top of page
Cheese recipes from Oslo Vegetarfestival 2024

We are happy to share with you the 2 recipes presented during the vegan cheese making lecture.


Inspired by Feta


  • 1 bloc of firm tofu (400g)

  • 1/2 cup of coconut oil (flavor free)

  • 1/2 tsp of onion powder

  • 3 tsp of salt

  • 2 tbsp of apple cider vinegar

  • 2 tsp acid lactic (or 4 tsp fresh lemon juice)


  • Food processor

  • Food container > 500 ml

  • Cling film

  • Spatula

  • Tea spoon (tsp) 

  • Table spoon (tbsp)

  • Cheese cloth or tea towel


Allergies: contains soy

Step 1
Press the tofu to get rid of all liquid. Melt the coconut oil in the meantime.

Step 2
Place the tofu in the food processor and mix until crumbly.

Add all the remaining ingredients in the food processor and mix until well blended. Your cheese mixture should be smooth and creamy.

Step 3
Place the cling film in the food container, allowing an excess of film in order to cover the cheese once it will be in the container. The film will also help to remove the cheese from the container when ready.

Fill the container with the cheese mixture.

Press gently and smooth the top with a spatula. Fold the excess of film over the cheese.

Step 4
Place in a fridge for a minimum of 8 hours. The cheese will then harden

Step 5
Enjoy your cheese spread on bread (with some pepper on it, if you like) or cut in small cubes in a salad!

Inspired by Bleu

Ingredients (for 3 cheeses):

  • 300 g cashew nuts

  • 100 g coconut milk (not light)

  • 230 g water

  • 1 tsp glycerin 

  • 1/8 tsp starter cultures (mesophilic)

  • 1/8 tsp roqueforti cultures 

  • 2½ tsp salt 


  • High power blender

  • Spatula

  • Dinner spoon

  • Tea spoon (tsp)

  • Large bowl

  • 2 cheesecloths

  • Tray

  • Cling film

  • Large box with lid

  • 3 cheese forms

Vegan bleu.jpg

Allergies: contains nuts

Step 1
Place the cashew nuts, coconut milk and water in the blender. Mix until really smooth (consistency of a thick smoothie).

When you have reached the right consistency, add the glycerin and the cultures. Blend again for 10 to 20 seconds to mix all together.

Step 2

Pour the cheese mixture in the bowl and cover “to touch” with the cling film.

Leave at room temperature for 24 hours.

Step 3
Your cheese mixture should have now hardened.

Place one wet cheesecloth on the tray. Scoop balls of cheese mixture with the dinner spoon and place them on the cheesecloth. Repeat until all the cheese mixture has been laid out. Salt over all the cheese balls.

Wet the second cheesecloth and cover the cheese balls.

Step 4

Place for 24 hours in a fridge at a temperature between 4 and 6 degrees.

Step 5

Place all the cheese balls in the box. Cover the box with the lid but secure you leave some opening for air to circulate. The lid should not be closed fully.

Step 6

Place in a well ventilated fridge (or wine cellar) at a temperature between 10 and 12 degrees.

Step 7

Every 2 days until the cheese is ready, flip the cheese balls upside down. This process can take up to three weeks and is influenced by temperature and humidity level. Your cheese is ready when the cheese balls are covered in a nice greenish mold.

Step 8

Place some cling film in the cheese forms. The film will help to remove the cheese from the forms when ready.

Cut the cheese balls roughly and place the pieces in the 3 cheese forms, pressing down gently.

Place in a fridge for 1 to 2 hours to allow the cheese to harden again.

Step 9
Enjoy your cheese spread on bread (gingerbread for Christmas!) or in a chicory salad with walnuts!

bottom of page