25+ Irresistible Holiday Vegan Cheese Recipes for the Feastive Season

The holiday season is a time for celebrating with loved ones, indulging in delicious food, and creating lasting memories.

For those following a plant-based lifestyle or simply looking to try something new, vegan cheese can be the perfect addition to your festive spread.

Whether you’re planning a cozy holiday dinner or preparing appetizers for a big family gathering, vegan cheese offers a creamy, flavorful, and cruelty-free alternative to traditional dairy options.

In this blog post, we’ve compiled over 25 holiday vegan cheese recipes that will impress your guests and satisfy your taste buds.

From rich and creamy cashew-based cheeses to tangy, savory alternatives, you’ll find everything you need to make your holiday celebrations both delicious and compassionate.

So, roll up your sleeves, get ready to get cheesy (in the best way possible), and enjoy these mouthwatering vegan cheese recipes that are sure to become holiday favorites!

25+ Irresistible Holiday Vegan Cheese Recipes for the Feastive Season

Vegan cheese is a versatile and delicious alternative that can elevate your holiday spread, no matter the occasion.

With these 25+ recipes, you can create a variety of flavors and textures to suit every taste, from creamy ricotta to tangy camembert.

Whether you’re hosting a holiday gathering or simply indulging in a cozy night at home, these plant-based cheeses will add an extra layer of joy to your festivities.

So, why not try out a few of these recipes and discover just how easy it is to make your holiday celebrations both flavorful and cruelty-free?

Creamy Cashew Herb Cheese

This velvety and flavorful vegan cheese is perfect for holiday spreads and pairs beautifully with crackers, fresh veggies, or a warm loaf of crusty bread. Made with creamy cashews and aromatic herbs, this recipe will impress both vegans and non-vegans alike at your festive gatherings. The texture is smooth, the flavor is tangy, and the preparation is surprisingly simple.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 garlic clove
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 2 tablespoons chopped fresh herbs (e.g., chives, parsley, dill)
• 1/4 cup water (or more for blending)

Instructions:

1. Drain and rinse the soaked cashews.
2. Add the cashews, nutritional yeast, lemon juice, garlic, apple cider vinegar, salt, onion powder, and water to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
3. Transfer the mixture to a bowl and fold in the chopped herbs.
4. Spoon the cheese mixture onto a piece of parchment paper and shape it into a log or round. Refrigerate for at least 2 hours to firm up.
5. Serve chilled with your favorite accompaniments.

This creamy cashew herb cheese is a delightful addition to any holiday table. The tangy and herbaceous flavors elevate simple ingredients into an elegant, crowd-pleasing dish. Store leftovers in an airtight container for up to 5 days.

Smoky Almond Cheddar Spread

Indulge in the rich and smoky flavors of this vegan almond cheddar spread. It’s a savory delight with a hint of spice and a smooth texture that spreads easily on crackers or baguettes. This recipe is perfect for creating a cozy holiday vibe and satisfying cheese cravings without dairy.

Ingredients:

• 1 cup blanched almonds (soaked for 8 hours or boiled for 20 minutes)
• 3 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon liquid smoke
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 cup unsweetened almond milk (or more for blending)

Instructions:

1. Drain and rinse the almonds.
2. Blend the almonds, nutritional yeast, smoked paprika, garlic powder, onion powder, liquid smoke, lemon juice, salt, and almond milk in a food processor until smooth and creamy.
3. Adjust the consistency with more almond milk if necessary.
4. Transfer to a bowl and refrigerate for 2-3 hours to enhance the flavors.
5. Serve as a spread alongside crackers, fresh veggies, or pretzels.

This smoky almond cheddar spread is a versatile and indulgent holiday treat. Its rich flavor and creamy texture make it an irresistible option for guests and hosts alike. Leftovers can be stored in the refrigerator for up to a week, but it rarely lasts that long!

Festive Cranberry Macadamia Cheese

Brighten your holiday table with this gorgeous cranberry macadamia cheese. The tartness of cranberries pairs perfectly with the buttery richness of macadamia nuts, creating a luxurious cheese with a festive flair. It’s not just a dish; it’s a showstopper centerpiece.

Ingredients:

• 1 cup raw macadamia nuts (soaked for 4-6 hours or boiled for 15 minutes)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1/2 teaspoon salt
• 1/4 cup water (or more for blending)
• 1/4 cup dried cranberries, finely chopped
• 1 tablespoon fresh rosemary, chopped

Instructions:

1. Drain and rinse the macadamia nuts.
2. Blend the macadamia nuts, nutritional yeast, lemon juice, maple syrup, salt, and water in a food processor until smooth and creamy, adding water gradually to achieve the desired consistency.
3. Fold in the dried cranberries and rosemary.
4. Spoon the mixture into a small bowl lined with plastic wrap. Press down to remove air bubbles and refrigerate for at least 2 hours to set.
5. Unmold onto a serving plate and garnish with additional cranberries and rosemary if desired.

This festive cranberry macadamia cheese is as beautiful as it is delicious. Its creamy texture and balanced flavors make it a standout choice for holiday parties. Serve it with a selection of crackers or as part of a charcuterie board to wow your guests. Store leftovers in the fridge for up to a week.

Garlic and Chive Vegan Cheese

This vegan garlic and chive cheese is creamy, tangy, and packed with savory flavor. Perfect as a spread for bread, a dip for veggies, or a topping for roasted potatoes, it’s a versatile and delicious addition to any holiday menu. The combination of fresh chives and garlic gives it a zesty punch that will keep guests coming back for more.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 cup fresh chives, chopped
• 1/4 cup water (or more for blending)

Instructions:

1. Drain and rinse the soaked cashews.
2. Place the cashews, nutritional yeast, lemon juice, garlic, salt, onion powder, and water into a blender or food processor. Blend until completely smooth and creamy.
3. Scrape down the sides as needed to ensure everything is well mixed.
4. Fold in the chopped chives until evenly distributed.
5. Chill the cheese in the refrigerator for at least 1 hour before serving.

This garlic and chive vegan cheese is a perfect balance of richness and freshness. It’s ideal for spreading on crusty bread or pairing with fresh vegetable sticks. The flavors improve with time, making leftovers even better! Store in an airtight container in the fridge for up to 5 days.

Vegan Brie with Fig Jam

Vegan brie cheese with fig jam is the ultimate showstopper for your holiday gatherings. With its creamy texture and mild, slightly tangy flavor, it mimics the delicate texture of traditional brie, while the fig jam adds a sweet and fruity contrast. This dish is elegant and will impress anyone who tastes it.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
• 1/4 cup coconut cream
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 tablespoon agar-agar powder (optional, for firming)
• 1/4 cup fig jam
• Fresh herbs (optional, for garnish)

Instructions:

1. Drain and rinse the soaked cashews.
2. In a blender or food processor, combine the cashews, coconut cream, nutritional yeast, lemon juice, apple cider vinegar, salt, and garlic powder. Blend until smooth and creamy.
3. In a small pot, dissolve the agar-agar powder (if using) in 1/4 cup of water. Heat gently and stir until it thickens.
4. Add the agar-agar mixture to the cashew mixture and blend again to combine.
5. Transfer the mixture to a bowl lined with plastic wrap or a cheese mold. Refrigerate for at least 4 hours to firm up.
6. Once set, unmold the cheese and top with a generous layer of fig jam. Garnish with fresh herbs if desired.

This vegan brie with fig jam is a refined and luxurious dish that captures the essence of holiday celebrations. The creamy brie texture paired with the sweetness of fig jam offers a perfect balance of flavors. Serve it with crackers, fruit, or baguette slices for an unforgettable experience. Store leftovers in the fridge for up to 5 days.

Vegan Blue Cheese with Walnuts

For those who love the bold and tangy taste of blue cheese, this vegan version will not disappoint. The combination of cashews and probiotic-rich miso gives this cheese its signature sharpness and depth, while the addition of crunchy walnuts adds texture. This is a must-try for your holiday cheese board.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
• 1 tablespoon white miso paste
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 cup water (or more for blending)
• 1/2 cup walnuts, chopped

Instructions:

1. Drain and rinse the soaked cashews.
2. In a blender or food processor, combine the cashews, miso paste, nutritional yeast, lemon juice, garlic powder, salt, and water. Blend until smooth and creamy, adding more water as needed for the right consistency.
3. Transfer the mixture to a bowl and fold in the chopped walnuts.
4. Chill in the refrigerator for at least 2 hours to allow the flavors to develop.
5. Serve with crackers, fresh fruit, or as a topping for salads.

This vegan blue cheese with walnuts has all the bold flavor and richness you’d expect from a classic blue cheese, with the added benefit of being dairy-free. The miso creates a complex, umami-rich flavor, and the walnuts provide the perfect crunch. Store leftovers in an airtight container for up to 5 days.

Vegan Goat Cheese with Roasted Beets

This vegan goat cheese is as beautiful as it is flavorful. The earthy roasted beets give it a striking color, while the tangy flavor of the goat cheese, made from cashews and probiotic cultures, provides a perfect balance. It’s an eye-catching dish that will be the centerpiece of any holiday spread.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon salt
• 1/4 cup water (or more for blending)
• 1/2 cup roasted beets, peeled and chopped
• Fresh herbs (optional, for garnish)

Instructions:

1. Drain and rinse the soaked cashews.
2. Blend the cashews, lemon juice, apple cider vinegar, salt, and water in a food processor until smooth and creamy. Adjust the water for the right consistency.
3. Add the roasted beets and blend until the mixture turns a lovely pinkish hue.
4. Spoon the mixture into a bowl and refrigerate for at least 2 hours to firm up.
5. Garnish with fresh herbs before serving.

This vegan goat cheese with roasted beets is a refreshing, vibrant dish that’s perfect for your holiday celebrations. The creamy cashew base combined with the earthiness of the beets and the tangy, creamy texture makes this cheese unforgettable. Serve with crackers, bread, or roasted vegetables, and store leftovers in the fridge for up to 5 days.

Vegan Feta Cheese with Lemon and Oregano

This vegan feta cheese is a fresh and tangy addition to your holiday table, with the bright flavors of lemon and oregano. Made from tofu, it has the crumbly texture of traditional feta, while the marinade infuses it with an irresistible Mediterranean flavor. Perfect in salads, sandwiches, or on its own as part of a cheese platter.

Ingredients:

• 1 block firm tofu (14 oz)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon apple cider vinegar

Instructions:

1. Press the tofu to remove excess water. Then crumble it into small, bite-sized pieces.
2. In a bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, pepper, and apple cider vinegar to create the marinade.
3. Add the crumbled tofu to the marinade and mix gently to coat evenly. Let it marinate for at least 1 hour, or up to overnight in the fridge for deeper flavor.
4. Serve the vegan feta cheese on salads, wraps, or as part of a mezze platter.

This vegan feta with lemon and oregano is a delightful, dairy-free alternative to traditional feta cheese. The tofu mimics the texture of feta beautifully, and the marinade gives it the perfect tangy, zesty flavor. It’s an ideal addition to any Mediterranean-inspired meal and a hit at your holiday spread. Store leftovers in an airtight container in the fridge for up to 5 days.

Vegan Mozzarella with Fresh Basil

A fresh and chewy mozzarella alternative made from cashews, this vegan mozzarella with fresh basil is perfect for holiday pizza, caprese salads, or even just as a delicious snack. With its mild, creamy texture and herb-infused flavor, it’s the perfect addition to any gathering that needs a comforting, cheesy touch.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
• 1/4 cup coconut milk (full-fat)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 cup fresh basil, chopped

Instructions:

1. Drain and rinse the soaked cashews.
2. In a blender or food processor, combine the cashews, coconut milk, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, and salt. Blend until smooth and creamy, adding more coconut milk if needed to achieve a smooth consistency.
3. Stir in the chopped fresh basil.
4. Transfer the mixture to a small bowl and refrigerate for 2-3 hours to firm up.
5. Slice or crumble and serve with crackers, as a pizza topping, or in a salad.

This vegan mozzarella with fresh basil is a great alternative to traditional mozzarella, with a creamy and slightly tangy flavor. The basil brings a refreshing, herbaceous note that makes it even more enjoyable. It’s perfect for holiday pizzas or just served alongside fresh tomatoes and balsamic vinegar for a simple yet flavorful dish. Leftovers can be stored in the fridge for up to 5 days.

Vegan Ricotta with Lemon and Pine Nuts

Light and creamy with a burst of lemony flavor, this vegan ricotta with pine nuts is perfect for holiday lasagna, stuffed mushrooms, or as a spread for crusty bread. The addition of pine nuts gives it a nice texture, and the lemon juice adds brightness, making it a sophisticated yet simple cheese alternative.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 cup water (or more for blending)
• 2 tablespoons pine nuts, toasted

Instructions:

1. Drain and rinse the soaked cashews.
2. Add the cashews, nutritional yeast, lemon juice, salt, garlic powder, and water to a blender or food processor. Blend until smooth and creamy, adding more water if necessary to reach a ricotta-like texture.
3. Once blended, stir in the toasted pine nuts for added crunch and flavor.
4. Chill in the fridge for at least 1 hour to set the flavors.
5. Serve on top of pasta, in stuffed vegetables, or as a filling for holiday lasagna.

This vegan ricotta with lemon and pine nuts is a light, creamy, and flavorful alternative to dairy ricotta. The pine nuts add an elegant touch of richness, and the lemon juice brightens it, making it a wonderful addition to any holiday meal. Store leftovers in an airtight container in the fridge for up to 5 days.

Vegan Parmesan with Sun-Dried Tomatoes

This vegan parmesan with sun-dried tomatoes is a flavorful, umami-packed cheese that’s perfect for grating over pasta, salads, or roasted vegetables. The combination of nutritional yeast, almonds, and tangy sun-dried tomatoes creates a cheese that is both rich and zesty. This cheese will elevate any dish with its bold flavors.

Ingredients:

• 1/2 cup almonds (or cashews)
• 1/4 cup nutritional yeast
• 1/4 cup sun-dried tomatoes (packed in oil)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Instructions:

1. In a food processor, pulse the almonds or cashews until finely ground but not too powdery.
2. Add the nutritional yeast, sun-dried tomatoes (drained and chopped), garlic powder, and salt. Pulse until everything is finely mixed.
3. Taste and adjust the seasoning if needed. You can add more sun-dried tomatoes or salt for extra flavor.
4. Store in an airtight container in the fridge for up to 2 weeks.
5. Use as a topping for pasta, roasted vegetables, or even on top of soups.

This vegan parmesan with sun-dried tomatoes is a tangy, savory, and satisfying alternative to traditional parmesan. The sun-dried tomatoes add a burst of flavor that makes this cheese special, while the nutritional yeast provides that classic cheesy taste. It’s a great addition to holiday meals and can be used as a topping for any dish that needs a cheesy kick!

Vegan Camembert Cheese with Cranberry Compote

This creamy and delicate vegan camembert is a luxurious and festive addition to your holiday spread. With a rich, buttery texture and a subtle tang, it mimics the classic French cheese while being entirely plant-based. Topped with a sweet and tart cranberry compote, it creates a perfect balance of flavors.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
• 1/4 cup coconut cream
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon agar-agar powder (optional, for firmer texture)
• 1/2 cup fresh cranberries
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon

Instructions:

1. Drain and rinse the soaked cashews.
2. In a blender or food processor, combine the cashews, coconut cream, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, and salt. Blend until smooth and creamy.
3. If using agar-agar, dissolve it in 1/4 cup of water, then heat until thickened. Add the agar-agar mixture to the cashew mixture and blend until combined.
4. Transfer the mixture into a round mold and refrigerate for at least 4 hours to set.
5. Meanwhile, make the cranberry compote by heating cranberries, maple syrup, and cinnamon in a small saucepan. Simmer until the cranberries burst and the mixture thickens, about 10 minutes. Let it cool.
6. Unmold the camembert and serve with the cranberry compote on top.

This vegan camembert cheese with cranberry compote is a decadent holiday treat that will steal the spotlight at your gathering. The rich, creamy texture pairs beautifully with the tart cranberry compote, creating a dish that’s both visually stunning and delicious. Serve with crackers, bread, or fruits, and store leftovers in the fridge for up to 5 days.

Vegan Cream Cheese with Dill and Lemon

This tangy and creamy vegan cream cheese is infused with fresh dill and a hint of lemon, making it the perfect spread for bagels, crackers, or as a dip for vegetables. The silky texture and herbaceous flavor make it an ideal addition to your holiday brunch or festive appetizer table.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons nutritional yeast
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 cup water (or more for blending)
• 2 tablespoons fresh dill, chopped

Instructions:

1. Drain and rinse the soaked cashews.
2. Add the cashews, lemon juice, apple cider vinegar, nutritional yeast, garlic powder, salt, and water to a blender or food processor. Blend until smooth and creamy.
3. Add more water if needed to reach the desired consistency.
4. Once blended, fold in the fresh dill.
5. Chill in the fridge for at least 1 hour before serving.

This vegan cream cheese with dill and lemon offers a light and fresh flavor profile that’s perfect for pairing with savory appetizers. The tangy creaminess and aromatic dill create a satisfying spread that will be a hit at your holiday gatherings. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Vegan Ricotta Stuffed Mushrooms

These delicious vegan ricotta-stuffed mushrooms are a perfect holiday appetizer that’s both savory and satisfying. The creamy ricotta filling is seasoned with garlic, lemon, and herbs, and paired with the earthy mushrooms for a delightful bite-sized treat.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 12-15 large mushroom caps, stems removed
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil (for brushing)

Instructions:

1. Drain and rinse the soaked cashews.
2. Blend the cashews, lemon juice, nutritional yeast, garlic powder, salt, thyme, and pepper with enough water to achieve a smooth ricotta-like texture.
3. Stuff the mushroom caps with the cashew ricotta mixture, pressing down gently to pack it in.
4. Place the stuffed mushrooms on a baking sheet and brush with olive oil.
5. Bake at 375°F (190°C) for 20-25 minutes, or until the mushrooms are tender and the tops are lightly golden.
6. Garnish with fresh parsley before serving.

These vegan ricotta-stuffed mushrooms are a flavorful and elegant holiday appetizer. The creamy, garlicky ricotta filling pairs beautifully with the mushrooms, creating a bite-sized dish that’s both savory and satisfying. They are best enjoyed fresh but can be stored in the fridge for up to 3 days.

Vegan Almond and Rosemary Cheese Log

This vegan cheese log is made from creamy cashews and almonds, and it’s perfectly seasoned with rosemary for a fragrant and savory cheese alternative. It’s ideal for slicing and serving with crackers or fresh bread as part of a festive cheese board. The herbs bring a fragrant and fresh touch that pairs beautifully with wine.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
• 1/2 cup almonds, chopped
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 cup water (or more for blending)
• 1 tablespoon fresh rosemary, chopped

Instructions:

1. Drain and rinse the soaked cashews.
2. Blend the cashews, almonds, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, salt, and water in a blender or food processor until smooth and creamy, adding more water if necessary.
3. Once blended, fold in the chopped rosemary to distribute it evenly throughout the mixture.
4. Spoon the mixture onto a piece of plastic wrap or parchment paper and shape it into a log. Chill in the fridge for at least 2 hours to firm up.
5. Serve the cheese log with crackers, fresh veggies, or sliced baguette.

This vegan almond and rosemary cheese log is a savory and herb-infused treat that adds a touch of sophistication to any holiday spread. The rosemary gives the cheese a fresh, aromatic flavor that perfectly complements the creamy base. It’s a crowd-pleasing, elegant option for your next gathering. Store leftovers in an airtight container in the fridge for up to 5 days.

Note: More recipes​ are coming soon!