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Lavender Vegan Cheese

Lavender Vegan Cheese

I love to use this cheese in making vegan macaroni and cheese. It makes a creamy, wonderfully flavored version of the classic dish.


  • 1/2 c raw cashews or raw sunflower seeds (unsalted).
  • 1 1/2 c vegan milk
  • 1/2 Tbsp lemon juice
  • 1 tsp lavender
  • 1/2 tsp salt
  • 1 Tbsp agar agar
  • 2 Tbsp tapioca flour


  1. Have 1 or 2 heat-proof containers ready for molding the cheese. They should total 3 cups in volume.
  2. Place the nuts or seeds in a blender with the milk, lemon juice, lavender, and salt. Pulse and process until very smooth.
  3. Put the mixture in a saucepan with the agar agar and the tapioca flour. Whisk together.
  4. Cook over medium low, stirring constantly until thick. Continue to cook and stir for another 3 minutes.
  5. Quickly pour into the un-greased molds. Cool for 30 minutes. Cover and refrigerate for at least 4 hours. Use within a week on crackers, in sandwiches, or in casseroles.

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