Gourmet Vegetarian Kitchen

Healthy Vegetarian & Plant-Based Foods

vegan cheese

This Vegan Hard Cheese (Cheddar and Parmesan Styles) can instantly satisfy (dairy) cheese cravings. It takes at least 12 months to age, but the result is worth the wait!

Ever since I figured out how to make vegan brie and blue cheeses tasty, I was determined to make Vegan Hard Cheese (Cheddar and Parmesan Styles) and did a lot of experimenting with different kinds of plant milk. 

Unlike bloomy rind soft cheeses,Vegan Hard Cheese takes a longer time to age–the longer it ages the stronger it tastes.

Once you get it to the aging stage, you can let it go as long as you want. I like to age mine for at  least 12 months.. …

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vegan cheese

This Artisan Green Pea Cheese is amazing. If you think vegan cheese can only be made with nuts, try this. It’s simple, tasty and beautiful.

The idea of making this Artisan Green Pea Cheese idea came to me while I was using the peas for dinner. I loved the color so much and was picturing how pretty it would be with the color of soft-white mold that grows on vegan brie.

Then, I thought of the request I got from my Youtube viewers. A few of them had asked me if they could make vegan cheese from something else besides cashews and almonds, and making cheese from green peas was my new challenge. Now, I was determined to make a beautiful cheese from green peas!

Green peas are very sweet and tasty to eat fresh, so I knew the cheese should taste good. The downside of using them to make cheese is that there is no fat in them, so I use coconut oil as its fat—and it worked amazing.

As I love eating raw peas so much, it came natural to me to use raw peas to make the cheese.

So, the first attempt was making it with raw peas. I went through the whole process, the mold grew on it nicely and I was so happy. 

However, the result wasn’t good. It was bitter and did not at all taste good. None of us could eat it, and I ended up putting it in the compost.

A few days went by and I still couldn’t let go of the idea, so I gave it another try. This time I steamed the peas first, and the color was even prettier. Once the peas are cooked the color turns to a beautiful bright green.

I went through the process of making it again, and this time it worked. It was very tasty and creamy. It’s hard to believe that I could make cheese with legumes!

I didn’t stop there, I remade it 3 more times after the first one. I wanted to make sure that it really tasted good. Now, I’m confident to share it with you.

Ready to make Artisan Green Pea Cheese? Let me show you how!…

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vegan cultured cream cheese & brie

This Vegan Cultured Cream Cheese & Brie with Tomatoes recipe is extremely tasty. You can choose to make cream cheese, or go further it turning it into brie!

It’s great for quick healthy snacks, an appetizer for special gatherings, and to satisfy cheese cravings.

If you have made almond ricotta cheese, this should be very easy for you. If you have made almond brie, this is also going to be easy. 

Let’s jump into the recipe!…

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almond brie

This Artisan Almond Brie is the creamiest and tastiest vegan cheese I’ve ever had. If you are wondering if it melts, you won’t be disappointed!

I posted a Vegan Camembert made from cashew earlier this year. There were so people have asked me if the cheese can melt. I was always disappointed to tell them that it didn’t. I made the Vegan Camembert from cashew paste, but it can only be soft enough to spread when heated.

Ever since, I was determined to make vegan cheese that can be melted. I started to research how to make dairy brie online and adapted the ingredients and methods to make my own.

I experimented with a few methods using cashew milk, but wasn’t successful.

It turned out to be too soft and hard to keep it formed. With this reason, I had some unwanted fuzzy mold growing on it and I gave up for a while.

I knew there must be a way to make it work, so I changed my idea of using cashew milk to using almond milk. After a few attempts, I finally got the recipe and method down with an amazing result–it blew my mind.…

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almond ricotta cheese

enjoy!

Not only do you get Almond Ricotta Cheese from making this recipe, but you’ll also get greek yogurt and cultured cream cheese. Which one would you like?–your choice!

This recipe happened to me in the middle of my experiment to make better vegan cheeses. I spent a lot of time reading how people make dairy cheeses, and learned that they coagulate the milk and use the milk curd to make all the cheeses. 

Hmm..I was determined to have incredibly soft cheeses that can melt on my tongue!

What should I use to coagulate the milk without buying the solution?

Yes, it’s simple–I’d use the same method I use for making my own sprouted tofu. I know that lemon juice works well with soy milk, but I had no idea if it would work with other kinds of plant milk.

So, I started with almond milk.…

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vegan blue cheese

Simply ferment cashews with Penicillium Roqueforti and age it at least 4 weeks. It’s hard to believe this Vegan Blue Cheese is not made from dairy?

I stopped eating any kind of meat since 2004. It wasn’t too hard to make up my mind not to rely on other lives to live, although I still ate dairy cheese.

A few years later, as I learned more about the dairy industry, I tried to give up dairy products altogether as well. 

However, giving up dairy wasn’t easy. There is dairy in almost everything, and the most difficult item to give up is cheese.

I have tried replacing my cheese cravings with commercial vegan cheeses on the market, but one I bought was so bad that I couldn’t finish it. It was highly processed with some unfamiliar additives in it–not what I wanted to put in my body.…

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vegan cheese

vegan cheese (cashew camembert)

Take a bite of this Vegan Cheese and you’ll be amazed that it’s not dairy cheese. Not only does it look exactly the same, but it also tastes the same–even better!

Knowing how much the dairy product industry impacts our health and the environment, my family cut down dairy product intake by more than 80% over the past few years. 

Whenever I talk to people who are trying to go plant-based, most of them say the same thing: that giving up cheese is the hardest.

It was hard for me too. I started to look into it more seriously to find something to replace the dairy cheese we ate. Unfortunately, most Vegan Cheeses on the market are highly processed and the tastes are unbelievably bad. …

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