Hi everyone today we are making 4 new vegan cheese recipes! A vegan cottage cheese, vegan cashew mozzarella, vegan whipped ricotta, and vegan veggie cream cheese.

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https://plantifullybasedblog.com/2025/01/15/4-ingredient-vegan-whipped-ricotta/
1 block (14 ounces/397g) firm tofu
2 tablespoons (30ml) extra virgin olive oil
1/2 lemon (10 to 15 ml), juiced
1 teaspoon salt, or to taste

https://plantifullybasedblog.com/2025/01/16/vegan-veggie-cream-cheese-nut-free/
3 cups (720ml) pea protein milk
1/4 cup (60ml) lemon juice, I prefer fresh lemon juice
1 teaspoon salt
1 tablespoon nutritional yeast
1/4 red onion (30g)
4 baby carrots or 1 small carrot (around 50g)
1/2 bell pepper (80g)
1 to 2 scallions (10g)

https://plantifullybasedblog.com/2025/01/17/easy-homemade-vegan-cottage-cheese-recipe/
4 cups (960ml) pea protein or high protein milk
1/4 cup (60ml) fresh lemon juice
3 ounces (85g) vegan yogurt, unsweetened and unflavored
1 teaspoon salt, add more to taste

https://plantifullybasedblog.com/2025/01/17/creamy-vegan-cashew-mozzarella/
1/2 cup cashews, soaked (60g)
1 tablespoon (14g) refined coconut oil, melted
1 1/2 cups (360ml) non-dairy milk, unflavored and unsweetened
1/2 tablespoon nutritional yeast
1 teaspoon salt, or to taste
1 tablespoon tapioca starch (8g)
1 tablespoon agar powder (9g)

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