5 Easy Vegan Cheese Recipes - Burn Boot Camp
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5 Easy Vegan Cheese Recipes

July 6, 2018


Did you know approximately 75% of the world’s population is lactose-intolerant and incapable of digesting dairy products properly? And did you know that your brain can actually become addicted to cheese the same way it becomes addicted to sugar or drugs? This is why we are bringing you five easy and delicious vegan cheese recipes that will help you thrive!

1. Perfect Cheeseless “Ricotta”

This recipe creates a crumbly yet creamy “cheese” so similar to real ricotta, you won’t even realize you are eating tofu! Add this vegan cheese recipe to a salad loaded with fresh vegetables, pair it with marinara sauce for a vegetable marinara bake or spread it onto toast topped with tomato slices and arugula. Or change it up by adding a dash more water or nut milk until you create a sauce or salad dressing-like consistency. Be sure to buy extra-firm tofu, preferably already baked, for best results.

Ingredients (makes 1 serving):

  • 4 oz. extra-firm tofu
  • 1 tbsp. dried basil
  • 1 clove garlic
  • 2 to 3 tbsp. nutritional yeast
  • 1 tbsp. lemon juice or apple cider vinegar
  • Salt to taste


Blend all ingredients in a high-speed blender or food processor. Add water or nut milk and scrape down sides as needed.

2. Gooey Mozzarella “Cheese”

If there is one vegan cheese recipe you need to try, this is it! From only ¼ cup of cashews, you’ll end up with a big serving of irresistible vegan mozzarella. Pizza no longer needs to be a guilty pleasure when it’s smeared with this cashew vegan cheese. Use 1 less tablespoon of tapioca flour to make a delicious alfredo-like pasta sauce. And when stored in the fridge, it hardens, making it perfect for slicing and adding to a sandwich or panini. Add more nutritional yeast, as well as the spices from the Indulgent Cheddar “Cheese” Sauce recipe (#4 below), to turn this vegan mozzarella into a gooey cheddar that’s perfect for quesadillas!

Ingredients (makes 1 serving):

  • 1 cup hot water
  • ¼ cup cashews (soaked in water for 8 hours)
  • 1 clove garlic
  • 2 tbsp. + 1 tsp. tapioca starch/flour (found at most health food stores)
  • ½ tbsp. lemon juice or apple cider vinegar
  • 2 tbsp. nutritional yeast (found at most health food stores) (optional)
  • Salt to taste


Soak cashews for at least eight hours. Add all ingredients to a high-speed blender or food processor and blend until smooth. Pour into a pot on the stove and bring to a boil. Reduce heat slightly and constantly stir until it turns into a gooey cheese-like consistency. Serve immediately or store in the fridge to create a solid cheese.

3. Sweet Potato Nacho “Cheese” Dip

Redefine nachos with this vegan Sweet Potato Nacho “Cheese” dip recipe! Forget processed nacho cheese and indulge in this nutrient-dense vegan version, still bursting with flavor. Use this vegan cheese to make a nacho salad bowl with black beans, cabbage, peppers and avocado. And if you’re craving comfort food, it’s perfect for quesadillas and nacho mac and cheese. Or go simple—spread it onto some grilled chicken or use it as dip with an assortment of veggies and flaxseed crackers.

Ingredients (makes 4 servings):

  • 1 sweet potato
  • ¼ cup coconut milk
  • 4 tbsp. nutritional yeast flakes
  • 1 tbsp. melted coconut oil
  • 2 tbsp. coconut aminos or tamari
  • 2 tbsp. lemon juice
  • 1 tbsp. sriracha sauce (or to taste)
  • 1 tsp. garlic powder
  • Salt to taste


Scrub sweet potato clean. Using a fork, poke holes around the entire circumference, place in microwave and cook for approximately 3 to 4 minutes, until soft. Place the sweet potato and all remaining ingredients into a food processor or high-speed blender. Blend until smooth, stopping to scrape down sides of the bowl as needed. Taste test and adjust seasonings as needed. Blend again. For a thinner cheese, add water or nut milk.

4. Indulgent Cheddar “Cheese” Sauce

Did you know full-fat coconut milk promotes a faster metabolism and greater fat burning? And did you know nutritional yeast is considered a complete protein source, with 12g in one serving? Extremely creamy and packed with protein, this vegan cheese recipe brings you the perfection combination of full-fat coconut milk and nutritional yeast, making it simple to whip up a healthy, balanced meal. And it requires zero prep time—simply stir the ingredients together and it’s ready to serve. Drizzle this vegan cheese sauce over chickpea noodles for a clean, protein-packed and extremely delicious version of macaroni and cheese. Or serve it as a side dish, drizzled over roasted broccoli.

Ingredients (makes 1 serving):

  • 4 tbsp. nutritional yeast
  • ¼ cup So Delicious Culinary Coconut Milk
  • ½ tsp. garlic powder
  • ¼ tsp. paprika
  • ¼ tsp. turmeric
  • ¼ tsp. mustard powder
  • ¼ tsp. onion powder
  • Salt to taste


Stir or blend all ingredients together.

5. Guilt-Free Strawberry Cream “Cheese”

This vegan cheese recipe is perfect for those mornings when you are craving something sweet. With a healthy source of fat and zero processed sugar, this vegan cheese recipe allows you to give yourself a treat without sacrificing your health. Spread this cashew cream cheese onto protein pancakes, sprouted-grain bagels, brown rice cakes or gluten-free oatmeal (be sure to use less water or nut milk for a thicker oatmeal). When paired with a complex carb source, this cashew cream cheese will leave you feeling full and nourished, keep your sweet tooth in check and stabilize your blood sugar. Try mixing in different freeze-dried berries or apples and cinnamon to switch up the flavor!

Ingredients (makes 6 servings):

  • 1 cup raw cashews, softened (see below)
  • 2 tbsp. coconut oil
  • 1 tbsp. lemon juice
  • 1 tbsp. apple cider vinegar
  • 1½ cups freeze-dried strawberries


Soak cashews overnight or for at least 8 hours. Add the softened cashews, melted coconut oil, lemon juice, apple cider vinegar, strawberries and salt to a food processor. Blend to get the mixture as smooth as possible, stopping to scrape the sides as needed. Pour the cream cheese into a small dish and cover. Cool in the fridge for at least 1 hour, allowing it to become slightly firm and spreadable. Store in the fridge for up to 2 weeks.

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