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!
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.