Homemade Plant-Based Cheeses: Cashew, Soy, Almond

Plant-based cheeses, sometimes called “fauxmages,” are increasingly attracting gourmets seeking healthy and environmentally friendly alternatives. Whether you’re vegan, lactose intolerant, or simply curious to discover new flavors, making your own plant-based cheeses at home is an exciting culinary adventure. In this article, we will explore three main recipes based on different ingredients (cashew, soy, and almond), along with the methods, tips, and advice to succeed in making these dairy-free cheese delights.

What is Plant-Based Cheese?

Plant-based cheese, unlike traditional cheese, contains no dairy ingredients. It is made from plants or nuts, such as cashews, almonds, or soy. The use of nutritional yeast, spices, gelling agents (agar-agar, carrageenan, tapioca), or fermenting agents (probiotics, vegan cultures) helps achieve a texture and taste reminiscent of classic cheese. The possibilities are numerous: you can create spreadable cheeses, firm cheeses, melting cheeses, or even plant-based “blue” and “brie” cheeses.

Benefits of Plant-Based Cheeses

  • Lactose-Free: Plant-based cheeses are suitable for those who are lactose intolerant or sensitive.
  • Vegan: No animal-derived ingredients are used, aligning with an animal-friendly lifestyle.
  • Easier to Digest: Some sensitive stomachs digest plant proteins better than animal proteins.
  • Nutrient-Rich: Depending on the ingredients used, they contain essential fatty acids, plant proteins, vitamins, and minerals.

How to Get Started?

Before diving into the recipes, it’s helpful to know a few key points to maximize your chances of success.

  1. Quality Ingredients: Choose unsalted cashews, organic soy, and preferably blanched almonds for easier preparation.
  2. Soaking: For most nut-based cheeses (cashew, almond), pre-soaking helps soften the nuts or seeds and achieve a better texture.
  3. Fermentation: To achieve the aroma and slight acidity characteristic of cheese, fermentation is often necessary. This can be done with probiotics or a bit of lemon juice, depending on the recipe.
  4. Gelling and Thickening Agents: Depending on the desired consistency, ingredients like agar-agar, xanthan gum, or tapioca can help develop a firmer or stretchier texture.
  5. Storage: Some plant-based cheeses can be stored longer than others. For better shelf life, prioritize refrigeration and use airtight containers.

Basic Equipment

  • A powerful blender or mixer
  • An airtight container or mold of your choice
  • A cheesecloth (or fine cloth) if the cheese needs to be drained
  • Measuring spoons and a kitchen scale
  • Sterilized containers if you are doing longer fermentation

Now that you know the basics, here are three plant-based cheese recipes to make at home.

1. Cashew Cheese

Cashew cheese is often praised for its mildness and creamy texture. It is prepared quite quickly and can easily be flavored to your liking.

Ingredients

  • 200 g unsalted cashews
  • 1 tablespoon coconut oil (preferably deodorized)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon fine salt (adjust to taste)
  • 1 tablespoon lemon juice (or apple cider vinegar)
  • 1 packet (or 2 g) probiotic powder (optional for fermentation)
  • 100 ml water (adjust according to desired consistency)

Preparation Steps

  1. Soaking: Soak the cashews in warm water for 4 to 6 hours. This step will soften them and make blending easier.
  2. Rinsing: Drain and rinse the cashews before placing them in your blender.
  3. Blending: Add the coconut oil, nutritional yeast, salt, lemon juice, and half of the water. Start blending at medium speed. You can incorporate the rest of the water gradually to achieve a smooth consistency.
  4. Fermentation (optional): If you want a more “cheesy” taste, add the probiotics. Mix gently. Cover the preparation with a clean cloth and let it rest at room temperature for 12 to 24 hours. The longer you let it ferment, the more pronounced the taste will be.
  5. Shaping: Pour the preparation into a container lined with plastic wrap or directly into a ramekin. Place it in the refrigerator for at least 6 hours to allow the cheese to set and become firmer.
  6. Unmolding and Tasting: Once the cheese has set, you can gently unmold it. This cheese will have a creamy texture perfect for spreading or slicing (if firm enough).

Possible Variations

  • Herbs: Sprinkle with chives, basil, parsley, or oregano.
  • Spices: Add a hint of smoked paprika or curry for a more intense flavor.
  • Sweet and Savory: Incorporate raisins, dried cranberries, or even dried figs for a touch of sweetness.

Cashew cheese is ideal for replacing fresh or soft cheeses. You can use it in sandwiches, creamy sauces, or even on a pizza, adding it at the last minute to prevent burning.

2. Soy Cheese

Soy is one of the most widely used sources of plant protein in the world. Its derivatives (tofu, tempeh, soy milk) are well-suited for making plant-based cheese, especially for firmer textures. In this recipe, we will explore a simple homemade version that is both economical and tasty.

Ingredients

  • 500 ml plain soy milk (unsweetened)
  • 3 tablespoons lemon juice or apple cider vinegar
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons olive oil
  • 1 teaspoon agar-agar (or 2 g) for a firmer version
  • Optionally, 1 teaspoon white miso or fermented soy paste to enhance the flavor

Preparation Steps

  1. Milk Preparation: Ensure you have soy milk without additives (other than water and soybeans).
  2. Curdling: Heat the soy milk in a saucepan. When it comes to a simmer, remove the saucepan from the heat and gradually add the lemon juice or apple cider vinegar while stirring gently. You should see the soy milk separate (form curds).
  3. Draining: Once the mixture has curdled, pour it into a strainer lined with a fine cloth or cheesecloth. Let it drain for 15 to 30 minutes. The longer you let it drain, the firmer the texture will be.
  4. Mixing and Flavoring: Retrieve the curds and place them in a blender or bowl. Add the nutritional yeast, salt, olive oil, agar-agar, and white miso if using. Blend until you achieve a creamy and homogeneous consistency.
  5. Brief Cooking (for agar-agar): Transfer the preparation to a clean saucepan and bring it to a gentle boil for 1 to 2 minutes to activate the agar-agar. Stir constantly to prevent the mixture from sticking.
  6. Molding: Pour the still-warm mixture into a mold of your choice (small ramekins, airtight container, or pastry ring). Smooth the surface and let it cool to room temperature before placing it in the refrigerator for at least 4 hours.
  7. Unmolding: Once the preparation has set, gently unmold it. You will have a relatively firm plant-based cheese, ideal for slicing.

Usage Suggestions

  • Salads: Cut this soy cheese into cubes and add it to your salads for protein and a pleasant texture.
  • Vegan Croque-Monsieur: Slightly melt this cheese in a sandwich made with whole-grain bread, grilled vegetables, and smoked tofu.
  • Gratins: Grated or crumbled, it can top a potato, vegetable, or pasta gratin, especially if accompanied by a hint of plant-based cream.

3. Almond Cheese

Almond cheese is appealing for its mildness and lightness. It can be enjoyed plain or flavored with fresh herbs. Almonds are rich in vitamins (E, B2) and minerals (magnesium, calcium, iron), making it a particularly interesting food nutritionally.

Ingredients

  • 200 g blanched almonds
  • 1 tablespoon olive oil
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1 tablespoon lemon juice or apple cider vinegar
  • 2 g (about 1 teaspoon) agar-agar if you want a firmer cheese
  • 100 to 150 ml water (depending on desired consistency)
  • Optional: Herbes de Provence or garlic powder for flavor

Preparation Steps

  1. Soaking: As with cashews, soak the blanched almonds in water for 8 to 12 hours. This will make them more tender and easier to blend.
  2. Rinsing: Drain and thoroughly rinse the almonds.
  3. Blending: Place the almonds in a blender with the nutritional yeast, salt, lemon juice, olive oil, and half of the water. Start blending until you achieve a smooth paste. Gradually add the remaining water.
  4. Cooking (if using agar-agar): If you want a firmer cheese, mix the agar-agar into the almond paste and bring it to a gentle boil in a saucepan, stirring constantly. Let it boil for about 1 minute.
  5. Molding: Pour into a mold or container lined with plastic wrap. Let it cool to room temperature, then place it in the refrigerator for at least 4 hours.
  6. Aging (optional): For a more pronounced flavor, you can let this almond cheese rest for several additional hours in a cool place. Depending on the cultures or probiotics used, the flavor can develop further.

Pairing and Tasting

  • Warm Salad: Accompany your almond cheese with grilled vegetables (eggplant, zucchini, peppers) or a ratatouille.
  • Appetizer Platter: Its subtle taste makes it an excellent companion for crackers, carrot sticks, or cherry tomatoes.
  • Sweet Version: It may be surprising, but by slightly sweetening it and adding a dash of vanilla extract, you get an interesting base for creamy desserts.

Storage Tips

The shelf life of your plant-based cheeses will depend on the recipe and the presence or absence of preservatives (lactic cultures, probiotics, etc.). Generally:

  • Refrigerator: Homemade plant-based cheeses keep for 5 to 7 days in an airtight container.
  • Freezing: Some plant-based cheeses can be frozen. However, the texture may slightly change upon thawing, especially for nut-based varieties.
  • Avoid Moisture: Regularly blot any water that may appear on the cheese surface if using a non-airtight container.

Tips for Variety

To add a touch of originality to your plant-based cheeses, feel free to experiment:

  • World Spices: Cumin, curry, Espelette pepper, sumac, or zaatar.
  • Aromatic Herbs: Thyme, rosemary, chives, dill, coriander.
  • Nuts & Seeds: Hazelnuts, sunflower seeds, sesame seeds, pine nuts.
  • Vegetables: Blended roasted peppers for vibrant color, sun-dried tomatoes, sliced mushrooms.
  • Dried Fruits: Apricots, cranberries, raisins, dates.

Let your creativity run wild to explore new taste and color combinations. You’ll be surprised at how well the plant-based “cheese” base lends itself to a multitude of variations.

Recipe Ideas with Your Plant-Based Cheeses

1. “Cheesy” Spread

Mix a tablespoon of cashew cheese with some fresh basil, chopped sun-dried tomatoes, and a drizzle of olive oil. Spread this preparation on lightly toasted bread for a quick and delicious appetizer.

2. Creamy Almond Cheese Lasagna

Alternate layers of lasagna sheets, a fragrant tomato sauce, and fresh spinach. Between each layer, add slices or spoonfuls of almond cheese. Sprinkle with breadcrumbs and bake. Guaranteed result.

3. Vegan Pizza

Cover the dough with tomato sauce, top with seasonal vegetables (mushrooms, caramelized onions, peppers), and add pieces of soy cheese at the last moment. Once cooked, the pizza will be topped with a slightly melted and deliciously flavored plant-based cheese.

4. “Nachos” Cheese Sauce

Blend a base of cashew cheese with chili, nutritional yeast, and a bit of garlic powder. Heat gently. Serve this hot sauce over tortilla chips, with tomato coulis and guacamole for a Mexican ambiance.

5. 100% Plant-Based Sandwich

On whole-grain bread, spread a generous layer of cashew or soy cheese, add raw vegetables (lettuce, cucumbers, grated carrots), a few slices of smoked tofu or tempeh, and finish with a drizzle of mustard sauce. An ideal option for a balanced and quick lunch.

FAQ on Plant-Based Cheeses

1. Can I get a “melting” plant-based cheese for raclette?

Yes, there are specialized recipes that rely on ingredients like tapioca starch and extra plant milk to achieve a more melting texture. However, for raclette, many use a commercially available plant-based cheese specifically designed to melt easily.

2. Is it possible to make a plant-based “blue” cheese?

Complex recipes for “blue” fauxmage exist using cashews or soy, in which an edible mold (Penicillium Roqueforti) is injected. This requires more patience and a controlled environment for fermentation, but the result can be impressive.

3. What about strong odor or tangy taste?

Some traditional cheeses, like camembert or munster, owe their smell to specific yeasts and bacteria. To reproduce such powerful tastes, special ferments compatible with a plant-based environment are needed. This is achievable but requires a bit more technique and research.

4. Can plant-based cheese be made without nutritional yeast?

Nutritional yeast provides a characteristic cheesy flavor. It can be partially replaced with miso, spices, or dried mushrooms ground into powder, although the taste will be different. Nutritional yeast remains a “key” ingredient in most vegan cheeses.

5. Are these plant-based cheeses balanced?

Plant-based cheeses can be an interesting source of unsaturated fats (in the case of nuts), vitamins, and minerals, but they can also be high in calories and sometimes in salt, depending on the recipe. As with any food, it’s best to consume them in moderation, as part of a varied and balanced diet.

Conclusion

Plant-based cheeses made from cashew, soy, or almond offer an incredibly varied palette of flavors and textures. Easy to prepare, often economical, they also provide an opportunity to engage in an environmentally and animal-friendly approach. Whether you’re looking to explore new culinary horizons, reduce your consumption of animal-derived products, or adapt to an intolerance, these cheese alternatives are a valuable asset in your kitchen.

Feel free to play with spices, herbs, and even ferments to create original and surprising plant-based cheeses. Each recipe is a culinary playground where you can refine your tastes and craft a custom fauxmage. And when you see your skeptical friends enjoying themselves without realizing there’s no milk or lactose, you’ll know you’ve succeeded in your challenge. So, dive in and enjoy these homemade plant-based cheeses while taking care of your health and the planet. Enjoy your meal!