This easy smoky vegan cheese recipe is one to bookmark for the plant-based cheese plate! It’s raw, lightly fermented, giving it a great depth of flavour with the added benefit of goodness for your gut. AND it only calls for 6 ingredients:

  • Raw cashews (yup, trusty old cashews again!)
  • Coconut cream
  • Miso paste (soy-free if needed, such as chickpea or quinoa miso)
  • Nutritional yeast
  • Good earth-made salt
  • A couple of probiotic capsules.


How to Make Simple Fermented Cashew Cheese

To make this recipe you will need a good blender (ideally a high-speed blender) and some organic cheesecloth or linen.

If you’ve been following my recipes, you may have tried my delicious fermented cashew cream cheese recipe.

This recipe is similar in the way it’s made and fermented, but with a few key changes.

Firstly, we don’t use as much liquid to the amount of cashews, which makes for a more solid cheese.

Secondly, the fermentation is done with some cheesecloth wrapped around the cheese, to absorb the excess moisture.

And thirdly, we add a few extra ingredients to give it a more cheddar-style taste, as well as the smokiness. Mmmm…


Easy Smoky Vegan Cheddar Recipe


The steps are as follows:

  1. Blend the cashews with the coconut cream in a high-speed blender until silky smooth.
  2. Add two probiotic capsules, some soy-free miso paste, salt, nutritional yeast, smoked paprika and liquid smoke and pulse until well combined.
  3. Pour the cheese mixture into a bowl then cover with a clean tea towel and wrap a rubber band around the top to secure it. Leave it to ferment for 48 hours. A slight crust may develop on the surface as the mixture ferments and becomes aerated. This is perfectly normal. Just give it a stir with a fork once or twice a day. Vegan Cheese Recipe Smoked
  4. Line 2 small bowls or cheese baskets with 1-2 layers of organic cheesecloth and divide the mixture evenly between the two. Press it down gently and fold the layers of cheesecloth over the top.
  5. Place them in the fridge for 2-3 days where they will continue to ferment and the cheesecloth will dry the outsides a little so it may look a little ‘crusty’ on the edges. Smoked Vegan Cheddar Recipe
  6. Consume within 5 days – you can also freeze the cheese wheels for up to 3 months.


This plant based cheese recipe is so creamy and delicious! It’s quite firm when it first comes out of the fridge but then will soften as it sits out.

If you love this one and want to check out some more easy home made vegan cheese recipes, check out some of my others:


I try to keep my vegan cheese recipes pretty simple, but there’s a whole world out there of vegan cheese-making involving traditional methods to create those rich umami flavours that you get in regular cheeses.

It’s really exciting if cheese is something you’ve been missing or are finding difficult to give up!

Anyway, hope you like this one! Let me know what you think by dropping the recipe a quick rating (just click on the stars!).

Enjoy x

Vegan Smoky Cheese Easy Recipe

5 from 8 votes
Easy Smoked Vegan Cheddar Recipe
Easy Smoked Vegan Cheese
Prep Time
20 mins

Soft cheddar style, lightly fermented and perfect for the vegan cheese plate!

Course: Appetizer, Starter
Cuisine: French
Keywords: Smoked Plant Based Cheese, Smoked Vegan Cheese, Vegan Cheese Recipe
Servings: 2 wheels (10x4cm approx.)
  • 2 cups raw cashews (soaked 3-6 hours prior)
  • 50 ml canned coconut cream
  • 2 tbsp miso paste (soy-free such as chickpea miso, if required)
  • 2 tbsp nutritional yeast
  • 3/4 tsp good salt
  • 3 probiotic capsules
  • 1/4 tsp smoked paprika
  • 1/4 tsp liquid smoke
  1. Add all ingredients to high-speed blender and blend until silky smooth.

  2. Pour into a deep bowl and cover with a clean tea towel secured with a rubber band. Leave in a warm spot to ferment for approximately 48 hours. Less or more according to how tangy you like it. The mixture may appear cracked/dry on top as it becomes fermented and airrated. This is all good! Just give it a good stir with a fork before moving to the next step.

  3. Divide the mixture between 2 small bowls or cheese baskets lined with 1-2 layers of organic cheesecloth. Place in the fridge for another 2-3 days before either consuming or freezing. Can be frozen for up to 3 months, otherwise consume within 5 days if kept in the fridge.

  4. The perfect addition to a home made vegan cheese plate!


  1. Andrea White

    5 stars
    love how easy this is to make! so cool and delicious!

  2. Marinela

    5 stars
    Thies smoky vegan cheese is so easy to make! Love this simple recipe, thank you!

  3. Kayla DiMaggio

    5 stars
    Love the smokiness of this recipe! This is the perfect vegan appetizer!

  4. nancy

    5 stars
    hadn’t realized how easy it was to make vegan cheese – thanks for this since i am no lactose!

  5. Sandhya Ramakrishnan

    5 stars
    Love the miso flavor in the cheese. And the liquid smokiness does the trick. So delicious.

    • earth chick

      Thanks for letting me know! ??


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