Making your own vegan cheese is super easy and this soft cheese recipe is perfect for spreading on bread or using for cheese toasties. You can also use it as a dip or to flavour sauces. Make up a batch and store in the fridge for up to 1 week. The wonderful colour comes from the addition of smoked paprika

Gooey Vegan Cheese


Makes 8 servings

Preparation time: 5 minutes

Cooking time: 15 minutes

What’s Good About It?

The addition of cashew nuts provides plenty of protein and healthy fats – many shop bought vegan cheeses are very low in protein and tend to be high in saturated fats and flavourings.



  1. Ideally soak and drain the cashew nuts for 30 minutes before using
  2. Place the cashew nuts and carrots in a small saucepan and cover with water.
  3. Bring to the boil and simmer until the carrot is tender, about 6-8 minutes
  4. Drain well.
  5. Place the cashew nuts and carrots with all the other ingredients in a blender and process until thick and smooth.
  6. Place the mixture back into the pan and heat gently over a low heat stirring all the time. Cook the mixture for 2-3 minutes – it will thicken up quickly.
  7. Pour into a bowl or glass jar and allow to cool. Store in the fridge for up to 1 week.

Did You Know?

You can use this as a base for a vegan cheese sauce – simply place in a blender with soya milk or other dairy free milk to thin then pour in a pan and heat.

100g cashew nuts, soaked in water then drained

2 carrots

3-4tbsp nutritional yeast flakes to taste

the liquid from a can of chickpeas (aquafaba)

1tsp smoked paprika

1tsp garlic salt

Pinch of black pepper

2tsp olive oil

juice of 1/2 lemon

3tbsp tapioca flour