In this post I want to teach you how to prepare a vegan cheese curry, a simple recipe suitable for those lactose intolerant, or who suffer from allergy to cow's milk protein (APLV).

I am a fan of cheese, I like almost all varieties, creamy, cured, tender, fresh, from a very young age I liked to take cheese, at any time.

Also, as I have never been lactose intolerant, I have always been able to enjoy it.

But it is true that with age I have been reducing dairy consumption by replacing cow's milk with vegetable milks and essentially consuming cured cheeses with a low lactose content.

That is why I do not usually consume creamy cheeses made from cow's milk, I prefer more goat cheeses, which are more digestive and feel much better *.


If you are lactose intolerant or simply do not want to abuse dairy, this recipe is for you.


Another way to satisfy my craving is to prepare vegan cheeses, the one I present today is very easy and the result is great.

In addition, it is a perfect recipe to share, in the aperitif or to take as a snack, accompanying salads, with some homemade crackers, it is very tasty and easy to keep for several days.


vegan cheese


This vegan cheese is made with raw cashews previously soaked, with spices that give it flavor and agar agar to give it consistency, that's it, it is a flexible recipe that you can adapt to your tastes.

This recipe is ideal for special occasions, as a snack when you have guests.

If you want to surprise them even more, make several with different combinations of spices, it is beautiful and full of flavor.


Vegan curry cheese is made from raw cashews previously soaked.


The previous step of soaking the cashews is fundamental, there are several reasons, one is merely technological, when soaking them, they soften and it is easier to process them.

The other is nutritional, soaking them we are activating and eliminating some natural antinutrients they contain.

Remember that the water must be mineral or osmosis, or a water with few residues and you can add a splash of lemon or vinegar to help the elimination of antinutrients.

Once soaked, the rinses and you can use them, adding the ingredients that you indicated in the recipe and changing the spices to your liking, go testing the salt and flavor point as you do it.

Once cold, unmold the cheeses and serve them with homemade crackers, fruits, nuts, etc.


This recipe is very flexible, change the spices and give it the flavor you like best.


Advantages of this recipe:

  • Suitable for lactose intolerant and allergic to cow's milk protein, (APLV).
  • It is prepared in a short time.
  • Easy to get ingredients.
  • Without unhealthy flours and starches. I have only added 1 tbsp of tapioca starch, easier to digest than corn starch and other binders, and it does not contain gluten.
  • It carries agar agar, a natural gelling agent from an algae, of plant origin.
  • Adapt the recipe to your liking, the combination of spices varies, (in the notes of the recipe I give you ideas).


I hope you enjoy it and that it becomes your usual recipes, you will love it.


Other recipes that may interest you:


* Goat milk:

  • It contains less casein alpha 1, responsible for most of the APLV.
  • It is more digestive, because its fat is made up of micelles smaller than those of cow's milk, which facilitates the work of digestive enzymes when breaking it down.
vegan cheese
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Learn to prepare a vegan cheese curry, it is creamy, perfect to spread, you can use different spices and give it the flavor you like best.

DIsh Appetizer, Basics
Kitchen vegan, vegetarian
keyword Curry, cheese, lactose free, vegan
Preparation time 20 minutes
Total time 25 minutes
Servings 6 rations
Calories 115 kcal
Composer missblasco


  • 100 grams raw cashews previously soaked for 8 hours
  • 1 teaspoon (tsp) curry (spice mix)
  • 1/2 teaspoon (tsp) onion powder
  • 3 cda (tbsp) nutritional yeast
  • 1 cda (tbsp) tapioca starch (fine tapioca flour)
  • 1 teaspoon (tsp) sea ​​salt
  • 3 grams agar powder agar (more or less is a teaspoon and a half) (1,5 tsp)
  • 1 teaspoon (tsp) lemon juice
  • 1 cup Water
  • 1 cda (tbsp) Water
  • XNUMX tablespoon of extra virgin olive oil to spread the mold

Elaboration step by step

  1. Put the cashews to soak, at least 8 hours, if it can be better time, I had them 10 hours to soak, one night. The water should be mineral, or osmosis, and you can add a splash of lemon or vinegar to help eliminate the antinutrients.

  2. Drain the cashews and rinse them, put them in the kitchen robot, the ideal is a powerful glass blender.

  3. Add the rest of the ingredients except the agar agar and only half of the water.

  4. It processes well.

  5. In a saucepan put the rest of the water to heat and dissolve with some rods, bring to a boil 1 minute, add the mixture, integrate everything well and continue cooking for 1 minute, it should bubble, do not stop stirring so that it does not stick and keep The fire low.

  6. Spread some molds with olive oil or any other vegetable oil, introduce the dough into the molds and let cool. When at room temperature, store them in the refrigerator for at least 3 or 4 hours.

  7. Once cold, you can unmold your vegan cheese and serve it with some toasts, decorate with arugula, nuts, tomatoes, etc. It's delicious.

Recipe Notes

  • Ideally, prepare this recipe at night, put the cashews soak in the morning, make the cheese late in the afternoon and let it rest overnight in the fridge, the next day you will have your vegan cheese ready.
  • In this case I have added curry and onion powder, but you can make different combinations of spices, for example: Oregano, basil and garlic / Paprika de la Vera and onion / Pepper / With thyme, etc ...
  • I have calculated a serving of 50 grams per person, since with these quantities I have obtained two cheeses of approximately 150 grams. If you prepare it in a larger mold, you will get a cheese of 300 grams.
  • Calories are calculated per serving, keep in mind that cashews are very caloric, they provide 553 Kcal / 100 grams. This is advantageous if we consider that it is a very satiating food, from which very little is consumed.
Nutritional Information
Amount per serving (50 g)
Calories 115 Derivatives of 72 fats
% of the recommended daily value *
Fat 8g12%
Saturated fats 1g6%
Sodium 392mg17%
Potassium: XNUMX% RDI 192mg5%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Proteins 5g10%
Vitamin A 131IU3%
Vitamin C: XNUMX% RDI 1mg1%
Soccer 9mg1%
Iron 1mg6%
* Percentages of Daily Values ​​are based on a diet of 2000 calories.


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