25+ Delicious Saturday Vegan Cheese Recipes to Try This Weekend

Saturdays are all about relaxing, unwinding, and enjoying good food, and what better way to treat yourself than with some homemade vegan cheese?

Whether you’re hosting a gathering, enjoying a quiet night in, or simply craving something delicious, vegan cheese can be the star of your meal.

From creamy, melty mozzarella to tangy, crumbly feta, the possibilities are endless!

we’ve rounded up 25+ mouthwatering vegan cheese recipes to help you make the most of your Saturday.

Each recipe is easy to prepare, full of flavor, and completely dairy-free—so you can indulge without any guilt.

Let’s dive into these cheesy delights that will satisfy your cravings and impress your friends and family alike!

25+ Delicious Saturday Vegan Cheese Recipes to Try This Weekend

With these 25+ vegan cheese recipes, you’ll never run out of tasty ways to enjoy plant-based cheese on a Saturday (or any day of the week!).

From creamy spreads and tangy dips to meltable cheeses for your pizza and pasta, there’s something here for every taste.

These recipes prove that vegan cheese can be just as indulgent, flavorful, and satisfying as the dairy versions—without compromising on texture or taste.

So, why not try something new this weekend? Gather your ingredients, get in the kitchen, and start crafting your very own vegan cheese masterpieces.

Creamy Cashew Cheese Spread

This velvety cashew cheese spread is perfect for dipping veggies, spreading on toast, or even adding to pasta dishes for a creamy twist. It’s rich, flavorful, and packed with healthy fats and protein, making it an excellent dairy-free alternative. Plus, it’s super easy to customize with your favorite herbs and spices.

Ingredients:

• 1 cup raw cashews (soaked for at least 4 hours or overnight)
• 2 tablespoons nutritional yeast
• 1 garlic clove
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 cup water (add more for desired consistency)
• Optional: fresh herbs like chives, dill, or parsley

Instructions:

1. Drain and rinse the soaked cashews.
2. Add the cashews, nutritional yeast, garlic, lemon juice, salt, and water to a blender or food processor.
3. Blend until smooth and creamy, scraping down the sides as needed. Add more water, a tablespoon at a time, to achieve your preferred consistency.
4. Stir in finely chopped herbs if desired.
5. Serve immediately or refrigerate for an hour to let the flavors meld together.

This creamy cashew cheese spread is versatile and easy to prepare, making it a great addition to your weekend meal prep. Experiment with different flavor additions, such as smoked paprika or sun-dried tomatoes, to make it your own!

Smoky Almond Cheddar Cheese

This smoky almond cheddar is a robust, sliceable vegan cheese that’s ideal for cheese boards, sandwiches, or crackers. Its smoky, tangy flavor profile will impress even the most die-hard cheese lovers.

Ingredients:

• 1 cup blanched almonds (soaked for at least 8 hours)
• 3 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon apple cider vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 cup water
• 1 teaspoon agar powder

Instructions:

1. Drain and peel the soaked almonds (if not already blanched).
2. Blend almonds with nutritional yeast, smoked paprika, onion powder, garlic powder, apple cider vinegar, lemon juice, salt, and 1/4 cup water until smooth.
3. In a small saucepan, whisk together agar powder and remaining 1/4 cup water. Bring to a boil, then simmer for 2-3 minutes, stirring constantly.
4. Quickly add the agar mixture to the blender and blend again until well combined.
5. Pour the mixture into a greased mold or small container and smooth the top.
6. Let it set in the refrigerator for 1-2 hours until firm.

The smoky almond cheddar is the perfect centerpiece for a vegan charcuterie board or a Saturday picnic. Its smoky undertones and satisfying texture make it a hit with both vegans and non-vegans alike!

Zesty Vegan Nacho Cheese Sauce

This zesty nacho cheese sauce is the ultimate indulgence for a Saturday movie night or game day. It’s creamy, tangy, and bursting with bold flavors, ideal for drizzling over nachos, dipping veggies, or pairing with fries.

Ingredients:

• 1 cup peeled and diced potatoes
• 1/2 cup peeled and diced carrots
• 1/4 cup raw cashews
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric (for color)
• 1 teaspoon hot sauce (optional)
• Salt to taste

Instructions:

1. Boil the potatoes, carrots, and cashews until tender (about 10-12 minutes). Drain and let cool slightly.
2. Transfer the boiled ingredients to a blender, and add nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, hot sauce, and salt.
3. Blend until smooth, adding water a tablespoon at a time to reach your desired sauce consistency.
4. Taste and adjust seasonings as needed.
5. Serve warm over nachos, or store in the fridge for up to a week and reheat as needed.

This vibrant nacho cheese sauce is a crowd-pleaser that’s quick to whip up and packed with plant-based goodness. It’s a guilt-free way to enjoy classic comfort food flavors without compromise!

Vegan Brie with a Crispy Exterior

This decadent, creamy vegan brie captures the essence of the classic French cheese, with a luscious inside and crispy outside. It’s perfect for a fancy Saturday night cheese board or as a delicious spread on your favorite crackers or bread. The texture is velvety and melt-in-your-mouth, with a hint of earthy flavor.

Ingredients:

• 1 cup raw cashews (soaked for at least 4 hours)
• 1/4 cup coconut oil, melted
• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup coconut flour
• 1/2 cup almond flour
• 1 tablespoon dried thyme
• Salt to taste

Instructions:

1. Drain and rinse the soaked cashews.
2. Blend cashews, coconut oil, lemon juice, nutritional yeast, apple cider vinegar, garlic powder, onion powder, and salt until completely smooth.
3. In a separate bowl, combine the coconut flour, almond flour, and thyme.
4. Add the cashew mixture to the flour mixture and stir until it forms a thick dough.
5. Shape the dough into a round wheel and wrap it tightly in parchment paper or plastic wrap.
6. Chill in the fridge for at least 2 hours or until firm.
7. Preheat the oven to 350°F (175°C).
8. Unwrap the cheese and place it on a parchment-lined baking sheet.
9. Bake for 20-25 minutes or until the outside is golden and crispy.
10. Let it cool slightly before serving.

This vegan brie offers a rich, indulgent flavor that will elevate any cheese platter. It’s creamy on the inside with a perfectly crispy exterior, making it a showstopper at any gathering. Plus, it’s easy to prepare and requires minimal ingredients!

Vegan Feta Crumbles

These tangy, crumbly vegan feta crumbles are the ideal topping for salads, pasta, or Mediterranean-inspired dishes. They pack a punch of flavor with just the right balance of saltiness and acidity, giving you that signature feta taste in a plant-based form.

Ingredients:

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

Instructions:

1. Crumble the pressed tofu into small chunks in a bowl.
2. In a separate small bowl, whisk together olive oil, lemon juice, apple cider vinegar, nutritional yeast, salt, oregano, garlic powder, and black pepper.
3. Pour the dressing over the tofu and toss to coat evenly.
4. Let the crumbled feta marinate in the fridge for at least 30 minutes for the flavors to meld together.
5. Serve as a topping for salads, pasta, or grain bowls, or enjoy as a snack.

This vegan feta crumbles recipe offers the perfect tangy addition to your favorite dishes. It’s simple to make and brings a fresh burst of flavor to any meal, whether you’re enjoying a crisp salad or a hearty Mediterranean feast.

Vegan Garlic Herb Goat Cheese

This smooth and tangy vegan goat cheese is infused with fresh garlic and herbs, delivering a satisfying, creamy texture with a complex flavor profile. It’s perfect for spreading on crusty bread, drizzling over roasted vegetables, or adding to your favorite salads.

Ingredients:

• 1 cup raw cashews (soaked for at least 4 hours)
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 garlic clove, minced
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2-3 tablespoons water (or more for desired consistency)

Instructions:

1. Drain and rinse the soaked cashews.
2. Blend cashews, lemon juice, nutritional yeast, minced garlic, thyme, rosemary, salt, and black pepper in a blender or food processor.
3. Gradually add water to the mixture, blending until smooth and creamy.
4. Adjust seasonings to taste, adding more garlic, salt, or lemon juice if desired.
5. Transfer the mixture into a small bowl or mold, cover, and refrigerate for at least 2 hours.
6. Serve chilled as a spread on bread, crackers, or vegetables.

This vegan garlic herb goat cheese has the perfect balance of flavors and creaminess, making it a delightful addition to any appetizer spread or meal. It’s a fantastic alternative to traditional goat cheese, with a fresh, herby kick that will impress any guest.

Vegan Blue Cheese Dressing

This rich and creamy blue cheese dressing has all the tangy, sharp flavors of the classic blue cheese but with a vegan twist. Perfect for salads, dipping, or drizzling over roasted vegetables, this dressing adds a bold flavor to any dish.

Ingredients:

• 1/2 cup raw cashews (soaked for at least 4 hours)
• 1/4 cup lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon dijon mustard
• 1 garlic clove
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 1/4 cup crumbled vegan blue cheese (store-bought or homemade)

Instructions:

1. Drain and rinse the soaked cashews.
2. Blend the cashews, lemon juice, apple cider vinegar, dijon mustard, garlic, salt, and water in a blender until smooth.
3. Taste and adjust the seasonings with more salt or lemon juice if needed.
4. Fold in the crumbled vegan blue cheese, either store-bought or homemade.
5. Chill the dressing for at least 30 minutes to allow the flavors to develop.
6. Serve on salads or as a dipping sauce for veggies, fries, or wings.

This vegan blue cheese dressing is creamy and tangy, with just the right amount of sharpness to mimic the real thing. It’s the perfect addition to a crispy salad or as a flavorful dipping sauce that will leave everyone asking for more!

Vegan Mozzarella Sticks

These crispy, golden-brown vegan mozzarella sticks are the ultimate comfort food for a Saturday night snack. With a stretchy, gooey center and a crunchy exterior, they’re the perfect party appetizer or indulgent treat to enjoy with a side of marinara sauce.

Ingredients:

• 1 cup raw cashews (soaked for at least 4 hours)
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon tapioca starch
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup breadcrumbs (for coating)
• 1/4 cup all-purpose flour (for coating)
• 1 tablespoon cornstarch (for coating)
• Vegetable oil (for frying)

Instructions:

1. Drain and rinse the soaked cashews.
2. Blend the cashews, water, nutritional yeast, tapioca starch, lemon juice, garlic powder, and salt until smooth and creamy.
3. Transfer the mixture to a small saucepan and cook over medium heat, stirring constantly until it thickens and becomes stretchy, about 5-7 minutes.
4. Once thickened, spread the mixture on a parchment-lined tray and refrigerate for at least 1 hour or until firm.
5. After chilling, cut the mixture into small sticks or cubes.
6. Set up a breading station with the flour, cornstarch, and breadcrumbs in separate bowls. Dip each mozzarella stick first into the flour, then the cornstarch, and finally coat with breadcrumbs.
7. Heat vegetable oil in a pan over medium heat. Fry the sticks in batches until golden brown, about 2-3 minutes per side.
8. Drain on paper towels and serve hot with marinara sauce.

These vegan mozzarella sticks are a delicious and satisfying alternative to the traditional version. Their gooey, cheesy interior combined with the crispy exterior makes them irresistible, and the simple preparation ensures you can enjoy them without much fuss!

Vegan Ricotta Cheese

This smooth, creamy vegan ricotta is a perfect substitute for traditional ricotta in lasagna, stuffed pasta shells, or as a spread on toast. With its light, fluffy texture and fresh flavor, it’s a versatile addition to any vegan kitchen.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Crumble the pressed tofu into small pieces in a large bowl.
2. Add nutritional yeast, lemon juice, olive oil, minced garlic, fresh basil, parsley, salt, and pepper to the tofu.
3. Use a fork or potato masher to mash the tofu mixture until it reaches a ricotta-like consistency.
4. Taste and adjust the seasonings if necessary, adding more lemon juice or salt to suit your preference.
5. Use immediately or store in the refrigerator for up to 5 days.

This vegan ricotta cheese is quick to make and packed with fresh, herbaceous flavors. It’s a fantastic addition to lasagna, savory pies, or even as a filling for vegan pastries. Its texture and taste are incredibly close to the traditional ricotta, ensuring that it can easily stand in for dairy-based versions in any dish.

Vegan Parmesan Cheese

This flavorful vegan parmesan cheese is a perfect topper for pasta, pizza, salads, or roasted vegetables. It’s nutty, salty, and incredibly easy to make, requiring just a few simple ingredients you likely already have in your pantry.

Ingredients:

• 1/2 cup raw cashews
• 1/4 cup nutritional yeast
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions:

1. Place all ingredients in a food processor or blender.
2. Pulse until the mixture resembles a coarse, crumbly texture. Be careful not to blend too long, or it may turn into a paste.
3. Taste and adjust the seasonings, adding more salt or garlic powder as desired.
4. Store the vegan parmesan in an airtight container in the refrigerator for up to 3 weeks.

This vegan parmesan cheese is a simple, tasty way to elevate any dish. It’s quick to prepare, and its savory, nutty flavor makes it a perfect substitute for traditional parmesan. You can sprinkle it on pasta, popcorn, or any meal that needs a cheesy touch!

Vegan Cream Cheese

This rich, creamy, and tangy vegan cream cheese is perfect for bagels, spreads, or even as a base for dips. It has the perfect balance of flavors, with a velvety smooth texture that mimics traditional cream cheese beautifully.

Ingredients:

• 1 cup raw cashews (soaked for at least 4 hours)
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1/4 cup coconut milk (or any plant-based milk)
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder (optional)
• 1 tablespoon fresh chives, finely chopped (optional)

Instructions:

1. Drain and rinse the soaked cashews.
2. Blend the cashews, lemon juice, apple cider vinegar, coconut milk, salt, and garlic powder (if using) in a high-speed blender until smooth and creamy.
3. Taste and adjust the flavor, adding more salt or lemon juice as needed for tanginess.
4. Optionally stir in chopped chives for added flavor.
5. Transfer to a container and refrigerate for at least 2 hours before serving.

This vegan cream cheese is the perfect dairy-free alternative for spreading on your morning bagels or for using in desserts and savory dips. The texture is smooth and creamy, while the tanginess from the lemon and vinegar gives it an authentic flavor that will keep you coming back for more!

Vegan Queso Dip

This creamy, cheesy, and slightly spicy vegan queso dip is a perfect accompaniment to tortilla chips, tacos, or nachos. It’s packed with bold flavors and a smooth, melty texture that will make it a go-to recipe for your next casual get-together or movie night.

Ingredients:

• 1 cup raw cashews (soaked for at least 4 hours)
• 1/4 cup nutritional yeast
• 1/2 cup water
• 1/4 cup diced roasted red peppers (from a jar)
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric (for color)
• 1-2 tablespoons hot sauce (optional)
• Salt to taste

Instructions:

1. Drain and rinse the soaked cashews.
2. Blend the cashews, nutritional yeast, water, roasted red peppers, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, hot sauce (if using), and salt in a high-speed blender until smooth and creamy.
3. Taste and adjust the heat or seasoning as needed.
4. Pour the queso into a saucepan and heat over medium heat, stirring occasionally, for 3-5 minutes, or until warm.
5. Serve with tortilla chips, nachos, or drizzle over tacos.

This vegan queso dip is rich and flavorful, with a slight smoky kick and just the right amount of heat. It’s the perfect plant-based alternative for those looking to enjoy a cheesy dip without the dairy, and it’s guaranteed to be a crowd-pleaser at any party!

Vegan Sour Cream

This rich, tangy vegan sour cream is a must-have in your dairy-free recipe repertoire. It’s perfect for dolloping on tacos, baked potatoes, or adding to creamy dressings. The texture is creamy and smooth, with a tanginess that perfectly mimics the traditional sour cream.

Ingredients:

• 1/2 cup raw cashews (soaked for at least 4 hours)
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. Drain and rinse the soaked cashews.
2. Blend the cashews, water, lemon juice, apple cider vinegar, salt, and garlic powder (if using) in a high-speed blender until smooth and creamy.
3. Taste and adjust the seasoning, adding more salt or lemon juice to suit your preference.
4. Transfer to a bowl and refrigerate for at least 30 minutes before serving.

This vegan sour cream is so easy to make and incredibly versatile. Its tangy flavor and creamy texture make it a perfect substitute for dairy sour cream, and it’s a must-have for adding that perfect touch to tacos, burritos, or any dish that calls for a dollop of sour cream.

Vegan Baked Ricotta

This vegan baked ricotta is the perfect alternative to traditional ricotta in any recipe that calls for a cheesy filling. It’s rich, creamy, and slightly firm, with the perfect balance of herbs and seasoning. It works wonderfully in lasagna, stuffed shells, or as a delicious spread on crostini.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for added texture)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Crumble the pressed tofu into a large mixing bowl.
3. Add the nutritional yeast, olive oil, lemon juice, basil, oregano, garlic powder, salt, and pepper, and mix until well combined.
4. Transfer the mixture to a greased baking dish, pressing it down to form an even layer.
5. Optionally, sprinkle breadcrumbs on top for extra texture.
6. Bake for 20-25 minutes, or until the top is golden and slightly firm.
7. Let it cool slightly before serving.

This vegan baked ricotta has a perfect blend of flavors and a satisfying, firm texture that can stand up to being used in your favorite Italian dishes. Whether you’re making lasagna or stuffing pasta, this plant-based ricotta is the ultimate comfort food substitute!

Vegan Havarti Cheese

This rich and creamy vegan havarti cheese is perfect for melting on sandwiches, burgers, or simply enjoying with crackers. With a buttery flavor and smooth texture, it’s a delicious plant-based version of the classic cheese, and it’s surprisingly easy to make at home.

Ingredients:

• 1 cup raw cashews (soaked for at least 4 hours)
• 1/2 cup coconut milk (or any plant-based milk)
• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon agar powder
• 1/4 cup coconut oil, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika (optional for flavor)

Instructions:

1. Drain and rinse the soaked cashews.
2. Blend the cashews, coconut milk, lemon juice, nutritional yeast, agar powder, melted coconut oil, garlic powder, salt, and smoked paprika (if using) in a blender until smooth.
3. Pour the mixture into a saucepan and heat over medium heat, whisking constantly. Bring to a boil and then simmer for 5-7 minutes, or until the mixture thickens.
4. Pour the cheese into a mold or small container and refrigerate for at least 2 hours to set.
5. Once firm, remove from the mold and slice as desired.

This vegan havarti cheese has a wonderfully smooth, meltable texture and a rich, creamy flavor. It’s perfect for making vegan grilled cheese sandwiches, adding to a cheese platter, or simply enjoying on its own. Its buttery richness makes it a standout in any vegan cheese collection.

Note: More recipes​ are coming soon!