I have to say this is the best vegan cheese I’ve ever made. The flavours came out just perfect and the sweetness of the cranberries in combination with the savoury flavour of the vegan cheese is an absolute winner. This dairy-free cheese recipe is super easy and perfect for a vegan Christmas as well.
I made a vegan herb cheese before, which was amazing (recipe here), but I personally like this one even more. The flavours are perfectly balanced, a perfect treat in the cold time of the year.

And it’s also super easy to make! I used agar to bind the cheese (it’s a seaweed, a natural vegan gelatine!). I bought mine on Amazon (see link here). And don’t worry, you won’t just use it once, it’s so versatile, you can use it in many different dishes, like in the jelly of my vegan jaffa cake, my vegan boiled egg or my strawberry cheese cake. And then there is also nutritional yeast which you can buy either online or in health food shops (like Holland & Barrat in the UK). Again, nutritional yeast is super versatile, you can add it to anything to give it some extra umami flavour or also add some eggy flavour to atofu scramble. It’s really worth investing in both.

You can get all other ingredients in your supermarket. Then you blend them, heat up to activate the vegan gelatine, add cranberries, pour into a dish and let set in the fridge. You can make you own vegan cheese in less than 1.5 hours, so amazing! It’s an easy vegan recipe to make for when you’re entertaining guests and the flavours are perfect for the Christmas time.

Recipe on www.exceedinglyvegan.com


Vegan cheese base ingredients:
80g cashew nuts
150ml water
3 tbsp nutritional yeast (nooch)
2 tbsp lemon juice
1 1/2 tbsp olive oil
3/4 tsp salt
1/3 tsp garlic powder
5g agar powder
Other ingredients:
A handful of sweetened and dried cranberries
Black cracked pepper (optional)
Bread of crackers


Add all vegan cheese base ingredients to a smoothie blender and blend until you get a smooth consistency.

Blend well until you get a very smooth consistency. If you have a half decent blender there is no need to soak the cashews before.

Take a handful of cranberries and quarter them. You just want small cranberry pieces, not whole dried cranberries in your cashew cheese.

Pour the cheese base ingredients into a pan and heat up on high to medium heat (that’s important to activate the agar powder). Make sure you stir all the time so it doesn’t burn. After a few minutes it will turn into a thick paste and stick together. Then add the cranberries and mix in (check out the video for reference in regards to what the cheese base should look like).

Take off the heat and transfer into a dish. Spread and distribute evenly.

Let cool down in the fridge for at least 1 hour for it to set.

Serve with some bread or crackers. If you want you can also sprinkle some cracked pepper on top.

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