So I have something to share about myself. I love cheese. I mean, I'd add some stronger words if I weren't here on the Bob's Red Mill blog, but I love it all--the cheddar. The brie. The gorgonzola. The American cheese! Gimme gimme gimme! But I was pretty surprised last Christmas when Myndi, a dairy-free family member, broke out some vegan cheese to snack on. I eyed it with trepidation. I mean, I had vegan friends in the '90s! I remembered those rubbery blocks of tofu cheese that faintly resembled the real thing (we ate it while watching Beverly Hills 90210, that's how '90s it was). But it turns out that today's vegan cheeses have come a long way, especially nut cheeses that offer all the richness of traditional cheese, without the dairy. I tried it and was instantly hooked. So creamy, so luscious, so flavorful! [caption id="attachment_1170246" align="aligncenter" width="750"] A beautiful vegan cheese platter![/caption] When Shea Cope of A Plant Based Soul offered a vegan cheese making class at the Bob's Red Mill Cooking School, I asked Myndi to join me (to be fair, I owed her--I ate most of her cheese that day). Shea taught us how to make simple vegan cheeses using ingredients like tapioca flour and nutritional yeast, including a fresh mozzarella that can be sliced and grated (and melts); a spreadable cheddar; and a completely addictive smoked gouda. Even better, she agreed to let us share her recipes here so you can make them at home! These cheeses are easy to make and require no special equipment (I used containers I found around the house to use as molds). You can be eating fantastic vegan mozzarella in about an hour, but you'll want to give yourself a day or two to make the cheddar and gouda cheeses, as they need be to be refrigerated, uncovered, to firm up their exteriors. [caption id="attachment_1170247" align="aligncenter" width="750"] It slices, it dices--delicious vegan mozzarella cheese![/caption]

Vegan Mozzarella Cheese

This mozzarella is delicious on its own, as part of a caprese salad with fresh tomatoes and basil, or grated on a pizza! The mild taste and soft-yet-firm texture makes it an excellent snacking cheese. Carrageenan is a gelling agent made from red algae. Shea recommends Druid's Grove Kappa Carrageenan, available online or at your local natural food store. Makes two 3-4-inch balls, or multiple smaller balls

• 1 cup Almond Milk
• 5 Tbsp Refined Coconut Oil, melted
• 5 Tbsp Tapioca Flour
• 1/4 tsp Onion Powder
• 2 tsp Nutritional Yeast
• 1/4 tsp Salt
• 2 1/2 tsp Carrageenan

[caption id="attachment_1170248" align="aligncenter" width="750"] Freshly made vegan mozzarella balls chilling in cold water.[/caption]

1. Add all ingredients to a blender. Blend until smooth and liquid.
2. Prepare your plastic wrap by laying out two rectangles.
3. In a small saucepan, begin to heat the mixture over medium-low heat. Stir constantly with a spatula.
4. Once the cheese mixture becomes noticeably thick, use a spatula to keep the mixture from sticking to the bottom and sides of the pan.
5. When the mixture becomes a thick "goo," remove from heat and use a cookie or ice cream scoop (or large spoon) to divide the mixture between the two pieces of plastic wrap. Note: you can make more, smaller balls if you prefer.
6. Working quickly, fold over both sides of the plastic wrap to completely cover the cheese mixture, and then twist the sides so it makes the cheese mixture come together in a ball form. It helps to pick it up by the side twists and swing it like a jump rope to twist everything tightly!
7. Fold over the twists and drop each ball of mozzarella into the ice-cold bowl of water. Continue until all mozzarella is used.
8. Let cool in the ice water for 30-45 minutes. Unwrap the mozzarella and store in fresh water or a salt water brine. Don't make it too salty or the salt will soak into the cheese and alter the flavor.
9. Slice or grate, and enjoy!

[caption id="attachment_1170249" align="aligncenter" width="750"] Luscious, spreadable vegan cheddar cheese. A little rustic looking, but yummy![/caption]

Vegan Cheddar Cheese

This is a spreadable cheddar cheese--excellent on crackers or apple slices! It's not suitable for slicing or grating. Agar agar is a thickening agent made from red algae that you can find online or at your local natural foods store. [caption id="attachment_1170250" align="alignright" width="350"] Vegan cheddar thickens as it cooks.[/caption] Makes about 1/2 lb

• 1 cup Cashews, soaked overnight if not using a high-powered blender like a VitaMix
• 1 cup Water
• 1 tsp Salt
• 1/4 cup Refined Coconut Oil, melted
• 1/2 tsp Onion Powder
• 2 Tbsp Nutritional Yeast
• 1 1/2 tsp Agar Agar
• 1/4 cup Tapioca Flour
• 1 Tbsp White Vinegar
• 1 Tbsp Tomato Paste optional, for cover (used for cheese in photo)

1. Lightly grease your cheese mold (used for the cheese in picture: a 2-cup round plastic to-go container). Alternatively, use a springform pan or line a bowl with plastic wrap.
2. Combine all ingredients (except vinegar) in a blender and blend until smooth and creamy.
3. Transfer to a saucepan and heat over medium-low heat. Whisk or stir with a spatula continuously.
4. When the mixture begins to thicken (pulls away from the saucepan), stir in the vinegar. Remove from heat immediately.
5. Transfer the mixture to your mold of choice and refrigerate, uncovered, for 7-8 hours or overnight. This lets the top form a rind.
6. In the morning, remove your cheese from the mold (loosen the sides with a thin metal spatula or knife if needed), place it upside-down on a plate and refrigerate uncovered for 4-6 hours. This will expose the other sides to the cold refrigerator air and form a firmer exterior.
7. Store in an airtight container in the refrigerator.

[caption id="attachment_1170251" align="aligncenter" width="750"] This one is my favorite--so smoky and creamy and delicious![/caption]

Vegan Smoked Gouda Cheese

I admit, this one is my favorite. The liquid smoke (available at most grocery stores) gives this cheese a smoky hit of umami that is completely addictive! Makes about 1/2 lb

• 1 cup Cashews, soaked overnight if not using a high-powered blender like a VitaMix
• 1 cup Water
• 1 tsp Salt
• 1/4 cup Refined Coconut Oil
• 1/2 tsp Onion Powder
• 2 Tbsp Nutritional Yeast
• 1 1/2 tsp Agar Agar
• 1/4 cup Tapioca Flour
• 2 tsp White Vinegar
• 1 tsp Liquid Smoke

[caption id="attachment_1170252" align="aligncenter" width="750"] Fresh vegan smoked gouda, ready to cure in the refrigerator.[/caption]

1. Lightly grease your cheese mold (used for the cheese in photo: a round 2-cup plastic storage container) or line with plastic wrap.
2. Combine all ingredients (except for vinegar or liquid smoke) in a blender and blend until smooth and creamy.
3. Transfer to a saucepan and heat over medium-low heat. Whisk or stir with a spatula continuously.
4. When the mixture begins to thicken (pulls away from the saucepan), stir in the vinegar and liquid smoke. Remove from heat immediately.
5. Transfer the mixture to your mold and refrigerate, uncovered, for 7-8 hours or overnight (this allows the cheese to form a "rind" on top).
6. In the morning, remove your cheese from the mold (loosen the sides with a thin metal spatula or knife if necessary), place it upside-down on a plate, and refrigerate uncovered for 4-6 hours. This will expose the other sides to the cold refrigerator air and form a firmer exterior.
7. Store in an airtight container in the refrigerator.

I know I am definitely making a couple of these for my next cocktail party! You can find even more vegan cheese recipes over at Shea's blog, A Plant Based Soul. Are you a die-hard dairy lover or are you excited to try these vegan treats? Post your comments below!