This vegan palak paneer builds its twist around tofu paneer—extra-firm tofu marinated in coconut milk and a touch of acid until it relaxes and takes on a soft, almost custardy texture. Baking the cubes concentrates the flavors and creates those lightly browned edges that give the tofu real structure in the sauce. It’s a small, low-effort technique that gets you surprisingly close to the richness of traditional paneer with simple pantry ingredients.

While the tofu bakes, the spinach base comes together in the pan: garlic, ginger, tomatoes, and warm spices cooked down until they lose their sharpness and start to taste round and savory. Blend it smooth, fold in the tofu paneer, and everything settles into a dish that’s creamy, aromatic, and balanced. It doesn’t try to be a perfect replica—it just works, and it works really well.

Why This Recipe Works

This recipe leans on simple steps that build bold flavor. It works because the tofu paneer is a great stand-in for the dairy-based version. It’s structured enough to hold its shape, but soft enough to settle into the sauce. Here’s why it works:

• The aromatics do the heavy lifting: Starting with garlic, ginger, and tomatoes cooked low and slow builds a flavorful base.
• Blended spinach gives you the right texture: Pureeing the spinach isn’t just for color—it creates the classic palak consistency that coats the tofu instead of separating or turning watery.
• Efficient steps and timing: The tofu bakes while the sauce comes together, so there is no extra juggling, and everything finishes at the same time.
• Every component holds its own: The baked tofu paneer doesn’t crumble in the sauce. You get beautifully soft yet sturdy cubes in every bite.

Key Ingredients

This recipe is built on simple ingredients that build flavor, add structure, and create the right texture. The tofu provides the bite, the aromatics form the backbone of the sauce, and the spinach gives you that smooth, concentrated green base palak is known for. Here’s what you’ll need:

• Extra-Firm Tofu: This is the base of your tofu paneer. Its naturally sturdy structure keeps each cube intact in the sauce, while the marinade softens the interior just enough to mimic the gentle bite of paneer. Once baked, the tofu becomes tender and lightly chewy—the perfect stand-in for dairy paneer without needing any specialty ingredients.
• Full-Fat Coconut Milk: The fat in the coconut milk coats the tofu and helps it bake into cubes that stay tender inside with light, golden edges. It adds richness without weighing the dish down and helps the tofu hold up once it’s folded into the sauce.
• Apple Cider or Coconut Vinegar: A little acidity keeps the dish from tasting flat. It brightens the spinach, balances the fat from the coconut milk, and gives the final sauce a little lift.
• Garlic, Ginger, and Tomatoes: This trio is the backbone of the sauce. Cooked slowly, the garlic and ginger mellow and the tomatoes concentrate, creating a warm, savory base that mingles gently with the spinach.
• Curry Powder & Garam Masala: These spices bring the warmth that defines a good palak. They add depth without adding any spiciness. A small pinch of clove rounds everything out with quiet sweetness, giving the sauce its layered flavor.
• Frozen Spinach: Just grab a bag of chopped frozen spinach. Once blended, it becomes smooth and velvety, giving the sauce its classic palak texture and deep green color.

How To Make Tofu Paneer

To make the tofu paneer and create the vegan palak paneer, you’ll marinate and bake the tofu, simmer the spinach and aromatics, and let the two meet in the pot. For full recipe instructions and amounts, scroll to the end of this post.

• Step 1: Marinate the tofu paneer – Combine the coconut milk, salt, and vinegar in a deep dish, then add the tofu cubes and coat them evenly. A few hours in the fridge gives the tofu enough time to take on richness while staying firm enough to mimic paneer.
• Step 2: Bake the tofu until lightly browned – Arrange the marinated tofu on a lined baking sheet and bake at 350°F for 45–60 minutes, rotating every 15 minutes. The cubes should develop light browning on the edges while remaining tender inside—this is what gives the tofu paneer its final texture in the sauce.

• Step 3: Cook down the aromatics – Blend the onion, garlic, and ginger into a smooth paste. Cook it in oil over medium-low heat for about 10 minutes, letting the flavors mellow while the mixture takes on a lightly caramelized aroma. Add the spices and chiles (if using) and cook just long enough to bloom their flavor, then stir in the tomatoes.
• Step 4: Cook and blend the spinach – Simmer the frozen spinach with 1 cup of water until fully heated through. Blend until smooth, then fold it into the pot with the spiced aromatic mixture. The sauce should be thick, cohesive, and deep green—similar to traditional palak.
• Step 5: Combine the tofu paneer with the palak – When the tofu is done, add the cubes and any browned bits from the baking sheet to the pot. Stir gently to avoid breaking them up and finish the sauce with about ⅓ cup of the reserved coconut marinade. Let everything simmer together until the flavors settle and the tofu paneer is coated.
• Step 6: Serve – Finish with chopped cilantro and serve your vegan palak paneer with basmati rice and warm vegan naan.

How To Serve

This dish works best with something that can soak up the sauce—basmati rice, jeera rice, or warm vegan naan all do the job. The tofu paneer stays tender and would be great served with our cauliflower curry or gobi Manchurian to bring contrast without competing.

FAQs

More Tofu Recipes To Try Next

• Vegan Mapo Tofu
• General Tso’s Tofu
• Deep-Fried Tofu
• Tofu Satay With Peanut Sauce

Tofu Paneer (Vegan Palak Paneer)

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5 from 11 reviews

• Author: erin wysocarski
• Total Time: 2 hours
• Yield: 2 servings
• Diet: Vegan

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Extra-firm tofu turns into a convincing paneer stand-in here, thanks to a quick marinade and a slow bake that keeps the cubes tender but structured. The spinach and aromatics cook down into a smooth, deeply flavored sauce that ties everything together. The result is a vegan palak paneer that’s creamy, savory, and easy to make.

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Ingredients

For the tofu paneer:

• 1 can of full-fat coconut milk
• 1 teaspoon salt
• 1 teaspoon coconut vinegar (or apple cider vinegar)
• 1 block of extra-firm tofu, towel-pressed and cut into bite-sized cubes

For the palak (spinach base):

• 1 small red onion, chopped
• 5–6 cloves garlic
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon vegetable oil
• salt, to taste
• 1 teaspoon curry powder
• 1/2 teaspoon garam masala
• pinch of ground cloves
• 1 teaspoon fennel seeds
• 1–4 Thai green chilis, chopped (optional)
• 7 ounces canned tomatoes
• 16 ounces chopped frozen spinach

to serve

• fresh cilantro, chopped
• basmati rice
• vegan naan

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Instructions

Make the tofu paneer:

1. Combine the coconut milk, salt, and coconut vinegar in a deep glass dish. Add the tofu cubes and stir gently to coat. Cover and refrigerate for a few hours to marinate.
2. Preheat the oven to 350°F.
3. Line a baking sheet with a silpat or parchment. Remove the tofu cubes from the marinade and reserve the leftover marinade—you’ll use some at the end.
4. Arrange the tofu cubes on the prepared sheet. A little marinade will pool around them, and that’s okay. Bake for 45–60 minutes, rotating every 15 minutes, until the cubes are lightly golden around the edges and tender in the center.

Make the palak (spinach base):

1. Place the onion, garlic, and ginger in a food processor and blend into a paste.
2. Heat the vegetable oil in a medium pot over medium-low heat. Add the paste and cook for about 10 minutes, stirring occasionally, until slightly caramelized.
3. Reduce the heat to low. Add a pinch of salt, the curry powder, garam masala, cloves, fennel seeds, and chiles (if using). Cook for 1–2 minutes, then add the tomatoes and stir to combine.
4. In a separate pot, add the frozen spinach with 1 cup of water. Simmer until fully heated through (5–7 minutes). Transfer the spinach to a food processor, blend until smooth, then add it to the pot with the aromatics. Stir well.
5. Let the palak simmer on low while the tofu finishes baking.

Finish the dish:

• When the tofu is ready, lift the silpat from both sides and tip the tofu and browned bits into the pot. Stir gently to combine. Stir in about ⅓ cup of the reserved coconut marinade to finish the sauce.
• Garnish with fresh cilantro. Serve your vegan palak paneer with basmati rice and warm vegan naan.

Notes

Storage & Reheating

• Refrigerate for 3–4 days: The tofu stays tender and the sauce actually deepens in flavor. Store leftovers in an airtight container.
• Expect a thicker sauce: Palak thickens as it cools—add a splash of water or coconut milk when reheating to bring it back to a silky consistency.
• Reheat gently: Warm on the stovetop over low heat, stirring occasionally.
• For the best texture: If you’re prepping ahead, keep the baked tofu and palak separate and combine right before serving.

Ingredient Notes

• Use Full-Fat Coconut Milk: It gives the tofu a richer, paneer-like texture and keeps the sauce creamy. Light coconut milk is too thin and more likely to separate when reheated.
• Use Frozen Chopped Spinach: Frozen spinach blends smoothly, cooks evenly, and gives the palak its deep green, cohesive texture.

• Prep Time: 20 minutes
• Marinating Time: 2-4 hours
• Cook Time: 1 hour
• Category: Dinner
• Method: Baked, Simmered
• Cuisine: Indian

This article was originally published in 2012 and updated in 2025 with clarified instructions and ingredient descriptions.

The post Tofu Paneer (Vegan Palak Paneer) appeared first on Olives for Dinner.

I’ve been making Miyoko Schinner’s cheeses for years. Her air-dried Camembert from Artisan Vegan Cheese is one of my all-time favorites. I’ve been making it since 2012, a year after I started this blog. Making Miyoko’s vegan cheese is like waiting for dough to rise: you leave it alone, and time does the magic. Each batch is a little science experiment, and I love to see the aroma and texture develop day by day, until it turns into something creamy, tangy, and full of umami to spread over crackers, grate onto pasta, or melt across a pizza.

Her new book, The Vegan Creamery, feels like the next, more refined chapter in her story—and her foundational cashew cheese recipe fires on every cylinder. Sure, it takes time, but it’s mostly hands-off (like many of her best fermented recipes). That time’s going to pass anyway, so you may as well end up with a homemade cheese at the end of it. You start with raw cashews and end up with something smooth, layered, and quietly complex.

Beyond the ease and curiosity, what hooked me most were the ingredients I hadn’t used—or even heard of—before: shio-kōji and mesophilic/thermophilic cultures, the quiet engines behind Miyoko’s approach to umami and fermentation in this recipe. They lit up my inner food nerd and made me want to dig deeper into how vegan cheese actually works. If you’ve ever wondered how culturing vegan cheese happens, or how a handful of ingredients can turn into something rich and alive with time, this is the recipe to start with.

Why You’ll Love This Cashew Cheese

If you’ve got a blender and a warm spot on your counter, you can make vegan cheese that tastes like it was made by a pro (you). This one from The Vegan Creamery starts simple: raw cashews, salt, nutritional yeast, and a little rejuvelac—or a mesophilic/thermophilic culture, which works a bit like a sourdough starter for cheese, quietly building that gentle tang as it rests.

The wildcard ingredient here is the shio-kōji. This new-to-me ingredient gives this cheese its umami punch and a complex depth that keeps you coming back for that second scoop or schmear. For full recipe instructions to Miyoko’s recipe, scroll to the end of this post!

Key Ingredients

Making this cashew cheese from The Vegan Creamery doesn’t take much—just a few ingredients that work together to create something rich, tangy, and alive with flavor. Each one brings its own role to the table, from texture to tang to umami. Here’s what makes them essential.

• Raw Cashews: The base of this vegan cheese, cashews blend into a smooth, buttery purée that ferments beautifully. Their mild flavor gives the culture space to shine, while their natural fats create that creamy, spreadable texture.

• Rejuvelac (or Mesophilic or Thermophilic Culture): This is what starts the fermentation process. I used homemade rejuvelac, which is a lightly fermented liquid made from sprouted grains (I used quinoa). In this recipe, you can alternatively use mesophilic or thermophilic cultures, which are cheesemaking starters that can be purchased online. As the mixture rests, those cultures introduce beneficial bacteria that slowly acidify the cashew base, developing tang and depth over time.

• Shio-kōji: Made from rice kōji, salt, and water, this fermented seasoning adds umami and complexity without overpowering. It’s used to deepen flavor and support fermentation, and here it gives the cashew cheese its subtle, savory edge.
• Nutritional Yeast: A vegan classic for a reason. Nutritional yeast adds that savory, cheesy note and rounds out the flavor. It’s not the main driver of tang here—that’s the culture’s job—but it gives the finished cheese its mellow, nutty edge.
• Sea Salt: Simple but crucial. Salt enhances everything else: it balances acidity, sharpens umami, and keeps the flavor from drifting too mild. Use a fine sea salt so it dissolves easily into the mixture before fermentation starts.

How To Serve

This cashew cheese from Miyoko Schinner’s The Vegan Creamery is the kind of thing you’ll keep finding new uses for. It’s creamy, tangy, and just funky enough to make anything it touches feel a little more special. Here are some ways to use it:

• Spread on crackers or crostini: A classic. Use seeded crackers, toasty crostini, bagels, or slices of warm focaccia.
• Add to a vegan cheese board: Pair it with grapes, olives, toasted nuts, or jam. The balanced flavor contrast—sweet, salty, creamy, umami—is spot on.
• Stir into grains or grain bowls: Mix a spoonful into warm quinoa, farro, or rice. It melts slightly, lending creaminess without overpowering.
• Serve as a vegetable dip: This vegan cheese spread pairs beautifully with raw carrots, bell peppers, cucumber slices, or cauliflower florets.
• Make a savory sandwich: Try it toasted with roasted mushrooms and caramelized onions. Umami bomb!

More About Miyoko Schinner

Miyoko Schinner is a Japanese-American chef, author, and activist whose work has helped shift how the world thinks about vegan cheese. By applying traditional cheesemaking techniques to plant-based ingredients, she has been a pioneer in shaping vegan cheese and making it accessible to home cooks. She’s published several groundbreaking cookbooks, including Artisan Vegan Cheese, The Homemade Vegan Pantry and, most recently, The Vegan Creamery.

FAQs

More Vegan Fermentation & Umami Recipes To Explore

• How To Build Umami Flavor With Vegan Ingredients
• Homemade Vegan Yogurt (2-Ingredient Recipe)
• How To Ferment Vegetables (And Ways To Use Them)
• Vegan Ricotta

The Foundational Cashew Cheese

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No reviews

• Author: miyoko schinner
• Total Time: 24 hours 20 minutes
• Yield: 1 pound (450g)
• Diet: Vegan

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Reprinted with permission from The Vegan Creamery Copyright © 2025 by Miyoko Schinner. Photography copyright © 2025 by Eva Kolenko. Published by Ten Speed Press, an imprint of Crown Publishing Group. 

Cashew cheeses are now ubiquitous, and everyone makes them a little differently. Unlike the previous recipes in this chapter where a milk is coagulated, then separated from the whey, cashew cheese is basically a thick puree or paste that “sets up” into cheese. Sometimes coconut or another oil is added to make the mouthfeel even creamier, although I don’t find it necessary.

Cashew cheese is the easiest of all to make and can be flavored in a multitude of ways. It can even be aged, and its texture will change over time from creamy to sliceable. I have aged wax-covered cashew cheese for even two years or longer, at which point the texture can become like Parmesan. Although in my first book I recommend air-drying, if you do this for too long without a protective coating, the flavor can dissipate and just become chalky. This is why a long-aged cashew cheese should be waxed or have another protective coating, such as herbs, a saturated oil like shea butter, or activated charcoal.

This recipe is a springboard from which I hope you will create your own versions.

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Ingredients

• 2 cups (280g) cashews
• ½ cup (120ml) water or rejuvelac
• 1 teaspoon fine sea salt
• 2 tablespoons shio-kōji (optional; for umami flavor)
• 1 tablespoon nutritional yeast flakes
• ¼ teaspoon vegan culture, either mesophilic or thermophilic (omit if using rejuvelac)

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Instructions

1. In a saucepan, combine the cashews with water to cover. Bring to a boil for 2 to 3 minutes, then drain well.
2. In a blender, combine the cashews, the ½ cup (120ml) water or rejuvelac, salt, shio-kōji (if using), and nutritional yeast and process until smooth and creamy, 1 to 2 minutes. Check the temperature—if the mixture is very hot, allow it to cool to below 100°F before adding the culture. Add the culture and reblend momentarily.
3. Transfer the mixture to a sterilized container with a lid, ensuring that there is at least an inch or two of headspace, and place in a warm place (80° to 90°F for mesophilic cultures, 90° to 105°F for thermophilic) for up to 24 hours. You should see little gas bubbles build up—this is a unique function of cashew fermentation (this does not happen with most other milks). You should check the pH or taste it after 12 hours. Aim for a pH of 4.6 for a cheesy but not too tangy cheese (the longer you ferment it, the tangier it will get).
4. When it has reached the desired pH, put the container in the refrigerator or transfer to a cheesecloth-lined mold of choice. Refrigerate it for 24 hours or so until it has firmed up and can be unmolded. Serve as is, or roll in fresh or dried herbs, smoked paprika, grated lemon zest, or crushed peppercorns. To keep and serve as a soft cheese, wrap in plastic wrap and store in the refrigerator for 2 to 4 weeks.

Notes

Variations

• Aged Cashew Cheese: Cashew cheese is easier to age if it is coated in something that adds not only flavor but protection. Coat the molded cheese in dried herbs of choice, activated charcoal, or paprika and wrap loosely in parchment paper. Store in the refrigerator, where it will firm up and develop additional flavor over the course of 4 to 8 weeks. The cheese is ready when you say it is!
• Savory Aged Cashew Cheese (Cheddar-like): When making the cheese, use only ⅓ cup (80ml) water or rejuvelac, increase the nutritional yeast to 4 tablespoons, and add 2 tablespoons light or white miso. Ferment until fairly tangy, aiming for a pH of 4.3 or lower. Put in a mold and refrigerate to firm up. Take out and wrap in parchment paper. Let it age in your refrigerator for 6 to 8 weeks, until firm and sliceable.
• Double Cream Cheese: After fermentation, put the cheese in a food processor with ¼ cup (60ml) melted refined coconut oil or refined shea butter and process until smooth. At this point, you can also add finely minced chives, garlic, or fresh or dried herbs. Pour into a cheesecloth-lined mold of choice and refrigerate until firm, then remove from the cheesecloth. Wrap in plastic wrap or parchment paper and store in the refrigerator for up to 8 weeks

• Prep Time: 20 minutes
• Fermentation Time: 24 hours
• Category: Snack, Condiment
• Method: Fermented
• Cuisine: French, Japanese

The post Cashew Cheese Recipe From Miyoko Schinner’s The Vegan Creamery appeared first on Olives for Dinner.

When I first went vegan more than 20 years ago, the bar for dairy-free cheese was undeniably low. The options? A few shiny, waxy slices that barely hinted at flavor. Tofutti singles were the gold standard back then—not because they were great, but because innovation was just getting started. Daiya felt like a revelation—if you could even find it in stores.

Now? There’s brie with a bloomy rind. Smoked gouda with real bite. Shreds that swirl easily into pasta or bubble over pizza like a dream. But even with all that progress, not every dairy-free cheese delivers. Some taste great cold but fall flat when melted. Others melt beautifully but miss the mark on flavor. That’s why I put this guide together—to help you find plant-based cheeses that actually work for what you need: melting, snacking, stuffing, spreading, or slicing.

Whether you’re dairy-free by choice or by need, there’s never been a better time to explore what’s out there. In this collection, you’ll find 20+ brands, broken down by use, flavor, and vibe. There are bold blocks for sandwiches, whipped cream cheese for bagels, and nut-free options that still bring the tang.

Because the best vegan cheese? It’s the one you’ll keep going back for.

Top Vegan Cheese Brands at Grocery Stores

Good for: everyday use, easy to find, no specialty shop required

These are the dairy-free cheeses you’ll spot at most grocery chains—Whole Foods, Trader Joe’s, Sprouts, Stop & Shop, and beyond. Some are solid go-tos: meltable, dependable, decent in a pinch. Others surprise you with how much they’ve improved in recent years. None of them are perfect, but all of them are accessible, and a few are worth keeping in your weekly lineup.

Violife

If there’s one brand I reach for again and again, it’s this one. Violife has a wide lineup—blocks, shreds, slices, and spreads—and they’ve nailed that creamy-salty balance that some dairy-free cheeses miss. Their mozzarella melts into pasta like a charm, and the Epic Mature Cheddar is bold enough to eat straight from the block or use on a charcuterie board.

Best for: grilled cheese, baked pasta, sandwiches
Try: Epic Mature Cheddar, Mozzarella Shreds, Just Like Feta

Chao (by Field Roast)

Chao slices lean smooth and buttery, with just enough richness to hold their own on a grilled sandwich. They don’t melt into a puddle—they soften and cling, which works well for pressed paninis and veggie burgers. I like them best warm, tucked into something toasty.

Best for: paninis, melts, veggie burgers
Try: Creamy Original, Tomato Cayenne

Daiya Shreds

Daiya’s shreds used to have a rubbery rep, but their updated formula melts cleaner and tastes way better than the original. They’re still not snackable cold (at least not to me), but in hot, saucy dishes—think mac and cheese, casseroles, grilled cheese—they hit the mark.

Best for: comfort food, melty bakes, weeknight meals
Try: Cheddar Style, Mozzarella Style, Four Cheese Blend

Follow Your Heart

Mild and mellow, Follow Your Heart’s cheese works best when you’re not looking for sharpness or drama. Their American and Provolone slices are soft and consistent, good for cold sandwiches or wraps. Their Parmesan shaker adds a salty finish to pasta without needing to melt at all.

Best for: cold sandwiches, mild-flavored dishes
Try: American Slices, Provolone, Parmesan

Trader Joe’s Brand

TJ’s has dabbled in vegan cheese for years, and the quality still varies by product. Their mozzarella-style shreds melt reasonably well for the price, and their cashew-based dips (watch for seasonal ones) can be unexpectedly good. A great starting point if you’re shopping on a budget.

Best for: simple pizzas, everyday sandwiches
Try: Vegan Mozzarella Shreds, Vegan Cream Cheese, cashew-based dips

Simple Truth (Kroger brand)

Widely available at Kroger-owned stores, this private label line is one of the more affordable dairy-free cheese options. The flavor is mild, and the texture varies by product, but it’s solid for basics like sandwiches or pasta bakes.

Best for: shoppers on a budget
Try: Cheddar Slices, Mozzarella Style Shreds

So Delicious

Better known for their ice creams and yogurt, So Delicious also makes a small line of coconut-based cheeses. I’ve found their shreds to be best warm—the coconut note fades, and you’re left with something melty and mild.

Best for: warm dips, pasta, and pizza
Try: Cheddar Jack Shreds, Mozzarella

Best Vegan Cheese Brands for Melting

Good for: mac and cheese, pizza night, grilled cheese, and anything baked until bubbly

There’s no shortage of dairy-free cheeses on the market, but the ones that actually melt? That’s a shorter list. These brands soften, stretch, or ooze in ways that mimic the real thing, whether you’re layering a lasagna or crisping up a grilled cheese. A few even develop that golden, gooey top that makes baked pasta irresistible.

Violife Shreds

These are my weeknight heroes—reliable, creamy, and consistently melty. The mozzarella blend bubbles beautifully over pizza, and the cheddar shreds melt into mac like they were built for it. There’s no sharpness here, but the texture does most of the heavy lifting.

Best for: pizza, mac and cheese, casseroles
Try: Mozzarella Shreds, Cheddar Shreds

Follow Your Heart Cheddar Shreds

One of the most accessible vegan cheddar shreds out there, these melt smoothly into mac and cheese, fold easily into quesadillas, and hold their own in a grilled cheese. The flavor leans mild and creamy, with a soy-free base and no funky aftertaste. Meltable comfort food is made for this cheese.

Best for: mac and cheese, grilled cheese, nachos
Try: Cheddar Style Shreds

Miyoko’s Pourable Mozzarella

Liquid cheese? Sounds weird—tastes wonderful. This pourable mozzarella starts off as a tangy batter and bakes into something beautifully blistered and gooey. It’s not for everything, but if you’re making Detroit-style pizza or baked ziti, it’s a serious secret weapon.

Best for: deep-dish pizza, baked pasta, flatbreads
Try: Pourable Plant Milk Mozzarella

Chao Creamy Original

Smooth and buttery with a slightly nutty edge, this one doesn’t go sharp—but it holds up beautifully in a warm sandwich. I’ve used it in paninis and quesadillas where it softens just enough without getting gooey. It’s mild, but great at its job.

Best for: paninis, grilled sandwiches, quesadillas
Try: Creamy Original, Tomato Cayenne

Parmela Creamery

A little harder to find, but worth it if you do. These cashew-based shreds and sauces melt with depth—creamy, a little nutty, and surprisingly rich. They’re a great option if you want something with more tang and less coconut sweetness.

Best for: elevated pasta, gratins, panini
Try: Sharp Cheddar Shreds, Alfredo Sauce

Vevan Shreds

These have a soft, slightly stretchy melt and a mild flavor that plays well with just about anything. I like mixing them into hot dips or piling them onto a pizza with roasted veggies. They don’t overpower, but they show up when warmed.

Best for: nachos, baked dips, veggie pizza
Try: Ched-Melts, Mozza-Melts

Vegan Cream Cheese Brands to Spread on Everything

Good for: bagels, frostings, cheesecake, snacking with a spoon

Plant-based cream cheese has evolved a lot over the years from being overly processed to something magical. Today’s versions are whippier, tangier, and made from things like almonds or coconut oil. Some lean savory. Some lean sweet. A few do both. Whether you’re layering it onto a toasted bagel or folding it into frosting, here are the ones worth spreading.

Kite Hill

One of the smoothest and most balanced options out there. The texture is light and silky, the tang is clean, and it doesn’t carry that artificial note some dairy-free brands can’t shake. Great cold on a bagel—but also blends beautifully into dips or cheesecake filling.

Best for: bagels, no-bake desserts, creamy dips
Try: Plain, Everything, Chive

Tofutti

A classic, and still a pantry staple for me. Tofutti isn’t fancy, but it’s solid, dense, rich, and easy to bake with. It holds its shape better than almost any other brand, which makes it perfect for thick frostings or a structured cheesecake.

Best for: frosting, cheesecake, baking
Try: Better Than Cream Cheese – Plain

Miyoko’s Cream Cheese

This is my go-to for when I want a short ingredient list and a clean, tangy flavor. It’s made from cultured cashews and coconut cream, and has a soft, spreadable texture that melts a bit when warm.

Best for: bagels, baked goods, creamy pasta bases
Try: Classic Plain, Everything

Violife

Velvety and spreadable with a buttery finish. This is one of the mildest options—no strong tang, just a soft base that plays well with both sweet and savory toppings. Plus, it is the most meltable, making your morning bagel or toast feel luxurious and indulgent.

Best for: light toast spreads, sandwiches, snack boards
Try: Creamy Original, Garlic & Herbs

Trader Joe’s Vegan Cream Cheese

Affordable and wildly decent for the price. The texture is a little looser than some others, but the flavor’s surprisingly balanced—not too tart, not too sweet. It spreads easily and melts into sauces or warm dips without breaking.

Best for: casual bagels, warm dips, sauces
Try: Vegan Cream Cheese (Plain)

Shire’s Naturals Cream Cheese

This one’s smaller-batch and a little harder to find, but if you’re after a rich, onion-forward spread, Shire’s Naturals delivers. The texture is thick and slightly whipped, with enough tang to cut through a bagel or roasted veggie sandwich.

Best for: flavor-forward bagels, bold dips, savory breakfasts
Try: Chive & Onion, Plain, Garden Veggie

Crumbly Vegan Cheese Brands (Feta, Ricotta, Parmesan & More)

Good for: pasta, salads, toast, stuffed shells, finishing dishes

These are the cheeses that don’t need to melt—they just need to taste really good. Crumbly, salty, or slightly grainy, this category covers everything from tangy vegan feta to soft dairy-free ricotta and parmesan-style sprinkles. Some are great dolloped onto toast or pizza. Others work best folded into stuffed shells, piped into homemade ravioli, or tossed through pasta just before serving.

Violife Just Like Feta

This one’s firm and salty, with a clean, mild tang. It holds its shape well in cubes or crumbles, and I’ve used it over salads, pressed into sandwiches, or tucked into puff pastry. It doesn’t melt, and doesn’t need to.

Best for: Greek salad, mezze boards, savory bakes
Try: Just Like Feta

Follow Your Heart Parmesan Shreds

These soft, shredded strands aren’t trying to be aged or sharp—they’re mellow, salty, and meant to melt. I’ve used them to finish off pasta, stir into risotto, and layer onto garlic bread. The texture is tender right out of the bag, and they warm into something creamy with subtle umami notes.

Best for: melty toppings, pasta, risotto
Try: Dairy-Free Parmesan Style Shredded or thier Parmesan Wedge

Follow Your Heart Feta Crumbles

These vegan feta crumbles have a soft, melt-in-your-mouth bite and a briny flavor that lands somewhere between feta and goat cheese. I’ve used them on Mediterranean bowls, watermelon salads, and flatbreads—anywhere you want a salty, velvety pop. They are great for layering with olives, chickpeas, or grilled veggies.

Best for: Greek salad, mezze platters, roasted beet salads
Try: Over tabbouleh, with grilled zucchini, or tossed with orzo

Treeline Vegan Ricotta

Cultured, creamy, and cashew-based, this ricotta has a light tang and a clean, savory finish. It’s firm enough to hold its shape in baked pasta, but soft enough to dollop onto toast or blend into dips. Bonus: it’s free from coconut, palm oil, and common allergens—just simple ingredients that do the job well.

Best for: stuffed shells, crostini, savory dips
Try: Non-Dairy Cashew Ricotta by Treeline

Kite Hill Ricotta

This almond-based ricotta is mild, fluffy, and easy to work with. It’s less tangy than the Treeline version, which makes it great for layering into lasagna, piping into vegan raviloi, or pairing with bright citrusy toppings. You can use it straight from the tub or whip it smooth with a little lemon zest.

Best for: pasta filling, lemon toast, stuffed peppers
Try: Almond Milk Ricotta

Sharp & Cheddar-Style Vegan Cheese Brands

Good for: sandwiches, snacking, sharp flavor, classic cheddar moments

These are the cheeses that aim to stand on their own—firm, sliceable, snackable. Some are mild and buttery. Others go for tang, sharpness, or that nostalgic cheddar pull. They’re the ones you stack onto a sandwich, cube up for a snack board, or eat cold straight from the wrapper just because.

Rebel Cheese Smoked Cheddar

This one leans more smoky than sharp, with a soft, spreadable texture that’s closer to cheese pâté than block cheddar. It’s mesquite-smoked, so the flavor hits savory and earthy first, then mellows into something lightly tangy with just a trace of cheddar edge. Not meant to melt—this one’s for savoring cold.

Best for: spreading on crackers, pairing with pickles, layering into sandwiches
Try: Smoked Cheddar

Violife Mature Cheddar Block

Firm, a little tangy, and easy to slice, this is one of the few vegan cheddar-style cheeses that feels good straight out of the fridge. It’s bold without being too funky, and works well cubed on a board or layered into a sandwich.

Best for: snacking, charcuterie, sandwiches
Try: Epic Mature Cheddar Block

Violife Mature Cheddar Slices

The same flavor as the block, but thinner and designed to melt. These slices soften easily under heat and hold their shape when layered into hot or cold sandwiches. I like them best on burgers, breakfast muffins, or melted into a grilled cheese.

Best for: burgers, breakfast sandwiches, melting
Try: Just Like Mature Cheddar Slices

Follow Your Heart Mature Cheddar Slices

These have a clean, mild flavor that leans American more than sharp cheddar, but they’re smooth and reliable—especially cold. I like using them in stacked sandwiches with lots of texture, like tofu bacon or crunchy lettuce.

Best for: cold sandwiches, lunchbox stacks
Try: Cheddar Slices, American Slices

Daiya Swiss or Cheddar-Style Slices

These slices are thicker and more meltable than the original line, and they carry a stronger bite. The Swiss-style is one of the few vegan versions with a slightly funky note. I use them melted more than cold, but they work both ways.

Best for: melts, burgers, breakfast sandwiches
Try: Swiss Style Slices, Cheddar Style Slices

Artisanal & Small-Batch Vegan Cheese Brands

Good for: snacking, boards, gifting, or just feeling fancy

These are the cheeses made to be admired before they’re eaten. Cultured, fermented, often aged or ash-dusted, they lean more toward soft rinds, bold funk, and that complex depth you don’t usually expect from anything dairy-free. Some are sharp and creamy. Some are earthy and spreadable. All of them feel like something special.

Rebel Cheese

A vegan cheese shop in Austin with a national following, Rebel makes some of the best soft-rind cheeses out there. Their bloomy-rind brie is tangy, creamy, and rich enough to rival the real thing. If you’re looking for a showstopper on a plant-based board, this is it.

Best for: cheese boards, gifting, rinds that impress
Try: Cave-Aged Brie, Truffle, Gruyère

RIND

RIND cheeses are cultured and aged like dairy cheese, with a flavor that runs deep. Expect funky notes, tangy finish, and a soft, spreadable texture that works just as well on bread as it does on a fig. If you’re a fan of stinkier cheese, this one leans in.

Best for: wine nights, figs and crackers, umami lovers
Try: Paprika, Herbs de Provence, Bleu

Bandit

Bandit makes bold, aged cheeses from plants—modeled after French classics but aged with serious skill in urban caves. These are ash-covered, bloomy-rinded, wild-fermented rounds meant to impress cheese lovers of all kinds. Funky, tangy, layered—this is dairy-free done right.

Best for: charcuterie, layered pairings, fermentation fans
Try: Bleu Cheese, Camembert

I AM NUT OK

This UK-based brand uses a mix of old and new techniques to create small-batch cheeses that are aged, sharp, and deeply savory. If you’re into bold flavors and inventive combos, their line-up stands out with a diverse and fun line-up of flavors and options.

Best for: flavor-forward spreads, creative pairings
Try: MinerThreat Smoky Charcoal, Nerominded Black Truffle, PapaRica Smoked Chedda

Darë Vegan Cheese

Darë leans into deep fermentation and bold flavor. Their aged wheels are dense and savory, with that complex cultured edge you usually only get from dairy. If you’re into funk, these land hard in the best way.

Best for: brine-forward boards, adventurous palates
Try: Balsamic Fig, Lusty Mustard, Roasted Garlic

Vtopian

Cashew-based and cultured in small batches, Vtopian cheeses are soft, mildly sweet, and lightly firm. They come in aged-style varieties like their Caramelized Onion Camembert and Aged White Cheddar—perfectly mellow next to fruit or jam. These artisan wedges ship cold, but only to select regions and vegan cheese shops—worth snagging if you spot one.

Best for: mellow cheese boards, sweet pairings
Try: Cave-Aged Brie, Black Garlic, Chive & Dill

Treeline

These cashew-based cheeses are clean, tangy, and smooth, with a spreadable texture that lands somewhere between creamy and whipped. Their goat-style cheese has a gentle funk with a slight sharp edge that’s soft enough to slather on crackers or crostini.

Best for: soft cheese boards, everyday snacking, gentle tang
Try: Goat-Style Cheese, French-Style Garlic & Herb

Budget-Friendly & Allergen-Friendly Vegan Cheese Brands

Good for: saving a few bucks, avoiding nuts, or finding options that just work

Not every vegan cheese needs to be fancy or fermented. Sometimes you just want something affordable, accessible, or nut-free that holds up in a sandwich or melts well in a pinch. These brands keep it simple and functional—no elaborate aging, no $14 price tags, and often no nuts.

Trader Joe’s Brand

One of the most affordable options out there, TJ’s vegan cheeses are hit-or-miss—but the good ones hold their own. The mozzarella-style shreds melt decently for the price, and the cream cheese works well cold or warm. Some of their seasonal dips are also standout.

Best for: everyday meals, budget-friendly swaps
Try: Mozzarella Shreds, Vegan Cream Cheese, cashew dips (seasonal)

Daiya Oat Milk Shreds

Daiya’s latest formula uses oat milk for a creamier melt—and it’s a big step up from their older versions. These coconut-based, nut-free shreds stay smooth when heated, making them an easy go-to for pasta bakes, quesadillas, or loaded nachos. They’re also widely stocked in big-box stores and often on sale.

Best for: allergen-friendly comfort food
Try: Cheddar Style, Mozzarella Style, Four Cheese Blend

Simple Truth (Kroger brand)

Private label and no-frills, these are good basic options if you’re shopping at Kroger or affiliated stores. They’re usually nut-free, mild in flavor, and decently meltable. Not bold, but solid in everyday recipes.

Best for: budget shoppers, nut-free swaps
Try: Cheddar and Mozzarella-Style Shreds

Good Planet

Good Planet is coconut-oil based and free from nuts, soy, and gluten. The flavor leans mild, but the texture is surprisingly decent—especially in shreds. It’s one of the most allergy-friendly options (next to Violife) on the market and holds up well in warm dishes.

Best for: nut-free diets, melt-based recipes
Try: Mozzarella Shreds, Cheddar Slices, Monterey Jack blocks, cheese cubes

Where To Buy Vegan Cheese

You can find most vegan cheese brands at major grocery stores like Whole Foods, Trader Joe’s, Sprouts, Stop & Shop, and even select Target and Walmart locations. Specialty wheels and artisan picks—like Darë or Vtopian—are often sold online or through local co-ops and indie grocers.

Some brands also ship directly from their websites, so if you’re after a specific flavor or style, it’s worth checking their store locators or online shops.

Looking for more vegan grocery tips? Check out our produce guide, zero waste cooking tips, bulk foods article, meal prep ideas, vegan ravioli guide, best plant-based online shops, and Wegman’s vegan finds to stock your kitchen with the good stuff.

FAQs

More Vegan Food Guides To Explore Next

• Vegan Protein Bars (14 Brands You’ll Want To Try—Or Skip)
• Best Brands of Kombucha
• Essential Vegan Online Shops
• Can Mushrooms Replace Meat? 28 Recipes That Say Yes

Hope this list of vegan cheese brands helped you find a few new favorites! If there’s one you love that didn’t make the cut, drop it in the comments—I’d love to check it out and add it to the list.

The post 20+ Vegan Cheese Brands You’ll Actually Love appeared first on Olives for Dinner.

If you ever spot zucchini blossoms at the farmers market, grab them. These twisty, soft-as-silk golden flowers are as fleeting as they are beautiful, with a paper-thin texture that feels almost too delicate to cook. But bring them home, stuff them with a bright basil-cashew ricotta filling, and fry them in a crisp IPA batter? You’ve got a plate that’s crunchy, creamy, and fully in its summer era.

This isn’t a quick weeknight recipe—it’s a weekend ritual. The kind you take your time with, because it’s worth it. You’ll gently pry open each blossom, fill it with creamy vegan ricotta, and give it the hot oil treatment until it’s crispy and golden all over. Serve them with warm marinara and flaky salt to balance out the double whammy of richness. While these fried zucchini blossoms are not here for a long time, they are here for a good time—so savor them while you can.

Why You’ll Love These Fried Zucchini Blossoms

Zucchini blossoms aren’t available for too long—and that’s part of what makes them so special. This recipe is a way to celebrate them: crisp on the outside, creamy and herb-packed inside, with a filling that tastes like summer. You’ll gently stuff each blossom, dip it in a light batter, and fry until golden. It’s hands-on in the best way, and even more fun if you’re making them with someone else. Here are more reasons you’ll love them:

• That crispy shell & creamy center combo. The contrast here is everything—crunchy on the outside, smooth and bright inside. Every bite is warm, tender, and just a little luxurious.
• The filling hits all the right notes. Fresh basil, lemon, and soaked cashews blend into a plant-based ricotta that’s rich but not heavy. It’s creamy enough to feel indulgent, fresh enough to go back for more.
• IPA in the batter keeps things interesting. It’s not just a summer drink. It’s the secret to a light, crisp coating that stays golden without going greasy. A good IPA adds subtle bitterness and bubbles that bring fried zucchini blossoms to life.
• This isn’t your everyday summer snack. Zucchini blossoms feel special because they are—short-seasoned, delicate, and the kind of thing you’ll talk about long after the plate’s gone.
• They disappear fast. Serve them piping hot with marinara, a pinch of flaky salt, and maybe a squeeze of lemon. That first crispy bite is reason enough to make them again.

Key Ingredients

This recipe mostly leans on pantry staples—except for the zucchini blossoms, of course. We’re calling it basil-cashew cheese, but it acts just like ricotta—creamy, herby, and just structured enough to stuff. The batter fries up perfectly crisp, and the blossoms? Delicate, edible vessels just waiting to be transformed into golden magic. Here’s what brings it all together:

• Raw Cashews: Once soaked and blended, cashews transform into a velvety base for the filling. Their mild flavor takes well to herbs and spices, and they hold up beautifully inside a hot, bubbling batter.
• Fresh Basil: Not just for color. Basil adds a lemony, peppery lift that balances the richness of the cashews. Ten leaves are plenty, but don’t stress the count—just grab a small handful.
• All-Purpose Flour: This gives the batter body and structure. It crisps up around the blossoms without feeling heavy, keeping everything light and airy.
• Cornstarch: The secret to that crispy crunch. Cornstarch cuts the density of the flour and helps the batter fry up ultra crisp—without a trace of sogginess.
• Baking Powder: A little lift goes a long way. Baking powder adds puff and helps the batter develop those craggy golden edges while frying.
• Cold Beer: A strong IPA brings fizz and flavor. The carbonation makes the batter airy and light, while the bitterness from the hops subtly cuts through the richness of the filling. If you want to ensure your beer pick is vegan, check out barnivore.com to confirm!
• Zucchini Blossoms: These are as delicate as they are stunning. Look for blossoms that are slightly open and free of wilting or browning. Pro tip: Store them in a paper towel–lined container in the fridge and use them within a day or two—they don’t keep long.
• Grapeseed Oil: With a high smoke point and neutral flavor, grapeseed oil is perfect for deep frying. Feel free to use canola or vegetable oil if you’d like. You just want something clean and light so the flavors of the ricotta and basil shine through.

How To Make

This recipe has a few moving parts, but they all build on each other. Once you’ve soaked your cashews and snagged a bundle of blossoms, the rest is just blending, whisking, stuffing, and frying. Here’s how it all comes together:

• Step 1: Start with the basil-cashew cheese – The filling is rich, herby, and smooth, thanks to a quick blend of soaked cashews, fresh basil, and a splash of plant milk. A touch of vinegar gives it tang, while garlic and onion powder round it out. It should be thick but spreadable, like a soft ricotta. Forgot to soak your cashews? Simmer them for 15 minutes instead. Same result, faster path.
• Step 2: Build your batter – This is a classic beer batter—flour, cornstarch, baking powder, and cold beer. The cornstarch keeps it light, while the beer adds airy lift and crispness. Whisk until smooth, but don’t overwork it. Letting it rest for 10 minutes gives you a better texture when frying.
• Step 3: Prep the blossoms – Zucchini blossoms are delicate, so take your time here. Gently peel back the petals and remove the pistil inside. Use a small spoon or piping bag to fill each one with just enough cheese to puff them up without leaking. A little twist at the top helps keep things sealed. Tip: If your cheese is too loose, chill it for a bit before stuffing—it firms up just enough to stay put.
• Step 4: Heat the oil and test it – You want steady heat here—350°F is the sweet spot for golden, not greasy. A Dutch oven works best to retain heat, but a heavy saucepan works too. Use a thermometer, or test it by dropping in a pinch of batter: if it sizzles and puffs up, you’re ready to go.
• Step 5: Dip and fry, one or two at a time – Coat each blossom fully in the batter, then gently lower it into the hot oil. Don’t crowd the pot—frying in small batches helps keep the temperature consistent. Each blossom takes about 2–3 minutes per side to reach that perfect crisp. Transfer to a paper towel–lined tray and salt while they’re still hot. That’s when it sticks best.
• Step 6: Serve while hot – These are best straight out of the fryer. Warm, crispy, and still gooey inside. Serve with marinara on the side and let the dipping commence.

How To Serve Stuffed Zucchini Blossoms

You’ve fried your delicate flowers, now it’s time to serve them up in a way that makes them shine. Keep it cool and casual—this is finger-food-level elegance, not fine dining. Here are a few serving ideas that feel special without overthinking the rest of the meal:

• With warm marinara (classic move). A bowl of gently simmered tomato sauce is all you need—sweet acidity, cozy richness, and a perfect dip for that basil‑cashew core.
• Want some extra tang in your ricotta? Try our vegan ricotta base instead of the one here for an even deeper, cultured flavor.
• Build a bright summer platter. Surround the fried blossoms with crisp green salad, olives, fresh tomatoes, or grilled veggies. It’s snack-time energy with colorful summer vibes.
• Serve with crusty bread. Let guests tear off slices and mop up any sauce–oil combo. It’s simple, communal, and makes a humble dish feel entirely festive.
• Pair with light pasta or risotto. These blossoms add crunch and garlic‑tomato flavor to almost any summer pasta bowl or mushroom risotto.
• Add a seasonal drink. Think light rosé, crisp pilsner, or even your extra bottle of IPA. It’s summer simplicity served icy-cold alongside warm, savory blooms.
• Got extra basil-cashew cheese? Spread it over sourdough toast, drag a cracker through it, swirl into warm pasta, smear onto a sandwich, or dollop over roasted vegetables. It’s rich, herby, and basically your all-purpose creamy spread.

FAQs

More Vegan Recipes For Summer Snacking

• Mango Salsa
• Bang Bang Cauliflower (Vegan)
• Vegan California Roll
• Fermented Vegetables

If you tried this stuffed zucchini blossoms recipe, I’d love to hear your feedback in the comments. Your comments make my day!

Stuffed Zucchini Blossoms

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• Author: erin wysocarski
• Total Time: 55 minutes
• Yield: 10 blossoms
• Diet: Vegan

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Description

Crispy, golden, and filled with basil-cashew goodness—these stuffed zucchini blossoms are basically summer wrapped in a flower. The filling is creamy and bright, the batter is light and crisp, and yes, you get to fry actual flowers. It’s the trifecta of crunch, richness, and lemony-basil zip—summer comfort food that feels both special and fun.

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Ingredients

for the basil-cashew cheese (yields about 1 1/4 cup)

• 1 cup raw cashews, soaked in water overnight and drained
• 1/2 cup unsweetened plant-based milk
• 1 teaspoon apple cider vinegar
• 10 large basil leaves
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• a few dashes of salt and pepper

for the batter

• 3/4 cup all-purpose flour
• 1/3 cup cornstarch
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup cold beer (I use a strong IPA)

for the rest

• 10 fresh zucchini blossoms
• grapeseed or any other neutral oil, for frying
• Marinara sauce, for serving

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Instructions

1. Make the basil-cashew cheese: In a small bowl, stir together the plant-based milk and apple cider vinegar and let sit for 10 minutes to curdle. Then combine the soaked cashews, buttermilk, basil leaves, onion powder, garlic powder, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
2. Make the batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Make a well in the center and slowly pour in the beer. Whisk gently until the batter is smooth—don’t overmix. Let it rest for about 10 minutes while you prep the blossoms.
3. Stuff the zucchini blossoms: Gently open each blossom and remove the pistil from the center. Spoon in some of the basil-cashew cheese—about two tablespoons per blossom—or use a piping bag if that’s easier. Bring the petals back together and give them a gentle twist to seal.
4. Heat the oil: Add several inches of oil to a heavy, flat-bottomed pot and set it over medium-high heat. You’re aiming for 350°F. Once the oil is hot and shimmering, you’re ready to fry.
5. Fry the blossoms: Once the oil is ready, dip a stuffed blossom into the batter and coat it evenly. Fry one or two at a time to avoid crowding. Cook until golden brown, turning as needed. Transfer to a paper towel–lined tray and sprinkle with salt.
6. Serve: Repeat with the remaining blossoms, working in small batches. Serve hot with warm marinara on the side.

Notes

• Best served fresh: Fried zucchini blossoms are at their best right out of the oil—crispy, delicate, and warm. If you can, serve them immediately for the full texture payoff.
• Reheating: If needed, reheat in a 375°F oven for 10–12 minutes, flipping halfway through. Or use an air fryer at 350°F for 5–7 minutes. Skip the microwave—it’ll just make them soggy.
• Blossom prep tip: Zucchini blossoms are fragile and wilt quickly. Store them in a single layer in the fridge, lightly wrapped in a damp paper towel, and use within 1–2 days.
• Filling extras: Leftover basil-cashew cheese makes a great sandwich spread, pasta sauce base, or dip for roasted vegetables.
• Beer choice: A strong IPA adds subtle bitterness and lift to the batter, but any cold, drinkable beer will do. Just keep it chilled until you’re ready to whisk it in.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snack, Side
• Method: Deep-Fried
• Cuisine: Italian

Originally published in 2014, this recipe was updated in 2025 with expanded tips for prep and serving.

The post Stuffed Zucchini Blossoms appeared first on Olives for Dinner.

A good pasta night starts with the right sauce—something rich, velvety, and full of flavor. Enter this vegan alfredo sauce, a creamy, garlicky dream that clings to every strand of pasta like it was meant to be. It doesn’t just replace the classic—it owns it. No dairy, no fuss—just buttery cashew cream, melty vegan parmesan, and a little garlic magic to bring it all together.

The best part? It’s wildly easy. A quick blend, a little stovetop time, and in 20 minutes, you’ve got a sauce that’s thick, silky, and ready to coat your favorite pasta. Whether you’re keeping it simple or loading it up with mushrooms, greens, or smoky shiitake bacon, or this tempeh bacon, this dairy-free alfredo sauce is here to make your next bowl of pasta an event.

Why You’ll Love This Vegan Alfredo Sauce

Not all dairy-free alfredo sauces are created equal—some are too thin, some taste off, and some just don’t hit that creamy, indulgent note. This one? It nails it. Here’s why you’ll want to keep this recipe on repeat:

• Creamy, dreamy, and ridiculously rich: This sauce clings to pasta like a velvety hug, thanks to rich cashew cream and melty vegan parmesan.
• Easy but fancy: It comes together in 20 minutes, but tastes like it came from your favorite Italian restaurant.
• Garlic lovers, rejoice: Just the right amount of roasted garlic flavor makes this sauce an instant favorite.
• Customizable: Toss in mushrooms, greens, or smoky shiitake bacon. Or don’t. It’s perfect either way.
• Leftovers = magic: The sauce thickens up even more in the fridge, making tomorrow’s pasta even better and vegan meal prep a breeze.

This is comfort food at its best—big, bold, and loaded with flavor.

Key Ingredients

A great alfredo sauce is all about luxurious texture and bold, cheesy flavor—and we’re getting there without a drop of dairy. The key? A handful of simple ingredients, each pulling its weight to create that rich, silky, restaurant-level sauce that clings to pasta like a charm. Here’s what you’ll need:

• Cashews: The Secret to a Creamy Sauce – Cashews do something kind of magical when blended—they turn into a buttery, thick, ultra-smooth cream that rivals any dairy-based alfredo. Soak them first, and they’ll blend effortlessly into a silky sauce without a hint of graininess.
• Vegan Butter: The Indulgent Factor – A little bit of vegan butter ups the richness and gives this sauce that classic restaurant-style decadence. We used Miyoko’s because it’s cultured and flavorful, but Earth Balance and Violife Plant Butter work beautifully too.
• White Onion: Sweet, Savory, Essential – Instead of heavy cream, we’re coaxing out natural sweetness and depth by sautéing onions in plant-based butter until they’re soft and golden. This adds richness without making the sauce taste oniony—just a subtle, savory balance.
• Vegan Parmesan: The Big Cheese Energy – This is where that signature cheesy bite comes in. Vegan parmesan melts straight into the sauce, adding bold umami depth and a little saltiness. Best brands? Try Forager, Violife, Follow Your Heart, or Trader Joe’s.
• Garlic Powder: Subtle but Essential – Fresh garlic is great, but in a smooth, creamy sauce, garlic powder blends in seamlessly without overpowering everything. It’s an easy way to add warm, nutty depth.
• Lemon Juice: The Brightness Factor – A squeeze of lemon at the end lifts the richness and keeps the flavors balanced. It doesn’t make the sauce taste lemony—it just keeps things from feeling too heavy. Think of it as the flavor whisperer in the background, making sure everything stays vibrant.
• Chives: Optional but Highly Recommended – A sprinkle of chopped chives on top? Not required, but definitely encouraged. They add a hint of freshness, a little color, and a mild oniony pop that makes the whole dish feel fancy with minimal effort.

How to Make the Creamiest Vegan Alfredo

A good alfredo sauce should be lusciously creamy, deeply savory, and cling to pasta like a dream. This one checks all the boxes—and comes together in just 20 minutes. It’s mostly hands-off, but the result tastes like you put in serious effort. For full recipe instructions, scroll to the end of this post!

• Step 1: Blend Up That Cashew Cream – Soak the cashews overnight (or do a quick hot water soak if you’re short on time), then blend with a little water until ultra-smooth. This is what gives the sauce its buttery, silky texture—no dairy required.
• Step 2: Sauté the Onions in Vegan Butter – Melt vegan butter in a pan, then let those onions cook low and slow until soft and golden. This adds a subtle sweetness and deepens the richness without overpowering the sauce.
• Step 3: Stir in Vegan Parmesan & Garlic Powder – Once the onions are soft, stir in vegan parmesan shreds and garlic powder. The cheese starts to melt, infusing the butter with a bold, savory bite that makes this sauce next-level.
• Step 4: Blend Everything Together – Transfer the onion mixture to a blender, add the cashew cream, and blend until completely smooth and velvety. This is where the magic happens—it goes from a handful of ingredients to a restaurant-worthy sauce.
• Step 5: Finish with Lemon Juice & Chives – A squeeze of lemon balances the richness (without making it taste lemony!), and the chives add a touch of freshness. At this point, you can thin it out with pasta water until you hit that perfect, glossy, pourable consistency.

Pro Tips for the Creamiest Cashew Alfredo Sauce

A good alfredo sauce should feel luxuriously rich, effortlessly smooth, and just the right amount of garlicky. The best part? You don’t need dairy (or advanced kitchen skills) to make it happen. Here’s how to take your vegan alfredo from great to completely unforgettable.

• Soak (or Boil) Your Cashews: For the silkiest sauce, give those cashews a little spa treatment. An overnight soak makes blending effortless, but if you’re short on time, pour boiling water over them and soak for 10 minutes. Either way, you want them super soft to ensure a totally smooth finish.
• Cook the Onions Until Sweet & Soft: Don’t rush this step—a little patience here brings major flavor payoff. Cooking the onions low and slow unlocks their natural sweetness, which balances the richness of the cashew cream and cheese.
• Use a High-Speed Blender: A good blender makes all the difference. If yours isn’t high-powered, blend for an extra minute or two and scrape down the sides as needed. The goal? No tiny cashew bits—just pure, velvety smoothness.
• Don’t Skip the Lemon Juice: It’s not here to make your sauce taste citrusy—it’s here to cut through the richness and keep every bite balanced. Just a small squeeze at the end keeps things bright and creamy (not heavy and cloying).
• Adjust Consistency with Pasta Water: A splash of reserved pasta water loosens up the sauce and helps it cling to every noodle like it was made for it (because it was). Start with a couple of tablespoons and stir until you hit that perfect, glossy texture.

How To Use This Rich And Creamy Alfredo Sauce

Sure, you could toss this creamy, garlicky magic with a bowl of pasta and call it a day. But why stop there? This vegan cream sauce for pasta deserves the spotlight in all kinds of meals—some classic, some unexpected, all ridiculously good.

Classic Pasta Pairings

• Fettuccine Alfredo: The OG creamy pasta choice. Thick noodles, rich sauce, pure comfort.
• Pasta Bake: Toss it with cooked pasta, top with breadcrumbs, bake until golden and bubbly.
• Ravioli or Tortellini: A next-level move: vegan cheese-stuffed ravioli bathed in this luscious sauce.

Veggie-Powered Twists

• Creamy Mushroom Alfredo: Sautéed mushrooms soak up the sauce like sponges for an umami-packed bite.
• Garlic Roasted Broccoli: Spoon the sauce over crispy roasted broccoli for an instant side dish upgrade.
• Spaghetti Squash Alfredo: Light but still rich—spaghetti squash pulls off a shockingly good pasta impersonation.

Unexpected (But Genius) Uses

• Vegan Alfredo Pizza: Swap out tomato sauce for this creamy dream, top with mushrooms, spinach, and vegan cheese.
• Dipping Sauce: Dunk garlic bread, fresh focaccia, soft pretzels, or crispy tofu bites straight into it. No regrets.
• White Lasagna: Layer it with roasted veggies and no-boil lasagna noodles for a creamy, dreamy twist on a classic.

However you serve it, this sauce is ready to impress.

FAQs

More Vegan Pasta Dishes To Try Next

• Vegan Mushroom Stroganoff
• White Wine Sauce For Pasta
• Creamy Pasta with Vegan Scallops
• Vegan Scallops in Pasta with a Mint-Pea Puree

Have you made this vegan alfredo sauce recipe? Let us know! Drop a comment and a star rating below—your feedback helps others and makes our day.

Vegan Alfredo Sauce

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• Author: erin wysocarski
• Total Time: 20 minutes
• Yield: 3 cups
• Diet: Vegan

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Description

If a sauce could be a main character, this vegan alfredo sauce would be it. Creamy cashew richness, melty vegan parmesan, and just the right hit of garlic come together in 20 minutes—fast enough for a weeknight but fancy enough for date night. It’s the kind of sauce that makes any bowl of pasta feel like an event.

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Ingredients

For The Vegan Alfredo Sauce

• 1 cup raw cashews, soaked in plenty of water overnight
• 1/4 cup vegan butter (I used Miyoko’s cultured vegan butter)
• 1 cup diced white onion
• 7 oz. vegan parmesan cheese shreds (I used Forager parmesan shreds)
• 1/2 teaspoon garlic powder
• 1 squeeze of lemon
• 1 TB finely chopped chives (optional)

To Serve

• 2 servings of pasta (I used tagliatelle)
• 2 recipes of shiitake bacon
• the zest from half a lemon
• a couple small squeezes of lemon
• 1 TB chopped chives, to garnish
• 1/4 cup flat parsley, to garnish

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Instructions

To Make the Vegan Alfredo Sauce

1. Blend the Cashews: Drain and rinse the soaked cashews, then add them to a high-speed blender. Pour in just enough water to slightly cover them. Start blending on low, gradually increasing to high speed, and blend for about 30 seconds or until completely smooth.
2. Sauté the Onions: Melt the vegan butter in a small Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions and cook for about 5 minutes, stirring occasionally, until soft and fragrant.
3. Melt the Vegan Parmesan: Stir in the vegan parmesan shreds, reduce the heat to medium-low, and cover. Let them melt for 2–3 minutes—they don’t need to be fully melted, just softened.
4. Blend Until Velvety: Transfer the onion-parmesan mixture to the blender. Add the garlic powder and blend until completely smooth and creamy.
5. Finish with Lemon & Chives: Add a squeeze of fresh lemon juice and chives (if using), then blend briefly to combine.

To Assemble the Dish

1. Cook the Pasta: Prepare the pasta of your choice according to package instructions. Before draining, reserve 1 cup of the pasta water—this will help thin the sauce later if needed.
2. Toss with Alfredo Sauce: In a large bowl, combine the pasta with the desired amount of vegan Alfredo sauce. Add a few splashes of the reserved pasta water, stirring until the sauce reaches your preferred consistency.
3. Add Finishing Touches: Fold in the shiitake bacon and lemon zest for extra flavor.
4. Serve & Garnish: Divide into bowls, top with chopped chives and parsley, and finish with an extra squeeze of lemon if desired. Serve immediately and enjoy!

Notes

Storage & Reheating

• Refrigerate: Store leftover vegan Alfredo sauce in an airtight container in the fridge for up to 5 days. The sauce will thicken as it chills.
• Reheat: Warm it gently in a saucepan over low heat, stirring frequently. If it’s too thick, add a splash of pasta water, plant milk, or vegetable broth to bring back that silky consistency. Avoid high heat—it can cause the sauce to separate.

Freezing

• This sauce freezes well! Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
• To reheat, thaw in the fridge overnight, then warm on the stovetop over low heat, whisking in a little liquid as needed.

Meal Prep Tips

• Make Ahead: Blend the sauce up to 3 days in advance and store it in the fridge. Warm and thin it out with a splash of liquid before serving.
• Double It! This sauce is easy to scale up for meal prep. Freeze portions in single-serving containers for quick weeknight dinners.

Troubleshooting

• Too Thick? Add a little pasta water, plant milk, or broth and stir until smooth.
• Too Thin? Simmer over low heat for a few minutes to reduce, or blend in a few soaked cashews for extra body.
• Not Cheesy Enough? Add an extra sprinkle of vegan parmesan or a touch of nutritional yeast for more umami depth.
• Want More Garlic? Stir in a little roasted garlic or sautéed fresh garlic for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Sautéed, Blended
• Cuisine: Italian

The post Vegan Alfredo Sauce appeared first on Olives for Dinner.

Two days ago, these cashews were just sitting there, minding their own business. Now? They’ve transformed into a creamy, tangy, spreadable magic that rivals any store-bought ricotta. This isn’t just blending and hoping for the best—this is the power of culturing, a process that gives this dairy-free ricotta the depth, complexity, and slightly sharp edge that makes real cheese so good. It’s a little patience, a little science, and a whole lot of payoff.

And the best part? This vegan ricotta is ridiculously versatile. Pipe it into ravioli, pair with pasta, smear it onto toast, dollop it onto pizza, or just eat it straight from the spoon. Store-bought versions are great for convenience, but if you love playing with flavors and textures, making it from scratch is a game-changer. The tanginess, the fluffiness, the sheer freshness—once you taste it, you’ll see why it’s worth the wait.

Why You’ll Love This Vegan Ricotta

Cultured cashew cheese might sound fancy, but it’s surprisingly easy to make—and once you taste the deep, tangy richness, you’ll never look at store-bought the same way again. Unlike quick-blended versions, this ricotta develops its flavor over time, thanks to the magic of fermentation. It’s creamy, fluffy, and perfectly balanced, making it an all-star for everything from pasta bakes to fancy toast. Here’s more reasons you’ll love it:

• Unbelievably Creamy: Thanks to cashews and culturing, this ricotta has the same dreamy texture as dairy-based versions—perfect for stuffing, spreading, and spooning straight from the jar.
• That Authentic Tang: A good ricotta needs a little edge. The fermentation process gives this its signature depth, making it taste amazing.
• Ridiculously Versatile: Use it in vegan lasagna, stuffed shells, homemade ravioli, or as a base for dips, spreads, and even desserts. Yes, desserts—just leave out the spices and spinach!
• No Special Equipment Needed: A blender, a glass jar, and some patience. No nut milk bags, no pressing, no stress.
• Easy to Customize: Want it herby? Add basil. Going for extra umami? Stir in miso. Need a sweet version? Skip the garlic and onion and add maple syrup or agave and vanilla instead.
• Better Than Store-Bought (but No Shade to Store-Bought): Pre-packaged vegan ricotta is solid, but making it yourself gives you complete control over flavor and texture. Plus, there’s just something satisfying about knowing you cultured it yourself!

What Makes This Vegan Ricotta Different?

Most vegan ricotta recipes rely on quick blending, but this one takes it a step further with a cultured process that adds depth, complexity, and that signature cheesy tang. Instead of stopping at smooth and creamy, we let probiotics work their magic, transforming cashews into something rich, fluffy, and next-level flavorful.

The result? A ricotta that isn’t just a stand-in for dairy—it’s its own thing. It’s got an authentic tang, a luxurious texture, and a versatility that goes beyond pasta (although it does make the dreamiest ravioli filling). Whether you’re spooning it onto toast, layering it into lasagna, or eating it straight from the jar, this ricotta tastes cultured, complex, and deeply satisfying—because it is.

Essential Ingredients

Great ricotta—vegan or not—is all about texture and balance. It should be creamy but not heavy, tangy but not overpowering, and smooth with just the right amount of fluff. This version nails all of that, thanks to a few key ingredients working in harmony:

• Raw Cashews: The solid base of this plant-based cheese. When soaked and blended, they create an ultra-creamy base that’s mild enough to let the culturing process shine.
• Probiotic Capsules (50–100 Billion CFUs): These little powerhouses kickstart fermentation, giving the ricotta its authentic tang. Choose a high-quality, dairy-free probiotic for the best results.
• Garlic & Onion Powder: The secret to a well-rounded flavor. Garlic adds depth, onion brings a subtle sweetness, and together they take this ricotta from good to where-have-you-been-all-my-life?
• Spinach: Because ricotta is even better when it’s packed with greens. Blanching and squeezing it dry ensures you get that fresh, earthy flavor without excess moisture.
• Vegan Parmesan: A little extra umami never hurt anyone. This adds a salty, nutty finish that makes the ricotta even more irresistible.

Simple, smart, and packed with flavor—just the way homemade ricotta should be. Ready to see how it all comes together? Let’s get started.

How To Make Cashew Ricotta

Making this vegan ricotta is a blend of science and patience—literally. The blending part is quick, but the real magic happens during culturing, where probiotics transform cashew cream into something richer, tangier, and downright irresistible. Think of it like a slow symphony: the longer it sits, the deeper the flavor gets.

Once you get the hang of it, making your own vegan ricotta is as simple as blend, wait, and stir—but the details make all the difference. From achieving the right texture to coaxing out that signature tang, here’s how to make sure every batch turns out just right. For full recipe instructions, scroll to the end of this post!

Step 1: Blend the Cashews – Start by adding your soaked and drained raw cashews to a high-powered blender. Add just enough water to cover them (about one cup) and blend until silky smooth—no grainy texture allowed! A high-speed blender is your best friend here. If your mixture looks too thick to blend smoothly, add a tablespoon of water at a time to keep things moving without watering it down.

Pro Tip: The smoother your base, the creamier your final ricotta will be. If you have time, let the blender run for an extra 30 seconds beyond when you think it’s done—it makes a difference!

Step 2: Add the Probiotics & Culture – Open your probiotic capsules and stir the powder directly into the mixture, making sure it’s evenly distributed. Then, pour the blended cashew cream into a clean glass mason jar.

Now, cover the jar with cheesecloth and secure it with a rubber band. Place it in a warm, dark spot (like the oven with the light on or near a sunny window) and let the probiotics work their magic for 24 to 48 hours. The longer it sits, the tangier it gets!

Pro Tip: Check on it after 24 hours. If it’s slightly tangy, you can stop there. If you want deeper, sharper flavors, let it go for another day. Just be sure it smells pleasantly cheesy, not funky—if it veers into “gym socks” territory, something went wrong. Throw it out!

Step 3: Season & Thicken – Once your cashew mixture has fermented to your liking, stir in garlic powder, onion powder, and salt. These seasonings round out the tangy base with a little savory depth. Remember, if you want this for a sweet application, omit these and add a little sweetener and a splash of vanilla if you’d like.

At this point, you have pure savory vegan ricotta, perfect for spreading, dolloping, or stuffing. But if you’re making a spinach-filled version (like we are today), keep going!

Step 4: Blanch the Spinach – Bring a pot of salted water to a boil. Drop in your fresh spinach and blanch for 30 seconds—just enough to lock in that bright green color. Immediately transfer it to an ice bath, then squeeze it bone-dry before finely chopping.

Pro Tip: Water is the enemy of sturdy ricotta filling! Spinach holds a ton of moisture, so squeeze harder than you think you need to to avoid soggy results.

Step 5: Mix & Use! – In a bowl, combine your ricotta base, chopped spinach, and finely grated vegan parmesan. Stir until everything is evenly mixed. Now it’s ready to pipe into homemade ravioli, layer into lasagna, or spread onto toast.

Best Tips For Perfect Vegan Ricotta

A great vegan ricotta isn’t just about blending and hoping for the best—it’s about small details that make a big difference. From achieving that silky, dreamy texture to coaxing out the perfect tang, here’s how to take your cultured cashew ricotta to the next level.

• Blend Like a Pro: Your blender (or food processor) determines whether you end up with creamy ricotta or a chunky spread. A high-powered blender, like a Vitamix, will give you the smoothest result, but if you only have a food processor, no worries—just soak the cashews a little longer (think overnight vs. a few hours) and add water slowly until you get a smooth consistency. Scraping down the sides frequently also helps.
• Master the Culture Game: Patience, friends. Culturing isn’t just for fancy homemade cheeses—it’s the key to that complex, slightly tangy depth that makes this ricotta shine. The probiotic powder kickstarts fermentation, and time + warmth do the rest. Want a bolder, funkier tang? Let it sit for 48 hours instead of 24. If you’re short on time, a little lemon juice can give it a boost, but nothing beats the real deal.
• Nail the Flavor Balance: The difference between a good vegan ricotta and an incredible one? The right ratio of salt, acidity, and umami. Garlic and onion powder add depth, while vegan parm brings that cheesy vibe. If your ricotta tastes flat, a pinch of extra salt or a dash of nutritional yeast can bring it back to life.
• Customize for Your Dish: This ricotta isn’t just a one-trick pony. Want a thicker, scoopable ricotta for stuffed pasta or lasagna? Keep the mixture on the firmer side and drain off any excess moisture. Need a spreadable version for toast or crackers? Blend in a splash of water or unsweetened plant milk to loosen it up. Craving a little extra herby goodness? Fold in fresh basil, parsley, or even a touch of truffle oil for next-level flavor.
• Spinach 101: Why Blanching Matters: If you’re mixing in spinach, don’t skip the blanch-and-squeeze step. Raw spinach can turn your ricotta watery, while blanching helps it stay vibrant and mix in smoothly. After boiling for just 30 seconds, shock it in ice water, then squeeze it like it owes you money—bone-dry spinach = creamy, not soggy, ricotta.

Common Mistakes & Fixes

Making cultured vegan ricotta is easy, but a few small missteps can throw things off. Here’s how to avoid the most common pitfalls and ensure your ricotta turns out perfectly every time.

Ricotta is too grainy? Fix it: The key to ultra-creamy ricotta is a high-powered blender and enough water to keep things moving. If it’s looking gritty, blend for longer, scrape down the sides, and add a splash of water until silky smooth.

Ricotta didn’t develop enough tang? Fix it: Fermentation takes time! If it’s too mild, let it culture longer—up to 48 hours. Just make sure it smells pleasantly cheesy, not funky.

Ricotta is too runny? Fix it: Too much water? Let it sit uncovered in the fridge for a few hours to firm up. For a thicker consistency, stir in a bit more vegan parmesan or nutritional yeast.

Ricotta tastes off or smells bad? Fix it: This shouldn’t happen often, but if it does, toss it and start over. Always use clean, sanitized jars and utensils, and make sure your probiotic capsules contain live cultures.

Spinach made it watery? Fix it: Spinach holds a ton of moisture! Blanch, shock in ice water, and squeeze it like it owes you money before mixing it in. You want it bone-dry to avoid a watery ricotta.

With these tips, you’ll be well on your way to the creamiest, tangiest, and most foolproof vegan ricotta ever!

How To Use Vegan Ricotta

his vegan ricotta is more than just a pasta filling—it’s a creamy, tangy multitasker that deserves a spot in everything from breakfast to dinner. Whether you’re layering it into lasagna or spreading it on toast, here’s how to make the most of it:

Pasta Perfection

Ricotta and pasta are a match made in comfort food heaven. Use this vegan version in classic Italian dishes for a rich, creamy texture that tastes just as indulgent as the original.

• Lasagna Layers: Swap it into any lasagna recipe for a creamy, tangy layer between your noodles and sauce.
• Stuffed Shells & Manicotti: Pipe it into pasta shells, drizzle with marinara, and bake until bubbly.
• Ravioli Filling: Homemade ravioli? Yes, please. Pair it with mushrooms, caramelized onions, or roasted butternut squash.

Savory Toasts & Sandwiches

A smear of ricotta can take toast and sandwiches from basic to gourmet. Pair it with roasted veggies, fresh herbs, or even a drizzle of balsamic for an easy, flavor-packed upgrade.

• Ricotta Toast: Spread it over crusty bread and top with roasted tomatoes, basil, and a drizzle of balsamic. Pair it with this our garlic confit if you’d like!
• Grilled Cheese Upgrade: A thin layer of ricotta between your bread and melty vegan cheese adds creaminess and tang.
• Sandwich Spread: Slather it on your favorite sandwich—try it with roasted eggplant, sun-dried tomatoes, and arugula.

Dips, Spreads & Snacks

Think beyond pasta—this ricotta makes a killer dip! Stir in garlic and herbs for a savory spread, or keep it simple with a drizzle of olive oil and a pinch of flaky salt.

• Garlic & Herb Dip: Stir in fresh basil, lemon zest, and olive oil for a next-level party dip.
• Cracker Companion: Spread it on your favorite crackers and top with a drizzle of hot vegan honey or fig jam.
• Dollop on Grain Bowls: A spoonful on quinoa, farro, or rice bowls makes everything richer and creamier.

Pizza & Flatbreads

Dollop it onto pizza or flatbreads before baking for pockets of creamy goodness, or swirl it onto a hot slice for an instant flavor boost.

• Dolloped on Pizza: Instead of (or alongside) vegan mozzarella, drop spoonfuls onto your pizza in the last couple minutes of bake time.
• Flatbread Fave: Spread it on a warm flatbread, then top with roasted veggies, pine nuts, and arugula.

Unexpected Uses

This ricotta isn’t just for Italian dishes. Add it to grain bowls, mix it into savory pancakes, or even turn it into a sweet topping for fruit and desserts.

• Savory Pancakes & Crepes: Mix it into batter for extra moisture and richness.
• Vegan Cannoli Filling: Leave out the garlic and onion, add a little maple syrup, and pipe into shells.
• Taco Topper: Who needs sour cream? A small dollop of ricotta adds creaminess without overpowering.

Bonus: How to Adjust for Sweet or Savory

Need a dessert-friendly ricotta? Skip the garlic and onion powder and add a touch of vanilla and maple syrup. Want something extra savory? Stir in sun-dried tomatoes, miso, or fresh herbs.

• For savory ricotta, stick with the garlic, onion, and vegan parm.
• For sweet ricotta, omit those, add a splash of vanilla, and a drizzle of maple syrup or agave.

FAQs

More Vegan Cheese Recipes To Try Next

• Cashew Cheese
• Vegan Cheez-Its
• Vegan Cheese Ball
• Vegan Port Wine Cheese

If you try this vegan ricotta recipe, please leave a comment and star rating below. Your feedback helps others find my content and makes my day!

Vegan Ricotta

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No reviews

• Author: erin wysocarski
• Total Time: 48 hours 20 minutes
• Yield: 2 cups
• Diet: Vegan

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Description

Creamy, tangy, and endlessly versatile, this vegan ricotta is a game-changer for pasta dishes, toast, and beyond. Made with cashews and probiotics, it develops a rich, cheesy depth that store-bought versions just can’t match. Whether you’re stuffing ravioli, dolloping it on pizza, or sneaking spoonfuls straight from the bowl, this easy homemade version is worth the tiny bit of patience!

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Ingredients

for the cultured cashew ricotta:

• 2 cups raw cashews, soaked in water overnight and drained
• 1–2 probiotic capsules (50–100 billion CFUs)
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• a few pinches of salt

to finish the ricotta mixture:

• 10 oz. spinach, blanched & squeezed dry (or frozen, thawed, and squeezed bone-dry)
• 1/3 cup vegan parmesan, finely grated

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Instructions

Step 1: Blend the Cashews

1. Add the soaked cashews to a high-speed blender.
2. Pour in just enough water to barely cover the cashews (about 1 cup).
3. Blend until completely smooth, adding 1 tablespoon of water at a time if needed.

Step 2: Culture the Ricotta

1. Open the probiotic capsules and stir the powder into the mixture.
2. Transfer the cashew mixture to a clean glass container.
3. Cover loosely with cheesecloth, secure with a rubber band, and place in a warm, dark spot to ferment for 24-48 hours.
4. (It will develop a mild tang—taste after 24 hours and continue fermenting if desired!)

Step 3: Finish the Ricotta Mixture

1. Once cultured to your liking, stir in the garlic powder, onion powder, and salt.
2. Blanch the spinach: Boil for 30 seconds, shock in ice water, then squeeze dry and chop finely.
3. Stir the blanched spinach and vegan parmesan into the ricotta until well combined.

Notes

• Leftover Ideas: Spread any extra ricotta on crusty bread, bagels, or crackers—it’s also great as a creamy base for toast with tomatoes, pesto, or balsamic drizzle.
• Storage: Keep in an airtight container in the fridge for up to 5 days. If it thickens, stir in a splash of water or plant milk to loosen it up.
• Freezing: This ricotta freezes well! Store in an airtight container for up to 1 month. Thaw in the fridge and stir before using. If needed, blend again for extra creaminess.
• Tanginess Level: Ferment longer (closer to 48 hours) for a stronger, cheesier flavor, or stop at 24 hours for a milder, creamier ricotta.
• Probiotic Tip: Use high-quality, dairy-free probiotics with at least 50 billion CFUs—check the label to ensure they contain live cultures for the best results.
• Safety Tip: If your ricotta mix develops an unpleasant smell (rare, but possible), discard and start fresh. Always use a clean, sanitized bowl and jar to ensure the best results.

• Prep Time: 10 minutes
• Culture Time: 48 hours
• Cook Time: 10 minutes
• Category: Spreads, Condiments
• Method: Cultured, Blanched
• Cuisine: Italian, American

The post Vegan Ricotta appeared first on Olives for Dinner.

Over 20 years ago before I went vegan, I used to love eating queso blanco dip at a small Mexican restaurant in South Carolina. It was a perfect pairing: velvety cheese dip with an endless supply of piping hot, crispy homemade tortilla chips that always hit the spot. Like many vegans, transitioning away from dairy didn’t equal deprivation. It just inspired me to reimagine my favorite foods!

I’m excited to share a vegan version of this cheesy dip that doesn’t compromise on creaminess or flavor. By combining full-fat, unsweetened coconut milk, tapioca flour, and a dash of coconut vinegar, I’ve recreated the comforting texture and rich taste of the original. This recipe isn’t just about replicating a flavor—it’s about celebrating all that’s rich and creamy, minus the dairy.

I hope this vegan queso blanco dip adds a touch of nostalgia to your gatherings if it’s something you crave. Whether you’re hosting a game night, searching for the perfect potluck dish, or just indulging yourself, this dip celebrates the flavors we love while keeping it vegan. Get ready to enjoy this dip that’s as rich and velvety as the original—without the dairy.

Why You’ll Love This Recipe

Say hello to your new snack obsession: this vegan queso blanco dip. It’s creamy, it’s dreamy, and it’s ready to make snack time a whole lot more exciting. Here’s why you’ll love it:

• Unbelievably Creamy: You’ll be amazed at how rich and smooth this dip is, all thanks to the magic of coconut milk.
• Simplicity at Its Best: No fuss, no muss—this dip comes together faster than you can say “more chips, please!” Perfect for those last-minute cravings.
• All About the Flavor: With a perfect balance of tang and a subtle kick, it’s a taste that’ll keep you coming back for just one more dip.
• Party Favorite: Watch it disappear at your next gathering! This dip’s not just a crowd-pleaser—it’s a crowd-wower.
• Versatility Galore: Beyond tortilla chips, this queso is a champ on Taco Tuesday, perfect with chili, and drizzled over nachos or burritos.
• Nut-Free and Gluten-Free: Ideal for guests with dietary restrictions, this dip is naturally gluten-free and nut-free (just make sure to verify individual sensitivity to coconut). It’s perfect for serving a group with sensitivities to dairy, nuts, and gluten.

Hey, Won’t This Taste Like Coconut?

Worried about an overwhelming coconut taste? Let’s clear that up: the strategic use of coconut milk and coconut vinegar in this recipe ensures a creamy, neutral base, not a tropical flavor burst. Coconut vinegar, despite its name, doesn’t impart a coconut taste; instead, its mild acidity is key in balancing and neutralizing the richness of the coconut milk. A pro tip: avoid apple cider vinegar here—it introduces a fruity note that disrupts the delicate balance we’re aiming for.

What Is Coconut Vinegar?

Derived from the fermented sap of the coconut tree, it’s a staple in many Asian kitchens known for its subtle acidity and flavor-enhancing properties. In this dip, it doesn’t just add tang; it subtly enriches the overall flavor profile, allowing the other ingredients to shine without any coconut overtone. Find coconut vinegar at any Asian market, health food store, or online.

What Is Agar Agar Powder?

Agar agar is a culinary whiz kid, hailing from the world of seaweed, where it’s harvested to bring us a plant-based gelatin alternative that’s both versatile and effective. In the kitchen, it’s a champion at setting things straight—literally. When heated to a boil, agar agar activates, transforming liquids into lush, firm textures that are perfect for anything from jellies to our creamy, dreamy vegan queso blanco dip.

Why does it work so well here? Its neutral flavor ensures it thickens without altering the taste, making it a go-to for achieving that quintessential cheesy cling without the dairy drama. Just remember, for agar to work its magic, it must reach a boil, ensuring your dip sets up with just the right consistency. Find it online or any Asian market. I like Telephone brand!

Key Ingredients

These vegan queso dip ingredients not only create an amazing flavor and texture but also stay true to the creamy qualities of classic queso blanco. Ready to dip into something deliciously different? Here’s what you’ll need for the recipe:

• Full-Fat, Unsweetened, Good-Quality Coconut Milk: The hero of our story, full-fat coconut milk swoops in to provide that irresistibly creamy texture that hugs your chips just right. Opt for a high-quality brand to ensure every dip is luxuriously smooth. I love Thai Kitchen brand.
• Tapioca Flour: Think of tapioca flour as the secret behind that little stretch. It transforms our coconut milk into a dreamy, melty delight that’s perfect for those swoopy, cheesy moments we all adore.
• Coconut Vinegar: This brings a gentle acidity that perfectly tempers the richness of the coconut milk. Despite its name, it doesn’t taste like coconut at all. It just adds a subtle tang that rounds out the flavors beautifully.
• Agar Agar: This vegan wonder is our setting agent, stepping in to give the dip just enough body to confidently scoop up. Agar agar, along with the tapioca flour, ensures our queso has that ideal clingy texture, making every scoop perfect. To activate its setting properties, it’s important to bring the mixture to a boil. This step ensures that the mixture thickens properly, helping create a perfect consistency.
• Salt: The flavor enhancer of any good dish, salt works its magic by amplifying the creamy, tangy notes of our dip, making all the other ingredients pop.
• Chopped Green Chiles or Jalapeños (optional): For those who fancy a bit of a kick, tossing in some green chiles or jalapeños can turn up the heat and add a spark of freshness to the creamy blend.
• Tortilla Chips: Serve with tortilla chips or make your own! To do this, just slice up prepared corn tortillas with a pizza cutter, brush both sides with neutral oil and a little salt. Place on a baking sheet in a single layer and bake at 350 for about 15 minutes or until crisp.

How To Make

Whipping up this creamy vegan queso blanco is a breeze. Here’s a quick rundown to get you from pantry to party in no time!

1. Whisk It Up: Start by whisking the coconut milk in a saucepan until smooth.
2. Add the Rest: Mix in the tapioca flour, coconut vinegar, agar agar, and salt.
3. Heat and Stir: Bring the mixture to a gentle boil over medium-high heat, stirring continuously.
4. Simmer: Once boiling, reduce heat and let it simmer for a few minutes to thicken.
5. Spice It Up: Optional, but if you like a kick, add the chopped green chiles or jalapeños.
6. Serve Warm: Enjoy your dip warm, right out of the pot, or keep it heated in a crockpot for serving.

How To Serve

Who says vegan queso blanco dip is just for dipping? While it pairs beautifully with chips, this creamy concoction is ready to jazz up a host of dishes with its velvety charm. Here’s how you can spread the joy of this rich dip:

• Ultimate Vegan Nachos: Imagine a heaping plate of crispy tortilla chips, generously drizzled with our warm, melty vegan queso. Add layers of black beans, diced tomatoes, sliced jalapeños, and a sprinkle of fresh cilantro for nachos that are nothing short of epic.
• Burrito Bliss: Elevate your burrito game by smothering them with this creamy queso. It adds a rich, gooey layer that clings to every ingredient, turning a simple burrito into a gourmet experience.
• Trendy Tortilla Hack: Jump on the viral tortilla wrap trend! Spread some queso on a tortilla, add your favorite fillings, fold it up, and grill until crispy. This dip transforms the wrap into an irresistibly tasty creation.
• Terrific Tostadas: Slather a lavish layer of this dip on crunchy tostadas. Top them off with shredded lettuce, fresh chopped tomatoes, seasoned beans, and a generous dollop of guacamole.
• Quirky Quesadillas: Begin your quesadilla adventure by spreading a creamy foundation of this dreamy queso inside each tortilla. Pack them with a mix of sautéed mushrooms, onions, and peppers, then toast each one until the outside crisps into a golden hug around all that melty goodness.

FAQs

Queso Blanco Dip (Vegan)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

• Author: erin wysocarski
• Total Time: 10 minutes
• Yield: 2 servings
• Diet: Vegan

Print Recipe

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Description

This vegan queso blanco dip can be whipped up in just 10 minutes. With just a few ingredients, you’ll be on your way to a dairy-free, nut-free, and gluten-free queso that’s so dippable and irresistible!

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Ingredients

• 1, 13.66 fl. oz. can of full-fat, unsweetened, good-quality coconut milk (I use Thai Kitchen brand)
• 2 tablespoons tapioca flour
• 2 teaspoons coconut vinegar
• 1 teaspoon agar agar
• 1 teaspoon salt
• 2 tablespoons chopped green chiles or jalapeños (optional)

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Instructions

1. In a medium-sized saucepan, whisk the coconut milk until smooth.
2. Add the tapioca flour, coconut vinegar, agar agar, and salt. Whisk again until smooth.
3. Heat over medium-high heat until the mixture comes to a small boil while whisking it.
4. Once it has come to a small boil, it will thicken up immediately. 
5. Reduce the heat to low and allow the vegan queso blanco dip to simmer for a few more minutes. Whisk occasionally.
6. Add the chopped green chiles or jalapeños, if desired.
7. Serve immediately or transfer to a small crockpot to keep warm.

Notes

Quality of Coconut Milk:

Choose a high-quality, full-fat coconut milk for the best texture and flavor. Lesser quality brands can sometimes have a grainier texture or a more pronounced coconut flavor that could alter the final taste of your dip.

Whisk Constantly:

To prevent lumps and ensure the mixture is smooth, whisk constantly while the mixture heats up. This will also help integrate the tapioca flour and agar agar evenly, avoiding any uneven thickening.

Boiling Point:

Make sure to bring the mixture to a full boil when adding the agar agar. This is crucial as agar agar needs to boil to activate its thickening properties, which are essential for achieving the right consistency in the dip.

Adjust the Heat:

If you find that the dip is thickening too quickly or starting to stick to the bottom of the pan, don’t hesitate to lower the heat. A gentle simmer is sufficient once all the ingredients are combined and beginning to thicken.

Customize the Spice Level:

While the addition of green chiles or jalapeños is optional, adjusting the amount can help you tailor the heat level to your liking. Start with a smaller amount and add more as needed, tasting as you go.

Serving Suggestions:

Serve the dip warm for the best texture and flavor. If you need to keep it warm for guests, consider using a small crockpot or a fondue pot on a low setting.

Storage:

If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove.

• Prep Time: 2 minutes
• Cook Time: 8 minutes
• Category: Snack, Side
• Method: Boiled, Simmered
• Cuisine: Tex-Mex, American

The post 10-Minute Vegan Queso Blanco Dip appeared first on Olives for Dinner.

When this article popped up in my newsfeed for making vegan Cheez-Its, I had to try it out. It’s a one-ingredient recipe using only vegan cheese slices to make vegan cheddar crackers. No flours, no mixing, no measuring. Just slice vegan cheddar cheese slices and bake. It’s that easy!

Equipment you’ll need

If you want, you can use a knife and just eyeball it when slicing the cheese into squares. I used:

A fluted pastry cutter: This tool will make a pretty edge with ridges. Why not?

Bench scraper: You can use this tool to cut a straight line, and to measure your cuts. However, we realized that the cheese slice shapes are already pretty irregular, so measuring wasn’t completely necessary. None of the cut pieces were the exact same size, but they all baked pretty evenly.

A chopstick: You can use a chopstick to poke a Cheez-It-sized hole into the center of each square.

Best Vegan Cheese Brands To Use In This Recipe

I used Violife vegan cheddar cheese slices for this. Here are some other brands that could work. Because this recipe is so non-fussy you should have no problems other than tweaking the time and checking it from time to time to prevent any browning from occurring.

Daiya Cheddar-Style Slices: I love the soft and fatty quality of Daiya. It’s perfect in vegan reubens for the way it melts!

Whole Foods 365 Non-Dairy Cheddar Slices: The texture of this cheese is firmer and has a less cheesy taste than other brands. It’s perfect melted into a grilled cheese sandwich with tomato soup.

Miyoko’s Cultured Farmhouse Cheddar Style slices: Because these slices are cultured, I like eating them straight out of the package or on crackers as opposed to heating them.

How to Make Homemade Vegan Cheez-Its

Slice whatever vegan cheese brand you like into squares using a knife or fluted pastry cutter.

Line a baking sheet with a Silpat or parchment paper. Arrange the pieces evenly over the top. Using a chopstick, poke a hole into the center of each piece. Sprinkle with just a touch of flaky sea salt. It can get easily over salted, so go lightly.

Bake in a preheated 300-degree oven. After 45 minutes, the squares will go from this, to this. They are done when the edges look dried and sharp, but not browned. Allow the squares to rest on the baking sheet for about 10 minutes before removing them.

How to serve these Vegan Cheez-Its

These crackers are the most delicious after being completely cooled. Just pop off of the Silpat and serve.

These make a great:

• snack when you’re feeling snacky
• gluten-free snack if you are avoiding gluten
• item to bring or serve at a gathering

Who would have thought vegan sliced cheese could be transformed into vegan crackers so easily!?

More vegan snacking recipes to explore

If you are looking for more vegan snack ideas, check these ideas out. They range from fancy and sophisticated to everyday snacks!

• For a fun vegan brunch or party, these carrot lox crackers will start a conversation. Serve on crostini for a sturdier bite.
• These homemade tater tots use mashed potatoes that are deep fried to create a crispy exterior and fluffy interior. Serve with any kind of sauce you like!
• If you are looking to change up your french fry routine, try these chickpea fries made with chickpea flour and water. They are so good!
• If you have a dehydrator, this cauliflower jerky recipe is a great one to make! It’s chewy cauliflower with a little kick of heat!
• These loaded smashed potatoes are perfect for game day or movie night. Top with as little or as much as you like and dive in!

Vegan Cheez-Its {One Ingredient}

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 55 minutes
• Yield: 1-4 servings
• Diet: Vegan

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Make vegan Cheez It crackers with just a few slices of vegan cheddar cheese! No mixing, no flours, no measuring. Just cut the cheese slices into squares, poke a hole in the middle a bake. You’ll create vegan cheese crackers in about 45 minutes!

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Ingredients

• one package vegan cheddar slices (I used Violife brand)
• flaky sea salt (optional)

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Instructions

1. Preheat oven to 300.
2. Line a baking sheet with a Silpat or parchment paper.
3. Cut each slice of cheese into squares, to yield 9 squares per piece.
4. Repeat this process based on how many crackers you’d like to make.
5. Arrange the squares onto the lined baking sheet.
6. Poke a hole into the center with a chopstick.
7. Bake for 40-45 minutes, or until the edges are dry but not browned. Keep an eye on them towards the end of the bake time.
8. Allow them to rest on the baking sheet for 10 minutes, then remove from the baking sheet and serve. 

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

The post Vegan Cheez-Its appeared first on Olives for Dinner.

This vegan cheese ball appetizer is delicious, easy to make and perfect for the holidays. Spread this rich and creamy cheese over crackers or crusty bread and enjoy with friends over a glass of wine. This is great to bring to a holiday get-together and an easy appetizer idea if you are hosting.

How to make this recipe

Rich and creamy vegan cream cheese is softened at room temperature and combined with roughly chopped vegan cheddar shreds. Thinly sliced scallions and chives are added for a fresh element, and help balance out the richness of the vegan cheese.

Stir everything up in a prep bowl with a rubber spatula until a shaggy ball starts to form, and all of the ingredients are evenly distributed.

Choosing a vegan cream cheese for this recipe

The best brand of vegan cream cheese to use for this recipe is up to you! Here are some great choices:

Miyoko’s Cream Cheese

Made with minimal ingredients, Miyoko’s cream cheese is rich and tangy, and the texture is velvety and smooth. It’s my favorite to use in this application. It also comes in Everything and Savory Scallion varieties, which would both work here.

Kite Hill

Similar to Miyoko’s, this Kite Hill’s cream cheese has a milder taste and a looser texture at room temperature. Kite Hill also offers an Everything and Chive variety which could be subbed in place of the plain variety.

Check out more vegan cream cheese brands here. If you have another favorite brand, consider choosing a plain flavor first to see how it works, and remember to leave it out at room temp for about an hour to soften up.

Choosing vegan shreds for this recipe

Violife

I love the flavor of Violife cheddar shreds, and the taste and texture work perfectly here. Just give them a rough chop, and then measure them out!

So Delicious

So Delicious also has a great texture and creamy taste!

365 Non-Dairy Cheddar Shreds

365 has a firmer texture but an equally creamy taste to So Delicious and Violife.

Check out more brands of vegan cheese shreds here, but I would suggest choosing one from the list above for this recipe.

Choosing olives for this recipe

Black olives

Choose plain, mild and non-salty olives, ideally from an olive bar or jar and not a can.

Kalamata

This is a dark brown-reddish olive with a smooth exterior and a meaty interior. It’s slightly salty. Choose from an olive bar or a jar. If you choose unpitted olives, place a wide knife blade over the top and gently press down to make removal of the pit easier.

Oil-cured

Intensely salty and bursting with umami, oil-cured olives have a firm texture and delicious flavor. Because they are so salty, I recommend finely mincing them and using them sparingly here.

Coating your vegan cheese ball in pecans and olives

Chop your pecans and olives, then toss them together in a bowl. Distribute them evenly onto a plate with a lip. Mist your hands with cooking spray to prevent sticking, then pick up your cheese and roll it into a ball as best as you can. Then roll it around the plate to coat, pressing any remaining olive and nut pieces into the ball. Don’t worry if your ball looks a little misshapen … she’ll be cute after being wrapped in cling wrap and chilled to set!

How to wrap and set your vegan cheese ball

Lay a piece of cling wrap large enough to wrap around your vegan cheese ball on your countertop. Place the ball in the center and gather the edges up, creating a twist at the top.

Place the vegan cheese ball into your refrigerator twist-tied portion down to chill and set for at least an hour before serving.

Enjoy with crackers or anything carby. If carbs aren’t your thing, carrots or celery sticks work too.

More great holiday appetizer ideas!

Carrot Lox Crackers

Vegan Bacon-Wrapped Scallops

Vegan Port Wine Cheese

Happy holidays! xo

Vegan Cheese Ball

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• Author: erin wysocarski
• Total Time: 1 hour 10 minutes
• Yield: 6 servings
• Diet: Vegan

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A vegan cheese ball recipe, perfect for the holidays. Made with vegan cream cheese, vegan cheese shreds, pecans, olives, spices, scallions and chives. 

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Ingredients

• one cup of vegan cream cheese, left out at room temp to soften for about an hour
• one cup of vegan shredded cheese, roughly chopped
• 3 scallions, very thinly sliced
• 1 TB chives, finely chopped
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp dried parsley
• 2/3 cup pecans, roughly chopped
• 1/3 cup black Greek olives or any mild buttery black olive, roughly chopped (*see notes below) 
• cooking spray, to oil your hands

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Instructions

1. Place all of the ingredients except for the pecans and olives into a large prep bowl. Stir to combine until a shaggy ball forms.
2. Combine the chopped pecans and olives of your choice onto a flat plate.
3. Oil your hands with the cooking spray. 
4. Pick up the vegan cheese ball and pack it into a ball shape as much as you can. Roll it onto the pecan/olive mixture to coat, pressing it evenly into the ball.
5. Wrap the vegan cheese ball in cling wrap, twisting it up the the top to seal.
6. Place into the refrigerator to chill for at least an hour.
7. Serve with crackers, pretzels, crusty bread, carrot sticks or anything you like.

Notes

* If you are looking for a more intense/salty olive, try Kalamata or oil-cured olives. If using one of these, scale back the portion to about 2 chopped tablespoons for Kalamata or 1 chopped tablespoon for oil-cured olives.

• Prep Time: 10 minutes
• To chill and set: 1 hour
• Category: Appetizer, Snack
• Method: Chillled
• Cuisine: American

The post Vegan Cheese Ball appeared first on Olives for Dinner.

Earlier this month, I posted a reader feedback survey and got back more than 200 responses from readers. It was great to have such honest and extensive feedback, and I was grateful for your opinions and thoughts. Although lots of it was positive, some of it was tough to hear, but definitely constructive! (That’s what I get for asking, ha!)

One of the resounding pieces of feedback I got was regarding the colors of the blog. When I first customized my template more than four years ago, I decided to go with an olive green and red color scheme to complement the name of the blog.

I liked that it felt warm, and distinguished it from other blogs. On the other hand, I know that clean and white is the way to go, but have fought it for some time.

However, after getting such consistent negative feedback on the color scheme, I’ve decided to make some big changes to the look, feel and layout of this space. I’m a little afraid and sad to change what I consider my comfort zone, but it’s definitely time. Stay tuned for a new look in the coming months! ImsoexcitedImsoscared!! 

Moving on!

How To Make This Vegan Salsa Con Queso Recipe

One of my favorite indulgences is my vegan queso blanco dip. What makes cheesy dip so good is that it has a good amount fat. Unsweetened, full-fat coconut milk provides a fatty richness that’s perfectly smooth and silky.

The addition of coconut vinegar neutralizes the coconut taste far better than other acids like apple cider vinegar or white balsamic vinegar in my opinion. However, feel free to select and use whatever you can get.

How To Develop a Cheesy Flavor Using Plant-Based Ingredients

This recipe adds an entire charred red pepper to add another cheesy dimension to the dip. I did try a batch with prepared roasted red pepper, and it didn’t really work, so it’s worth the effort to char a fresh pepper yourself for this application.

Once this cheese is cooked and cooled, allowed it to set. Then you can add whatever chunkiness you want to it, or nothing at all.

How To Serve This Recipe

Serve with tortilla chips, on nachos, over a burrito or anything else that salsa con queso.

Check Out More Recipes That Use Coconut Milk!

From dips to soup and entrees, coconut milk adds a perfectly creamy and fatty element. Check out these recipes for more ways to use it!

• There’s no need to buy store-bought vegan yogurt when you can make it yourself! Try this 2-ingredient Homemade Coconut Yogurt. It’s easy and delicious!
• This Thai-Inspired Vegan Coconut Soup is fragrant, creamy, and always hits the spot!
• Craving Indian food? Try this Cauliflower and Mushroom Curry for a perfectly seasoned curry that’s worth the wait.
• Love this recipe? Then try my Vegan Queso Blanco recipe that’s super creamy and addictive!

Vegan Salsa Con Queso

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 45 minutes
• Yield: 2 cups
• Diet: Vegan

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This vegan salsa con queso is so rich and creamy! Charred red bell pepper adds a smoky, cheesy flavor. Thickeners help create a perfect texture for dipping chips!

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Ingredients

FOR THE BASE

• 1 can (13.66 oz.) full-fat unsweetened coconut milk
• 1 fresh red bell pepper, charred, deseeded and chopped
• 2 TB nutritional yeast
• 2 TB tapioca flour
• 1 teaspoon agar powder
• 1 1/2 teaspoons coconut vinegar
• 1 teaspoon salt

TO FINISH*

• 1 teaspoon vegetable or canola oil
• 1/2 green pepper, chopped
• 1/2 small red onion
• 1 jalepeno, chopped
• 1 garlic cloves, chopped

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Instructions

1. To make the cheese sauce, add all of the base components to a blender, and blend until smooth. Transfer to a saucepan over medium heat and stir the mixture occasionally until it starts to come to a small boil. Continue to stir, maintaining the small boil for about 5 minutes more until it’s thick and bubbly. Transfer the mixture to a container and refrigerate for an hour or two to allow the mixture to slightly set up.
2. To finish the sauce, warm the oil in a medium-sized skillet over medium heat. Add in the green pepper and cook for a few minutes. Add in the red onion and saute for a few minutes more. Then add in the jalepeno and garlic and saute until softened. Set aside or refrigerate until you are ready to serve it.
3. Once ready to serve, warm the cheese sauce, stirring it constantly over medium heat until smooth, then add your vegetables or prepared salsa to it until it’s well combined. Serve warm or in a small crock pot if desired.
4. *you can add any combination or quantities you’d like to make the vegan queso chunkier or spicier. Or, you can add a desired amount of prepared salsa (drain it a bit) once the cheese has been cooked and allowed to slightly set.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer, Snack
• Method: Boiled, Chopped, Sauteéed
• Cuisine: Mexican, American

The post Vegan Salsa Con Queso appeared first on Olives for Dinner.