconut oil, nutritional yeast, lemon juice, apple cider vinegar, salt, and water until smooth.
2. In a saucepan, dissolve the agar-agar in water over medium heat, stirring constantly until it thickens.
3. Once thickened, add the cashew mixture to the saucepan and continue stirring until smooth and creamy.
4. Pour the mixture into a round mold and refrigerate for 3–4 hours to set.
5. Once set, remove from the mold, and serve with crackers, fruits, or as a topping on baked dishes.

This vegan brie cheese has a creamy, smooth texture and a mild tangy flavor, similar to traditional brie. It’s perfect for adding to a charcuterie board or serving at a party. The coconut oil gives it a luscious mouthfeel, while the agar-agar helps it maintain its structure.

Vegan Queso Blanco

This rich and tangy vegan queso blanco is perfect for drizzling over tacos, nachos, or as a dip for tortilla chips. Made with cashews and lemon juice, it has a creamy texture and a deliciously bold flavor.

Ingredients

• 1 cup raw cashews (soaked for 4 hours)
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 cup water
• 2 tablespoons cornstarch (optional for thickening)

Instructions

1. Drain and rinse the soaked cashews, then blend them with the nutritional yeast, lemon juice, salt, garlic powder, onion powder, and water until smooth.
2. Pour the mixture into a saucepan, and cook over medium heat, stirring constantly.
3. If you want a thicker consistency, whisk in the cornstarch and continue stirring until the sauce thickens to your desired consistency.
4. Taste and adjust the seasoning, adding more salt or lemon juice for a sharper flavor.
5. Serve immediately over nachos, tacos, or as a dip for tortilla chips.

This vegan queso blanco is a creamy, tangy cheese alternative that’s perfect for your Mexican-inspired dishes. It has the right amount of spice and tang, and its smooth texture makes it a great addition to any dish that calls for cheese sauce. It’s quick to make and incredibly versatile.

Note: More recipes​ are coming soon!