5 Delightful Vegan Cheese Recipes Easy to Try

Today we have several vegan cheese recipes to practice. we arrange it as simple as possible so you can easily practice it. good luck and happy cooking

First Vegan Cheese Recipes:

Cheezy Tomato Dried Macaroni

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vegan cheese recipes main seasoning Cheezy Tomato Dried Macaroni

Makes 4 to 6 servings

Both fresh and canned tomatoes are used in this simple and tasty casserole made with the vegan Mornay-Style Cheeze Sauce. Like the other mac-and-cheese-style recipes in this chapter, this is a good one to make for children.

1 tablespoon olive oil

1⁄2 cup finely chopped onion

2 garlic cloves, minced

1 (14.5-ounce) can crushed tomatoes

1⁄2 teaspoon dried oregano

1⁄2 teaspoon dried basil

Salt and freshly ground black pepper

8 ounces elbow macaroni

21⁄2 cups Mornay-Style Cheeze Sauce

1 ripe tomato, cut into 1⁄4-inch slices

2 tablespoons vegan Parmesan or Parmasio

  1. In large skillet, heat the oil over medium heat. Add the onion and garlic, cover, and cook until soft, about 10 minutes. Stir in the tomatoes, oregano, and salt and pepper to taste. Reduce heat to low and simmer, uncovered, for 10 minutes. Set aside. Preheat the oven to 350°F. Lightly oil a 9 x 13-inch baking dish and set aside.
  2. In a pot of boiling salted water, cook the macaroni over medium-high heat, stirring occasionally, until al dente, about 8 minutes. Drain well and return to the pot. Add the tomato mixture and the Mornay sauce and mix well. Transfer the mixture to the prepared baking dish. Top with the sliced tomato, fanning the slices around the perimeter of the casserole. Sprinkle with Parmesan.
  3. Cover with foil and bake for 30 minutes. Uncover and continue baking until top is lightly browned, about 10 minutes longer. Serve immediately.

 

Second Vegan Cheese Recipes:

Tofu Cheesecake with Chocolate

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vegan cheese recipes main seasoning Tofu Cheesecake with Chocolate

Makes 8 servings

As if a chocolate cheesecake weren’t enough, this one also has swirls of peanut butter and banana for a richly decadent and very pretty dessert. A garnish around the outer edge of the top with chocolate curls or ground peanuts wouldn’t be unreasonable.

11⁄2 cups vegan chocolate cookie crumbs

1⁄4 cup vegan margarine, melted

3 (8-ounce) containers vegan cream cheese

1 cup sugar

1⁄2 cup plain or vanilla soy milk

1 teaspoon pure vanilla extract

1 ripe banana

1⁄3 cup creamy peanut butter

1⁄2 cup semisweet vegan chocolate chips

  1. Bring all the ingredients to room temperature. Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Place the crumbs in the bottom of the pan, add the margarine, and mix with a fork to blend. Press crumb mixture into bottom and sides of pan and set aside.
  2. In a food processor, combine the cream cheese, sugar, soy milk, and vanilla and blend until smooth. Add the banana and peanut butter and process until smooth. Pour the filling into the prepared crust.
  3. Melt the chocolate in a double boiler or microwave. With a circular motion, pour the melted chocolate into the filling and using a thin metal spatula or knife, swirl the filling around to create a pattern. Bake for 45 minutes. Turn off the oven and leave the cake inside for another 10 minutes. When done, edges should be golden and starting to pull away from sides of pan and center should be soft set. Remove the cake from the oven and cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving. Keep refrigerated.

Third Vegan Cheese Recipes:

Macadamia Truffles Cheezcake

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vegan cheese recipes main seasoning Macadamia Truffles Cheezcake

Makes about 20 truffles

Tiny orbs dense with chocolate, dusted in cocoa, nuts, or other finery, and often seated in gold foil cups, truffles are like the sophisticated and prosperous cousins of fudge. These particular truffles provide the added pleasure of cheesecake.

2 cups vegan semisweet chocolate chips

1 (8-ounce) container vegan cream cheese

2 cups confectioners’ sugar

2 tablespoons pure vanilla extract

1 cup ground macadamia nuts

  1. Melt the chocolate chips in a double boiler or microwave.
  2. In a food processor, combine the cream cheese, sugar, and vanilla and process until well mixed. Add the melted chocolate chips and blend until well mixed. Transfer the mixture to a bowl and refrigerate until chilled, at least 2 hours.
  3. Roll the chilled the mixture into 1-inch balls and place them on an ungreased baking sheet.
  4. Place the ground macadamia nuts in a shallow bowl and roll the chilled balls in them, turning to coat. Transfer the truffles to a serving platter, refrigerate for 30 minutes, and serve. Cover and refrigerate any leftovers.

Fourth Vegan Cheese Recipes:

Cream Frosting Cheese

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vegan cheese recipes main seasoning Cream Frosting Cheese

Makes about 21⁄2 cups

This frosting is famous for being the crowning glory of Crazy for Carrot Cake, but it’s also great on the Banana-Walnut Cake. Look for containers of vegan cream cheese in natural food stores and well-stocked supermarkets.

1 (8-ounce) container vegan cream cheese, softened

2 tablespoons vegan margarine

21⁄2 cups confectioners’ sugar

1 teaspoon pure vanilla extract

  1. In a medium bowl, beat the cream cheese and margarine together with an electric mixer on high speed until well blended.
  2. Add the sugar and vanilla, then beat until light and fluffy. Store leftovers covered in the refrigerator for up to 3 days.

 

Fifth Vegan Cheese Recipes:

Pumpkin Cheezcake Drizzle

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vegan cheese recipes main seasoning solid pack pumpkin

Makes 8 servings

Dense and rich with spiced pumpkin flavor, this dessert is a natural for your Thanksgiving table. The gorgeous orange color, offset by the vivid drizzle of cranberry, makes a beautiful presentation—and it’s big enough to serve a crowd.

Crust

11⁄2 cups vegan graham cracker crumbs

1⁄4 cup vegan margarine, melted

Filling

2 (8-ounce) containers vegan cream cheese

1 (15-ounce) can solid pack pumpkin

1 cup light brown sugar

1 tablespoon cornstarch

2 teaspoons ground cinnamon

¾ teaspoon ground allspice

1⁄2 teaspoon ground nutmeg

Topping

1⁄3 cup cranberry sauce, homemade  or store-bought

1 tablespoon pure maple syrup

1 teaspoon melted vegan margarine

  1. Make the crust: Preheat the oven to 350°F. Grease a 9-inch springform pan. Place the crumbs in the bottom of the pan, add the melted margarine, and mix with a fork to blend. Press the crumb mixture into bottom and sides of pan and set aside.
  2. Make the filling: In a food processor, combine the cream cheese and pumpkin and process until blended. Add the sugar, cornstarch, cinnamon, allspice, and nutmeg and process until well blended.
  3. Pour the filling into the prepared crust. Bake for 45 minutes. Turn off the oven and leave cheesecake in the oven for another 10 minutes. When done, edges should be golden and starting to pull away from sides of pan and center should be soft set. Remove the cake from the oven and cool at room temperature for 1 hour. Refrigerate for at least 4 hours.
  4. Make the topping: In a blender or food processor, combine the cranberry sauce, maple syrup, and margarine and blend until smooth. Pour the mixture into a squeeze bottle or small pitcher and drizzle the over the top of the cheesecake. Keep refrigerated.

 

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