If you’ve been on the hunt for the perfect sliceable vegan cheese that melts, stretches, and actually tastes like something you want to eat on purpose (not just out of dietary necessity), this smoked vegan provolone cheese might just change your plant-based cooking game. Made primarily with soaked cashews and just a few pantry staples, this homemade vegan cheese has that firm, sliceable texture you crave, and the deep smoky flavor makes it ideal for sandwiches, cheese boards, or melting into your favorite vegan grilled cheese. It's a brilliant alternative for anyone exploring how to make plant-based cheese at home that goes beyond the basic sauce-like varieties.
Smoked Vegan Provolone
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Appetizer, Snack
Cuisine American, Italian
High-speed blender Essential for achieving a silky-smooth cheese base. If you don’t have one, a food processor will work, but the texture may not be as creamy.
Medium saucepan You'll need this to cook and thicken the cheese mixture.
Whisk For stirring the mixture while cooking to prevent lumps.
Silicone mold or small loaf pan This helps shape the cheese and makes it easy to unmold.
Spatula To transfer every last bit of your precious cheese mixture into the mold.
Knife or cheese slicer Once set, you'll want something sharp for those perfect slices.
- 1 cup raw cashews soaked in hot water for 30 minutes or overnight
- 1 ¼ cups water
- 3 tablespoons tapioca starch for stretchiness
- 2 tablespoons agar agar powder to set the cheese and give it a firm, sliceable texture
- 2 tablespoons nutritional yeast for a savory, cheesy flavor
- 1 tablespoon refined coconut oil for richness and firmness
- 1 ½ teaspoons smoked paprika adds that beautiful smoky flavor
- 1 teaspoon apple cider vinegar adds tang, mimicking dairy cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon pink salt great for those following a pink salt diet recipe plan
- ½ teaspoon liquid smoke optional but highly recommended for an extra smoky punch
Soak the Cashews
Place your cashews in a bowl and cover them with boiling water. Let them soak for 30 minutes (or overnight in cold water if you’re prepping ahead). This ensures a super smooth texture for your cheese.
Blend the Base
Drain the cashews and place them into your blender. Add water, tapioca starch, agar agar powder, nutritional yeast, coconut oil, smoked paprika, vinegar, garlic powder, onion powder, pink salt, and liquid smoke. Blend on high until completely smooth—this may take 1–2 minutes.
Cook the Cheese Mixture
Transfer the blended mixture to a saucepan and place it over medium heat. Stir continuously with a whisk. Within 3–5 minutes, the mixture will begin to thicken—first looking like a custard, then transforming into a stretchy, gooey mass.
Once the mixture becomes glossy and cohesive and starts to pull away from the sides of the pan, it's ready. Don’t skip the cooking; it activates the agar and tapioca starch for that sliceable, stretchy consistency.
Set the Cheese
Immediately pour the hot cheese mixture into your silicone mold or lightly greased loaf pan. Use a spatula to smooth the top.
Let it cool at room temperature for about 15 minutes, then refrigerate for at least 1 hour, or until fully set and firm to the touch.
Slice and Enjoy
Once firm, remove the cheese from the mold. Slice thinly for sandwiches, cube for snacking, or melt into your favorite recipes. This smoked provolone makes an incredible addition to a cheeseless pizza or layered inside a lasagna with vegan bechamel sauce.
Pairings
This smoked vegan provolone is versatile, making it a fantastic companion to a wide variety of dishes and flavor profiles:
- Vegan Grilled Cheese: Layer it with some sourdough and tomato slices for a toasty, melty classic. Add some fresh basil for a Caprese-style twist.
- Charcuterie Board: Serve with olives, roasted red peppers, seeded crackers, and fruit like grapes or figs. Add a drizzle of a simple syrup recipe infused with rosemary or thyme for a sweet-savory contrast.
- Burgers & Sandwiches: This cheese melts beautifully on vegan burgers and pressed sandwiches. Try it with caramelized onions and BBQ tofu for a smoky combo.
- Pasta Dishes: Cube or shred into your pasta bake, or stir into a vegan bechamel sauce for an ultra-luxurious mac and cheese.
- Pizza: Top your next homemade cheeseless pizza with this cheese and watch it bubble and melt like the real deal. Combine with some vegan mozzarella cheese for maximum meltiness.
FAQs
1. Can I substitute another nut for cashews?
Cashews are ideal because of their mild flavor and creamy texture, but blanched almonds or macadamia nuts can work in a pinch. However, you'll need to blend them longer and potentially strain the mixture for smoothness.
2. Is this cheese meltable and stretchy like traditional provolone?
Yes! Thanks to the tapioca starch and coconut oil, this cheese melts, stretches, and even browns under heat. It’s great for paninis, grilled cheese, or melting on top of a vegan pizza.
3. How long does homemade vegan cheese last in the fridge?
Stored in an airtight container, it will last about 7–10 days. You can also freeze it, but the texture may become slightly more crumbly after thawing.
4. What’s the difference between this and a tofu cheese?
Tofu cheese recipes rely on the natural firmness of tofu and don’t always have the stretch or melt of nut-based cheeses. This version leans more toward a traditional provolone replacement and has a smoother, richer flavor than most tofu cheese options.
5. Can I use this in a vegan nacho cheese recipe?
Not directly, since this cheese is firm and sliceable. But if you skip the agar and reduce the tapioca starch slightly, you can blend and cook it into a pourable vegan nacho cheese or gluten free cheese sauce. Alternatively, cube this and melt it with a splash of plant milk for a homemade cheese sauce base.
