Easy Tofu Cheese Recipe (Vegan & Budget-Friendly)
Did you know it’s incredibly easy to make vegan cheese at home? You can make it from cashews, almonds, sunflower seeds, pumpkin seeds, soy milk – and even… tofu!
One of the biggest advantages of tofu cheese is that it’s affordable, easy to make, and highly versatile. You can prepare it in different ways – creating cheeses with a variety of flavors and textures.
300 g tofu
1/2 cup water
1 tsp nutritional yeast
1 tbsp olive oil
1 tbsp lemon juice
Salt and black pepper
Optional (for labneh-style flavor):
Za’atar / smoked paprika / sumac
In a blender, blend all the cheese ingredients until you get a smooth texture. You can transfer it directly to the fridge, but if possible – place it in a cheesecloth, tie it up, and set it over a strainer and a bowl (this allows the excess liquid to drain). Refrigerate for about 12 hours.
After that, you can turn the cheese into labneh-style balls – form small rounds from the mixture, coat them in your choice of spices (za’atar, sumac, smoked paprika, or any seasoning you like), and store them in a jar filled with olive oil. 💞
Notes:
- You can make the same cheese using cashews or blanched almonds instead. Just make sure to soak them beforehand.
- There’s no need for silken tofu – regular supermarket tofu works perfectly.
- If you add more water, you’ll get a great cooking cream that’s perfect for pasta, lasagna, casseroles, and more.
