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If you are missing cheese since going vegan, and by that I mean umami-packed, fermented, and sharp cheeses, you are going to love these recipes.
Most of the cheese recipes below are prepared using similar techniques to the ones used in traditional cheese making. Cheeses are inoculated with cultures and ferments, and aged for a few weeks to let flavors and mold develop. The results are mind blowing!
Vegan Aged Camembert Cheese
The best vegan aged cheese. It tastes just like a real camembert and has a white and flowery rind!
Vegan blue cheese that tastes like the real one! Made using traditional cheese-making techniques and only 5 ingredients. A creamy, sharp, and strong cheese.
Aged vegan camembert coated with black ash and naturally covered with white mold. Savory, full of umami, and so delicious with a slice of whole-wheat bread!
We have a whole eBook about vegan cheese making that contains over 26 recipes, including 8 exclusive ones, wine pairing for each cheese, as well as a FAQ, tips, and more.
The best part? It’s completely FREE! All you need to do is sign up to our newsletter below to receive the eBook directly in your mailbox!
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About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Rua
2 years ago
Hi Thomas, I hope you’re having a fantastic day. I requested a copy of the ebook a few weeks ago but I haven’t received it even after subscribing to the newsletter multiple times. I’m curious if there is something I’m missing or its just a technical glitch. Thanks
I’m afraid there is not Kathryn, it’s essential to this recipe. Very little is used however so a bag lasts a long time.
Valeria
2 years ago
Hi Thomas!
I’m in love with your recipes! Can’t wait to make my own cheese! I subscribed (several times) to your newsletter but I never received the vegan cheese e-book. I also checked my spam folder. Is it possible to have a copy please? I’m so looking forward to it. Thanks so much for developing these amazing recipes! Best*
Leave a Comment
Hi Thomas, I hope you’re having a fantastic day. I requested a copy of the ebook a few weeks ago but I haven’t received it even after subscribing to the newsletter multiple times. I’m curious if there is something I’m missing or its just a technical glitch. Thanks
Hi Rua,
Sorry to hear you had trouble receiving the eBook. I just re-sent it to you!
Hi Tomas, I ‘m having they same problem as Rua… I requested the ebook, but i havent received…
Could You help me woth this request…
Thanks
Hi Erika,
I just re-sent you the ebook.
Hi Thomas
I have not received the ebook, I signed up last week and again today, but no book.
Thank you so much for developing these recipes. You are who I have been searching for a long time
Hi Janna-Lis,
The ebook email is only sent once when you subscribe for the first time. I sent you the ebook manually.
You are welcome! 🙂
Hi Thomas
Is it possible to use rejuvelac instead of probiotics for camembert and blue cheese?
Hi Robin,
Yes, some readers had success with it. I would recommend checking the eBook as well as the comments for more FAQ.
Is there a substitute for transglutaminase in the cottage cheese recipe? It is very expensive to buy.
I’m afraid there is not Kathryn, it’s essential to this recipe. Very little is used however so a bag lasts a long time.
Hi Thomas!
I’m in love with your recipes! Can’t wait to make my own cheese! I subscribed (several times) to your newsletter but I never received the vegan cheese e-book. I also checked my spam folder. Is it possible to have a copy please? I’m so looking forward to it. Thanks so much for developing these amazing recipes! Best*
Hi Valeria,
Thanks for your kind words! I just re-sent you the ebook, hope you will like it!