If there’s one thing I’ve learned over the years, it’s that many preparations that seem “impossible” to make at home are actually incredibly simple. Vegan cheese spreads fall perfectly into this category: creamy, delicate, versatile and above all natural, without additives or artificial ingredients.
I often make them when I want a healthy snack or something light to spread on bread. The texture is soft and the flavor is delicious; they really resemble classic cheese spreads and melt pleasantly into soups.
They are perfect for those following a vegan diet, for those who are lactose intolerant, or simply for anyone who wants to include more plant-based ingredients in their cooking.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 16 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1/3 cup cashews (raw)
- 1 cup water
- 1/2 cup canned coconut milk (creamy)
- 1/3 cup soy yogurt (plain)
- 4 tbsp + 1 tsp tapioca starch (not tapioca flour, use starch)
- 2 tsp coconut oil
- 2 tsp miso
- 1 tsp fine salt
- 1 tsp apple cider vinegar
- 1 1/4 tsp agar-agar
- 1/3 tsp lactic acid (optional, but makes a difference)
Steps
1. Prepare the cashews
Soak the cashews for 4 hours in cold water.
Alternatively, for a quick version, cover them with boiling water for 30 minutes.
Drain them well.2. Blend
In the blender combine:
– The drained cashews with the water and start blending until creamy and smooth
– Then add all the remaining ingredients listed
Blend again until you obtain a smooth, homogeneous cream.3. Cook
Pour the mixture into a small nonstick saucepan.
Cook the cream over low heat, stirring to prevent it from sticking, until it firms up and pulls away from the sides of the pan.4. Shape the cheese spreads
Pour the mixture into a round mold about 5.5 in (14 cm) in diameter (a plastic container works fine) lined with plastic wrap.
Level the surface and fold the wrap over the top.
5. Cooling
Let cool at room temperature for 15 minutes.
Transfer the mold to the refrigerator for 1–2 hours, until the mixture becomes firm.6. Cuts
When the mixture is firm, remove it from the mold with the plastic wrap.
Using a smooth-blade knife, cut it into 8 wedges.
7. Packaging and storage
Wrap each cheese wedge individually in a small square of aluminum foil or plastic wrap.
They keep in the refrigerator for 6-7 days in an airtight container, and can also be frozen if desired.
🌱 Variations
Smoked paprika: Add 1/2 teaspoon of paprika to the hot mixture.
Herb: Stir fresh chopped chives into the warm mixture.
Cheddar-style: To achieve the typical color, add a pinch of turmeric + a drop of tamari.
Frequently Asked Questions (FAQ)
Can I replace the cashews?
Yes, although the flavor will change a bit. You can substitute with tofu or blanched almonds.
Can I replace the tapioca starch?
No, because tapioca starch (not tapioca flour, which is different) is the ideal base to give the cheese spreads the right texture. With other starches the result would be too gelatinous.
Is agar-agar strictly necessary?
It is essential to achieve the correct, typical texture of these cheese spreads.
Is lactic acid necessary and where can I find it?
No, but adding it to vegan cheeses makes a difference and also helps with preservation. You can find it at this link.
Are they suitable for children?
Yes, they have a mild taste that children often like and, above all, they are made with natural ingredients, without cow’s milk or cheese by-products and without added additives.
