Vegan Cheese

Vegan Cheese

Sounds like a paradox, right? But I have a selection of yummy ‘cheeses’ all made by yours truly, which are proving very popular with customers.

I now use a laboratory-grown vegan acidophilus in my cultured cheeses. While I like the idea of growing fermented lacto-bacillus from sprouted wheat grains (to produce rejuvelac), this may affect those allergic to gluten. In addition, using a wild organism carries some risk of introducing bad bacteria into the cheese. Not good. The acidophilus is safer and cleaner. It works exactly the same way as rejuvelac, giving a long-lasting, complex and tangy flavour. You will not find a commercial vegan cheese alternative which tastes better than this, and the great thing is, it improves with age!

I now wax-dip my cheeses, as this is better for shelf-life. The cultured cheeses keep up to a month in the fridge, although they don’t need to, as they taste so good they won’t be around that long. We have four cultured cheeses available online: Sharp Cheddar, Smoky Cheddar, Spirulina Blue and Chevre, giving a great choice for sandwiches and cheeseboards alike. There is also an uncultured Parmesan type cheese, which is great for grating over food if it’s kept in the freezer so it’s nice and solid.

Cultured Vegan Cheeses

Our range of cheeses give a great choice for sandwiches and cheeseboards alike. All of them are great in cooking, but tend to go mushy if grated (unless frozen).

The cheeses are available on my stall or you can get them from our stockists, or online via paypal. They come in a 4″ ‘wheel’ for £5.00 (approx 125g) each.

Sharp Cheddar

This cheese has a complex, long-lasting tang created by the pro-biotic acidopholus. The nutritional yeast and gluten-free miso combine to create a flavour reminiscent of dairy cheddar.  The silky-smooth texture makes it great to slice or spread on crackers or crusty bread. The cheese breaks down when heated and goes toasty, creating a crusty layer of flavour on pizza or lasagne.
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Smoky Cheddar

This cheese uses the same recipe as the Sharp Cheddar, with the addition of a little liquid smoke and smoked paprika to give it an extra-smoky flavour. 
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This is a non-goat cultured ‘goat’s cheese’ with a milder taste than the Sharp White or Smoked. It comes in herb-covered balls approximately 125g each, which are great for dinner parties or a sneaky snack. Try in a stuffed pepper or mushroom – delish!

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Spirulina Blue

This cheese has the earthiness and blue-veining you get with a blue cheese, but the veins come from Spirulina, a healthy algae. It has the salty, creamy flavour you expect from a blue, without the mould. Delicious on crackers or on a burger.

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Other Cheeses

Vegan Parma Cheese

This cheese does not use acidophilus, but contains vegan citric and lactic acid for the tang. This cheese is best kept frozen for grating. It can be used in pesto, grated onto a spag bol or soup, or chopped into salads. In my opinion, better than dairy parmesan, but I might be very slightly biased.
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Variety Pack

Can’t decide? Try a pack of taster samples.  50g of each of the following in one pack: Chevre, Sharp White, Smoked and Parma. As there’s a little more in one of these packs than a single cheese, it costs slightly more.
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Vegan Cheese Making Kit

Now you can make your own cultured vegan cheese from home, with our vegan cheese-making kit. In the kit there’s everything you need to make a cultured, cheddar-style vegan cheese. A comprehensive instruction booklet is also included which gives step-by-step instructions on how to make the cheese from the moment you open the box until it’s ready to eat.

What’s in the box?

Included in the box are:

  • Ground raw cashews
  • Refined coconut oil
  • Cheddar flavouring
  • Vegan Acidopholus capsules
  • Nut milk bag
  • Instruction booklet

There are sufficient ingredients to make one batch of cheese, but there’s extra flavouring and acidopholus to make two more batches. You simply purchase more cashews and coconut oil, and away you go.

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