25+ Delightful Sunday Vegan Cheese Recipes You Have to Try

Sundays are all about indulging in comforting, delicious meals with friends and family.

If you’re following a plant-based lifestyle or simply looking to reduce your dairy intake, vegan cheese can elevate your Sunday spread without compromising on flavor or texture.

From creamy spreads to melty sauces, and even dairy-free cheese balls, there are so many ways to enjoy the rich, savory taste of cheese—entirely without the dairy.

Whether you’re a seasoned vegan or just trying to incorporate more plant-based dishes into your weekend, this collection of 25+ Sunday vegan cheese recipes is sure to inspire your next meal.

So, get ready to discover mouthwatering cheese alternatives that will impress everyone at the table, regardless of dietary preferences!

25+ Delightful Sunday Vegan Cheese Recipes You Have to Try

Vegan cheese has come a long way, offering a variety of textures and flavors that can be used in almost every dish that calls for cheese.

From creamy spreads to tangy crumbles and oozy melts, these 25+ Sunday vegan cheese recipes are perfect for your next gathering or cozy Sunday meal.

Whether you’re making vegan cheese for a savory snack, a comforting pasta dish, or a unique pizza topping, these recipes are simple, delicious, and will leave everyone craving more.

So go ahead, experiment with these plant-based cheese creations and discover how delicious a dairy-free Sunday can be!

Creamy Cashew Cheese Spread

This creamy cashew cheese spread is a delightful and versatile addition to your Sunday meals. Perfect for pairing with crackers, vegetables, or spreading on toast, it offers a rich and cheesy flavor while being completely dairy-free. Made with wholesome ingredients, this vegan cheese alternative is both nutritious and satisfying, making it an excellent choice for a relaxed and indulgent weekend treat.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 clove garlic
• 1 teaspoon apple cider vinegar
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon sea salt (adjust to taste)
• 4-5 tablespoons water (adjust for desired consistency)

Instructions:

1. Drain and rinse the soaked cashews.
2. Place the cashews, nutritional yeast, lemon juice, garlic, apple cider vinegar, onion powder, smoked paprika, and sea salt into a blender or food processor.
3. Add 4 tablespoons of water and blend until smooth. Add more water if needed for a creamier texture.
4. Taste and adjust seasoning as needed.
5. Transfer to a serving dish and refrigerate for at least 30 minutes to let the flavors meld.
6. Serve with your favorite dippers or as a spread.

This creamy cashew cheese spread is a crowd-pleaser and will elevate your Sunday gatherings. The rich, tangy flavors mimic traditional cheese spreads, making it a hit with both vegans and non-vegans alike. Try it once, and it might just become a staple in your weekly meal prep.

Melty Vegan Mozzarella

Transform your Sunday pizzas, pastas, or grilled cheese sandwiches with this melty vegan mozzarella. Its gooey texture and mild cheesy flavor will have everyone asking for seconds. Made with simple ingredients like cashews and tapioca starch, this plant-based cheese is a healthier yet equally satisfying option for comfort food enthusiasts.

Ingredients:

• ½ cup raw cashews (soaked for 4-6 hours)
• 1 cup water
• 2 tablespoons tapioca starch
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• ½ teaspoon garlic powder
• ½ teaspoon salt

Instructions:

1. Drain and rinse the soaked cashews.
2. Combine all ingredients in a blender and blend until completely smooth.
3. Pour the mixture into a small saucepan and cook over medium heat.
4. Stir continuously as it thickens and becomes stretchy, about 3-5 minutes.
5. Remove from heat and let cool slightly before using.
6. Use as a topping for pizzas, baked dishes, or sandwiches.

This melty vegan mozzarella will revolutionize your Sunday cooking. Its creamy stretchiness and authentic flavor are perfect for comforting dishes that bring everyone together. With minimal effort, you can create a dairy-free cheese that will impress even the pickiest eaters.

Herbed Vegan Cheese Wheel

Perfect for Sunday wine-and-cheese nights, this herbed vegan cheese wheel is a sophisticated yet simple addition to your spread. Packed with the earthy aroma of fresh herbs and a tangy, cheesy flavor, this recipe brings elegance and indulgence to your table. It’s a great make-ahead option, allowing you to enjoy stress-free entertaining.

Ingredients:

• 1 cup raw almonds (blanched and soaked overnight)
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 clove garlic
• 1 teaspoon apple cider vinegar
• ½ teaspoon sea salt
• 1 tablespoon fresh rosemary (finely chopped)
• 1 tablespoon fresh thyme (finely chopped)
• ½ teaspoon cracked black pepper

Instructions:

1. Drain and peel the soaked almonds.
2. Add almonds, nutritional yeast, lemon juice, garlic, apple cider vinegar, and sea salt to a blender or food processor. Blend until smooth, adding water if necessary to achieve a thick, creamy consistency.
3. Mix in the fresh rosemary, thyme, and black pepper.
4. Scoop the mixture onto a piece of plastic wrap and shape it into a wheel.
5. Refrigerate for 4-6 hours to firm up.
6. Serve with crackers, bread, or fruit.

This herbed vegan cheese wheel brings a touch of class to any Sunday gathering. The combination of creamy texture and aromatic herbs creates a memorable centerpiece for your table. Pair it with your favorite accompaniments, and watch it disappear in no time!

Vegan Cream Cheese with Chives

This smooth and creamy vegan cream cheese with fresh chives is a perfect addition to your Sunday brunch or snack time. Its subtle tang and savory chive flavor make it ideal for spreading on bagels, crackers, or fresh vegetables. Made from cashews, it’s easy to whip up and stores well in the fridge for a couple of days, making it a convenient and delicious option for busy weekends.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours)
• 3 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• ¼ cup water (more if needed)
• ¼ teaspoon sea salt
• 3 tablespoons fresh chives (finely chopped)

Instructions:

1. Drain and rinse the soaked cashews.
2. Add cashews, lemon juice, apple cider vinegar, garlic powder, salt, and ¼ cup of water to a food processor or blender. Blend until smooth and creamy, adding more water if needed to reach the desired consistency.
3. Once smooth, fold in the freshly chopped chives.
4. Transfer the mixture to a small bowl and refrigerate for at least 1 hour to firm up.
5. Serve chilled on bagels, crackers, or as a dip for fresh vegetables.

This vegan cream cheese with chives is the perfect addition to any brunch spread or snack table. The creamy texture and the fresh, herbal flavor of the chives make it a delightful treat. You’ll love how easy it is to make and how well it pairs with a variety of dishes. It’s a guaranteed hit for any gathering or quiet Sunday morning.

Vegan Pepper Jack Cheese

Spicy, savory, and totally plant-based, this vegan pepper jack cheese is the ultimate choice for your Sunday taco nights, sandwiches, or quesadillas. Made with a blend of cashews, coconut oil, and a kick of jalapeños, it’s creamy, melty, and full of bold flavors. Whether you enjoy it on a wrap or simply as a dip, this pepper jack is sure to spice up your weekend meals.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours)
• ¼ cup coconut oil
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 small jalapeño (seeds removed for less heat, finely chopped)
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ cup water (adjust for consistency)

Instructions:

1. Drain and rinse the soaked cashews.
2. In a blender or food processor, combine the cashews, coconut oil, nutritional yeast, lemon juice, jalapeño, smoked paprika, garlic powder, onion powder, and salt.
3. Add water, a little at a time, and blend until the mixture is smooth and creamy.
4. Taste and adjust seasoning if needed.
5. Transfer to a saucepan and cook over low heat, stirring constantly, for 5-7 minutes until the mixture thickens and becomes melty.
6. Allow the cheese to cool slightly before using. It can be stored in the fridge for up to 5 days.

This vegan pepper jack cheese will bring heat and flavor to your Sunday meals. The creamy, spicy taste is perfect for anyone who loves bold flavors, and it’s a great way to add a twist to your regular vegan cheese rotation. Whether you drizzle it over tacos, melt it on a sandwich, or dip your veggies into it, this pepper jack will quickly become a favorite!

Vegan Ricotta Cheese

This vegan ricotta cheese is light, fluffy, and versatile, making it an ideal ingredient for your Sunday lasagna, stuffed mushrooms, or simply as a spread on toasted bread. Made with tofu, lemon, and herbs, it’s quick to prepare and provides a similar texture and flavor to traditional ricotta without any dairy. It’s a fantastic addition to a plant-based Sunday feast!

Ingredients:

• 1 block firm tofu (drained and pressed)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon fresh basil (chopped)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions:

1. Crumble the tofu into a food processor.
2. Add the nutritional yeast, lemon juice, apple cider vinegar, olive oil, garlic powder, onion powder, basil, salt, and black pepper.
3. Pulse until the mixture reaches a ricotta-like consistency, slightly chunky but still creamy.
4. Taste and adjust seasoning if needed.
5. Use immediately, or refrigerate for up to 4 days. This vegan ricotta works great in savory dishes or as a filling for stuffed vegetables.

This vegan ricotta cheese is a great way to enjoy a dairy-free version of a classic Italian ingredient. The smooth, creamy texture and fresh herbal flavor make it the perfect addition to pasta dishes, pizza, or even as a dip. It’s quick to prepare, nutritious, and can be made ahead, making it a great choice for busy Sundays!

Vegan Blue Cheese Dressing

This tangy, creamy vegan blue cheese dressing is the perfect complement to your Sunday salads, veggie platters, or as a dipping sauce for buffalo cauliflower wings. It mimics the sharp, savory taste of traditional blue cheese with a dairy-free twist, using cashews, nutritional yeast, and lemon juice for that signature flavor. This dressing is rich, zesty, and sure to impress even the most dedicated blue cheese fans.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours)
• 2 tablespoons nutritional yeast
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 small garlic clove
• 1 tablespoon dijon mustard
• ½ cup water (adjust for consistency)
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 2-3 tablespoons crumbled vegan blue cheese (store-bought or homemade)

Instructions:

1. Drain and rinse the soaked cashews.
2. Add cashews, nutritional yeast, apple cider vinegar, lemon juice, garlic, dijon mustard, water, salt, and pepper to a blender. Blend until smooth.
3. Taste and adjust seasoning or acidity, adding more lemon juice or vinegar if desired.
4. Stir in crumbled vegan blue cheese to the dressing for that distinctive flavor and texture.
5. Serve immediately, or refrigerate for up to 5 days.

This vegan blue cheese dressing delivers all the creamy, tangy goodness of its dairy counterpart, but with plant-based ingredients. Perfect for a Sunday salad or paired with crispy veggies, it’s sure to become a favorite in your vegan pantry. The touch of crumbled blue cheese gives it an authentic punch, making it an irresistible addition to your Sunday spread.

Vegan Parmesan Cheese

This easy-to-make vegan parmesan cheese is a must-have for any pasta night, pizza topping, or even a sprinkle over your Sunday roasted vegetables. It’s made from a combination of cashews, nutritional yeast, and garlic powder, providing that irresistible umami flavor you love in traditional parmesan. It’s simple to prepare, packed with flavor, and will take your Sunday dishes to the next level!

Ingredients:

• 1 cup raw cashews
• ¼ cup nutritional yeast
• 1 teaspoon garlic powder
• ½ teaspoon sea salt

Instructions:

1. Place the cashews, nutritional yeast, garlic powder, and sea salt in a food processor or high-speed blender.
2. Pulse until the mixture reaches a fine, crumbly texture, similar to grated parmesan.
3. Taste and adjust the seasoning, adding more salt or garlic powder if desired.
4. Transfer to an airtight container and refrigerate for up to 2 weeks.

This vegan parmesan is a game-changer, adding savory depth and a cheesy kick to any dish. Whether you’re topping pasta, sprinkling it on a pizza, or using it as a seasoning for roasted veggies, this parmesan will elevate your Sunday meals. The best part? It’s so simple to make and will last for weeks in your fridge, ready for any occasion!

Vegan Brie Cheese

This smooth, creamy vegan brie cheese is perfect for your Sunday cheese board, served with crackers or fruit. Made from cashews, coconut oil, and a hint of lemon juice, it captures the soft, rich texture and delicate flavor of traditional brie. With its velvety exterior and luscious interior, this vegan brie is sure to impress your guests or provide a luxurious treat for yourself.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours)
• ¼ cup coconut oil (melted)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• ½ teaspoon apple cider vinegar
• ½ teaspoon sea salt
• ¼ teaspoon agar-agar powder (for setting)
• ½ cup water

Instructions:

1. Drain and rinse the soaked cashews.
2. In a blender, combine the cashews, melted coconut oil, nutritional yeast, lemon juice, apple cider vinegar, sea salt, and water. Blend until smooth and creamy.
3. In a small saucepan, dissolve the agar-agar powder in ½ cup water over medium heat, bringing it to a simmer. Let it cook for about 2 minutes, then pour it into the blended cashew mixture.
4. Blend again until the mixture is well incorporated.
5. Transfer the mixture into a round mold (or small bowl) and refrigerate for 4-6 hours, or until firm and set.
6. Once set, remove from the mold and let it come to room temperature before serving.

This vegan brie cheese will add a touch of elegance and indulgence to your Sunday meals or gatherings. With its creamy texture and mild, savory flavor, it’s a perfect addition to any cheese platter. It’s easy to prepare, beautiful to serve, and a great way to enjoy a dairy-free version of a classic French favorite!

Vegan Mozzarella Cheese

This creamy, stretchy vegan mozzarella cheese is a must-try for pizza lovers or anyone craving a dairy-free version of the classic mozzarella. Perfect for topping pizza, filling a sandwich, or adding to your favorite pasta dishes, this vegan mozzarella mimics the melt and stretch of traditional mozzarella without any dairy. Made with simple ingredients like cashews and tapioca flour, it’s quick to prepare and incredibly satisfying.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours)
• 1/4 cup tapioca flour
• 1/4 cup coconut oil (melted)
• 1/2 cup water
• 2 tablespoons lemon juice
• 1 tablespoon nutritional yeast
• 1 teaspoon salt
• 1/4 teaspoon garlic powder

Instructions:

1. Drain and rinse the soaked cashews.
2. In a high-speed blender or food processor, combine cashews, tapioca flour, melted coconut oil, water, lemon juice, nutritional yeast, salt, and garlic powder.
3. Blend until smooth and creamy.
4. Pour the mixture into a medium saucepan over medium heat. Stir constantly as the mixture begins to thicken.
5. Continue stirring for 3-5 minutes until the cheese becomes stretchy and gooey, similar to melted mozzarella.
6. Remove from heat and let it cool slightly before using. If you want to shape it into a ball, let it cool in a round bowl.

This vegan mozzarella cheese will elevate your Sunday pizza nights or pasta dishes. It’s stretchy, creamy, and so satisfying that even non-vegans will be impressed. Plus, it’s incredibly easy to make, and you can customize it with herbs or spices to suit your tastes. This mozzarella will quickly become a favorite addition to your plant-based cheese repertoire!

Vegan Feta Cheese

This tangy, crumbly vegan feta cheese will transport your salads and Mediterranean dishes to a whole new level. Made with tofu and lemon juice, it captures the classic feta flavor and texture without the use of dairy. It’s perfect for crumbling over salads, wrapping in grape leaves, or enjoying with olives. This vegan feta is simple to make and brings that familiar feta flavor in a dairy-free form that will leave everyone asking for the recipe.

Ingredients:

• 1 block firm tofu (pressed to remove excess moisture)
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 cup olive oil

Instructions:

1. Crumble the tofu into small pieces, mimicking the texture of feta.
2. In a small bowl, combine lemon juice, apple cider vinegar, nutritional yeast, oregano, garlic powder, sea salt, and olive oil.
3. Pour the marinade over the crumbled tofu and stir gently to coat.
4. Let the tofu sit for at least 1 hour to absorb the flavors, or refrigerate for up to 24 hours for a more intense flavor.
5. Use in salads, wraps, or as a topping for baked dishes like Mediterranean pizza.

This vegan feta cheese is the ideal addition to any Mediterranean-inspired dish. It’s tangy, crumbly, and perfect for adding a burst of flavor to your Sunday meals. Whether you’re tossing it into a salad, stuffing it into olives, or sprinkling it over roasted vegetables, this vegan feta will quickly become a go-to in your dairy-free kitchen.

Vegan Ricotta Stuffed Shells

For a satisfying Sunday dinner, these vegan ricotta stuffed shells are perfect for a cozy, family-style meal. The vegan ricotta is made from tofu and cashews, giving it the perfect texture to stuff into jumbo pasta shells. Topped with marinara sauce and baked to perfection, this dish is a comforting, dairy-free alternative to traditional stuffed shells. It’s a great way to enjoy a hearty meal without compromising on flavor.

Ingredients:

• 12 jumbo pasta shells (uncooked)
• 1 block firm tofu (drained and pressed)
• 1/2 cup raw cashews (soaked for 4-6 hours)
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon fresh basil (chopped)
• 1 jar marinara sauce (about 2 cups)
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to the package instructions, drain, and set aside.
3. In a food processor, blend the tofu, soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, and basil until smooth and creamy.
4. Fill each cooked pasta shell with the ricotta mixture and arrange them in a baking dish.
5. Pour the marinara sauce over the stuffed shells and drizzle with olive oil.
6. Cover the dish with foil and bake for 25-30 minutes.
7. Remove from the oven, garnish with additional fresh basil, and serve hot.

These vegan ricotta stuffed shells are a delicious and hearty option for any Sunday meal. The tofu and cashew-based ricotta is creamy and flavorful, while the marinara sauce adds the perfect amount of tang. This dish is ideal for a cozy family dinner or as a dish to impress guests. It’s a simple yet satisfying way to enjoy a plant-based twist on a classic Italian favorite!

Vegan Cream Cheese

This rich and creamy vegan cream cheese is the perfect spread for your bagels, toast, or crackers on a lazy Sunday morning. Made with cashews and coconut oil, it mimics the smooth, tangy texture of traditional cream cheese without the dairy. This versatile spread can also be used in vegan cheesecakes, dips, or as a base for flavored spreads. With its light and refreshing taste, this vegan cream cheese will quickly become a staple in your kitchen.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours)
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons coconut oil (melted)
• 1/4 cup water
• 1/2 teaspoon salt
• 1 teaspoon nutritional yeast

Instructions:

1. Drain and rinse the soaked cashews.
2. Place the cashews, lemon juice, apple cider vinegar, melted coconut oil, water, salt, and nutritional yeast into a high-speed blender.
3. Blend until smooth and creamy, scraping down the sides of the blender as needed.
4. Taste and adjust seasoning, adding more salt or lemon juice if desired.
5. Transfer the cream cheese to a small container and refrigerate for at least 2 hours to firm up.

This vegan cream cheese is smooth, tangy, and versatile, perfect for a Sunday brunch or as a quick snack. It’s delicious spread on toast, bagels, or even used in savory dishes like dips or sauces. You can also get creative by adding herbs, garlic, or other flavorings to suit your taste. This easy-to-make cream cheese is a delightful addition to your dairy-free lifestyle and is sure to satisfy any cream cheese cravings!

Vegan Cheddar Cheese Sauce

This savory, gooey vegan cheddar cheese sauce is a fantastic topping for nachos, roasted vegetables, or vegan macaroni and cheese. Made with cashews, nutritional yeast, and turmeric, it brings a creamy, cheesy flavor to your Sunday meals without any dairy. The combination of spices and nutritional yeast gives this cheese sauce the perfect tangy and cheesy depth, while the cashews ensure it’s rich and creamy.

Ingredients:

• 1/2 cup raw cashews (soaked for 4-6 hours)
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup water (adjust for consistency)

Instructions:

1. Drain and rinse the soaked cashews.
2. Add the cashews, nutritional yeast, lemon juice, apple cider vinegar, smoked paprika, turmeric, garlic powder, salt, and water to a high-speed blender.
3. Blend until completely smooth and creamy.
4. Pour the sauce into a saucepan and heat over medium-low heat for 2-3 minutes, stirring occasionally, until warmed through.
5. Serve over your favorite dishes, such as nachos, pasta, or roasted veggies.

This vegan cheddar cheese sauce is a must-have for your Sunday indulgences. It’s velvety, cheesy, and versatile, making it the perfect addition to any meal, from nachos to casseroles. The bright yellow color and tangy flavor will make your dishes look and taste amazing, while being completely dairy-free. With just a few simple ingredients, you can create a rich, creamy cheese sauce that will satisfy all your cheesy cravings.

Vegan Cheese Balls

These bite-sized vegan cheese balls are perfect for a Sunday appetizer or party platter. Made from a base of soaked cashews, nutritional yeast, and a blend of spices, they have the tangy and creamy flavor of traditional cheese balls but with a plant-based twist. Rolled in chopped herbs or crushed nuts, these little delights are sure to impress your guests with their flavor and presentation.

Ingredients:

• 1 cup raw cashews (soaked for 4-6 hours)
• 1/4 cup nutritional yeast
• 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 chopped fresh parsley (for rolling)
• 1/4 cup chopped walnuts or almonds (for rolling)

Instructions:

1. Drain and rinse the soaked cashews.
2. In a food processor, combine the cashews, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt.
3. Pulse until the mixture is smooth and holds together when pressed.
4. Scoop out small portions of the mixture and roll them into balls.
5. In a shallow bowl, mix the chopped parsley and nuts. Roll each cheese ball in the herb and nut mixture to coat evenly.
6. Chill the cheese balls in the fridge for at least 1 hour before serving.

These vegan cheese balls are a delightful and crowd-pleasing appetizer for your Sunday gatherings. The combination of creamy cashews and savory spices creates a cheese-like flavor that’s irresistible. The crunchy outside from the parsley and nuts adds the perfect contrast to the smooth interior. These cheese balls are not only delicious but also a beautiful addition to any spread, offering a great plant-based alternative to traditional cheese balls.

Note: More recipes are coming soon!