The Vegan Society

Promoting ways of living free from animal products for the benefit of people, animals and the environment.

Vegan Cheese

Cooking without cheese

Cheese is often the very last animal product a prospective vegan dispenses with. However, giving it up need not be traumatic since there is now a growing selection of vegan cheeses available. While some people don't want to replace an animal product such as cheese with something that looks and tastes very similar, others find these products a useful and interesting addition to their diet.

Where can I buy vegan cheese?

Vegan cheeses are available from health food shops and some branches of Waitrose and Sainsbury’s. We have also provided a list of names and addresses of manufacturers at the end of the sheet so you can enquire about suppliers in your area.

What are vegan cheeses made from?

Vegan cheeses are made from ingredients such as soya protein and vegetable oil.

Varieties of vegan cheese and how to use them

Hard vegan cheese can be grated and sliced and used in lasagnes, scones, pizzas, sauces, sandwiches, rolls or baked potatoes. The various brands (listed at the end of the page) are quite different so do experiment! Most vegan cheese does not melt in quite the same way as cheese from cows’ milk. If you are making a dish with cheese on the top – such as pizza or cheese on toast – Redwoods ‘Super Melting Cheezly’ is perfect for the job, melting delightfully and turning brown and bubbly in the process. It is at the smoother and softer end of the hard vegan cheese range.

For a really smooth mouth-feel try Toffuti or Bute Island vegan cream cheese in your savoury butties and rolls. The original flavour of both these brands can also be spread on to scones with some jam for a vegan cream tea.

Nutritional Yeast Flakes
These have a wonderful cheesy flavour and can be useful for cheese flavourings and toppings. They melt into sauces and casseroles and can be used on top of lasagnes and pizzas. If you are craving cheese, try the creamy cheese sauce recipe below. The combination of vegan cheese and nutritional yeast flakes in this recipe is hard to beat.

Nutritional yeast flakes are available from independent health food shops, or failing that, contact Marigold Health Foods, Tel: 020 7388 4515. Nutritional yeast flakes should not to be mistaken for brewers yeast powder, which is a different product.

Recipes using Vegan Cheese and Nutritional Yeast Flakes

Creamy Cheese Sauce

4 tbsps oil
1 large leek, washed and sliced
½ tsp ground cumin
1½ oz (45g) brown rice flour or plain flour
14 fl oz (400 ml) soya milk
14 fl oz (400 ml) water
½ tsp mustard
1 heaped tsp yeast extract
½ block of vegan cheese, grated
1½ oz (40g) engevita yeast flakes
salt and pepper
1 large cauliflower

1. Fry the leeks gently in the oil until just cooked (10-20 minutes).
2. Add the cumin and flour. Cook for about 1 minute stirring continuously.
3. Take off the heat and add the soya milk and water. Add a bit at a time, stirring in completely each time. Put back on a medium heat and gently bring to the boil. If there are any lumps whisk the sauce to get rid of them.
4. Add the mustard, yeast extract, vegan cheese and yeast flakes and bring slowly to the boil. Simmer very gently for a few minutes until the vegan cheese has melted. Season to taste with salt and pepper. Makes 4 servings.

Quick Lasagne

1 tbsp vegetable oil for frying
1 onion, finely chopped
1 courgette, finely chopped
1 small tin kidney beans, drained
1 x 400g tin tomatoes
2 oz (50g) dried TVP, optional
9-12 sheets pasta
1-2 x 455g jars of pasta sauce
10½ oz (300g) plain firm tofu
1-2 tsp mustard powder
1 tsp salt
11 fl oz (300ml) soya milk
2 tbsp nutritional yeast flakes
large oblong casserole dish (approx 33cm x 25cm , 15cm deep)

1. First make the filling: fry the onion and courgette in vegetable oil until just cooked. Add kidney beans, tomatoes and TVP (which has been cooked in a little water and drained). Heat gently.
2. Place 3-4 slices of pasta in the bottom of a greased dish. Add a layer of filling. Repeat and finish with pasta.
3. Place the tofu, mustard powder, salt and soya milk in a liquidiser. Liquidise until smooth. Check taste and add extra flavouring if necessary. Pour on top of the pasta.
4. Sprinkle with nutritional yeast flakes and bake for 35-40 minutes at 400ºF/200ºC/gas mark 6 until brown on top. Serve with green vegetables. Makes 6 large servings.

Quick Pizza

2 tbsp vegetable oil for frying
1 onion sliced into rings
½ red pepper, sliced
½ yellow pepper, sliced
2 oz (50g) mushrooms, sliced
1-2 oz (25g-50g) vegan cheese, optional
1 x 250g jar pizza topping
2 large ready-made pizza bases
Vegan parmesan cheese or 2 tbsp nutritional yeast flakes, optional

1. Gently fry the onions until transparent. Place aside. Gently fry peppers until cooked. Place aside. Do the same with the mushrooms.
2. Mix grated cheese with pizza topping and spread half a jar evenly on each pizza leaving a space of 1cm at the edge.
3. Layer onions, peppers and mushrooms on top of the pizzas. Sprinkle with nutritional yeast flakes or Parmesan cheese. Bake for 15-20 minutes at 400ºF/200ºC/gas mark 6. Serve with salad.

Cheese Scones

8 oz (225g) flour, white or wholemeal
2 tsp baking powder
1 tsp paprika
1 tsp salt
2½ oz (75g) vegan margarine
2 oz (50g) vegan hard cheese, grated
4½ fl oz (125 ml) soya milk

1. Sieve the flour, baking powder, paprika and salt into a bowl. Rub in margarine to resemble breadcrumbs. Mix in the cheese.
2. Add the soya milk and lightly mix into a soft dough. Roll out and cut into 12-16 scones. Bake for 10-15 minutes at 350ºF / 180ºC / gas mark 4.
3. Cut in half and serve with vegan margarine. Best eaten warm on the same day. Makes 12-16 scones.

Parmesan Cheese

1 oz (25g) nutritional yeast flakes
½ oz (12½g) blanched almonds
1 tsp salt

1. Grind all ingredients in coffee grinder or food processor until they resemble fine breadcrumbs. Use as parmesan cheese. Can be stored in an airtight container in the fridge.

Hard White Cheese

11 fl oz (300 ml) water
2 tsp agar agar powder
3½ oz (100g) cashew nuts
½ oz (12.5g) nutritional yeast flakes
3 tbsp lemon juice
2 tbsp tahini
1-2 tsp onion granules
1-2 tsp mustard powder
¼ tsp salt
1 tsp garlic granules

1. Boil the water and sprinkle agar agar powder on top. Stir and simmer for around 3 minutes.
2. Place in a food processor together with the remaining ingredients. Blend until smooth. Place in a mould e.g. margarine tub.
3. Chill in fridge overnight.

Suppliers of vegan cheeses

Hard Cheeses

Spready & Cream Cheeses


Cheese Sauce Mix